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

Authors

  • Marija Zheplinska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(050)133-80-28 https://orcid.org/0000-0002-7286-3003
  • Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(098)941-26-06 https://orcid.org/0000-0002-3646-1226
  • Tatiana Kos Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine, st. E. Sverstiuk 4a, Kyiv, Ukraine, 02000, Tel.: + 38(097)888-21-48
  • Volodymyr Vasyliv National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(097)465-49-75
  • Yuliya Kryzhova National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina Str., 16, Kyiv, 03041, Ukraine, Tel.: +38(093)0370077 https://orcid.org/0000-0003-1165-8898
  • Roman Mukoid National university of food technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and winemaking products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(097)394-49-89
  • Marina Bilko National University of Food Technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and winemaking products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(067)702-02-68, https://orcid.org/0000-0002-1122-4937
  • Anatolii Kuts National University of Food Technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and winemaking products Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38 (044) 287-91-55
  • Yuliia Kambulova Yuliia Kambulova, National University of Food Technology, Educational and Scientific Institute of Food Technology, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(044) 287–92–50
  • Sergiy Gunko National University of Life and Environmental Sciences of Ukraine, Agrobiological Faculty, Department of storage, processing and standardization of plant products after prof. B.V. Lesik, str. Heroyiv Oborony 13, 03041, Kiev, Ukraine https://orcid.org/0000-0001-8264-5176

DOI:

https://doi.org/10.5219/1284

Keywords:

diffuse juice, preliminary defecation, saturation, intensification, cavitation

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.

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References

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Published

2020-07-28

How to Cite

Zheplinska, M., Mushtruk, M., Kos, T., Vasyliv, V., Kryzhova, Y. ., Mukoid, R., Bilko, M., Kuts, A., Kambulova, Y., & Gunko, S. (2020). The influence of cavitation effects on the purification processes of beet sugar production juices. Potravinarstvo Slovak Journal of Food Sciences, 14, 451–457. https://doi.org/10.5219/1284

Issue

Vol. 14 (2020): Potravinarstvo Slovak Journal of Food Sciences

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