Features of pressing the juice from viburnum berries

Abstract

The article is devoted to the investigation of the process of pressing the juice from viburnum berries. The yield of juice from berries according to the data is approximately 60–65%. However, due to the small amount of processing, as well as specific properties, the investigation of individual technological processes is not given enough attention. The peculiarity of viburnum is the presence of heart-shaped grains, which in the juice bring bitterness. In the process of pressing it is important to create the pressure optimal for it. In order to establish the process modes, the investigations of the compression and filtration characteristics of viburnum berries are carried out. According to the investigation results, rational technological parameters and modes of equipment operation are proposed. Rational values of the height of the product layer in the process of juice removal and the pressure of the pressing process are established.