LOGIN TO YOUR ACCOUNT

Username
Password
Remember Me
Or use your Academic/Social account:

CREATE AN ACCOUNT

Or use your Academic/Social account:

Congratulations!

You have just completed your registration at OpenAire.

Before you can login to the site, you will need to activate your account. An e-mail will be sent to you with the proper instructions.

Important!

Please note that this site is currently undergoing Beta testing.
Any new content you create is not guaranteed to be present to the final version of the site upon release.

Thank you for your patience,
OpenAire Dev Team.

Close This Message

CREATE AN ACCOUNT

Name:
Username:
Password:
Verify Password:
E-mail:
Verify E-mail:
*All Fields Are Required.
Please Verify You Are Human:
fbtwitterlinkedinvimeoflicker grey 14rssslideshare1
Publisher: Altai State University
Journal: Khimiia rastitel'nogo syr'ia (Chemistry of plant raw material)
Languages: Russian
Types: Article
Subjects: extraction, anthocyanines, glycerin, natural colorants., экстрагирование, антоцианы, глицерин, натуральные красители.
Investigation of the influence of different factors (row material type, solvent type, temperature, pH and duration of process) on the extraction efficiency was carried out for optimization of the anthocyanin dyes extraction process from vegetable raw materials. The conditions which allow to increase the selectivity of red dyes extraction, simplify and intensify the process of dyes production were found. To obtain the dye with a maximum pigments concentration from dark berries 1 g of dried and grinded pomaces were mixed with 5 cm3 of 50% water solution of glicerol; extraction was carried out at 70–98 °С for 0,5–1 h at stirring. The solids were filtered out and squeezed. The liquid dye can be used for colouring foods with high acidity, without the stage of concentration, storage and stabilization.
  • No references.
  • No related research data.
  • No similar publications.

Share - Bookmark

Cite this article