Substantiation of regime parameters of vibrating conveyor infrared dryers

et al. 2021

Self Cite

In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam-treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.

Section: Introductionmentioning

confidence: 99%

The influence of cavitation effects on the purification processes of beet sugar production juices

Жеплінська

Mushtruk

et al. 2021

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“…Despite the seemingly high condition of limestone, many problems often arise in practice: the formation of melts in the lime kiln, which is the irreversible loss of lime; formation of sediments on the heating surface of the evaporator; saturating juices are poorly filtered; the stability of the furnace lining is reduced; the rate of chemical interaction of CaO with water decreases, so the quenching process is significantly slowed down; the volume of molasses increases; the volume of water on the juicer increases, etc (Alves et al, 2017). All the above technological problems lead to an increase in the cost of lime on the machine juicer and its irreversible losses in the lime department (Palamarchuk et al, 2019). To provide the required amount of CaO, it is necessary to increase the use of limestone, which will increase the amount of fuel used for its firing and increase carbon dioxide emissions into the atmosphere, which worsens the ecological situation of the planet.…”

Section: Introductionmentioning

confidence: 99%

An improved method for determining the mass fraction of calcium carbonate in the carbonate bedrock

Kuznietsova

Sheiko

et al. 2021

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In the article it is offered to enter in the technological audit of the lime department of sugar factory the adjusted technique of the definition of the maintenance of calcium carbonate in carbonate breed. For this purpose, a complete chemical analysis of limestone was performed, which includes determination of moisture content, impurities insoluble in hydrochloric acid, the amount of one and a half oxides of aluminum and iron, calcium carbonate (advanced method), and magnesium carbonate, calcium sulfate, alkali metal oxides, potassium, and sodium. The obtained experimental data are summarized in one table and the material balance of all components of carbonate bedrock is summarized. The proposed method made it possible to obtain objective data on the component composition of the carbonate material. This, in turn, avoids many technological problems, namely to reduce the formation of melts in the lime kiln, improve the filtration of juices, increase the ability of lime to chemically interact with water, reduce the volume of water on the juicer etc. Thus, the use of the recommended method for determining calcium carbonate (CaCO3), as part of the technological audit, will allow early adjustment of the process, which will give maximum energy and resource savings, as well as increase the level of environmental friendliness of the enterprise.

“…In this regard, the authors of (Lee et al, 2012) propose a method of intensifying preliminary bowel movements using hydrodynamic (HD) cavitation, which significantly accelerates the mixing of reagents due to shock-wave action during the collapse of cavitation bubbles. But under these conditions, along with positive signs, there is also a slight deterioration in the sedimentation-filtration properties of juice of I saturation (Almohammed, et al, 2015;Palamarchuk et al, 2019), which can most likely be explained by cavitation destruction (grinding) of sediment particles formed during the previous defecation.…”

Section: Introductionmentioning

confidence: 99%

The influence of cavitation effects on the purification processes of beet sugar production juices

Жеплінська

Mushtruk

et al. 2020

Self Cite

The existing technology for the purification of diffusion juice and its hardware design has not fundamentally changed over the past four decades. The lack of the necessary theoretical developments and experimental data hinders the development of existing and the development of new technological processes. Therefore, the main direction of improving the purification efficiency of juices of sugar beet production is the disclosure of its unused reserves and their implementation in practice. The scientific problem of choosing the rational direction for improving the technology of juice purification, which ensures the production of consumer granulated sugar in the face of changes in a wide range of quality of raw materials, is relevant and has important economic importance, especially in the context of the transition of beet sugar factories to a market economy. One way to solve it is to make fuller use of the adsorption capacity of calcium carbonate particles while increasing the filtration properties of saturation sediments. Therefore, the study investigates the effect of cavitation effects – vapor condensation and hydrodynamic processing of diffusion juice on the processes of purification of diffusion juice, juices of preliminary defecation, first and second saturations. The analysis of the influence of various effects of cavitation processing of juices from the point of view of improving the purification efficiency, the optimal place of the purification process in the technological scheme of production is established.