METHOD FOR PECTIN PRODUCTION

FIELD: technology for pectin production. ^ SUBSTANCE: claimed method includes freezing of pectin-containing raw material followed by defrosting, hydrolysis-extraction, phase separation and isolation of target product from liquid phase. Freezing is carried out with liquid carbon dioxide, and defrosti...

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Bibliographische Detailangaben
Hauptverfasser:	KVASENKOV O.I, TJURJUKOV A.B, DONCHENKO L.V
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: technology for pectin production. ^ SUBSTANCE: claimed method includes freezing of pectin-containing raw material followed by defrosting, hydrolysis-extraction, phase separation and isolation of target product from liquid phase. Freezing is carried out with liquid carbon dioxide, and defrosting and hydrolysis-extraction is carried out with distillated water. In hydrolysis-extraction process pressure in reaction mixture is periodically dissipated up to value, which provides liquid phase boiling, and increased again up to starting value. ^ EFFECT: increased pectin yield with simultaneous decreasing of technological cycle time.