Improving the Technology of Bitter Tinctures

The innovative and nanotechnologies in the chemical and food industries
3rd International Scientific Conference «Chemical Technology and Engineering»: Proceedings – June 21–24th, 2021, Lviv, Ukraine – Lviv: Lviv Polytechnic National University, 2021, pp. 134–135

Authors

First and Last Name Academic degree E-mail Affiliation
Iryna Sokolovska No iryna.sokolovska.mxr.2020 [at] lpnu.ua Lviv Polytechnic National University
Lviv, Ukraine
Oksana Orobchuk Ph.D. oksana.m.orobchuk [at] lpnu.ua Lviv Polytechnic National University
Lviv, Ukraine
Roman Subtelnyi Ph.D. roman.o.subtelnyi [at] lpnu.ua Lviv Polytechnic National University
Lviv, Ukraine

I and my co-authors (if any) authorize the use of the Paper in accordance with the Creative Commons CC BY license

First published on this website: 12.04.2021 - 17:24
Abstract

Improving the technology of bitter tinctures have been investigated. The new recipe for the drink have been proposed. In order to improve the traditional scheme of extraction of aromatic raw materials, the use of the extractor with a rotary pulsation pump have been proposed.

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