| Issue |
BIO Web Conf.
Volume 122, 2024
2024 9th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE 2024)
|
|
|---|---|---|
| Article Number | 01004 | |
| Number of page(s) | 7 | |
| DOI | https://doi.org/10.1051/bioconf/202412201004 | |
| Published online | 17 July 2024 | |
Coefficient of diffusion of tannins in extracts from red and black hawthorn fruit
1 Trakia University, Stara Zagora, Faculty of Technics and Technology, Yambol, Bulgaria
2 Technical University of Sofia, Sliven Faculty and College, Sliven, Bulgaria
3 Department of Technology of Tobacco, Sugar, Vegetable and Essential, University of Food Technologies, Plovdiv, Bulgaria
* Corresponding author: antondlazarov@gmail.com
One of the main parameters of the extraction process is the coefficient of diffusion. It gives information about the diffusion properties of the material to be extracted and depends on various factors: raw material structure, solvent type, temperature, process duration, etc. Determination of molecular diffusion coefficients in extraction from red (Crataegus monogyna Jacq.) and black (Crataegus nigra Waldst & Kit) hawthorn is an objective of the work. The extracts were obtained by ultrasonic extraction with 50 and 70% ethanol at three temperatures (20, 40 and 60°C). The highest values of coefficients for both hawthorn species were obtained at 60°C with 50% ethanol – 5.13.10-6 m2/s for black hawthorn and 6.4.10-6 m2/s for red hawthorn.
© The Authors, published by EDP Sciences, 2024
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