The studies were conducted on the natural waters of Georgia: Gortubani and Naminauri (Adigeni region), Danisparauli, Dandalo and Makhinjauri (Adjara region) which exhibit medicinal properties. The following water indicators were determined: titratable acidity, electrical conductivity, hardness, the content of solids, sulfates, chlorides, hydrocarbonates, nitrates, ammonium salts and metals. These indicators were determined in the source water, as well as in the concentrate and permeate obtained by ultrafiltration. The productivity of the ultrafiltration process was determined, its dependence on the duration of the process, the applied pressure and the location of the spring. The productivity of the Danisparauli water ultrafiltration process decreases with time; the productivity remains unchanged during the filtration of the Makhinjauri and Naminauri waters; during ultrafiltration, the titratable acidity of the Makhinjauri water increases significantly, by 66.5%, that of the water Naminauri by 36.6%, the titratable acidity of the Danisparauli water remains unchanged, the sulfide ion content in the Makhinjauri water increases by 12%, and in the Naminauri water by 35.5%, the chloride content in the process of concentrating practically does not change. It was found that all the investigated waters are contaminated with heavy metals and the population should not use them for treatment. The data obtained can be used to simulate the purification of natural sources.

The widespread use of surfactants increasingly requires the development and application of reliable methods for the demineralization of wastewaters, preventing environmental pollution. One of the most reliable and effective methods of demineralization of wastewaters is the electrodialysis method. Studying the behavior of large organic ions in the membrane is important for modeling cell membranes and purification of medicinal and biological preparations. The sorption characteristics of the MA-40 and MK-40 ion-exchange membranes in solutions of simple and organic electrolytes, and in a solution of the surfactant were investigated. It was found that the sorption of organic ions by membranes is mainly of an ion-exchange nature. The moisture content and elasticity of the membranes decreases in solutions of organic electrolytes, during the sorption of which the membrane becomes brittle. A study showed that in the solutions of organic electrolytes, the MA-40 membrane retains high electrochemical activity, while the MK-40 in a solution of the surfactant completely loses it. From the data obtained in this work, it is shown that organic ions do not present а hazard when water is desalted by electrodialysis, whereas sorption of surfactant ions leads to membrane poisoning.

In the article, the questions of pectin extraction from citrus fruits are discussed. The research was carried out on the extracts obtained after squeezing the juice from citrus fruits: lemon (Georgian and Meer), Washington-Navel orange (Georgia and Turkey), Unshiu mandarin and the largest citrus fruit pomelo (China). Fruits collected in April-December were morphologically divided into flavedo, albedo, and tissue of fruit lobes, from which pectin isolates were obtained. The dependence of the production of isolates on the ratio of components of the hydromodule (acid: water), the type of acid (HCl, HNO 3 , H 2 SO 4 , H 2 C 2 O 4 and C 6 H 8 O 7 ), the duration of the process (1, 2, 3, 4, 5 and 24 hours) and the extraction temperature (20°) was investigated., 60°, 80°С), the type and time of fruit ripening, as well as the type of precipitation reagent pectin (AlCl 3 , CaCl 2 , 95% C 2 H 5 OH, isopropanol) and its concentration, duration of extraction (2h, 8h, 12h, 24h) and temperature (20, 40, 60, 70, 80°С). A technological scheme for obtaining pectin extracts was developed. Established: extraction of pectin depends on the type and time of fruit collection, temperature and duration of extraction, type of extractant; the ratio of water and acid in the hydromodule (Н 2 О : acid) should be 1:10; isolate should be extracted with HCl, H 2 SO 4 or lemon acid; рН of the hydromodule of the isolate should be 1.8-2.0; Extraction of pectin should be carried out with 95% C 2 H 5 OH, during 24 hours, with a module of 1:3 at room temperature. Identification of pectin isolates and obtained samples was carried out by the method of high-efficiency liquid chromatography. Obtained: practically all samples contain pectin and galacturonic acid and do not contain polygalacturonic acid, which indicates the complete extraction of pectin.

Persimmon is one of the most popular and favorite fruits not only in Georgia, but also in other countries. People love it for its unique specific taste and high nutritional value. There are more than 500 types of persimmon, properties and tastes which depend on the persimmon growing conditions. The purpose of this project was to study the persimmon fruit chemical composition, the regularity in the quantity changes of the bioactive substances and technical-economical persimmon parameters during its storage and technological processing; to develop a highly profitable and efficient composite production technology for a new assortment of products and high quality beverages. Organoleptic and chemical tests of 12 persimmon fruit varieties were made. The content and composition of sugars, polyphenols, pectin, and tanning substances, were defined; and the relation of these parameters to the fruit maturity degree, the dynamics of their change in the ripening and storage process were determined. In addition, we determined the content of sugars ( inverted, total, saccharose), tanning substances (free, total), polyphenols and nitrogen through a spectrophotometric method, dry solids through a refractometric method, pectin (total, soluble, protopectin) and acidity through a potentiometric method, and cellulose through a chlorite method. The feasibility of the persimmon fruit industrial processing was established. Persimmon fruit of Khachia and Khiakume varieties were proved to be the best raw material for the industrial production of a fruit alcohol and beverages. It should be noted here that persimmon fruit must be harvested in November when they have a dark orange colouring and their dry solids content reaches 18%, inverted sugars make up 16-16.5%, and the acidity is 0.12%. For concentrate production, persimmon must be harvested in October when the fruit are yellow and their tanning and colouring substances reach 1.24%, and pectin substances make up 0.77%. The fruit sugars are glucose and fructose, generally in equal quantities. Tanning substances, leicoantocianes, in particular, are responsible for the tart taste; the lower their content is, the less the tart taste is felt, moreover, ripe fruit are less tart in flavour which is due to the tanning substances getting bound with high molecular substances. All the 12 persimmon varieties cultivated in Georgia can be used as raw material, including substandard and overripe fruit that are not marketable and do not have a long shelf life.

Fresh fruit juices contain organic acids and mineral substances (potassium, calcium, iron, copper, magnesium, phosphorus, manganese, molybdenum, boron, iodine), and their salts, large amounts of fiber, pectin and enzymes -complex substances, that contribute to the food processing and absorption of nutritional elements. Natural citrus juices contain essential vitamins and nutrients for the human body. Therefore, they represent a good opportunity for the treatment and prevention of various diseases. With the vitamins, taken through the juice, the human body becomes more resistant to viruses and infections, stressful situations and intense physical stress, and the body's metabolism becomes normalized. Beverages, prepared from juices improve intestinal motility and thus contribute to improving the allocation of toxic substances and slags from the organism. The purpose of this work is the development of technological parameters of the ultrafiltration process to obtain natural juices which are sterile, resistant to precipitation and turbidity, and have a long shelf life. This paper examines the performance of the ultrafiltration process of citrus juices (lemon, tangerine, orange) and its dependence on the pressure and duration of the process, type and porosity of the membrane, the nature of the juice, and acidity. The juice composition was studied before and after ultrafiltration. It was established, that the productivity of the ultrafiltration process depends on: the duration of the process and this dependence is determined by the nature of the process: membrane type, in particular, filtration material and pressure: with an increase in membrane porosity and pressure, the productivity of the process, the volume of filtered juice, filtering speed and duration increases; the productivity of the ultrafiltration process, during the filtration both in dynamic and static mode, depends on the type and consistency of the juice: it increases with the increase of juice acidity. It was established: the general acidity (1.17%), density (1.038 g/cm 3 ), the content of dry substances (9.9%), sugars (7.8%), including invert (7.2%), ash ( 0.26%), and vitamin C ( 20mg/ 100gr.), do not change in the course of ultrafiltration of tangerine juice. The viscosity, the content of carotenoids, cellulose and pectin decreases. The amino-acid structure practically does not change; hollow fibers detain only 6 -8% of proteins and amino acids. For obtaining high-quality citrus juices, ultrafiltration should be carried out at a pressure 0.2MPa, on hollow fiber, in a dynamic, circulating mode. The juices obtained by ultrafiltration on hollow fibers (AP-2.0) are sterile, resistant to precipitation and turbidity, have significantly increased shelf lives, and they retain their organoleptic properties and nutritional values.