E3S Web Conf.
Volume 193, 2020International Conference on Modern Trends in Manufacturing Technologies and Equipment (ICMTMTE 2020)
|Number of page(s)||5|
|Published online||08 October 2020|
The study of fractional composition of pectin substances in vegetables and technical means of its obtaining
Kuban State Agrarian University named after I.T. Trubilin, Krasnodar, Russia
* Corresponding author: firstname.lastname@example.org
The article discusses the feasibility of automation of technological process of liquid pectin obtaining for the production of functional beverages to ensure a given quality and required physiological properties. There were presented the comparative differences between traditional operator consoles and workstations. There was justified the expediency of control and regulation of main technological parameters of the process of pectin extraction. There was described the algorithm of evaluating the results of real-time monitoring of the process.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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