Multi-criteria optimization of beet juice obtaining process by press-diffusion method
| Autor: | V. Y. Ovsyannikov, V. V. Toroptsev, A. A. Berestovoy, N. N. Lobacheva, M. A. Lobacheva, A. N. Martekha |
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| Jazyk: | ruština |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Pressing Materials science Sucrose biology Geography Planning and Development 04 agricultural and veterinary sciences Energy consumption sugar beet pressing diffusion optimization beet juice Management Monitoring Policy and Law Raw material TP368-456 biology.organism_classification Pulp and paper industry 040401 food science 01 natural sciences Food processing and manufacture chemistry.chemical_compound 0404 agricultural biotechnology chemistry 010608 biotechnology Yield (chemistry) Sugar beet Diffusion (business) Sugar |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 30-37 (2021) |
| ISSN: | 2310-1202 |
| Popis: | Currently, the application of advanced technologies in sugar factories is relevant. These technologies are based on the use of a combination of physical and energy effects on the feedstock and provide a reduction in sucrose losses at the stage of diffusion juice obtaining. A method of press-diffusion production of juice from sugar beet which allows to increase the yield of sucrose from beet chips and to reduce losses at the stage of diffusion juice obtaining and production costs is suggested by us. The press-diffusion method of extracting juice from sugar beet with the methods of mathematical planning and statistical processing of the experimental results was studied in the work. Regression equations and suboptimal parameters providing the maximum yield of beet juice with minimum energy consumption for its implementation were received in experimental plants under the influence of technological parameters, which were the pressure applied to the beet mass at the pressing stage, the temperature at the diffusion stage, and the pretreatment temperature of beet chips before pressing and the frequency of ultrasonic vibrations of the emitter in the diffusion installation. These operating parameters were the following: pressing pressure 0.27–0.33 MPa, pretreatment temperature of beet chips 334.2–337.3 K, diffusion temperature 342.5–345.0 K and frequency of ultrasonic radiation 21.25–23.36 kHz. The engineering nomograms presented make it possible to determine the value of the specific energy consumption and the value of the liquid phase output from the technological parameters of the press-diffusion method for producing beet juice in a quick and qualitative way. |
| Databáze: | OpenAIRE |
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