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INVESTIGATION OF HEAT AND MASS TRANSFER PROCESSES IN THE EXTRACTION OF VEGETABLE RAW MATERIALS UNDER THE CONDITIONS OF ULTRASOUND
Abstract
Recently, the study of new methods of extraction from vegetable raw materials, such as ultrasonic extraction, microwave extraction and extracritical fluid extraction, has become widespread. The results of the study of ultrasonic extraction in the literature showed that this process provides higher selectivity, has a shorter duration, reduces energy consumption and harmful emissions into the environment. And it is also made in the equipment which design is much simpler than the equipment for pressing. In addition, ultrasonic extraction allows to obtain products of higher quality than simple extraction. This method is considered environmentally friendly because most of the solvent used for extraction can be recovered. The development of new high-intensity extraction equipment operating in ultrasonic conditions requires the establishment of quantitative kinetic characteristics and diffusion coefficients of the extraction process from vegetable raw materials using ultrasound from different solvents and raw materials.
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