DETERMINATION OF FILTRATION RATE OF SUGAR SEMI-FINISHED PRODUCTS

Authors

  • L. Khomichak Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • S. Tkachenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Т. Sheyko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • V. Titarchuk Radekhiv Sugar LLC (Chortkiv Sugar Plant), Ukraine

Keywords:

suspension thin juice, the degree of incrustation, the specific surfaceovercarbonization, pressure filtration speed

Abstract

The article presents the main factors affecting the separation of suspensions ofcarbonated juices, such as: speed of filtration, physical and chemical properties of the sediment,and the characteristics of the filter septum. There are ways of increasing the efficiency of filtering equipment by using varioustechnological operations aimed at reducing the degree of incrustation of the filter cloth and theconsolidation of carbonation sediment particles. The design and principle of operation of the portable device to determine the filtrationrate of suspensions carbonated juices under pressure in the flow. Device test results are presentedin a sugar factory. The possibility of determining the rate of pressure filtration of syrup, and theexperimental data on the effect offlocculant to its filtration capacity.

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References

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Ткаченко С.В. Визначення швидкості фільтрування суспензій сатураційних соків під тиском / С.В. Ткаченко, Л.М.Хомічак, Л.М. Вєрченко // Цукор України. – 2014. – № 2 (98). – С. 31-35.

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Published

2016-12-25

How to Cite

Khomichak, L., Tkachenko, S., Sheyko Т., & Titarchuk, V. (2016). DETERMINATION OF FILTRATION RATE OF SUGAR SEMI-FINISHED PRODUCTS. FOOD RESOURCES, 4(07), 117–124. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/266

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

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