Study of the effect of active mixing of the extractant on the yield of pectin during enzymatic extraction from beetroot

Despite the fact that such a valuable product, pectin, is found in large quantities in secondary plant materials (squeezing fruits and vegetables), the use of traditional technologies for producing pectin is not cost-effective and involves the use of substances that create an aggressive working environment. This fact prevents the introduction of processing technologies of secondary plant materials in order to obtain pectin (or pectin extract) at an existing food enterprise. However, there are alternative methods for producing pectin from plant materials - biotechnological methods, using enzymatic preparations that are cheaper to use and absolutely harmless to human health, in this regard, the introduction of such alternative technologies for producing pectin in an existing food enterprise becomes possible. To date, it is necessary to mechanize biotechnology for the production of pectin-containing extract, namely, the study of the process of enzymatic extraction on mechanical equipment. The aim of the work is to increase the yield of pectin from plant materials during enzymatic extraction through the use of active mixing of the extractant. The subject of the study was the pattern of obtaining pectin-containing extract of table beet. The object of the study was the technological process and equipment for producing pectin-containing extract of table beet. The extraction of pectin was carried out according to the method patented in the Republic of Kazakhstan No. 29264. The pectin content was determined by the titrimetric method according to GOST 29059-91 Products of the processing of fruits and vegetables titrimetric method for determination of pectin substances. The article presents the results of studies of the influence of active mixing of the extractant during the enzymatic extraction of pectin from squeezed table beets. The results of the studies revealed a positive effect of active mixing of the extractant during the enzymatic extraction of pectin from squeezed table beets, in general, the duration of the extraction process relative to the control was reduced by 2 hours.