The determination of the characteristics of fruit and berry raw materials and intermediate products of pigment extracts technology

The aim of the study was to determine the characteristics of the fruits of black mulberry (Morus L.) and the particles of their pomace to ensure rational modes of integrated technology of coloring extractive components. The peculiarity of the raw materials of Astrakhan Region is that they include a wide range of wild-growing raw materials, among them there are simple stores of biologically active components capable of significant positive physiological effect on human life and quite suitable for the production of natural dyes. These resources include the fruits of black mulberry (Morus L.). The analysis of variance of the composition of the particles of the pomace of the berry obtained after pressing and experimental evaluation of their thermophysical characteristics by means of express method for the complex finding of thermophysical parameters based on the thermal inertial parameters of the thermal sensor was carried out. This approach makes it possible to find the coefficients of warmth and heat diffusivities, and also mass thermal capacity cm of the sample during its heat treatment. The microphotos of the fragments of the particles of berry of mulberry after the impact on it of the pressing equipment together with pulp particles after filtering operation, the methods their schematization and mathematical processing for the disperse analysis were presented. As a result of the study of black mulberry pomace, at moisture content of 83 %, the values of their thermophysical parameters were found. Thus, the analysis of variance carried out showed that average size of the studied plant raw material, 〖d_equ〗_mid=2.27 mm, had been within the required range; therefore, the result obtained can be considered quite satisfactory. The obtained dispersed and thermophysical parameters can be used in the design of the equipment for the extraction, as well as in modeling this process.