Articles

Hygroscopic Parameters of Raffinate as an Object of Dehydration after Extraction of Coloring Components from Fruit and Vegetable Raw Materials

Authors:

Elena V. Andreeva, Sofia S. Evseeva, Albert H.-H. Nugmanov, Igor Yu. Aleksanian

Abstract: 

A special feature of the raw materials sector of the Astrakhan region's economy is the presence on its territory of enterprises specializing in the vegetable raw materials processing, particularly, eggplants used in the production of the popular food product "Eggplant caviar" in our country. The technologies implementation for obtaining this product leads to the accumulation of about 10–15 % of waste from the total amount of raw materials in the form of crushed eggplant peel, used as a raw material for the production of natural food anthocyanin dye. No doubt, after the coloring substances extraction from plant material, waste also remains, for example in the form of raffinate, which can be used as secondary raw materials, especially, in the production of toothpastes: dry and finely dispersed eggplant peel is highly effective in whitening tooth enamel. The study aim was to determine the hygroscopic properties of raffinate, i.e., the intensity of its interaction with moisture in the gaseous state (sorption capacity), as well as to conduct thermodynamic analysis. The researchers determined hygroscopic characteristics and the equilibrium humidity of the raffinate under study by the Van Bamelen strain gauge method. They run a thermodynamic analysis of the hygroscopic parameters on the basis of the classical Gibbs – Helmholtz equation. The hygroscopic parameters obtained during the experiment and the thermodynamic analysis results enable to organize the drying process of secondary raw materials at rational operating parameters; the authors evaluate the variation of the binding energy of moisture with dry matter at different stages of drying. The data calculated in this way and their dependence on the influencing factors in the case of use in the construction of both dewatering processes and drying equipment, ensure high efficiency of this important technological technique.

Keywords:

extraction; eggplant peel; raffinate; hygroscopic characteristics; sorption isotherms; thermodynamic analysis; drying

For citation: 

Elena V. Andreeva, Sofia S. Evseeva, Albert H.-H. Nugmanov, Igor Yu. Aleksanian. Hygroscopic Parameters of Raffinate as an Object of Dehydration after Extraction of Coloring Components from Fruit and Vegetable Raw Materials. Индустрия питания|Food Industry. 2021. Vol. 6, No. 1. Pp. 75–82. DOI: 10.29141/2500-1922-2021-6-1-9