Abstract
The process of extraction from vegetable raw materials is an important technological solution in the food industry for obtaining extractive substances that contain minerals, organic acids, phenolic substances, pectin’s, sugars and vitamins. The extraction process is influenced by the main factors - the size of the plant material, its duration and temperature conditions. Segmentation is essential for extraction. The correct choice of size allows you to better preserve the cellular structure of the berries, the diffusion processes proceed optimally efficiently, the extraction slows down, and the resulting extract contains less mechanical impurities and is easier to clean. The traditional method for extracting vegetable raw materials is water-alcohol solutions, but the extraction of water-soluble substances occurs partially, and as is known, vitamins, sugars, and phenolic substances predominate in berry raw materials. The most accessible and economical means for extraction is water. When extracted with water, the final product contains water-soluble substances and no fat-soluble substances. Extraction of osmo-dried berries was carried out with an aqueous solution at different temperature conditions with ranges of 30–40 °C, 50–60 °C and 70–80 °C. To determine the duration of extraction of osmo-dried berries, the yield of dry matter was used. It has been established that the highest yield of dry matter from osmo-dried strawberries (10,17 %), raspberries (8,74 %) and black currants (11,43 %) is observed at an extraction temperature of 50–60 °C and 70–80 °C. With a duration of 8 – 12 hours. The extraction time is described by polynomial regression equations of the 2nd degree. It was revealed that the highest content of vitamin C is observed at a temperature in the range of 50–60 °C, extraction of 36,7 mg/100 g of extract, and at a temperature in the range of 60–70 °C, the content of ascorbic acid decreased by 40 %.
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