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Food Science and Technology Vol. 12(4), pp. 246 - 255
DOI: 10.13189/fst.2024.120403
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Analysis of Kinetic Curves of Polyphenol Content in Whiskey Distillates during their Maturation under Impulse Exposure to Ultrahigh-Frequency Radiation

Borodulin D. M. ^*, Nugmanov A. Kh.-Kh. , Prosin M. V.
Institute of Technology, Russian State Agrarian University – Moscow Agricultural Academy named after K. I. Timiryazev, Russia

ABSTRACT

In the last decade, the global alcohol market has been filled with a lot of different types of drinks made from grain raw materials, such as cognac, whiskey, brandy, calvados (applejack), and rum. Statistically, whiskey is the most popular of the above alcoholic beverages. The main technological operations, complex and time-consuming, responsible for the quality and flavor characteristics, as well as for the cost of the final product include the aging process of whiskey distillates. To find the specific yield of the target components and identify the mechanism of mass transfer, the kinetic patterns of the maturation process of whiskey distillates with different alcohol concentrations of 40%, 50% and 60% were studied, constructed and analyzed, which were accepted as the object of research. During the extraction of polyphenols from medium-fired oak cubes, they were additionally subjected to pulsed exposure to ultrahigh frequency radiation lasting 1, 2 and 3 minutes once every two days at a microwave oven power of 750 watts. The duration of the studies was 350 days. Experimental studies of the kinetics of extracting biologically active compounds from oak cubes using microwave have shown a multiple dependence of the target product yield on the pulse duration of the microwave field, which indicates their positive effect on the studied mass transfer process and the kinetics of its course. The analysis of the obtained data on the extraction rate dependence on the duration of the mass transfer process for whiskey distillates with a strength of 40%, 50%, and 60% indicates the presence of characteristic stages of mass transfer of polyphenols from oak cubes to distillates, which do not contradict the existing provisions of the extraction theory. Therefore, the data presented in the article can be applied with a sufficient degree of accuracy in the engineering practice of the food industry in the production of strong alcoholic beverages at the stage of their maturation.

KEYWORDS
Alcoholic Beverages, Whiskey, Whiskey Distillate, Maturation, Aging, Kinetic Characteristics, Microwave Radiation

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Borodulin D. M. , Nugmanov A. Kh.-Kh. , Prosin M. V. , "Analysis of Kinetic Curves of Polyphenol Content in Whiskey Distillates during their Maturation under Impulse Exposure to Ultrahigh-Frequency Radiation," Food Science and Technology, Vol. 12, No. 4, pp. 246 - 255, 2024. DOI: 10.13189/fst.2024.120403.

(b). APA Format:
Borodulin D. M. , Nugmanov A. Kh.-Kh. , Prosin M. V. (2024). Analysis of Kinetic Curves of Polyphenol Content in Whiskey Distillates during their Maturation under Impulse Exposure to Ultrahigh-Frequency Radiation. Food Science and Technology, 12(4), 246 - 255. DOI: 10.13189/fst.2024.120403.