Method for extracting pectin substances from sugar beet production wastes

FIELD: food industry.

SUBSTANCE: method for extracting pectin substances includes washing the raw materials with water, grinding, sonication, hydrolysis and extraction, precipitation of pectin substances and their purification from the pectin-containing extract with ethyl alcohol. The sonication is carried out at the fixed frequency of 350 Hz, with the subsequent hydrolysis and extraction at the temperature of 55°C with the 1% solution of ammonium oxalate for 45-50 minutes. The obtained pectin-containing extract is purified and pectin substances are precipitated with ethyl alcohol with the addition of sodium chloride salt in the amount not exceeding 10 g per litre of the alcohol. Wherein the sonication is carried out for 20 minutes at the temperature of 40°C.

EFFECT: invention allows to increase the yield of pectin and does not require the use of strong mineral acids as an extractant.

3 ex

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: method for production of pectin and sugar containing food vegetal fibres of beet roots envisages initial raw materials washing at water temperature equal to 70-90°C and milling into fractions sized 5.0-20.0 mm. Simultaneously chips are sprayed with 30%-citric acid solution to provide for pH level in squeezed juice within the range of 4.0-4.5. Then one performs squeezing till pulp moisture content is equal to 70-80%, drying in a drying installation during the whole drying period at the product temperature within the range of 32-40°C, blown air humidity during the product drying being10-15%, till the ready product moisture content W=7-9%. The drying installation combines infrared and convective processes. Additionally, the obtained product is ground until homogeneous powdery condition.

EFFECT: method specificity is as follows: manufacture wastelessness, toxic reagents absence, efficiency and high performance due to raw materials maximum usage, environmental safety and minimum number of technological steps.

2 cl

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention relates to the pharmaceutical industry, namely to a method of obtaining pectins from a biomass of cultured tissues of plants Silene vulgaris (M.) G. The method of obtaining pectins with an increased content of galactose residues in side carbon chains from Calusa cultures includes raw material destruction, extraction with water, processing of the biomass with hydrochloric acid, water washing, extraction with ammonium oxalate solution, sedimentation of polysaccharide with ethanol, dialysis and lyophilising, with Caluse cultures being preliminarily grown for 21 hours on an agarised nutrient medium, which contains the ferment 1,4-β-D-galactozyltranspherase in a specified concentration, and as the raw material the biomass of cultured tissues of plants Silene vulgaris is applied.

EFFECT: method makes it possible to obtain physiologically active pectins, which have a specified structure and stable chemical composition.

1 tbl, 4 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention refers to biopolymers that can find application in chemical-pharmaceutical industry, medicine and veterinary science. The complex of pectin biopolymer and acetylsalicylic acid of formula wherein R=H, Me; n=98; m=2-11, prepared by a reaction of aqueous solutions of pectin and acetylsalicylic acid under mechanic-acoustic action with weight ratio of pectin: acid=1:(0.02-0.25) and ethanol precipitation of the prepared complex.

EFFECT: complex possesses lower toxicity, lower ulcerogenic action as compared to acetylsalicylic acid and no irritant action of skin and eye mucosa.

4 cl, 1 tbl, 7 ex

FIELD: food industry.

SUBSTANCE: invention relates to production of sugar beet fibres and may be used during production of a rheological properties regulator, a structure-forming gent and a thickener in food industry. The method envisages preparation of pulp from sugar beet pressure cake or chips with cellular tissue content no less than 18%, expressed pulp addition into a solution of an alkali reagent in softened water, water duty equal to 1:15-1:40, pH equal to 10-12, water temperature being 30-60°C. One performs fractional introduction of hydrogen peroxide with gradual temperature increase. The total quality of hydrogen peroxide taken is 25 kg of hydrogen peroxide with concentration equal to 30% per 50 kg of pressure cake/chips. When the temperature is 65-70°C one performs pH correction with 5-10% water alkali solution until pH is 9.0-10.0. Then one reduces temperature to 70-90°C within 20-45 minutes. Total bleaching time is 1-3 hours. Then one performs expression using a decanter centrifuge. Then pulp is washed, first - with softened water, then - with osmotic water. After each washing stage pulp is subjected to expression. Then one supplies finely dispersed ozone with further addition of 2.0-6.0% solution of Na2S2O3; one performs stirring and pulp expression using a decanter centrifuge. Then one performs repeated additional washing with further expression using a decanter centrifuge. As a result, a grainy wet product is produced.

EFFECT: production of a product wherein pectin substances are bound with a cellulose matrix which ensures good damping of fibres and a high degree of structure forming.

6 cl, 11 ex

FIELD: chemistry.

SUBSTANCE: invention relates to food industry and can be used in producing pectin from vegetable material. The method involves hydrolysis and extraction of vegetable material in an electromagnetic field, separating the solid and liquid phases, concentrating, depositing pectin and drying the pectin. Hydrolysis and extraction of the vegetable material is carried out with aqueous solution of citric acid and succinic acid at temperature of 80-90°C and pH=2 in an electromagnetic field with frequency of 25-29 Hz for 55-90 minutes. The citric acid and succinic acid are taken in ratio of 3:2, respectively. Further, the material is concentrated to pectin substance concentration of 5% and coagulated with 96% ethyl alcohol for 10 minutes. The coagulate is subjected to infrared drying in a vacuum at pressure of 0.08±0.02 MPa and temperature of 35-40°C to moisture content of the end product of not more than 7%.

EFFECT: invention increases output of pectin and increases complexing capacity thereof.

3 ex, 1 tbl

FIELD: food industry.

SUBSTANCE: method for processing silver fir wood green envisages raw material milling, the raw material treatment with an alkali solution, the raw material filtering to remove the resultant solution, acids separation by way of extraction with an organic solvent. After milling the raw material is treated with 0.1-0.5% water solution of a mineral acid at a temperature of 50±5°C with the filtered raw material subsequent two-times washing with water. Then the blended acid filtrates are concentrated by way of water boiling out in a rotor evaporator at a temperature of 60°C. Polysaccharides are sedimented from the resultant concentrate with excessive ethanol. The raw material remaining after polysaccharides extraction is subjected to treatment with an alkali and an organic solvent to separate triterpenic acids.

EFFECT: invention enables silver fir wood green processing to produce polysaccharides and triterpenic acids and to increase the target products yield.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to technical biochemistry, in particular - to determination of pectin substances quantity in vegetal raw material. "Standardised" solutions of pectin substances fractions are prepared. The fractions solutions are sampled. Saponification of pectin substances fractions in the samples of the solutions being analysed is performed with 2.5 ml of 40% NaOH solution. The pectin substances fractions are sedimented with 2.5 ml of concentrated HCl. The solutions being analysed are centrifuged in 50 ml test tubes, rotation frequency being no less than 500 rpm, during 5-7 minutes. The sediments of pectin substances fractions are suspended in distilled water in a titration cup on a magnetic stirrer for at least 30 minutes. One performs conductometric titration of the suspension of pectin substances fractions sediment, stirring. Following the conductometric titration results, graphs are drawn, relying whereon one identifies the volume of the titrant spent on pectin acid titration. Pectin substances fractions weight percentage is calculated from the formula: ω=176×0,2×V10×200×100, where 176 - pectin acid equivalent; 0.2 - titrant normality; V - titrant volume spent on pectin acid titration, ml; 200 - volume of the solution of the corresponding pectin substances fraction taken for analysis, ml; 10 - conversion to acid milliequivalents (1 ml of 0.1n NaOH corresponding to 0.1 acid milliequivalent); 100 - percentage conversion factor.

EFFECT: invention enables obtainment of accurate data with high coincidence of parallel analyses and ensures labour and time expenditures saving at all the process stages.

6 dwg, 1 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention refers to methods for preparing low-molecular pectin and may be used in pharmaceutical industry for preparing new therapeutic and preventive drugs, low-molecular sorbents. The method provides pectin hydrolysis in an aqueous solution of mineral acid and liquid phase separation from an insoluble residue of pectin. The low-molecular products of pectin hydrolysis are recovered from the liquid phase by settling them in an organic solvent with water. A hydrolysis feed material is low-etherified pectin of ratio max. 30%. The hydrolysis process is continuous in a continuous-flow machine. Temperature in a working chamber of the machine is maintained at 70-100°C. Feeding speed of mineral acid into the chamber is calculated by specific formula. The prepared liquid phase is neutralized to pH min. 4.0. Thereafter, the prepared liquid phase is used to settle the low-molecular products of pectin hydrolysis.

EFFECT: invention enables producing low-molecular pectin with no process loss of the feed material, substantially reducing oligogalacturonide destruction accompanying the hydrolysis process, and thereby improving the end product yield.

5 cl, 1 dwg, 4 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention refers to methods for preparing low-molecular pectin and may be used in pharmaceutical industry for preparing new therapeutic and preventive drugs, low-molecular sorbents. The method provides pectin hydrolysis in an aqueous solution of mineral acid with heating and liquid phase separation from an insoluble residue of pectin. The low-molecular products of pectin hydrolysis are recovered from the liquid phase by settling them in an organic solvent with water. A hydrolysis feed material is low-etherified pectin of ratio max. 30%. The hydrolysis process is continuous in a continuous-flow machine. Temperature in a working chamber of the machine is maintained at 70-100°C. Feeding speed of mineral acid into the chamber is calculated by specific formula. The prepared liquid phase is exposed to additional heat treatment in a flow heat exchange following the hydrolysis process. Temperature of the additional heat treatment process coincides with hydrolysis temperature. Heat exchange section capacity is determined by specific formula. The prepared liquid phase is neutralised to pH min. 4.0. Thereafter, the prepared liquid phase is used to settle the low-molecular products of pectin hydrolysis.

EFFECT: invention enables producing low-molecular pectin with no process loss of the feed material, substantially reducing oligogalacturonide destruction accompanying the hydrolysis process, and thereby improving the end product yield.

5 cl, 1 dwg, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages dry beet pulp swelling in 30-40°C water at a ratio of 1:20 during 30-40 minutes. Then pulp completely swollen is squeezed and twice washed with cold water. Then the washed pulp is poured with a 0.5-2.0% enzyme preparation solution with high cellulolytic activity. The weight ratio of beet pulp and the enzyme preparation is chosen within the range of 1 :(13-15). The mixture is maintained at a temperature of 40-42°C during 1-2 hours while continuously stirred. Then the mixture is separated. One pours the produced pulp with milk whey at a ratio of 1:(13-15) and performs hydrolysis extraction during 2-2.5 hours at a temperature of 95-98°C while continuously stirring. Then one performs hydrolysate separation and filtration. Then the final product is packed.

EFFECT: invention allows to produce a food pectin beet extract with good organoleptic indices and ensure a non-waste technology of sugar beet processing.

3 ex

FIELD: food industry.

SUBSTANCE: jars filled with compote are heated in a 150°C air flow at a rate of 8.5-9.0 m/s during 8 minutes and in 100°C water during 18-20 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned with a frequency equal to 0.166 s-1.

EFFECT: method allows to reduce the process duration, enhance the product quality, prevent thermal breakage of containers and simplify the technological process and the apparatus design.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-3000. The jars filled with compote are heated in a 150°C air flow at a rate of 1.5-2 m/s during 26 minutes and in 100°C hot water during 25 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.33 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-500. The jars filled with compote are heated in a 120°C air flow at a rate of 8.5-9 m/s during 9 minutes and in 100°C water during 15 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to flour-grinding, food concentrate, cereal, confectionary, bakery, starch- and sugar-processing industries, and may be used to control process of thermal treatment of dispersed food products, namely, grain, cereal, flour, starch, sand sugar, dried and finely ground breadcrumbs, etc. The method is realised as follows: dispersed food product is prepared. Flat sample of loose layer is formed by pouring of dispersed product into reservoir. Ambient temperature and product temperature on upper surface of loose layer are measured. Ambient temperature around sample is maintained constant. Continuous infrared heating of sample to specified temperature is carried out. Upper surface of sample of loose layer is exposed to infrared radiation by radiant flux in oscillating mode. Temperature field is detected on upper surface and inside sample during infrared heating, as well as amplitude of oscillations of average temperature of sample during infrared heating in oscillating mode. Value of radiant flux of infrared energy is measured on upper surface of sample during infrared heating, as well as amplitude and frequency of oscillations of radiant flux of infrared energy on upper surface of sample during infrared radiation in oscillating mode. Angle of phase shift of radiant flux and average temperature of sample is determined in infrared radiation in oscillating mode. Produced data is used to calculate integral radiating ability of dispersed food products according to author's formula given in invention formula.

EFFECT: using method of invention will make it possible to increase efficiency of technological process control and accordingly to increase yield of target product, to reduce time of process and to increase accuracy of quality parametres control due to higher accuracy and reliability of measurement facilities.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to flour grinding, food-concentrates, cereals, confectionery, bakery, starch-and-sugar-processing and may be used for control of the process of thermal treatment of dispersive food products, such as grains, cereals, flour, sand sugar and salt. The method is implemented as follows. The dispersive food product is prepared. One forms a flat sample of the sifted layer by way of the dispersive food product sifting into a vessel. One measures environmental temperature and food product temperature on the upper surface of sifted layer. Environmental temperature is maintained around the sample at a permanent level. One performs uninterrupted infrared heating of the samplel to a specified temperature. One performs infrared treatment of the upper surface of the sifted layer sample with a radiant flux in oscillating mode. One determines temperature field on the upper surface of and inside the sample in the process of infrared heating. One determines oscillation amplitude of the sample medium temperature in the process of infrared treatment in oscillating mode. One measures the infrared energy radiant flux quantity on the sample upper surface in the process of infrared heating. One measures amplitude and frequency of oscillation of the infrared energy radiant flux on the sample upper surface in the process of infrared treatment in oscillating mode. One determines the angle of phase displacement of the radiant flux oscillation and the sample medium temperature in the process of infrared treatment in oscillating mode. One calculates integral absorption capacity of dispersive food products according to a patented formula explained in the invention formula.

EFFECT: invention allows to enhance yield of the target product, to reduce the time of technological processes implementation and to enhance precision of control of qualitative properties due to a higher precision and reliability of measurement instruments.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder from quartz glass, with an electric heater installed on it, made in the form of a high-resistance spiral coiled on its surface and fixed by heat-insulation with reflective inner surface, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the gap between them of not greater than 4 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder with an electric heater with reflective inner surface installed on it, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the annular gap between them of not greater than 2 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology of processing liquid substances like milk, juice etc. Device consists of pasteurisation chamber comprising several modules sequentially, parallely or jointly with help of conduits connected. Each module comprises operational cylinder with mounted inside quartz tube with split for leaking treated liquid not exceeding 2 mm. Source of infrared rays is installed into quartz tube.

EFFECT: improving quality of treating food product due to simplification of forming thin coat in operational cylinder and reducing energy costs by 15% with the same productivity.

1 dwg

FIELD: food-processing industry.

SUBSTANCE: method involves two stages: first stage includes heating by means of microwave radiation to temperature of 85-140 C under atmospheric pressure in chamber, and second stage includes cooling to temperature of 30-50 C by evaporating part of moisture when pressure within chamber is reduced to 1.0-10 mm of mercury column; holding during 5-20 min; at first disinfection stage, product may be treated with water or steam supplied in an amount providing increase in moisture content by 1-3%.

EFFECT: improved quality of basic material owing to improved microbiological properties.

4 cl, 6 ex

FIELD: pasteurizing equipment for fluid food products such as milk, juices, beer, jelly, and pastes.

SUBSTANCE: pasteurizer has cylindrical upright working chamber and electric infrared emitter coaxially arranged in working chamber. Outlet reservoir is equipped with fluid product outlet opening and window communicating with lower part of working chamber. Pasteurizer has temperature detector for detecting temperature of pasteurized product and apparatus for feeding of fluid product onto inner wall of working chamber upper part, said apparatus being equipped with cavity, fluid product inlet opening and throttling portion for discharging fluid product onto working chamber wall. Working chamber is positioned for rotation relative to geometric longitudinal axis. Working chamber is rotated by means of electric drive. Such construction allows operating mode with stabilized thickness of film of liquid product under pasteurization process to be set.

EFFECT: increased efficiency in pasteurization of liquid products, including products with increased viscosity.

6 cl, 4 dwg

FIELD: pasteurizing equipment for fluid food products such as milk, juices, beer, jelly, and pastes.

SUBSTANCE: pasteurizer has cylindrical upright working chamber and electric infrared emitter coaxially arranged in working chamber. Outlet reservoir is equipped with fluid product outlet opening and window communicating with lower part of working chamber. Pasteurizer has temperature detector for detecting temperature of pasteurized product and apparatus for feeding of fluid product onto inner wall of working chamber upper part, said apparatus being equipped with cavity, fluid product inlet opening and throttling portion for discharging fluid product onto working chamber wall. Working chamber is positioned for rotation relative to geometric longitudinal axis. Working chamber is rotated by means of electric drive. Such construction allows operating mode with stabilized thickness of film of liquid product under pasteurization process to be set.

EFFECT: increased efficiency in pasteurization of liquid products, including products with increased viscosity.

6 cl, 4 dwg

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