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Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» № 3, 2017
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коэффициент диффузии, при экстрагировании мятки биоэтанолом до уровня гексана. На основе
полученных результатов можно сделать вывод, что обработка ИЭП является перспективным
направлением в области совершенствования процесса переработки масличных материалов
с сохранением высокого качества получаемого продукта. Отмечено, что технология обработки
импульсным электрическим полем может быть расширена на другие масличные культуры в качестве
стадии подготовки перед основными процессами экстрагирования.
Литература/
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Статья поступила в редакцию 02.08.2017
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