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

Abstract

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.

The yield of adipose tissue and by-products in the course of the slaughter of inbred and outbred bulls of the Ukrainian beef breed

“…In sausages, the fat is recommended to be replaced by jelly-containing emulsified systems with the inclusion of peanut and linseed oil [37]. The cutlets are recommended to be prepared with olive oil [38], so it is important to understand all the factors contributing to an increase in the yield of internal adipose tissue of slaughter animals.…”

Development and shelf-life assessment of soft-drink with honey

“…No more than 0.1 0.046 ±0.008 Confirmed Mass fraction of cadmium, mg.kg -1 No more than 0.03 <0.005 -Confirmed Mass of arsenic adol, mg.kg -1 No more than 0.5 <0.01 -Confirmed [23] have conducted studies on the comparative analysis of honey samples, but the authors only determine organoleptic indicators. In our opinion, this method can not be effective, and the next step should be to create an ISO standard for honey from Europe or USA.…”

“…The previous record was set in 2017 and amounted to -67.8 thousand tons ($ 133.9 million). Volumes of honey production in Ukraine on the European market take the first place, and on the world -the third [11].…”

Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors

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