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RESEARCH OF TECHNOLOGICAL PARAMETERS AND CRITERIA FOR EVALUATING DISTILLATE PRODUCTION FROM DRIED JERUSALEM ARTICHOKE
Author(s) -
Lev Oganesyants,
V. V. Peschanskaya,
Л. Н. Крикунова,
E. E. Dubinina
Publication year - 2019
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2019.11.2.15
Subject(s) - jerusalem artichoke , distillation , chemistry , fermentation , ethyl acetate , raw material , food science , yield (engineering) , chromatography , methanol , organic chemistry , materials science , metallurgy
In this paper, it is proposed to use dried Jerusalem artichoke as a raw material fordistillate production. The purpose of the research was to develop a distillatetechnology from dried Jerusalem artichoke and to determine the criteria forassessing its quality. The work revealed patterns of changes in the concentrationsof the main distillate volatile components, depending on the strength of thefermented wort and its composition. It was established that the increase in thestrength of fermented wort by 2.0-2.5 %, leads to an increase in the yield of distillateon average by 3.0 % and enriching it with valuable volatile components. A newtechnical solution was proposed, based on the regulation of the strength offermented wort from Jerusalem artichoke due to the addition of distillate. A highdegree of correlation was established between the tasting evaluation of Jerusalemartichoke distillates and the concentration of 1-propanol, ethyl caproate, ethylcaprylate, the sum of enanthic ethers, the ratio of C3 and C4 alcohols, and was foundthe ratio of the amount of enanthic ethers to ethyl acetate. It is proposed to use themethanol concentration, the content of enanthic ethers, the total content of carbonylcompounds, the ratio of the sum of enanthic ethers to the concentration of ethylacetate as criteria for assessing the quality of distillates from dried Jerusalemartichoke

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