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Information × Registration Number 0202U006262, 0197U015535 , R & D reports Title Physical and chemical modification of the methods of liquid products from soy-beans, oats and peas obtaining with the usage of adsorbtnts popup.stage_title Head Burushkina Tamara Mykolayivna, Registration Date 14-06-2002 Organization Institute of Food Chemistry and Technology popup.description2 Research object: carbon adsorbent made from vegetable source; processing output of fullfat soy-beans, oats and ptas seeds; vegetable oil. Research aim: to find the conditions of carbonization and activation for obtaining high-active low-admixtured carbon adsorbents from pee source and to observe the properties of carbon adsorbents during the process of vegetable oil rectification; to determine the conditions for deriving of oats and peas proteins from fullfat seeds; to study the possibility of obtaining of sustainable liquid mixtures based on soy-beans, oats and peas proteins. Methods of research and equipment; weight adsorption, spectroscopy, flame photometry, potentiometric titration, biochemical methods; dispersers, vacuum drying cameras, centrifuges, sorbent vessels. Obtaining results and scientific novelty: mechanical, chemical, time and temperature parameters for processing of plum pees at stage of carbonization and activation are determined, their influence on output and porous structure of carbon substance is found, the adsorbating capacity of the substance with respect to gaseous and dissolved substances is determined, high efficiency of vegetable oil sorbent rectification from colouring, odorizating substances is shown, the possibility of 85-90 % deriving of oats and peas proteins is detected, also shown that after sorbent processing of protein dissolutions by our carbon adsorbent the level of solt- and alcohol-dissolved proteins stays virtually unchanged, the level of water-dissolved proteins decreases by 0,2-0,5 %, the conditions for combining of derived proteins and obtaining sustainable during 1-2 days double (soy-beans and oats or peas proteins) and triple (soy-beans, oats and peas proteins) water mixtures without adding of emulsifiers are determined. Effectiveness: the scheme of deriving or vegetable proteins is simplified, the scheme of raffinating vegetable oil is considerably improved. Field of use: food industry enterprises. Product Description popup.authors popup.nrat_date 2020-04-02 Close