THE EFFECT OF ULTRASONIC EXPOSURE ON PLANT RAW MATERIALS

doi: 10.25712/ASTU.2072-8921.2021.02.007

Abstract

The article presents the literature data on the biochemical composition of strawberry fruits, which are characterized by a high content of pectin substances (up to 1.4 %) and sugars (up to 8.1 %). As objects of research, it was proposed to take samples of fresh garden strawberries. The samples were exposed to an ultra-sound field by using the "Wave" device in the process of processing the growing raw materials. The parameters of the difference between the experimental samples consisted in the use of different water content when calculating the ratio relative to strawberry fruit / water. The processing power of the experimental samples and the duration of ultrasonic exposure to the samples remained constant parameters. During processing, the experimental samples were subjected to data analysis on the indicators-active acidity, viscosity and temperature during processing. The obtained data are summarized in a tabular and graphical image. The laws of temperature increase with a change in the frequency of measurement in the process of technological processing of fruit raw materials are established. A model of the regression dependence of the temperature change during the processing of raw materials in fresh form is presented. The changes in the active acidity of the samples in accordance with their encoding are graphically presented. The changes in the viscosity of samples during the processing of samples, the differences of which are in the change in the quantitative content of the water fraction, are investigated. Generalized data on the indicator "viscosity" in the storage process for samples that have passed the full process of technological processing.