Microwave Vacuum Extraction for Rosehips Polyextracts

The innovative and nanotechnologies 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. 191–194

DOI: https://doi.org/10.23939/cte2019.01.191

Authors

First and Last Name	Academic degree	E-mail	Affiliation
Levtrynska Yuliya	Ph.D.	levtrinska [at] ukr.net	Odessa National Academy of Food Technologies Odesa, Ukraine
Sergey Terziev	No	levtrinska [at] ukr.net	Odessa National Academy of Food Technologies Odessa, Ukraine
Golynskaya Yana	No	golinskaya.yana [at] gmail.com	Odessa National Academy of Food Technologies Odessa, 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: 15.03.2019 - 23:34

Abstract

Extraction in microwave field in vacuum is investigated in paper.Decrease in pressure and influence of microwaves on intensification of extraction of water- and liposoluble components.Use of water extractant instead of two-phase solvent systems simplifies technological process for production of polyextracts.

Keywords

extraction microwave assisted extraction vacum polyextracts carotolin rose hips.

References

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[3] O. G. Burdo, I. V. Syrotyuk, Yu. Alhuri, Yu. O. Levtrinskaya, “Microvolnovaya energiya, kak factor intensifikacii teplomassoperenosa I formirovanniya poliekstracta,” Problemy regionalnoj energetiky, vol. 1, no. 36, pp. 58-71, 2018.

First published Full Text (15.03.2019 - 23:34)

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