Abstract
The article discusses the feasibility of automation of technological process of liquid pectin obtaining for the production of functional beverages to ensure a given quality and required physiological properties. There were presented the comparative differences between traditional operator consoles and workstations. There was justified the expediency of control and regulation of main technological parameters of the process of pectin extraction. There was described the algorithm of evaluating the results of real-time monitoring of the process.
Highlights
The article discusses the feasibility of automation of technological process of liquid pectin obtaining for the production of functional beverages to ensure a given quality and required physiological properties
The fractional composition of pectin substances causes a difference in the structure and texture of plant tissue
Filters with precipitation are dried to a constant mass and calculate the mass fraction of fractions of pectin substances according to certain formulas [4]
Summary
The article discusses the feasibility of automation of technological process of liquid pectin obtaining for the production of functional beverages to ensure a given quality and required physiological properties. Cucumbers, bell peppers, beet pulp of the Uspensky sugar plant (Fig. 1) were chosen as objects of the research [2].
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