Vasyliv V. Development and usage of an electrohydraulic way to intensify the processes of food production

The thesis is dedicated to the investigation of electrohydraulic procession (EHP) parameters (charge potential, amount of charges) and their influence on changes in physical and chemical activity of starch, diffusion juice, and water-lime suspension. There is affirmed that EHP helps to obtain the grain starch which is free from mineral substances, protein and aggregate fats, to improve the quality of diffusion juice and to decrease its microbiological contamination, to improve the quality of water-lime suspension thanks to the increase of its activity, dispersity, specific electric conduction, and release of lime which was in the aggregate state. We also proved the efficiency of the usage of activated water-lime suspension to intensify the processes of clearing the juices obtained from sugar beet procession. Keywords: EHP, charge potential, amount of charges, starch, diffusion juice, water-lime suspension, activity, juices of sugar beet procession.