Research on Technological Methods for Extracting Inulin from Common Chicory Roots (Cichorium Intybus L.)

Introduction: Chicory roots (Cichorium intybus L.) are a valuable source of bioactive components, such as inulin, which are widely utilized in the production of enriched food products. However, traditional water extraction methods based on infusion are characterized by lengthy processing times and low efficiency. The selection of optimal extraction parameters represents a complex problem that can be effectively addressed using mathematical modeling techniques.

Purpose: To investigate and optimize the technological parameters of component extraction from common chicory roots (Cichorium intybus L.) using microwave-assisted treatment.

Materials and Methods: The research utilized chicory roots of the Yaroslavsky 1 variety (Cichorium intybus L. var. sativum DC.). Standard analytical methods were employed for characterization. The determination of non-stationary concentration fields in plant raw materials was performed by solving the modified Lysanov V.M. equation using numerical approaches.

Results: The findings revealed that during traditional infusion, the concentration of target compounds in the extract reached 5.92 ± 0.01% after 185 minutes. In contrast, the application of microwave irradiation at 180 W enabled the achievement of comparable concentrations within just 7 minutes. Parameter estimation for the mass transfer model indicated that the molecular diffusion coefficient increased to 5.535 × 10⁻¹¹ m²/s, resulting in a 25-fold acceleration of diffusion processes for the target components.

Conclusion: Microwave-assisted extraction significantly enhances the efficiency of bioactive compound recovery from chicory roots, drastically reducing processing time. The adapted mass transfer model and its graphical solutions provide a robust framework for determining the optimal parameters for the extraction process.

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