Investigation of Changes in Conductivity of Juice during the Evaporation Process

The creation of this article was the necessity of experimental determination of the electric conductivity of juice depending on the concentration of solids, expressed by the empirical formula, in order to more precisely control specific power supplied to the machine and foaming. Authors of the artic...

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Bibliographic Details
Published in:Procedia chemistry 2014, Vol.10, p.414-418
Main Authors: Tikhonov, N.V., Popov, A.M., Tikhonov, V.V.
Format: Article
Language:English
Subjects:
concentration
electric conductivity
evaporation
power
the content of dry substances
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Summary:The creation of this article was the necessity of experimental determination of the electric conductivity of juice depending on the concentration of solids, expressed by the empirical formula, in order to more precisely control specific power supplied to the machine and foaming. Authors of the article held staged experimental studies using apple juice, the juice of red mountain ash, buckthorn and black currant. Found that the relationship between the conductivity of the juice solids content corresponds to the empirical formula of Kohlrausch, however, this formula does not represent the contribution juice acidity value of conductivity, and allows to correlate the specific power input to the device with the concentration of solids. The empirical formulas for the distribution of electrical juice conductivity depending on the acidity and for calculation of the specific power depending on the concentration of dry matter, allows to keep the speed of the foam below its destruction speed in the zone of vigorous reflux.
ISSN:1876-6196
1876-6196
DOI:10.1016/j.proche.2014.10.069