Affiliation
a Kemerovo Institute of Food Science and Technology
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Abstract
Influence of key work parameters of a vibrating extractor on the extraction of ascorbic acid from the frozen fruits of Sorbus aucuparia L. and Schisandra chinensis berries is investigated. The following rational parameters of the extraction process and the vibration characteristics of the extractor and fruit extracts are identified: the vibrating plate hole diameter for Sorbus aucuparia L. is 3 mm, for Schisandra chinensis berries – 2,5 mm; plate vibration frequency for Sorbus aucuparia L. – 11,67 s
-1, for Schisandra berries – 15 s
-1, the extraction duration for Sorbus aucuparia fruits and Schisandra berries is 35 min, water temperature is (18±1) °C, the yield of vitamin C from the fruits is 52 %, and from Schisandra barries is 46 %.
Keywords
Ascorbic acid,
Schisandra chinensis,
Sorbus aucuparia L,
extraction,
extractor with a vibrating plate
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