Effect of ultrasonic treatment on the physico-chemical parameters of kvass

In this paper, for the intensification of production kvass process are encouraged to use the installation "Wave-M" UZTA-1/22-OM sonication product. The aim of the experiment was to study the effect of treatment of process water and the yeast suspension with ultrasound in the production of kvass. To achieve its objectives for the Department of technological machinery and equipment ITMO University experimental setup was designed. In the course of the experiment we studied the effect of ultrasonic treatment on the physico-chemical characteristics of the finished beverage, made in different formulations, depending on the tiered effect of ultrasound. Organoleptic evaluation of the product was carried out, and active acidity measured amount of dry matter in the finished beverage. When processing kvass ultrasound power of 60 and 90 W at a tasting in the product became noticeable pleasant caramel flavor. Due to this effect may be replaced in the production of soft drinks expensive equipment used for cooking in sugar syrup tinting siropovarochnyh, kolerovarochnyh boilers cheaper ultrasonic unit. The acidity of the samples increased within acceptable limits. On the amount of solids in kvass ultrasonic treatment did not significantly affected. To increase the shelf life of the beverage used microfiltration. Anticipated acceleration of the process of obtaining fermented kvass 2 times. It is shown that the filtration using the dosing of ultrasound in the production of kvass not only reduce the cost of the equipment and remove some of the tra-ditional processes, but also provide with the cold sterilization of kvass with higher quality indicators.