INCREASING THE ULTRASONIC TECHNOLOGICAL ACTION EFFICIENCY IN THE FOOD RAW MATERIALS PROCESSING

Abstract

The increase of ultrasonic technological action efficiency at food raw materials processing by taking into account their rheological properties is investigated. We have proved the need to determine the classification characteristics of food media, which are crucial for their processing and reflect the change in ultrasonic treatment. The mode of loading on the emitter, physical characteristics and conditions of exposure to the emitter are among the key features. It was found that acoustically unlimited media with constant and variable physical parameters with constant and variable dimensions have a significant impact on the processing. The efficiency of the oscillations in acoustically unlimited and limited environments is ensured by matching the value of the input resistance with the source of oscillations and with the waveguide system. Physical characteristics of food media, conditions of influence on the emitter are revealed. The identified classification features reflect the main key aspects of improving the efficiency of ultrasonic technological action in the food raw materials processing, which are related to the assessment of the waves’ propagation in the media and the interaction of these waves with the emitter. It is established that the Kelvin-Voigt model is one of the most reliable, it reflects the certain rheological properties of the medium in the conditions of ultrasonic cavitation treatment. Taking into account the conversion of ultrasonic energy, the main stages of the process are identified. The dependences of the amplitude of the sound pressure on the thickness of the fluid treatment layer are established, taking into account the viscosity of the liquid. The dependences of the radius of the cavitation bubble on the amplitude of the sound pressure and the thickness of the liquid layer are revealed. The wave resistance of the medium is studied and analytical dependences are obtained to determine the intensity of the technological process by which the increase of the efficiency of the processes of ultrasonic technological action in the food raw materials processing is realized.