Technology and instrumentation stevia solutions of spray drying
The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due t...
Ausführliche Beschreibung
Autor*in: |
M. G. Magomedov [verfasserIn] A. E. Chusova [verfasserIn] K. K. Polyansky [verfasserIn] O. V. Pronina [verfasserIn] O. N. Romanova [verfasserIn] |
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E-Artikel |
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Russisch |
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2019 |
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In: Вестник Воронежского государственного университета инженерных технологий - Voronezh State University of Engineering Technologies, 2016, 81(2019), 3, Seite 81-85 |
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Übergeordnetes Werk: |
volume:81 ; year:2019 ; number:3 ; pages:81-85 |
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Link aufrufen |
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DOI / URN: |
10.20914/2310-1202-2019-3-81-85 |
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Katalog-ID: |
DOAJ043017223 |
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10.20914/2310-1202-2019-3-81-85 doi (DE-627)DOAJ043017223 (DE-599)DOAJ5f19cecf3cff40aeb6214d307d925c08 DE-627 ger DE-627 rakwb rus TP368-456 M. G. Magomedov verfasserin aut Technology and instrumentation stevia solutions of spray drying 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used. A method of obtaining stevia extract with subsequent drying is presented. The leaves and stems of the Stevia rebaudiana Bertoni plant were used for the experiment. The extract was obtained using water-alcohol extraction at a temperature of 85–87 ?С, a water module of 1.0: 4.5, and a duration of 115–118 min. using three rinsings, the water and alcohol extracts were combined. The extract filtered from suspended impurities on a deep filter was concentrated under a vacuum of 0.08 MPa at a temperature of 60 ° C to a content of 35%. The resulting concentrate was dried on an experimental spray dryer. The temperature of the dried particles did not exceed 60 ° С, and the drying process lasted 15–30 s. High-quality stevioside powder was obtained due to instant drying and low temperature of sprayed solution particles. Thus obtained sweetener from stevia does not need intermediate purification from ballast substances and does not require further modification to improve organoleptic properties - to enhance sweetness and reduce the residual bitter aftertaste characteristic of some natural glycosides. The authors believe that the resulting sweetener makes it possible to develop new products with dietary and therapeutic purposes. sweeteners, stevia extract, spray drying Food processing and manufacture A. E. Chusova verfasserin aut K. K. Polyansky verfasserin aut O. V. Pronina verfasserin aut O. N. Romanova verfasserin aut In Вестник Воронежского государственного университета инженерных технологий Voronezh State University of Engineering Technologies, 2016 81(2019), 3, Seite 81-85 (DE-627)88565837X (DE-600)2893302-3 23101202 nnns volume:81 year:2019 number:3 pages:81-85 https://doi.org/10.20914/2310-1202-2019-3-81-85 kostenfrei https://doaj.org/article/5f19cecf3cff40aeb6214d307d925c08 kostenfrei https://www.vestnik-vsuet.ru/vguit/article/view/2299 kostenfrei https://doaj.org/toc/2226-910X Journal toc kostenfrei https://doaj.org/toc/2310-1202 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 81 2019 3 81-85 |
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10.20914/2310-1202-2019-3-81-85 doi (DE-627)DOAJ043017223 (DE-599)DOAJ5f19cecf3cff40aeb6214d307d925c08 DE-627 ger DE-627 rakwb rus TP368-456 M. G. Magomedov verfasserin aut Technology and instrumentation stevia solutions of spray drying 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used. A method of obtaining stevia extract with subsequent drying is presented. The leaves and stems of the Stevia rebaudiana Bertoni plant were used for the experiment. The extract was obtained using water-alcohol extraction at a temperature of 85–87 ?С, a water module of 1.0: 4.5, and a duration of 115–118 min. using three rinsings, the water and alcohol extracts were combined. The extract filtered from suspended impurities on a deep filter was concentrated under a vacuum of 0.08 MPa at a temperature of 60 ° C to a content of 35%. The resulting concentrate was dried on an experimental spray dryer. The temperature of the dried particles did not exceed 60 ° С, and the drying process lasted 15–30 s. High-quality stevioside powder was obtained due to instant drying and low temperature of sprayed solution particles. Thus obtained sweetener from stevia does not need intermediate purification from ballast substances and does not require further modification to improve organoleptic properties - to enhance sweetness and reduce the residual bitter aftertaste characteristic of some natural glycosides. The authors believe that the resulting sweetener makes it possible to develop new products with dietary and therapeutic purposes. sweeteners, stevia extract, spray drying Food processing and manufacture A. E. Chusova verfasserin aut K. K. Polyansky verfasserin aut O. V. Pronina verfasserin aut O. N. Romanova verfasserin aut In Вестник Воронежского государственного университета инженерных технологий Voronezh State University of Engineering Technologies, 2016 81(2019), 3, Seite 81-85 (DE-627)88565837X (DE-600)2893302-3 23101202 nnns volume:81 year:2019 number:3 pages:81-85 https://doi.org/10.20914/2310-1202-2019-3-81-85 kostenfrei https://doaj.org/article/5f19cecf3cff40aeb6214d307d925c08 kostenfrei https://www.vestnik-vsuet.ru/vguit/article/view/2299 kostenfrei https://doaj.org/toc/2226-910X Journal toc kostenfrei https://doaj.org/toc/2310-1202 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 81 2019 3 81-85 |
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10.20914/2310-1202-2019-3-81-85 doi (DE-627)DOAJ043017223 (DE-599)DOAJ5f19cecf3cff40aeb6214d307d925c08 DE-627 ger DE-627 rakwb rus TP368-456 M. G. Magomedov verfasserin aut Technology and instrumentation stevia solutions of spray drying 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used. A method of obtaining stevia extract with subsequent drying is presented. The leaves and stems of the Stevia rebaudiana Bertoni plant were used for the experiment. The extract was obtained using water-alcohol extraction at a temperature of 85–87 ?С, a water module of 1.0: 4.5, and a duration of 115–118 min. using three rinsings, the water and alcohol extracts were combined. The extract filtered from suspended impurities on a deep filter was concentrated under a vacuum of 0.08 MPa at a temperature of 60 ° C to a content of 35%. The resulting concentrate was dried on an experimental spray dryer. The temperature of the dried particles did not exceed 60 ° С, and the drying process lasted 15–30 s. High-quality stevioside powder was obtained due to instant drying and low temperature of sprayed solution particles. Thus obtained sweetener from stevia does not need intermediate purification from ballast substances and does not require further modification to improve organoleptic properties - to enhance sweetness and reduce the residual bitter aftertaste characteristic of some natural glycosides. The authors believe that the resulting sweetener makes it possible to develop new products with dietary and therapeutic purposes. sweeteners, stevia extract, spray drying Food processing and manufacture A. E. Chusova verfasserin aut K. K. Polyansky verfasserin aut O. V. Pronina verfasserin aut O. N. Romanova verfasserin aut In Вестник Воронежского государственного университета инженерных технологий Voronezh State University of Engineering Technologies, 2016 81(2019), 3, Seite 81-85 (DE-627)88565837X (DE-600)2893302-3 23101202 nnns volume:81 year:2019 number:3 pages:81-85 https://doi.org/10.20914/2310-1202-2019-3-81-85 kostenfrei https://doaj.org/article/5f19cecf3cff40aeb6214d307d925c08 kostenfrei https://www.vestnik-vsuet.ru/vguit/article/view/2299 kostenfrei https://doaj.org/toc/2226-910X Journal toc kostenfrei https://doaj.org/toc/2310-1202 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 81 2019 3 81-85 |
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The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used. A method of obtaining stevia extract with subsequent drying is presented. The leaves and stems of the Stevia rebaudiana Bertoni plant were used for the experiment. The extract was obtained using water-alcohol extraction at a temperature of 85–87 ?С, a water module of 1.0: 4.5, and a duration of 115–118 min. using three rinsings, the water and alcohol extracts were combined. The extract filtered from suspended impurities on a deep filter was concentrated under a vacuum of 0.08 MPa at a temperature of 60 ° C to a content of 35%. The resulting concentrate was dried on an experimental spray dryer. The temperature of the dried particles did not exceed 60 ° С, and the drying process lasted 15–30 s. High-quality stevioside powder was obtained due to instant drying and low temperature of sprayed solution particles. Thus obtained sweetener from stevia does not need intermediate purification from ballast substances and does not require further modification to improve organoleptic properties - to enhance sweetness and reduce the residual bitter aftertaste characteristic of some natural glycosides. The authors believe that the resulting sweetener makes it possible to develop new products with dietary and therapeutic purposes. |
abstractGer |
The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used. A method of obtaining stevia extract with subsequent drying is presented. The leaves and stems of the Stevia rebaudiana Bertoni plant were used for the experiment. The extract was obtained using water-alcohol extraction at a temperature of 85–87 ?С, a water module of 1.0: 4.5, and a duration of 115–118 min. using three rinsings, the water and alcohol extracts were combined. The extract filtered from suspended impurities on a deep filter was concentrated under a vacuum of 0.08 MPa at a temperature of 60 ° C to a content of 35%. The resulting concentrate was dried on an experimental spray dryer. The temperature of the dried particles did not exceed 60 ° С, and the drying process lasted 15–30 s. High-quality stevioside powder was obtained due to instant drying and low temperature of sprayed solution particles. Thus obtained sweetener from stevia does not need intermediate purification from ballast substances and does not require further modification to improve organoleptic properties - to enhance sweetness and reduce the residual bitter aftertaste characteristic of some natural glycosides. The authors believe that the resulting sweetener makes it possible to develop new products with dietary and therapeutic purposes. |
abstract_unstemmed |
The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used. A method of obtaining stevia extract with subsequent drying is presented. The leaves and stems of the Stevia rebaudiana Bertoni plant were used for the experiment. The extract was obtained using water-alcohol extraction at a temperature of 85–87 ?С, a water module of 1.0: 4.5, and a duration of 115–118 min. using three rinsings, the water and alcohol extracts were combined. The extract filtered from suspended impurities on a deep filter was concentrated under a vacuum of 0.08 MPa at a temperature of 60 ° C to a content of 35%. The resulting concentrate was dried on an experimental spray dryer. The temperature of the dried particles did not exceed 60 ° С, and the drying process lasted 15–30 s. High-quality stevioside powder was obtained due to instant drying and low temperature of sprayed solution particles. Thus obtained sweetener from stevia does not need intermediate purification from ballast substances and does not require further modification to improve organoleptic properties - to enhance sweetness and reduce the residual bitter aftertaste characteristic of some natural glycosides. The authors believe that the resulting sweetener makes it possible to develop new products with dietary and therapeutic purposes. |
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