The Use of Electrolytic Hydrogen Bubbles for New Method of Juice Concentration

Authors

  • Michael Shoikhedbrod Ph.D. Scholar, Electromagnetic Impulse Inc., 21 Four Winds Drive, Unit 12, North York, Ontario M3J 1K7, Canada

Keywords:

Separation, concentrates of juice, many-phase systems, electric field influence on the water solutions, hydrogen electrolysis gas bubbles

Abstract

Currently, juice concentrates are produced by separating water from fresh juice. For the production of juice concentrates, one of the following methods is used: evaporation of freezing water or the diaphragm method. During evaporation, the juice is heated in a vacuum in special trays, but this heat is not brought to the boiling point, since during the boiling process all useful substances will be destroyed. The mass obtained after evaporation looks like a more viscous jam, like honey or thick syrup. The process of freezing water completely repeats evaporation, with the exception of temperature parameters. The water is removed by the cold. With the diaphragm method, the juice passes through a membrane with the smallest holes in the membrane. Water penetrates, but large molecules of other juice substances remain. All of these methods are associated with high economic costs. The present study presents the use of a new developed method for the production of juice concentrate, which uses hydrogen bubbles formed during the electrolysis of juice, which leads to the fact that water is not removed from the juice, but itself ensures the production of a highly concentrates of juice, which permits to produce high quality concentrates in a simple, fast and cost-effective (does not require evaporation, freezing and membranes) method.

References

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Published

2021-01-29

Issue

Vol. 9 No. 3 (2020)

Section

Research Article

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