637

 viburnum, berries, pressing, juice, filtration, pressure, porosity. 

The article is devoted to the investigation of the process of pressing the juice from viburnum berries. The yield of juice from berries according to the data is approximately 60–65%. However, due to the small amount of processing, as well as specific properties, the investigation of individual technological processes is not given enough attention. The peculiarity of viburnum is the presence of heart-shaped grains, which in the juice bring bitterness. In the process of pressing it is important to create the pressure optimal for it. In order to establish the process modes, the investigations of the compression and filtration characteristics of viburnum berries are carried out. According to the investigation results, rational technological parameters and modes of equipment operation are proposed. Rational values of the height of the product layer in the process of juice removal and the pressure of the pressing process are established.

1.   Rybak T, Tson O, Stashkiv M, Boyko A, Tson A. Analytical and applied model of absorption in the seed grain dresser and pelletizer system. Scientific Journal of TNTU. 2017. Vol. 87. No. 3. Р. 111–116.
2.   Kajszczak D., Zakłos-Szyda M., Podsędek A. Viburnum opulus L. A Review of Phytochemistry and Biological Effects. Nutrients. 2020. No. 12. Р. 3398.
3.   Polka D, Podsędek A, Koziołkiewicz M. Comparison of Chemical Composition and Antioxidant Capacity of Fruit, Flower and Bark of Viburnum opulus. Plant Foods Hum Nutr. 2019. Vol 74. No. 3. Р. 436–442.
4.   Perova I. B., Zhogova A. A., Cherkashin A. V. Biologically Active Substances from European Guelder Berry Fruits. Pharmaceutical Chemistry Journal. 2014. No. 48. Р. 332–339.
5.   Kraujalyte V., Venskutonis P. R., Pukalskas A., Cesonien L., Daubaras R. Antioxidant properties and polyphenolic compositions of fruits from different European cranberrybush (Viburnum opulus L.) genotypes. Food Chem. 2013. No. 141. Р. 3695–3702.
6.   Konarska A, Domaciuk M. Differences in the fruit structure and the location and content of bioactive substances in Viburnum opulus and Viburnum lantana fruits. Protoplasma. 2018. Vol. 255. No. 1. Р. 25–41.
7.   Erdogan-Orhan I., Altun M. L., Sever-Yilmaz B., Saltan G. Anti-acetylcholinesterase and antioxidant assets of the major components (salicin, amentoflavone, and chlorogenic acid) and the extracts of Viburnum opulus and Viburnum lantana and their total phenol and flavonoid contents. Med Food. 2011. Vol. 14. No. 4. Р. 434–440.
8.   Makovskaya I. S., Novoselov S. V. Analiz i perspektivyi ispolzuvaniya kalini v proizvodstve plodoyagodnih siropov funktsionalnogo naznacheniya. Polzunovskiy almanah. 2011. Vol. 4. No. 2. Р. 137–145. [In Russian].
9.   Vodyanitsky G., Slyusarenko I., Tymkiv V., Mamchur V., Dovbysh A. Mathematical modeling of mixing-grinding of feed by vertical conical screw. Scientific Journal of TNTU. 2019. Vol. 95. No. 3. Р. 67–74.
10. Shynkaryk М., Kravets O. Mathematical modelling of the separation of suspension process on the filter with selt-purifier filter element. Food Journal. 2016. No. 1. Р. 135–143.

1.   Rybak T, Tson O, Stashkiv M, Boyko A, Tson A. Analytical and applied model of absorption in the seed grain dresser and pelletizer system. Scientific Journal of TNTU. 2017. Vol. 87. No. 3. Р. 111–116.
2.   Kajszczak D., Zakłos-Szyda M., Podsędek A. Viburnum opulus L. A Review of Phytochemistry and Biological Effects. Nutrients. 2020. No. 12. Р. 3398.
3.   Polka D, Podsędek A, Koziołkiewicz M. Comparison of Chemical Composition and Antioxidant Capacity of Fruit, Flower and Bark of Viburnum opulus. Plant Foods Hum Nutr. 2019. Vol 74. No. 3. Р. 436–442.
4.   Perova I. B., Zhogova A. A., Cherkashin A. V. Biologically Active Substances from European Guelder Berry Fruits. Pharmaceutical Chemistry Journal. 2014. No. 48. Р. 332–339.
5.   Kraujalyte V., Venskutonis P. R., Pukalskas A., Cesonien L., Daubaras R. Antioxidant properties and polyphenolic compositions of fruits from different European cranberrybush (Viburnum opulus L.) genotypes. Food Chem. 2013. No. 141. Р. 3695–3702.
6.   Konarska A, Domaciuk M. Differences in the fruit structure and the location and content of bioactive substances in Viburnum opulus and Viburnum lantana fruits. Protoplasma. 2018. Vol. 255. No. 1. Р. 25–41.
7.   Erdogan-Orhan I., Altun M. L., Sever-Yilmaz B., Saltan G. Anti-acetylcholinesterase and antioxidant assets of the major components (salicin, amentoflavone, and chlorogenic acid) and the extracts of Viburnum opulus and Viburnum lantana and their total phenol and flavonoid contents. Med Food. 2011. Vol. 14. No. 4. Р. 434–440.
8.   Makovskaya I. S., Novoselov S. V. Analiz i perspektivyi ispolzuvaniya kalini v proizvodstve plodoyagodnih siropov funktsionalnogo naznacheniya. Polzunovskiy almanah. 2011. Vol. 4. No. 2. Р. 137–145. [In Russian].
9.   Vodyanitsky G., Slyusarenko I., Tymkiv V., Mamchur V., Dovbysh A. Mathematical modeling of mixing-grinding of feed by vertical conical screw. Scientific Journal of TNTU. 2019. Vol. 95. No. 3. Р. 67–74.
10. Shynkaryk М., Kravets O. Mathematical modelling of the separation of suspension process on the filter with selt-purifier filter element. Food Journal. 2016. No. 1. Р. 135–143.