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Today, in the food and processing industry more and more are used electrophysical methods of processing food products and semi-finished products, one of which is electro-hydraulic treatment (ECO). In the Problem Research Laboratory of the National University of Food Technologies, experimental studies were conducted to study the effect of electrohydraulic treatment (EHO) on the quality parameters of the parboiled mixture. The research was carried out using an experimental installation developed by NUKHT specialists.During the study, the effect of increasing the purity of diffusion juice, increasing the degree of plasmolysis of sugar beet cells compared to control.An increase in the number of discharges up to 710 reduces the vital activity of microorganisms within the range of 71 ... 87% compared to control samples,at the same time vegetative cells of bacteria, yeast, and micelles funguswere sensitiveto the disinfecting effect of the electrohydraulic effect.Atelectrohydraulic treatmentof the mixture of sugar beet pulp and juice with a quantity of discharges 15 and at a voltage U = 35 kV, no significant changes occurred.

vìsnik nacìonalʹnogo tehnìčnogo unìversitetu "hpì". novì rìšennâ v sučasnih tehnologìâh/vestnik nacionalʹnogo tehničeskogo universiteta "hpi". novye rešeniâ v sovremennyh tehnologiâh

Influence of electrical discharges on properties and quality indicators of socorative mixture