RESEARCH OF THE FREEZING CONCENTRATION PROCESS DURING THE PROCESSING OF SECONDARY RAW MATERIALS
The article raises an urgent issue related to the processing of secondary resources of agroindustrial technologies. One of the processing processes (concentration of extracts of fruit and berry raw materials by frosting in order to extract useful substance for humans - pectin) characteristics are considered. The production of useful products from production waste not only solves the problem of incomplete use of raw materials, but also allows to improve the environmental situation, since the disposal of spent material causes great damage to the environment. The kinetics experiment of the process of freezing infusions of fruit and berry raw materials was carried out in order to carry out the process of coagulation and precipitation of pectin substances in the form of a precipitate, after which they are easily removed by filtration. Crystallization temperatures and the onset of crystal formation were obtained. Influence of temperature parameter on mechanical cleaning is noted. Characteristics of phase transition of exothermic cooling process are indicated. For the experiment were used pilot plants are intended for the implementation of fruit and berry raw materials freezing process order to carry out the process of coagulation and precipitation of pectin substances in the form of a precipitate, after which they are easily removed by filtration. Principles of apparatus functioning and occurring in them processes are described. The methods of product and waste refrigerant removal are indicated. Chromel copel thermocouples associated with the potentiometer were used to obtain cooling and freezing curves. This technique allows you to study a wide range of other food products. Experimental research is aimed at creating new types of refrigeration equipment, their calculation and design.