Технологические свойства гранулированного твердого диоксида углерода
2010
Kas'yanov, G.I. | Podshivalenko, N.S., Krasnodar Research and Development Inst. of Storage and Processing of Agricultural Produce (Russian Federation)
In the process of storing grape juice (GJ) there is observed formation of crystal sediments of wine stone greatly deteriorating the market quality of the product. That's why search for cheap, accessible and safe means not changeable the natural properties of GJ and easily removable from the final product is urgent. The efficiency of using a solid granulated carbon dioxide (GCD) for detartration of GJ from the Izabella grapes with weight content of WS up to 1% and model 1% solution of chemically pure WS compared to the calcium lactate (CL). During treating CL at already first 2-4 h deposition of more than 80% of tartrates takes place. More intensive deposition of WS is produced by combined treating CL and GCD. Introducing only GCD accelerated the detartration process even if less than when CL was used. Reducing the temperature of treating GJ from +20 degrees C to +5 degrees C intensifies the crystallization process of WS by 1.7-1.9 times, and creating a gas pillow from CO2 with a pressure of 1 MPa – by 5%. GCD treatment is most effective for high acidic grape varieties with high content of WS (above 1%). The method is based on the ability of GCD to create crystallization centers for tartrates solved in GJ. The treatment with liquid CD reduced the content of WS in GJ more than 3 times, and the residual quantity of CD did not influence the acidity and other properties of the product. The ratio of main acids of GJ (malic and tartaric) remained after treatment as before. The GJ obtained according to the new detartration technology of high quality GJ is recommended to use in functional purpose products
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