RU1805881C - Fruit juice clarification method - Google Patents

Abstract

Usage: in the food industry, SUMMARY OF THE INVENTION: a method for clarifying fruit juice involves filtering, separating, heat treating, treating with avamarin and gelatin, mixing, settling in a settling tank and ultrasonic treatment, which is carried out in the settling tank during mixing and during the next 3- 5 minutes with ultrasound at a frequency of 20 ... 200 kHz and an intensity of 0.3 ... 1 W / cm2, whereby the juice layer is processed to a depth of 0.5 m. 1 silt. Yo

Description

The invention relates to the food industry.

A known method of clarifying fruit juice is provided for by separating it, heat treatment, processing with avamarin and gelatin, mixing the mixture and simultaneous ultrasound exposure to separate precipitation from the juice.

The aim of the invention is to increase the degree of clarification of fruit juices by preventing the formation of a surface layer of suspended particles during sedimentation and accelerating the precipitation process.

The drawing shows a device for implementing the method.

The proposed method for clarifying fruit juices can be carried out as follows.

Fruit juice, e.g., block juice, after filtration, separation, heat treatment, is fed to a settling tank where clarifying preparations such as avamarin and gelatin are introduced. The resulting mixture is thoroughly mixed, for example, with a circulation pump 1. As a result of these technological operations, the juice contains a large number of gas bubbles. Therefore, particles of insoluble pectin formed as a result of exposure to clarifying preparations, as well as particles of protein substances, adsorb gas contained in the air. Thus, along with the precipitation process, the flotation process begins. During mixing and after mixing for 3-5 minutes, the settling is sonicated on the surface layer of the juice, for example.

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magnetostrictive transducers 3 mounted on the walls of the sump 2 with a frequency of 20-200 kHz and an intensity of 0.3-1.0 W / cm2.

The depth of the surface layer, which must be ultrasonically applied to the block juice, is determined by the maximum rate of suspension of suspension-gas particle aggregates and the time required for ultrasonic degassing of the juice. It; time is 5-10 s. The maximum speed of the aggregates is determined for a critical case, i.e. for a free gas bubble according to the formula:

V-d (fr-A) where d is the diameter of the gas bubble;

g is the acceleration of gravity;

RG is the gas density;

PC is the density of the medium;

/ s - viscosity of the medium.

With an average gas bubble diameter of 3,104 m, the ascent rate in the block juice is 0.05 m / s. Then the depth value will be 0.5 m. As a result of exposure to ultrasound, the upper layer of juice is intensely degassed, and particles moving upward as a result of flotation when they enter the zone of exposure to large variable pressures of ultrasonic waves break away from the adsorbed gas, which floats up in the form of bubbles, and liberated colloidal particles fall by gravity. Since intensive flotation takes place only for a short time at the beginning of settling, it is advisable to carry out ultrasonic treatment immediately after mixing for 3-5 minutes and during mixing.

Example 1. Apple juice is filtered, separated and subjected to heat treatment.

it is then fed to a settling tank where avamarine and gelatin are added, the mixture is mixed and settled. In the process of mixing and in the first 3 minutes of settling on the mixture layer

a depth of 0.5 m is affected by ultrasound with a frequency of 20 kHz and an intensity of 0.3 W / cm2. Then the juice is defended and removed from the precipitate.

Example 2. The method is carried out

analogously to example 1, only the first 5 minutes are affected by ultrasound with a frequency of 200 kHz and an intensity of 1.0 W / cm.

Using the proposed method of clarification of fruit juices provides

Compared with existing methods, the following advantages:

preventing the formation of a surface layer of suspended particles during sedimentation, which significantly affects

increased clarification;

since only the top layer of juice in the sump is subjected to ultrasonic treatment to a depth of 0.5 m, energy and material costs are reduced

to carry out the method.

Claims (1)

SUMMARY OF THE INVENTION A method for clarifying fruit juice, comprising filtering, separating and heat treating the juice, introducing avamarine and gelatin into it, mixing, settling and sonicating, characterized in that, in order to increase the degree of clarification by preventing the formation of surface a layer of suspended particles and accelerating the process of precipitation, avamarine and gelatin are introduced into the juice, mixed and settled in a settler, and ultrasound is carried out at a frequency of 20-200 kHz and an intensity of 0.3-1.0 W / cm2 in the process mixing and in the first 3-5 minutes, settling on the surface layer of the mixture with a depth of 0.5 m.