PASTEURIZATION OF POMEGRANATE JUICE BY EXTREMELY HIGH-FREQUENCY ELECTROMAGNETIC FIELD ENERGY

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10 май 2021

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PASTEURIZATION OF POMEGRANATE JUICE BY EXTREMELY HIGH-FREQUENCY ELECTROMAGNETIC FIELD ENERGY

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The following article presents the results and data of an experimental study on pasteurization of pomegranate juice by using extremely high frequency electromagnetic field energy. In the EHF process research, a camera, the precise measurement of the product temperature is of great importance since it is impossible to measure it with mercury, thermometers and other types of thermometers. Therefore, we used a special air dioxide thermometer during the research process. As it is already mentioned above, the ratio of comparable capacities: ingested in the cell and in the intercellular environment, basically means the effectiveness of the EHF EMF thermal effect. The magnitude denotes the ratio of the minimium of the validity of dielectric conductivity. The same coefficient indicates the warming intensity of the cell in relation to the environment.

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# cell# extremely high frequency# electromagnetic field energy# resonator chamber# air-cooled dioxide thermometer# dielectric permeability# pasteurization

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https://eroi.uz/11.0008/A0521-0001

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