DETERMINATION OF THE COEFFICIENT OF DIFFUSION OF EXTRACTS FROM GOJI BERRY (LYCIUM BARBARUM) FRUITS

被引：0
|
作者：
Taneva, Ira [1 ]
Dimov, Milen [1 ]
Zlatev, Zlatin [1 ]
Baycheva, Stanka [1 ]
机构：
[1] Trakia Univ, Fac Tech & Technol, BG-8602 Yambol, Bulgaria
来源：
BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE | 2018年 / 24卷 / 02期
关键词：
diffusion coefficients; goji berry; tannins;
D O I：
暂无
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
The effect of some technological parameters - type and concentration of the solvent, temperature, hydromodule and extraction duration on the coefficient of diffusion was studied by the extraction of goji berry (Lycium barbarum) fruit. The highest diffusuion coefficient (4.86x10(-6) cm(2)/s) was observed by water extraction of the fruits. Temperature 60 degrees C and hydromodule 1:20. On the basis of the coefficient of diffusion, deductions can be made about the diffusion properties of the extracted material and, hence, the properties of the extracts obtained.
引用
收藏
页码：317 / 320
页数：4
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