Applications of microwave fields in food technology: processing, preservation and extraction
Вантажиться...
Дата
2019
Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
Microwave radiation, as a method of heat supplying, is not so far widely used in food industry.
However, this method is promising because of the moisture present in food products, which is heated
extremely intense. A number of scientific studies confirm that microwave radiation significantly
intensifies processes of dehydration and extraction. This study presents the results of using MWAE –
the microwave assisted extraction, – in the production of coffee, rosehips, medicinal herbs and other
extracts. The dependencies of the extraction kinetics, thermograms and results of the study of obtained
extracts qualitative parameters are presented. Different types of extraction units were used for different
products: open vessel type, closed vessel type, operating at atmospheric and at reduced pressure. The
extracting from ground coffee shows high values of mass transfer coefficients: [5.8, ... 8,8∙10-8] m/s,
which indicates a high degree of the process intensification in comparison with methods of battery
extraction. The process temperature did not exceed 100 °C, so there are no cellulose hydrolysis
processes, which reduce the quality of the coffee extract. An extractor of a closed type was used for
extracting from rose hips. The extraction was carried out under reduced pressure. Analysis of the
obtained extract showed a high content of vitamin C and beta-carotene, compared with the extracts
obtained in the thermostat.
Опис
Terziev, S. Applications of microwave fields in food technology: processing, preservation and extraction / S. Terziev, Usef Alhuri, Yu. Levtrynska // Ocean of Knowledge : рroc. of 17th Students’ Science Conf., Oleśnica, 18–21 Sept. 2019. – Wrocław, 2019. – Р. 76–90.
Ключові слова
microwave assisted extraction, solvents, microwave field, barodiffusion, energy efficiency, food extracts, phytopreparations, extraction kinetics