Creation of resource-saving equipment for the membrane treatment of food liquids

Deynichenko, Grygoriy and Дейниченко, Григорій Вікторович and Дейниченко, Григорий Викторович and Huzenko, Vasyl and Гузенко, Василь Володимирович and Гузенко, Василий Владимирович and Mazniak, Zakhar and Мазняк, Захар Олександрович and Мазняк, Захар Александрович and Udovenko, Oleg and Удовенко, Олег Олександрович and Удовенко, Олег Александрович and Omelchenko, Oleksandr and Омельченко, Олександр Володимирович and Омельченко, Александр Владимирович (2018) Creation of resource-saving equipment for the membrane treatment of food liquids. Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі (1 (27)). pp. 189-197. ISSN 2312-3990

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Abstract

The article is devoted to a new approach to the issue of technical equipment for membrane treatment offood biological liquids and development of resource-soring equipment for its implementation. The role of equipment in the membrane treatment offood biological liquids, as well as the types of constructions for modem membrane installation for obtaining purified concentrates from various types of food liquids and the issues for their further improvement are described. The necessity of creating new industrial resource-saving membrane equipment мШі the purpose of increasing efficiency of obtaining purified concentrates fi'om food raw materials is determined. The results of patent search of the existing membrane equipment for the membrane treatment of food liquids are presented and their essential shortcomings are described. A new design of an industrial plant for obtaining purified concentrates from tarious types of food biological liquids and their further use мт developed. The device of the developed plant for the membrane treatment offood biological liquids and its operating principles are described. The developed device can be used in food, pharmaceutical and microbiology cal industries during the membrane treatment of high molecular biological liquids (albumen-carbohydrate milk raw material, juices, various extracts font vegetable raw materials, brine). Mater, that require the concentration and treatment from low molecular substances. The advantages of the proposed derice for membrane treatment of food biological liquids are to facilitate its maintenance and ensure the continuity of operation, simplify the replacement of the stirring element, intensify the process of pirified concentrates from tarious types of food biological liquids and reduce the working cycle, and reduce the resource costs

Item Type: Article
Uncontrolled Keywords: food liquids, process, membrane treatment, equipment, ultrasonic
Subjects: Research materials > Journal articles
Research materials > Journal articles > Mechanical Engineering
Divisions: Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Engineering Disciplines and Equipment
Depositing User: Адміністратор репозиторію
Date Deposited: 25 Oct 2018 08:10
Last Modified: 25 Oct 2018 08:10
URI: http://elibrary.donnuet.edu.ua/id/eprint/998

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