Automation of technological process of obtaining pectin

Abstract

The article discusses the feasibility of automation of the process of obtaining liquid pectin for the production of functional beverages to ensure the desired quality and physiological properties. There were presented comparative differences between traditional operator panels and workstations. There was substantiated the expediency of control and regulation of main technological parameters of the process of extraction of pectin substances. There was described the algorithm of evaluating the results of real–time monitoring of the process.