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OPTIMIZATION OF EXTRACTION METHODS FOR EXTRACTING PECTIN FROM BEET PULP
Abstract
The results of extraction of pectin from beet pulp of sugar waste production have been presented. Production of pectin will allow you to avoid importing this product from abroad, as well as reduce the negative impact of sugar factories on the environment. The developed scheme is environmentally safe. For the production of jelly confectionery products of various assortment, pectin consumption ranges from 8 kg for citrus to 26 kg for beet pectin per 1 ton of finished products. In comparison with other gelling agents commonly used for the preparation of confectionery products, the use of pectin requires strict adherence to prescription and production parameters. On the other hand, the use of pectin provides advantages such as a very good texture and sensation in the mouth, as well as a good emission of taste; in addition, pectin is advantageous to use in a modern continuous technological process due to the relatively fast and regulated gelation. The following products can be obtained from molasses by fermentation. In the anaerobic process-ethyl alcohol, glycerol, butanol, acetone, butylene glycol, lactic, butyric, propionic and other acids. In the aerobic process-gluconic, citric, fumaric, oxalic and acetic acids, as well as dioxicetone. This type of fermentation is also used for the production of yeast - baking and feed yeast [1-5].
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