Modeling The Process Of Enzymatic Extraction Of Pectin Substances From Red Beet (Beta Vulgaris L. Var. Conditiva) Using An Extractor Equipped With An Ultrasonic Emitter And A HighSpeed Mixe

Abstract

Deep processing of fruit and vegetable products is one of the most important tasks for providing the population with functional
food products. This article presents an analytical review and research on the extraction of pectin from plant raw materials in order
to obtain a pectin-containing extract. The aim of the study is to increase the yield of pectin during enzymatic extraction of red beet
pomace. The effect of ultrasonic processing of raw materials on the yield of pectin during enzymatic extraction from red beet was
studied - the optimal intensity of ultrasound processing was 50 kW/m2 at a frequency of 25 kHz. The effect of the extragent mixing
rate on the pectin yield during enzymatic extraction from red beet was studied - the optimal speed of the mixer was 1000 rpm. The
results of experiments showed that the use of an ultrasonic emitter in the extractor design, as well as a high-speed mixer, will
significantly increase its efficiency by 19-21%. The main functional properties of the obtained samples of red beet pectin extract
were also studied. Mathematical modeling of the process of extracting pectin on the proposed equipment is carried out and a
criterion equation is proposed that characterizes the intensity of extraction (the intensity of mass transfer in the solid - liquid
system). The main functional properties of red beet pectin extract samples were also studied. In vitro, low-esterified pectin from
red beet has more pronounced reducing properties than the antioxidant drug Emoxipine, which confirmed the possibility of using
the resulting pectin extract as a dietary supplement.