Waste-free technology of pectin production from waste industry waste
DOI:
https://doi.org/10.33216/1998-7927-2021-269-5-61-80Keywords:
beet pomace, beet pectin, waste-free technology, process reduction and improvement, food productAbstract
Studies have been conducted to create an improved simplified technology for obtaining oxidation-resistant food beet pectin from its extracts for the production of bakery, confectionery, jelly marmalade and other foods, which will reduce the duration of the process while reducing energy consumption. The object of research is the development of modern advanced, simplified technology for obtaining oxidation-resistant beet pectin from beet pomace. Such a product must meet the quality requirements that ensure its use in the food, confectionery, medical and pharmaceutical industries.In addition, the developed technology should provide maximum yield of the finished product (pectin) and optimal technological conditions for the processing of beet pulp. The aim of the study was to study the optimal conditions for obtaining pectin from beet pomace by hydrolysis with hydrochloric acid instead of nitric acid, followed by separation of pectin from the neutralized extract with 96% ethyl alcohol.To achieve this goal, the following tasks should be performed: to investigate the conditions of extraction of pectin from beet pomace and the conditions of its precipitation from the extract of ethyl alcohol; determine the optimal parameters of the process of obtaining pectin; to develop on the basis of the data received in the course of researches, the basic technological scheme of reception of pectin from beet pomace. On the basis of the performed researches and the received results the technological scheme of pectin production from red beet pomace is developed.The improved technology of pectin production in comparison with known technologies differs in waste-freeness and environmental friendliness as at extraction hydrochloric acid of low concentrations is used as extractant, and the ethyl alcohol restored by distillation is used for isolation of pectin. The conditions of pectin extraction from beet pulp have been optimized, which allows to obtain pectin with a yield of up to 30 percent. Samples of pectin obtained from beet pulp meet the interstate standard (DSTU 21186) in force in Ukraine [28], in all quality indicators: appearance, odor, color, taste, degree of esterification, gelling ability with the number of particles of fibrous fraction and microbiological properties and the absence of impurities. For pharmaceuticals, pectin contains the required amount of methoxy groups and galacturonic acid and no nitrates, sugar, organic acids, arsenic, lead and other harmful elements. Wastes from pectin extraction are used as biofuels or for technological needs in the production of medical materials.
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