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

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dc.contributor.authorZheplinska, M.
dc.contributor.authorBurova, Z.
dc.contributor.authorMuchtruk, M.
dc.contributor.authorBal’-Prylypko, L.
dc.date.accessioned2018-10-25T07:01:14Z
dc.date.available2018-10-25T07:01:14Z
dc.date.issued2018
dc.description.abstractThe 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.identifier.citationEdukacja – Technika – Informatyka nr 2(24)/2018, s. 299–303pl_PL.UTF-8
dc.identifier.doi10.15584/eti.2018.2.41
dc.identifier.eissn2450-9221
dc.identifier.issn2080-9069
dc.identifier.urihttp://repozytorium.ur.edu.pl/handle/item/4036
dc.language.isoengpl_PL.UTF-8
dc.publisherWydawnictwo Uniwersytetu Rzeszowskiegopl_PL.UTF-8
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Międzynarodowe*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectcellular juicepl_PL.UTF-8
dc.subjectdiffusion juicepl_PL.UTF-8
dc.subjectsugar productionpl_PL.UTF-8
dc.subjectelectric conductivitypl_PL.UTF-8
dc.subjectsteam-condensation cavitationpl_PL.UTF-8
dc.subjectmacromolecular compoundspl_PL.UTF-8
dc.subjectcolloidal dispersion substancespl_PL.UTF-8
dc.titleThe Influences of Cavitation Effects on the Electric Conductivity of Juices in Sugar Productionpl_PL.UTF-8
dc.typearticlepl_PL.UTF-8
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Edukacja – Technika – Informatyka nr 2(24)2018