Research of the process of obtaining sea- buckthorn juice from frozen raw materials in the electromagnetic field of ultra high frequencies

The article presents the results of studying the parameters that affect the process of obtaining sea buckthorn juice from frozen raw materials in an electromagnetic field of ultrahigh frequencies (EMF of microwave). The main thermophysical and electrophysical characteristics of sea buckthorn fruits depending on moisture content and temperature have been determined. The selection of a rational design of the apparatus for obtaining juice from frozen sea buckthorn fruits has been made. The chosen installation "Monsoon-2", equipped with two microwave vacuum chambers, with the possibility of obtaining juice and dried fruits. The optimal parameters of processing frozen sea buckthorn raw materials were determined: the temperature in the device is 310-316 K, the pressure is 9,3-10,0 kPa, the specific microwave power is 170-190 W/kg, the process duration is 110-130 minutes. The indicators of the quality of sea buckthorn juice and dried fruits of sea buckthorn, obtained under experimentally determined optimal conditions, have been investigated. The developed technology has been successfully tested and implemented in the production workshop of LLC "MIP" BaikalEkoprodukt "and is recommended for implementation at enterprises for processing sea buckthorn fruits.Key words: sea buckthorn juice, dried sea buckthorn, optimal parameters, ultra-high frequency electromagnetic field, thermophysical and electrophysical characteristics, quality indicators.