Increasing by electrophysical methods of fruit and vegetable juice production

Abstract

The article represents the results of research on the increase of fruits and vegetables juice yield by electrophysical methods are presented. Apples from fruits, apricots, plums and carrots from vegetables, Suggestions and recommendations have been made for the extraction of juice in an electroplasmolizer with a combined two-electrode VHF, in all cases to obtain more juice than unprocessed. In the study, the process of electroplasmolysis, the specific electrical conductivity, the effect of temperature on the processing time and the methodology for determining the dielectric constant of processed products and the equipment used are presented. In particular, in the measurement of specific conductivity, a rectangular dielectric working chamber, plate electrodes, laboratory autotransformer connected to them - LATR-1M, laboratory single-phase thyristor power supply (220 V, 50 Gts), sound generator GZ-33, high-frequency machine generator 93 GIM1, from the dielectric slave electric pole and conductors connected to the resistor bridge, the voltage applied to the electrodes during the experiment D-5055 voltmeter, the working current D-5017 ammeter,It also presents the relevance and relevance of the topic, keywords, calculation methods in the experimental process, and the results and discussion of electrical and dielectric conductivity of whole and cut varieties of fruits (apricots, apples, plums) and vegetables (carrots, beets) of different sizes.