Experimental-analytical study of the process of ultrasonic extraction of inulin from jerusalem tubers

Significant place in the range of functional foods occupied by food products containing inulin, which is used all over the world as a food product for dietary and diabetic nutrition, a prebiotic, a structure- and flavor-forming agent. Jerusalem artichoke tubers are the raw material for the production of inulin. The article discusses the use of ultrasonic radiation as an effective method for accelerating the process of extracting inulin from Jerusalem artichoke tubers and increasing its yield. This approach to the extraction process makes it possible not only to reduce the duration of the technological operation, but also to significantly increase the specific yield of the target components. The technical design of the extractor using ultrasonic radiation has been recommended and a rational mode of its operation has been developed. As a result of mathematical processing of the experimental results, approximating dependences of the specific productivity on the influencing parameters were obtained, an analysis was performed and fields of values of the specific productivity of the process of ultrasonic extraction of inulin were constructed. For implementation in industry, the following option for performing the extraction stage is proposed: the formation of an extraction mixture by mixing the pulp with water in the pulp:water hydromodulus ratio from 1:4 to 1:8, the extraction is carried out for 20-60 minutes using ultrasonic influence with a frequency of 22 kHz and intensity of 50 W/cm2 per extraction mixture weighing 2.5 - 13.5 kg with mechanical stirring of the extraction mixture at a speed of 15-30 rpm and its circulation stirring with a circulation rate of 20..30 volumes/hour at a mixture temperature of 313 - 353 In this case, the specific productivity will be 4.708 – 14.566 kg/(m3 h).