INTENSIFICATION OF THE TECHNOLOGICAL PROCESS OF FRUIT JUICE CLARIFICATION BY THE PEO and GPAA FLOCCULANTS

Authors

DOI:

https://doi.org/10.15421/jchemtech.v32i4.307784

Keywords:

polymeric flocculants, clarification, purification, fruit juice, macromolecular chains, hydrodynamic field, velocity gradient.

Abstract

Based on the conducted research, an innovative method of fruit juice processing is proposed, which consists of using hydrodynamically activated polymeric flocculants polyethylene oxide (PEO) and hydrolysed polyacrylamide (GPAA). The mechanism of hydrodynamic control of the flocculation capacity of flocculant molecules was set up and its understanding allowed to intensify the technological process of fruit juice clarification significantly. Effective devices that allow, under conditions of convergent flow and in an oscillating hydrodynamic field, to dramatically increase the intensity of the technological process of clarification of colloidal dispersed systems, which is undoubtedly of both scientific and practical importance in solving problems of food technology and engineering ecology have been investigated. It has been proved that PEO and GPAA flocculants activated in an oscillating hydrodynamic field are promising reagents for the purification of fruit juices, for example, apple juice, due to the reduction of the content of such hazardous elements as heavy metals (arsenic, cadmium, lead, mercury, nickel) in the juice.

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Published

2025-01-23

Issue

Vol. 32 No. 4 (2024): Journal of Chemistry and Technologies

Section

Chemical Technology

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