The use of vapor condensation cavitation to increase the activity of milk of lime in sugar beet production

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, Heroes of Defense Str., 12 B, 03040, Kyiv, Ukraine https://orcid.org/0000-0002-7286-3003
  • 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, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine
  • Vasyl Shynkaruk National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Journalism and Language Communication, Heroes of Defense Str., 15, 03040, Kyiv, Ukraine https://orcid.org/0000-0001-8589-4995
  • Julia Khvesyk Taras Shevchenko National University of Kyiv, Geography faculty, Department of Economic and Social Geography, Akademika Glushkov Avenue, 2a, Kyiv, 03022, Ukraine
  • Viktor Yemtcev University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, Kyiv, 03040, Ukraine https://orcid.org/0000-0001-5684-186X
  • Nataliia 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, Heroes of Defense Str., 12 B, 03040, Kyiv, Ukraine https://orcid.org/0000-0002-3292-9063
  • Yaroslav Rudyk National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Management and Educational Technologies, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine https://orcid.org/0000-0001-5382-1505
  • Mykola Gruntovskyi National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Technologies in Poultry, Pig and Sheep Breeding, Heroes of Defense Str., 15, Kyiv, 03041, Ukraine
  • Svitlana Tarasenko National University of Life and Environmental Sciences of Ukraine, Education and research institute of Energetics, Automatics and Energy saving, Department of Heat and Power Engineering, Heroes of Defense Str, 12v, Kyiv, 03041, Ukraine https://orcid.org/0000-0003-0509-4109

DOI:

https://doi.org/10.5219/1781

Keywords:

water-lime suspension, milk of lime, lime, vapour condensation cavitation, activity

Abstract

The paper presents research on increasing the activity of milk of lime in beet sugar production using vapor condensation cavitation. The work aimed to develop a rational way of activating milk of lime using the effects of vapor condensation cavitation and its hardware design, substantiating the optimal values of the process parameters. It was established that to increase the activity of milk of lime at a steam potential of 0.18 MPa, an optimal consumption of water vapor using vapor condensation cavitation is required, which is 1 .75 – 2.0% to the weight of the suspension. This is ensured by the action of the combined CaO particles with the bulk of the steam, due to which the Their additional solution is due to the t-plot, which occurs through the boundary layer from the bubbles. As a result, a pre-saturated, water-lime suspension is created, in which the It is the number of dissolved calcium ions. It has been proven that the water vapour-treated suspension is 1.5 times lower It expands and has a volume of sediment of the solid phase in the medium that is 10% larger than that of processed suspension. Such a study is indirect evidence of the increase in the dispersal of these systems after Her husband's work. By increasing the activity of milk of lime, it is possible to increase the effect of cleaning juices at various stages of the technological process and reduce the consumption of limestone for the production of granulated sugar.

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References

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Published

2022-08-05

How to Cite

Zheplinska, M., Vasyliv, V., Shynkaruk, V., Khvesyk, J., Yemtcev, V., Mushtruk, N., Rudyk, Y., Gruntovskyi, M., & Tarasenko, S. (2022). The use of vapor condensation cavitation to increase the activity of milk of lime in sugar beet production. Potravinarstvo Slovak Journal of Food Sciences, 16, 463–472. https://doi.org/10.5219/1781

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