Influence of EMF MW treating modes of pressed beet pulp on efficiency of pectin extraction

The purpose of research is to study the effect of EMF microwave processing modes of crushed pressed beet pulp on the efficiency of pectin extraction. Tasks: to determine the mode of EMF microwave treatment of crushed beet pressed pulp, which provides an increase in the efficiency of pectin extraction, and to identify the mechanism of the effect of EMF microwave treatment of crushed pressed beet pulp on the efficiency of pectin extraction. Objects - pressed beet pulp, crushed to a particle size of less than 2 mm, and samples of crushed pressed beet pulp processed by EMF microwave under various modes (heating rates) until a temperature of 60 °C is reached. It was established that pre-treatment of crushed pressed beet pulp with EMF microwave makes it possible to increase the efficiency of pectin extraction during subsequent extraction. It was revealed that pre-treatment of crushed beet pressed pulp with EMF microwave at a heating rate of 0.6 °C/s, until a temperature of 60 °C is reached, provides an increase in the efficiency of pectin extraction during subsequent extraction by 4.94 %. A mechanism for increasing the efficiency of extracting pectin from crushed beet pulp was proposed, which consists in the intensification of mass transfer during the extraction process, due to an increase in tissue porosity, due to the transition of bound water contained in crushed beet pulp into free water, as a result of which the structure of the cell wall changes. The proposed mechanism is confirmed by the data obtained using the NM relaxation method, since it was found that in the samples of crushed pressed beet pulp processed by EMF microwave, the content of free water increases (by 10.5 %) due to a decrease in the content of bound water.