METHOD FOR DETERMINING DEGREE OF DAMAGE TO TISSUES OF FRESH VEGETABLE MATERIALS DURING PREPARATION THEREOF FOR DEHYDRATING

摘要

FIELD: methods for operatively evaluating degree of damage to tissues of fresh vegetable materials during preparation thereof for dehydrating, possible use at juice processing, pharmaceutical industries, feed-preparing industries, in food and sugar industries.;SUBSTANCE: in accordance to the invention, degree of damage to tissues of fresh vegetable materials S_x during preparation thereof for dehydrating is suggested to be determined through value of deviation of value of phase &phis;_x of electric signal in electrodes of primary measuring transformer, mounted at the output of the device for technological preparation of materials for dehydrating, from value of phase &phis;₀ of electric signal on electrodes of primary measuring transformer, installed at input of same device, reduced to value of greatest possible difference of phases &phis;₀-&phis;_∞ for current certain vegetable material after maximally possible effect of damaging technological factor on the material from formula: ;EFFECT: possible increase of responsiveness and precision when determining degree of damage to tissues of vegetable materials during preparation thereof for dehydrating, possible realization of aforementioned determining in industrial technological flows.;3 dwg