The kinetics study and the technological parameter substantiation of the process of the pectic substance extraction from the red currant residues

The analysis of the process of the pectin substance hydrolysis-extraction from the red currant residues is presented in the article. The optimal values of the technological parameters that allow to provide the maximum output of the alcohol precipitable pectin substances is scientifically substantiated. The research results contribute to the use of the juice production waste for the development of the food production in Eastern Siberia.