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  3. Volume 13, Number 4, 2019
  4. The Study of Calcium Hydroxide Structure and its Physico-Chemical and Electrokinetic Properties in Sugar Production

The Study of Calcium Hydroxide Structure and its Physico-Chemical and Electrokinetic Properties in Sugar Production

JCCT.
2019;
Volume 13, Number 4
: pp. 477 - 481
https://doi.org/10.23939/chcht13.04.477
Authors:
  1. Lidiia Vyerchenko
  2. Serhii Tkachenko
  3. Tamila Sheiko
  4. Tetiana Kos
  5. Olha Dzhohan
  6. Volodymyr Vasyliv
1
Institute of Food Resources, National Academy of Agrarian Sciences of Ukraine
2
Institute of Food Resources, National Academy of Agrarian Sciences of Ukraine
3
Institute of Food Resources, National Academy of Agrarian Sciences of Ukraine
4
Institute of Food Resources, National Academy of Agrarian Sciences of Ukraine
5
Institute of Food Resources, National Academy of Agrarian Sciences of Ukraine
6
National University of Life and Environment Sciences of Ukraine

This article discusses the influence of the methods of lime cream generation and its physico-chemical properties on raw juice purification process. It offers some measures for the raw juice clarification process failure prevention that stem from the methods of lime cream preparation. The electrokinetic potential of the lime cream is studied and the structure of calcium hydroxide micelle is proposed.

raw juice
lime cream
rheological properties
electrokinetic potential
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