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

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

Dynamics of interfacial interaction between components during mixing

The effect of mechanical action on the mixing and whipping of a mixture of components contributes to the establishment of a three-dimensional sponge-mesh continuous structure of the gluten framework, as it determines the elastic and elastic properties of the medium and is relevant in the dispersion of gas in a liquid. The purpose of the work was to establish the relationship between the gas retention capacity of the medium and the energy consumed for the hydration of the components. The experiments performed the task of determining the gas retention capacity of the medium with variable parameters of the height of the liquid phase from the intensity of mixing, the time of the transient processes of the formation of the full volume of the gas-liquid medium, the time of the transient process of the dispersed gas phase. The difference in levels before the gas phase generation and the stirring mode determines the value of gas retention capacity. Therefore, it was concluded that it is expedient to completely destabilise the steady-state regimes by changing the modes of action of the working body in the flow system. An additional impact on the system is the change of hydrodynamic regimes due to the unstable dynamics of the dispersed gas phase generation. The generation of this phase means the presence of energy costs for the interfacial surface establishment, which must be considered in the overall energy balance. In addition, a part of the gas phase, which existed and continues to exist in the new regime after mixing, enters the transient regime. Therefore, the most effective mixing occurs in case of compliance with the shifted mode of dosing components in a suspended state and the mechanical impact of the working body. Considering the tasks and conditions for mixing the dough, the requirements for the design of the mixer are determined, and it is established that the supply of components should last at least 45 seconds. During this period, there is hydration and a reduction in energy consumption. Such an approach intensifies mass transfer and biochemical processes under conditions of thermodynamic equilibrium with appropriate desorption bonds of the dissolved part of the gas phase and liquid, which covers a new method of mixing and allows further use in the design calculations of working chamber