Authors:
Steluța V. Radu
Volume 29, Issue 3;
Pages: 162-167; 2023
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
The experimental applied research aimed to identify the possibilities of using Rhubarb vegetable waste as an ecological product either in dry granular form or reconstituted as an extract, to correct the acidity marker for sugar syrups in fruit compotes or in the fruit juices. Thus, the raw material Rhubarb was crushed, and after extracting the juices, the resulting mark was dried to the lowest humidity 0.02%, which ensures the shelf life of the dry material over time. Thus, the Rhubarb samples were dried obtaining the granules from the green, pink and red Rhubarb raw material. These were kept under normal conditions of the temperature of 18-20ºC and relative air humidity of 75- 80% for 12 months, without registering their degradation. Wet brand samples consisting of green, pink and red Rhubarb dry wastes were also kept at refrigeration temperature 0-9ºC for 14 days. In firstly 7 days there were no changes, and the complete alteration of the samples occurred in the 10th day. As for the dried, crushed organic products obtained from green, pink or red Rhubarb, they were used for correct the acidity of the sugar syrups that can be used to obtain fruit compotes or fruit juices. It was identifying the acidity of extract resulted after rehydration, when the results obtained were - acidity of green Rhubarb extract 16 g/100g, acidity of pink Rhubarb extract 10 g/100g, acidity of red Rhubarb extract 8 g/100g. After adding of 2-2.95% Rhubarb extracts into the sugar syrups with 23.35-34% soluble substances, the total acidity increased at the 2.8-4.9 degrees acidity, an acidity index which can ensure a redox potential to prevent reversal oxidation and to prevent the fermentation and may stopped the development of mold spores.
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