APPLICATION OF ANTISEPTICS FOR DIFFUSION JUICE

Authors

DOI:

https://doi.org/10.31073/foodresources2022-18-16

Keywords:

juice mixture, quality, antiseptic, dyes

Abstract

The diversification of production, which is aimed at mastering the production of a new type of products, ie improving and mastering new production technologies, should increase the efficiency of production in the sugar beet complex. To improve the process of obtaining sugar products, one of the important steps is to study the conditions for obtaining diffusion juice using the antiseptic "Bactrilon-A". The aim of the work was to investigate the effect of the antiseptic "Bactrilon-A" on the quality of the obtained diffusion juice. Research methodology. Samples of diffusion juice were obtained by scalding the chips, extracting and treating the beet chips mixture with Bactrilon-A. We studied the optimal amount of antiseptic introduced into the juice mixture (s.-s.s.), the introduction of 0.25, 0.5 and 1.0% to m.s.-s.s. Research results. The use of scalding accelerates the formation of color compounds in the juice. The influence and quantity of introduction of antiseptic "Bactrilon-A" in juice-chipping mix on quality of the received diffusion juice is investigated. It is shown that the use of the antiseptic "Bactrilon-A" leads to inhibition of the oxidation of color compounds, as evidenced by the light brown color of the juice. Research results. It was found that the drug "Bactrilon-A" does not affect the value of the optical rotation of carbohydrates, and, accordingly, does not affect the accuracy of determining the sucrose content in the juice. It was determined that the introduction of "Bactrilon-A" in the juice mixture reduces the color of the diffusion juice by 3.3 times compared to the methods of extraction in water or by scalding the chips before diffusion. It is justified that the preferred dosage of "Bactrilon-A" in the amount of 0.5% by weight of the chips mixture.

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References

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Published

2022-07-29

How to Cite

Khomichak, L., Kuznietsova, I., Tkachenko, S., Dzhohan, O., Zajchuk, L., & Danilova, K. (2022). APPLICATION OF ANTISEPTICS FOR DIFFUSION JUICE. FOOD RESOURCES, 10(18), 163–168. https://doi.org/10.31073/foodresources2022-18-16

Issue

Vol. 10 No. 18 (2022): Food resources

Section

Технічні науки

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