Levtrinska J. Extraction of coffee in a microwave continuous operation

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0418U002037

Thesis Registration Form

0418U002037.pdf

Applicant for

Specialization

  • 05.18.12 - Процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв

19-12-2017

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The present thesis is dedicated to the research extractor that allows to obtaining a concentrate of coffee extract at atmospheric pressure and temperatures lower than 100 °C, which positively affects for the product quality. The extractor has backflow motion of the solid phase and extragent. The structure of the equation in generalized variables for the backflow motion of the solid phase and the extractant in the microwave field is substanti-ated. Hydraulic processes in masstransfering modules of the extractor are investigated. Comparison of extraction by traditional heat and in the microwave field, confirms that the action of microwaves increases the total yield of extractives.

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Files

aref-Levtrynskaya.pdf

diser.pdf

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