The influence of cavitation effects on the purification processes of beet sugar production juices

Abstract

In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam-treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.

The prolonged effect of GLUTAM 1M biologically active preparation on dairy productivity and milk quality of cows

“…"Glutam 1M" is also administered to cows to improve the quality of the obtained embryos by inducing superovulation for their transplantation and subsequent engraftment in the female genital tract. It has been found that the ingredients of the biologically active preparation "Glutam 1M" cause changes in the metabolic processes of cows and have neurotropic properties when administered three times in the postpartum period [15] and the last trimester of pregnancy [16], [17], [18], helping to improve the reproductive ability of animals. Therefore, it was necessary to investigate the influence of the "Glutam 1M" on milk productivity and quality of milk for its introduction to dry cows in the last trimester of pregnancy.…”

“…It has a stimulating effect on the hypothalamic-pituitary system. It activates the centres of regulation of hunger and satiety, which, in turn, leads to better eating of feed by animals [37], [38]. So we can assume that the use of the biologically active preparation "Glutam 1M", which includes the glutamine amino acid, to stimulate the reproductive capacity of cows can affect their productivity and milk quality.…”

Development and shelf-life assessment of soft-drink with honey

“…The need to form a culture of beverage consumption creates a search for the production of natural and environmentally friendly raw materials (fruit and berry, honey). This allows you to expand the range of buyers and the range of beverages made from natural raw materials [4], [5]. Both ancient recipes for fermented honey drinks and drinks created thanks to modern scientific achievements are known [6], [7].…”

The study of the productivity potential of grape varieties according to the indicators of functional activity of leaves

“…According to the FAO, the world grape market is underfunded. According to scientifically sound standards, the annual consumption of grapes per capita should be 2 (Zheplinska et al, 2021). World grape production should reach 14 million tons to ensure such volumes.…”