Method of Obtaining Malt Extracts

The innovative technologies in the chemical and food industries
Proceedings of the 2nd International Scientific Conference «Chemical Technology and Engineering»: June 24–28, 2019, Lviv: Lviv Polytechnic National University, 2018, pp. 150–152

Authors

First and Last Name Academic degree E-mail Affiliation
Valentyn Chornyi No val.chor [at] ukr.net National University of Food Technologies
Kyiv, Ukraine
Taras Mysiura Ph.D. taras_as [at] nuft.edu.ua National University of Food Technologies
Kyiv, Ukraine
Nataliia Popova Ph.D. nata_2506 [at] nuft.edu.ua National University of Food Technologies
Kyiv, Ukraine
Volodymyr Zavialov Sc.D. zavialov [at] nuft.edu.ua National University of Food Technologies
Kyiv, Ukraine
Viktoriia Khrystenko No vika-akiv2804 [at] ukr.net National University of Food Technologies
Kyiv, Ukraine

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

First publshed on this website: 19.04.2019 - 13:45
Abstract

The work substantiates the expediency of using low-frequency mechanical vibrations for intensifying the extraction of target components from raw materials of grain origin. Optimal conditions and operating modes of the vibroextractor of periodic action for producing malt extracts are presented. The technology of obtaining dry malt extracts using the vibration extractor is given.

References

[1] В. Е. Briggs, Linear Malts and malting. – London, UK: Springer Science & Business Media, 1998.

[2] T. Mysyura, V. Zavialov, N. Popova, A. Rybachok, V. Chornyi, “Extractor,” UA Patent 123314, 26 Feb., 2018.

[3] V. Zavialov, T. Mysyura, N. Popova, Y. Zaporozhets, V. Dekanskiy “ Investigation of hydrodynamics during continuous vibroextraction in a liquid–solid body system,” Advances in Design, Simulation and Manufacturing. DSMIE 2018. Lecture Notes in Mechanical Engineering. Springer, Cham, pp. 524-535, 2019.

Official paper