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

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dc.contributor.author Zheplinska, M.
dc.contributor.author Burova, Z.
dc.contributor.author Muchtruk, M.
dc.contributor.author Bal’-Prylypko, L.
dc.date.accessioned 2018-10-25T07:01:14Z
dc.date.available 2018-10-25T07:01:14Z
dc.date.issued 2018
dc.identifier.citation Edukacja – Technika – Informatyka nr 2(24)/2018, s. 299–303 pl_PL.UTF-8
dc.identifier.issn 2080-9069
dc.identifier.uri http://repozytorium.ur.edu.pl/handle/item/4036
dc.description.abstract 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. pl_PL.UTF-8
dc.language.iso eng pl_PL.UTF-8
dc.publisher Wydawnictwo Uniwersytetu Rzeszowskiego pl_PL.UTF-8
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 Międzynarodowe *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ *
dc.subject cellular juice pl_PL.UTF-8
dc.subject diffusion juice pl_PL.UTF-8
dc.subject sugar production pl_PL.UTF-8
dc.subject electric conductivity pl_PL.UTF-8
dc.subject steam-condensation cavitation pl_PL.UTF-8
dc.subject macromolecular compounds pl_PL.UTF-8
dc.subject colloidal dispersion substances pl_PL.UTF-8
dc.title The Influences of Cavitation Effects on the Electric Conductivity of Juices in Sugar Production pl_PL.UTF-8
dc.type article pl_PL.UTF-8
dc.identifier.doi 10.15584/eti.2018.2.41
dc.identifier.eissn 2450-9221


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Attribution-NonCommercial-NoDerivatives 4.0 Międzynarodowe Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Międzynarodowe

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