Computer model and complete set of a functional non-alcoholic beverage production line

Abstract

Production of functional products using local raw materials with a high content of biologically active substances is the main trend in the production of non-alcoholic beverages. In this regard, creation of a technological line that ensures not only the quality of the finished product, but also the safety of the functional properties of the feedstock is of great interest. A computer model of a functional soft drink production line, developed using the MasterSCADA 4D software created by a leading domestic company has been. The model emulates the entire production process including the stage of filling the finished product. It is possible to control a real production line provided that communication with an industrial controller, sensors and actuators is installed and configured. A set of technological equipment has been selected for each production stage, from processing raw materials and on down to functional soft drink packaging. Recommendations have been given for water treatment, including a number of technological processes, such as rough water purification and disinfection. There are instructions for preparing sugar syrup using hot method. The characteristics of the recommended plant for hydrodynamic extraction from plant raw materials has been presented. A factor intensifying the extraction process, in the pulsating action of the extractant between the solid and liquid phases. Production of a functional drink implies using of water as an extractant, so additional methods of intensifying mass transfer processes have been considered in order to increase the percentage of extraction of target components. The use of the effect of ultrasonic, electric, pulse and discrete-pulse fields on raw materials is considered to be the most promising method for the extraction process intensification.

Using the microflora of grapes for the production of young sparkling wines

“…The values of the foaming properties were higher in the samples obtained using wild microflora, which correlates with the mass concentration of amine nitrogen (k=0.893) and polyphenols (k=0.994). This is due to the fact that substances of the polymer structure (proteins, polypeptides, polyphenols, protein-phenolic complexes) stabilize the foam [27,28].…”