Influence of the size of beet root pulp particles on the mode of de-cationization before enzymatic treatment
Abstract
The article presents the results of studies on the effect of the size of dry non-granulated beet pulp particles on the process of preliminary decationization. Disubstituted sodium salt of ethylenediaminetetraacetic acid was used as a model complexone in fractional concentrations from a fiducial value of 2.87 g / dm3. The global extremes of the dynamics of the specific electrical conductivity of the system “beet pulp - complexone solution” have been selected as a primary response, as corresponding to the moment of complexone saturation with cations. It’s been established that decatonization of a coarse fraction (≥ 5 mm) requires processing of the pulp with an aqueous solution of complexone with a concentration of 3.49 g / dm3 for ~ 43 minutes, whereas for the fine fraction (<5 mm) these parameters will be 3, 81 g / dm3 and ~ 49 minutes, respectively. This, presumably, is due to the fact that in the variant with a more developed surface, the availability of cations of the cell wall matrix increases, and therefore a high concentration of complexone and a longer processing time are necessary for effective decationization.
About the Authors
V. V. Kondratenko
All-Russian Scientific Research Institute of Canning Technology, a branch of FSBI “Federal Scientific Center of Food Systems named after V.M. Gorbatov” of the RAS
Russian Federation
Russian Federation
T. Y. Kondratenko
All-Russian Scientific Research Institute of Canning Technology, a branch of FSBI “Federal Scientific Center of Food Systems named after V.M. Gorbatov” of the RAS
Russian Federation
Russian Federation
M. A. Tsareva
All-Russian Research Institute of Canning Technology - a branch of FSBSI “Federal Scientific Center of Food Systems named after V.M. Gorbatov” of the RAS
Russian Federation
Russian Federation
A. Y. Davydova
All-Russian Scientific Research Institute of Canning Technology, a branch of FSBI “Federal Scientific Center of Food Systems named after V.M. Gorbatov” of the RAS
Russian Federation
Russian Federation
N. M. Alabina
All-Russian Scientific Research Institute of Canning Technology, a branch of FSBI “Federal Scientific Center of Food Systems named after V.M. Gorbatov” of the RAS
Russian Federation
Russian Federation
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Review
For citations:
Kondratenko V.V., Kondratenko T.Y., Tsareva M.A., Davydova A.Y., Alabina N.M. Influence of the size of beet root pulp particles on the mode of de-cationization before enzymatic treatment. New Technologies. 2018;(4):34-42. (In Russ.)
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