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Title: INFLUENCE OF TECHNOLOGICAL PARAMETERS OF ULTRAFILTRATION PROCESS OF VEGETABLE JUICES ON THEIR QUALITY
INFLUENCE OF TECHNOLOGICAL PARAMETERS OF ULTRAFILTRATION PROCESS OF VEGETABLE JUICES ON THEIR QUALITY

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I. Bejanidze;P. Kardasz;V. Pohrebennyk;T. Kharebava;N. Didmanidze
10.5593/sgem2019/2.1/S07.042
1314-2704
978-619-7408-79-9
English
19
2.1
Informatics
Natural vegetable juices contain the essential vitamins and nutrients for human body. Therefore, they represent a good opportunity for the treatment and prevention of various diseases. With the vitamins, taken through the juice, the human body becomes more resistant to viruses and infections, stressful situations and intense physical stress, the metabolism is being normalized. Fresh vegetables and fruit juices contain organic acids and mineral substances (potassium, calcium, iron, copper, magnesium, phosphorus, manganese, molybdenum, boron, iodine), and their salts, large amounts of fiber, pectin and enzymes - complex substances, that contribute to the food processing and absorption of nutritional elements. Beverages, prepared from juices, improve the intestinal motility and thus contribute to improving the allocation of the toxic substances and slags from the organism. Many people prefer fruit juices and and ignore vegetable juices. The advantage of vegetables juices lies in the fact that they are low in calories, since no fats.
This paper examines the performance of ultrafiltration process of vegetable juices (cucumbers, carrots, beets, cabbage, radishes, turnips) and its dependence on the pressure and duration of the process, type and porosity of the membrane, the nature of juice, acidity and temperature.
It is established, that according to the reduction of process productivity, the juices will stand in the following order: W (cucumber) > W (carrot) > W (beet) > W(cabbage) > W(garden radish) > W(radish); with the increase in pressure, the temperature of juice increases significantly in the garden radish (~30%), and slightly in the radish (~3%) juices; the speed of filtration of the heated juices significantly increases (~twice) and thus the change of a consistency of vegetable juice takes place there is a division of phases, juice is turned off and accepts not a trade dress; with the increase of acidity, the productivity of process considerably increases.
conference
https://www.sgem.org/index.php/jresearch-article?citekey=Bejanidze20197321328
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19th International Multidisciplinary Scientific GeoConference SGEM 2019
19th International Multidisciplinary Scientific GeoConference SGEM 2019, 30 June - 6 July, 2019
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference-SGEM
Bulgarian Acad Sci; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Slovak Acad Sci; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; World Acad Sci; European Acad Sci, Arts & Letters; Ac
321-328
30 June - 6 July, 2019
website
cdrom
5364
vegetable juice; ultrafiltration