Petrova Y. Improvement of process and equipment for stabilization of cherry juice's quality with the usage of high pressure

Firms of a food-processing industry. Object: high pressure processing of cherry juice. The purpose: improvement of high pressure processing of cherry juice, that theoretically and experimentally envisages substantiated selection of rational parameters of the process being examined and development of the methods of calculations on strength of working chambers. Methods: physical-chemical, mathematical statistics, the theory of elasticity, construction mechanics of machines. Analytical dependence of strengthening working chamber by means of multilayer reeling of wire taking into account variable radins has been received. Rational parameters of the process, constructive solutions of elimination of fringe effect and thermoelastic strengthening of a working chamber have been proposed. Sphere of use: at the food industry enterprises and in educational process.