Model of the evaporation apparatus for concentrating fruit and vegetable juice
Keywords:
process, fruit and vegetable juice, boiling point, evaporation apparatusAbstract
In the article, the process of evaporation of fruit and vegetable juice in an evaporating apparatus, despite its relatively low productivity, can be attributed to continuous-acting apparatuses, which excludes the possibility of complete evaporation of juice, but at the same time its evaporation is necessary to the required density.
References
Artikov A.A. Processes of food production apparatuses (Mathematical modeling, heat exchange processes, evaporation). Tashkent, -Ukituvchi, 1983- With
Artikov A., Masharipova Z. A. Program for determining the equilibrium temperature of water when drying food 07.02.2020. DGU07696.
ArtikovA., Masharipova Z. A. Mukhiddinov D.N., Murtazaev K.M. On the issue of computer algorithmization of the water evaporation process// "Kimeviy technologiya. Nazorat va boshkaruv", 2017. No. 3. pp. 64-74 4. Einstein V.G. General course of processes and devices of chemical technology: 2002 Vol.2. M.: Publishing House: Binomial. LZ. 2014. — 1758 p.
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