The Study of the Method of Fight Against Formation of Polarizing Layer at the Process of Ultrafiltration Concentration of the Skim Milk

The description of experimental set and the method of processing of the results of the study of the method of fight against formation of polarizing layer in the process of ultrafiltration concentration of skim milk raw material were presented. The results of experimental studies relative to the sparging method application for the prevention of polarizing layer in the process of membrane processing of the skim milk and its influence on the capacity of ultrafiltration membranes were offered. The mathematical models were constructed on the base of regressive equations of factorial experiment using the method of the raw material sparging above the membrane surface for selection of technological parameters of the process of ultrafiltration concentration of the skim milk. The rational working parameters of the process of ultrafiltration concentration of the skim milk using the sparging of the skim milk by the gas bubbles in the direct closeness to the membrane surface were determined. Such working parameters are: pressure– 0,4...0,5 MPa, temperature of skim milk– 40...50 ºС, frequency of sparging of skim milk– 0,10...0,15 min-1, pressure of sparging must be 0,56...0,58 MPa

Investigation of the Application of a New Method of Extraction Intensification of Pectin Substances From a Beet Pulp

The aim of research is studying a new method for intensifying extraction of pectin substances during acid extraction of pectin-containing raw materials. The description of the experimental setup and the procedure for processing the results of the investigation of the application of a new method for intensifying the beet pulp extraction are described. The results of experimental studies on the application of a new combined mixing element for intensifying the extraction of pectin-containing raw materials (beet pulp) and its effect on quantitative and qualitative output characteristics are presented. Mathematical models are constructed on the basis of regression equations of the full factorial experiment with the use of a new method of intensifying the extraction process to select input technological parameters for the extraction of pectin substances from pectin-containing raw materials. The rational operating parameters of the process of extraction of pectin substances with the use of a new combinable stirring element are determined. Such working parameters are: the process duration is 1 ... 1.1, the temperature of the working medium is 60 ... 70 ºС, and the hydromodule is 8 ... 10. The research results can be used to study other technological parameters of the extraction process of pectin substances, as well as to develop a technological line for the production of pectin products

Studying a New Anti-polarization Method in the Process of Ultrafiltration of Skimmed Milk

The paper presents an experimental research and new methods of processing the findings on the ultrafiltration concentration of skimmed raw milk with the use of a new method to prevent a polarization layer on the membrane. The paper reveals the research findings on the bubbling method effect on a polarization layer in the membrane processing of skimmed milk and on the performance of ultrafiltration membranes. The devised mathematical models are based on the regression equations of the factorial experiment on the selection of technological parameters of the UF-concentration of skimmed milk with the use of the feedstock bubbling over the membrane surface. We have determined the rational working parameters of the process; these working parameters are as follows: the working pressure is 0.4–0.5 MPa, the skimmed milk temperature – 40–50 °C, the skimmed milk bubbling frequency – 0.10–0.15 min-1, and the bubbling pressure – 0.56–0.58 MPa

Modeling of the Process of Peeling Jerusalem Artichoke in Order to Determine Parameters for Conducting Production Process

We proved the need to create equipment for the implementation of a combined process of peeling the tubers of Jerusalem artichoke. A combined peeling process is proposed, which is based on a combination of thermal and mechanical effects on the peeled product.An experimental installation was designed to study the process of thermal treatment of Jerusalem artichoke.It is proven that an increase in steam pressure and duration of the process of thermal treatment lead to the increase in depth of the thermal treatment of the surface layer of Jerusalem artichoke and reduce the efforts required to separate the rind from the tuber. We determined that an increase in duration of the process of mechanical post-peeling increases the percentage of peeled tubers of Jerusalem artichoke, but results in growing losses of raw material. It was established that reducing the effort required to separate the rind of Jerusalem artichoke at thermal treatment makes it possible to reduce duration of the process of mechanical post-peeling. We determined that an increase in depth of the thermal treatment of the surface layer of Jerusalem artichoke leads to increasing losses of raw material. It was proven that the tubers of Jerusalem artichoke, which have a longer storage period, require an increase in duration of the process of their mechanical post-peeling to ensure the required quality of peeling.We determined rational parameters of the combined process of peeling Jerusalem artichoke, which enable to significantly intensify and mechanize the peeling process, to reduce losses of raw material and to improve quality of peelin