The Influences of Cavitation Effects on the Electric Conductivity of Juices in Sugar Production

Authors

  • MARIIA ZHEPLINSKA Associate professor Department of Processes and Equipment Processing of Agricultural Production of the Faculty of Alimentary Technologies and Managing by Quality of Agricultural Production, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • ZINAJIDA BUROVA Senior lecturer Department of Processes and Equipment Processing of Agricultural Production of the Faculty of Alimentary Technologies and Managing by Quality of Agricultural Production, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • MYCHAJLO MUCHTRUK Associate professor Department of Processes and Equipment Processing of Agricultural Production of the Faculty of Alimentary Technologies and Managing by Quality of Agricultural Production, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • Larysa BAL’-PRYLYPKO Doctor of technique sciences, Professor, Dean of the Faculty of Alimentary Technologies and Managing by Quality of Agricultural Production, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

DOI:

https://doi.org/10.15584/eti.2018.2.41

Keywords:

cellular juice, diffusion juice, sugar production, electric conductivity, steam-condensation cavitation, macromolecular compounds, colloidal dispersion substances

Abstract

The paper presents the results of studies the influence cavitation effects arising from the juices steam treatment on cellular and diffusion juices in sugar production. In conducting parallel studies the juices treatment by steam and their usual heating and cooling structural transformations in the constituent parts of juices have been established which leads to an increase in electric conductivity. Thus ion carriers are releasing which will allow to increase the juice purity and the sugar-sand production amount.

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Published

2018-06-30

How to Cite

ZHEPLINSKA, M., BUROVA, Z., MUCHTRUK, M., & BAL’-PRYLYPKO, L. (2018). The Influences of Cavitation Effects on the Electric Conductivity of Juices in Sugar Production. Journal of Education, Technology and Computer Science, 24(2), 299–303. https://doi.org/10.15584/eti.2018.2.41

Issue

Vol. 24 No. 2 (2018): Edukacja – Technika – Informatyka

Section

SELECTED PROBLEMS OF TECHNICAL EDUCATION

License

Copyright (c) 2018 Journal of Education, Technology and Computer Science

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.