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

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dc.contributor.authorZheplinska, Mariia
dc.contributor.authorMushtruk, Mikhailo
dc.contributor.authorVasyliv, Volodymyr
dc.contributor.authorSarana, Viktor
dc.contributor.authorGudzenko, Maxim
dc.contributor.authorSlobodyanyuk, Natalia
dc.contributor.authorKuts, Anatoly
dc.contributor.authorTkachenko, Serhii
dc.contributor.authorMukoid, Roman
dc.date.accessioned2022-01-21T21:10:52Z
dc.date.available2022-01-21T21:10:52Z
dc.date.issued2021
dc.description.abstractIn 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.uk_UA
dc.identifier.citationThe influence of cavitation effects on the purification processes of beet sugar production juices / Marija Zheplinska, Mikhailo Mushtruk, Volodymyr Vasyliv, Viktor Sarana, Maxim Gudzenko, Natalia Slobodyanyuk, Anatolii Kuts, Serhii Tkachenko, Roman Mukoid // Potravinarstvo Slovak Journal of Food Sciences. – 2021. – Vol. 15. – P. 18–25.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/36926
dc.language.isoenuk_UA
dc.subjectdiffuse juiceuk_UA
dc.subjectsurface tensionuk_UA
dc.subjectcavitation effectsuk_UA
dc.subjectassociatesuk_UA
dc.subjecthydrodynamic cavitationuk_UA
dc.subjectдифузний сікuk_UA
dc.subjectсоратникиuk_UA
dc.subjectкавітаційні ефектиuk_UA
dc.subjectгідродинамічна кавітаціяuk_UA
dc.subjectповерхневе натягненняuk_UA
dc.subjectкафедра біотехнології продуктів бродіння і виноробстваuk_UA
dc.titleThe influence of cavitation effects on the purification processes of beet sugar production juicesuk_UA
dc.typeArticleuk_UA

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