Abstract
The study is aimed at assessing the influence of the electrohydraulic effect on succulent plant raw materials. Experimental data show that the use of electrohydraulic effect helps to increase the juice yield of raw materials due to the active effect on the protoplasm of cells and increasing their permeability. It has been established that the optimal processing mode using the electrohydraulic method at 7 kV and 1 μF provides maximum juice yield, especially for pulp with a liquid consistency, such as grape pulp. Microscopy results revealed changes in cell structure, confirming the effectiveness of this treatment method. The developed experimental electrohydraulic effect installation takes into account the scientific findings obtained and represents a promising means for processing grape pulp in a stream. Thus, the study confirms the significance and potential of using the electro-hydraulic method to improve the production process in the food industry.
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