Abstract
The article deals with the problem of juice concentration using the method of ohmic (direct) heating. Experi-mental studies on three varieties of juices have been conducted. It has been found that the concentration of juices through ohmic heating is inertialess, so the foaming process during ohmic heating of juices is easily controlled by ad-justing a voltage. The process has also the ability to maintain the constant temperature of the solution eliminating over-heating, coagulation, and it provides the BAS preservation. Electrode mass does not change during heating. The con-struction of the experimental unit for ohmic heating of juices having the coaxial arrangement of electrodes and the sys-tem of automation of the process parameters is planned on the basis of the analysis of the results obtained as well as on the use of the data available from other fields of application of ohmic heating of liquid media.Keywords
Direct heating, power expenses, evaporation, foaming.REFERENCES
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