Abstract

Spectroscopic studies have shown that by varying the values of the heating temperature in the volume of the transparent part of the juice, conditions are created for the coagulation of proteins with coloring pigments fixed on them. This process is accompanied by the formation of a phase separation as a result of which a semi-finished product is obtained, with a concentration of coloring dry matter of 40-50% by weight. In order to use the developed technology for obtaining natural dye, the “juice phase separator” installation was created. 

Keywords: Phase transitions, phase separation, temperature, volume of transparent juice, coagulation, sedimentary part of the juice, cooling.