OPTIMIZATION OF THE WATER TREATMENT PROCESS FOR JUICE RECOVERY USING HYDRODYNAMIC CAVITATION

Authors

DOI:

https://doi.org/10.31073/foodresources2024-23-22

Keywords:

degassing, hydrodynamic cavitation, water, juices, activation

Abstract

Subject. Increasing the efficiency of water degassing in juice recovery technologies due to the use in the vacuum degassing cycle of the additional intensifying effect of hydrodynamic cavitation, which is proposed to be implemented in a specially designed rotary-pulsation (RPA) type cavitation apparatus. Based on the preliminary calculation, three processing modes were proposed for choosing the optimal one, which were compared with processing without cavitation. Purpose. To study the possibility of increasing the efficiency of vacuum degassing of water due to the use of RPA based on the assessment of the concentration of residual oxygen, the possibility of achieving activation of water, which is characterized by a change in pH, ORP, electrical conductivity, as well as relaxation time. Assessment of the impact of cavitation on the course of the juice recovery process by the amount of soluble solids, the index of titrated acidity, pH and stability during storage with the determination of the microbiological index. Methods. Analysis and research were carried out using methodical approaches. Results. Showed the effective use of RPA in a complex with vacuum degassing in terms of the dynamics of oxygen concentration reduction from 5.6 to 2.0ади mg/l, for comparison, with vacuum degassing treatment the reduction was up to 4.7 mg/l for the same treatment time. A water activation effect was achieved, which remained stable for at least 3 hours and was accompanied by an increase in pH from 0.9 to 1.18 depending on the modes, a decrease in ORP from 11 to 15 mV, and a decrease in electrical conductivity in the range from 8 to 15 μS. An increase in the mass fraction of soluble solids was achieved, which amounted to 15.43% and 15.92%, and the pH value was 3.8 and 4.0, for comparison, in the samples treated with vacuum degassing, it was 14.3%, and the pH value was 3.55. The assessment of microbiological indicators showed that degassing using cavitation effects is more effective in terms of increasing the stability of the juice, which is confirmed by a slight increase in harmful microflora. In addition, the equipment meets the criteria of energy efficiency, environmental friendliness and is easy to implement on an industrial scale. Scope of results. Іn technologies for the recovery of juices with low acidity.

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References

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Published

2024-12-25

How to Cite

Tselen, B., Obodovych, O., Nedbailo, A., Gozhenko, L., & Radchenko, N. (2024). OPTIMIZATION OF THE WATER TREATMENT PROCESS FOR JUICE RECOVERY USING HYDRODYNAMIC CAVITATION. FOOD RESOURCES, 12(23), 189–198. https://doi.org/10.31073/foodresources2024-23-22

Issue

Vol. 12 No. 23 (2024): FOOD RESOURСES

Section

Технічні науки

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