Studying the influence of vibration on the process of obtaining semi-finished products for distillery production
Liquor products are represented by a wide range of drinks. Despite this diversity, they are all united by the use of semi-finished products (alcoholic juices, pestilences and infusions) during blending. Extraction of components of plant raw materials is one of the key processes for obtaining semi-fi...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2024-01-01
|
| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/704 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1839590993929699328 |
|---|---|
| author | N. Yu. Kachaeva N. N. Maleev Kh. E. Kachaev |
| author_facet | N. Yu. Kachaeva N. N. Maleev Kh. E. Kachaev |
| author_sort | N. Yu. Kachaeva |
| collection | DOAJ |
| description | Liquor products are represented by a wide range of drinks. Despite this diversity, they are all united by the use of semi-finished products (alcoholic juices, pestilences and infusions) during blending. Extraction of components of plant raw materials is one of the key processes for obtaining semi-finished alcoholic beverages. The quality indicators of the finished liquor product directly depend on their composition and quality. The purpose of the research is to study the vibration effect as a physical method of intensifying the process of extracting flavoring and aromatic compounds of fruit and berry raw materials when obtaining semi-finished products for distillery production (infusions and juices). To study the effect of vibration exposure on the content of substances responsible for taste, such technical factors as frequency (f), amplitude (A) and duration (τ) of exposure have been taken into account. The mass concentration of phenolic and coloring substances has been taken as controlled indicators. The processing was carried out on the installation developed at the Department of Winemaking and Fermentation Technology named after Professor A.A. Merzhanyan of FSBEI HE «KubSTU». The research was conducted on semi-finished products obtained from raspberries and cherries in the process of obtaining alcoholized components of a blend of liqueurs. In this case, the ratio of components was equal to 1:1. A comparison of the indicators was carried out with a sample obtained by stationary infusion. The positive influence of vibration during the extraction process with aqueous-alcohol solutions on the quality indicators of semi-finished products was established. Optimal processing parameters were also determined to reduce the duration of the process. The data obtained allow us to judge the feasibility of using vibration in the alcoholic beverage industry as a technique that accelerates infusion and improves the quality of semi-finished products. |
| format | Article |
| id | doaj-art-d0f225b562e045de9d97b9dd98d7e9a2 |
| institution | Matheson Library |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2024-01-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-d0f225b562e045de9d97b9dd98d7e9a22025-08-03T13:05:54ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292024-01-011949710210.47370/2072-0920-2023-19-4-97-102634Studying the influence of vibration on the process of obtaining semi-finished products for distillery productionN. Yu. Kachaeva0N. N. Maleev1Kh. E. Kachaev2FSBEI HE «Kuban State Technological University»FSBEI HE «Kuban State Technological University»FSBEI HE «Kuban State Technological University»Liquor products are represented by a wide range of drinks. Despite this diversity, they are all united by the use of semi-finished products (alcoholic juices, pestilences and infusions) during blending. Extraction of components of plant raw materials is one of the key processes for obtaining semi-finished alcoholic beverages. The quality indicators of the finished liquor product directly depend on their composition and quality. The purpose of the research is to study the vibration effect as a physical method of intensifying the process of extracting flavoring and aromatic compounds of fruit and berry raw materials when obtaining semi-finished products for distillery production (infusions and juices). To study the effect of vibration exposure on the content of substances responsible for taste, such technical factors as frequency (f), amplitude (A) and duration (τ) of exposure have been taken into account. The mass concentration of phenolic and coloring substances has been taken as controlled indicators. The processing was carried out on the installation developed at the Department of Winemaking and Fermentation Technology named after Professor A.A. Merzhanyan of FSBEI HE «KubSTU». The research was conducted on semi-finished products obtained from raspberries and cherries in the process of obtaining alcoholized components of a blend of liqueurs. In this case, the ratio of components was equal to 1:1. A comparison of the indicators was carried out with a sample obtained by stationary infusion. The positive influence of vibration during the extraction process with aqueous-alcohol solutions on the quality indicators of semi-finished products was established. Optimal processing parameters were also determined to reduce the duration of the process. The data obtained allow us to judge the feasibility of using vibration in the alcoholic beverage industry as a technique that accelerates infusion and improves the quality of semi-finished products.https://newtechology.mkgtu.ru/jour/article/view/704vibration effectinfusionextractionspicy and aromatic raw materialsamplitudedurationinfusionphenolic substances |
| spellingShingle | N. Yu. Kachaeva N. N. Maleev Kh. E. Kachaev Studying the influence of vibration on the process of obtaining semi-finished products for distillery production Новые технологии vibration effect infusion extraction spicy and aromatic raw materials amplitude duration infusion phenolic substances |
| title | Studying the influence of vibration on the process of obtaining semi-finished products for distillery production |
| title_full | Studying the influence of vibration on the process of obtaining semi-finished products for distillery production |
| title_fullStr | Studying the influence of vibration on the process of obtaining semi-finished products for distillery production |
| title_full_unstemmed | Studying the influence of vibration on the process of obtaining semi-finished products for distillery production |
| title_short | Studying the influence of vibration on the process of obtaining semi-finished products for distillery production |
| title_sort | studying the influence of vibration on the process of obtaining semi finished products for distillery production |
| topic | vibration effect infusion extraction spicy and aromatic raw materials amplitude duration infusion phenolic substances |
| url | https://newtechology.mkgtu.ru/jour/article/view/704 |
| work_keys_str_mv | AT nyukachaeva studyingtheinfluenceofvibrationontheprocessofobtainingsemifinishedproductsfordistilleryproduction AT nnmaleev studyingtheinfluenceofvibrationontheprocessofobtainingsemifinishedproductsfordistilleryproduction AT khekachaev studyingtheinfluenceofvibrationontheprocessofobtainingsemifinishedproductsfordistilleryproduction |