Process for obtaining hydro-alcoholic extracts from berries based on mathematical modeling

Abstract

Berries are an important source of substances with antioxidant properties, which can be successfully used to increase the nutritional value of new generation foods. The main task for food engineering researchers is to develop the optimal process for extracting these substances. Typically, water-ethanol hydromodules are used, where the parameters vary: sample-solvent ratio, temperature, pH value, and extraction duration.