Open AccessInnovative technological aspects of secondary raw materials processing in juices production
Author(s) -
L. V. Donchenko,
E. A. Krasnoselova,
E. V. Konuhova,
Анна Игоревна Белоусова
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/488/1/012011
Subject(s) - raw material , pectin , production (economics) , agriculture , ripening , product (mathematics) , food processing , industrial production , business , pulp and paper industry , agricultural engineering , environmental science , food science , engineering , mathematics , chemistry , economics , geography , geometry , organic chemistry , archaeology , keynesian economics , macroeconomics
The agricultural sector of the economy is a waste-intensive industry. Production of the basic agricultural product involves a big amount of waste. The output of the target product, as a rule, makes up 15–30% of the full amount of the initial resources. The other part that contains a significant number of valuable compounds is not used in this process and turns into the so-called production wastes, which can become secondary raw materials for an extra product manufacturing. The vast amount of secondary raw materials is created in food and processing industries of agricultural Complex (AC). At the same time, only 50% is used efficiently. This fact proves the relevance of the secondary resources processing problem. The production of apple juice creates 20–30% of wastes that are the industrial source of pectin. As a rule, pectin is extracted from the runoff of late ripening period apples. The objects of this research are the industrial apples cultivars grown in Krasnodar region. The article provides the comparative research results of fractional content of pectin substances in apples with different ripening periods. It defines analytical characteristics of apple pectin extracted from different raw materials. The study states the innovation evaluation criteria for developed technologies. It shows the reasonability of summer period apples processing for production of pectin-containing products and their competitiveness.