Preparation of 24
hours starter culture
at a t=(25±1)
о
С
Lids
Containers
Final operations
Pasteurization t=100
0
C
Capping
Packaging t = 85
о
С
Semi-product for blended
juices and beverages
manufacture
Filtration р = 40…160 kPa
Fermentation t = (20 ± 1)
о
С, τ = 4 full days
Flush pasteurization
Heating t=(80±2)
о
С
Setting period t=(80±2)
о
С, τ=10 minutes
охолодження t=(20±2)
о
С
Admission
Transportation
Dozing
Dozing
Sugar syrup
made of birch sap
Storage
Heating
models, which include a range of kinetic coefficients that are obtained using
experimental data.
Figure 5. Technological scheme of fermented birch sap production
Figure 6. Process and hardware scheme of fermented birch sap production: 1 –
stainless steel receiver; 2 – pump; 3 – heater; 4 – containers for birch sap
fermentation; 5 – centrifuge; 6 – filter press.
Taking into account the abovementioned, we have drawn up the experiments'
plan, given in the Table 3. In the same table contains the findings of experimental
definition of fermented birch sap's titrated acidity.
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