KINETICS OF EXTRACTION OF EXTRACTIVE SUBSTANCES FROM A LUPINE WITH VARIOUS GEOMETRICAL FORM

• Main Authors: S. S. Ivanov, I. I. Shishatski, S. Iu. Pliukha
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2014-01-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: extracting; output of extractive substances; the geometric shape of lupine
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/464
• ISSN: 2226-910X; 2310-1202

Summary. Relevance of a subject is proved and the main directions of researches are defined. The research problem is formulated – to predict rate of decrease in a mass-containingf a firm phase and to establish functional connection of concentration of extract over time. Soy and lupine, as sources of valuable nutritious components are analysed. The soy shortcomings which chemical components are inhibitors of a number of digestive enzymes, such as pepsin and chymotrypsin are convincingly shown. The carbohydrate fraction of soy is rich with the oligosaccharides causing an intestinal meteorism. Therefore topical issue about replacement of soy with perspective leguminous culture – the lupine, deprived of the shortcomings inherent in soy. The structure and physical and chemical properties of subcheese serum is presented. The method of calculation of the average sizes of particles of raw materials of a sphere having a geometrical form, the cylinder and an unlimited plate is received. Results of research of kinetics of extraction from a lupine are given at various geometrical form of raw materials. The preferable shape of a body is defined at exhausting course of process of extraction of raw materials in the form of a plate. At the same time, other geometrical forms aren't denied as the form of crumbled, for example, is more technological in production. Graphic dependences are in details described and the analysis of the obtained data is made. Composition use – dairy plant extract in various industries and, in particular, in dairy for receiving lactic products is offered. Further work is determination of coefficients of molecular diffusion, creation of mathematical models with use of the received extraction dependences, and also the process software. This material, in its cumulative analysis, gives the chance to choose hardware and technological registration of process of extraction which will provide the maximum extraction from a lupine of a target component at the minimum energy consumption.