Processing of wild sea buckthorn products with the help of pilot plants

Abstract

This article presents the results of experimental studies on squeezing the wild sea buckthorn product using an experimental press, separating the juice and extract using a centrifuge. The harmonious relationships of the interdependencies of pressure and velocity in the head are investigated, it is established that the minimum value of the juiciness index of wild sea buckthorn products is in the diaphragm gap equal to δ = 6 · 10-3 m, and it is proved that the optimal spin rate is 14.653 rad/With.These works were carried out in order to obtain a natural pure extract in order to use the extract in meat semi-finished products.