Theoretical substantiation of the influence of electric pulse processing on the process of obtaining juice from grapes and fruits

The article presents the theoretical basis of the effect of electrical pulse processing on the process of obtaining juice from grapes and fruits. High-voltage pulsed electrical processing technology for biological products has a higher damaging effect on living cells than other electrical effects, and this can be achieved due to the passage of large discharges of current through tissues and cells in a short period of time. It has been found that high efficiency in killing living cells by secretion can be achieved as a result of a pulsed energy effect. In order to develop energy-efficient electrical technology for extracting juice from fruits and grapes, it has been found that high-voltage electric pulse discharge treatment of grapes and apples before extracting juice has a good effect. Analytical expressions between electrical impulse processing parameters (pulse energy and capacitor capacity) and juice output were determined. The degree of damage to fruit and grape cells depends on the capacitance of the capacitor, the discharge voltage, and the number of pulses.


Introduction
The rate of juice production depends on the physiological and anatomical properties of the fruit tissue. The protoplasm of a living cell is impermeable to intracellular extractives. The protoplasm prevents the juice from coming out. The main factor determining the amount of sap during pressing is the cell permeability of plant tissue [1][2][3][4].
Semi-conductivity of protoplasm is present only in living cells physicochemical properties of the protoplasm change when conditions are not sufficient for the cell to survive. Its viscosity increases, and then the proteins coagulate. The state of the protein determines the permeability of the protoplasm. The protein forms separate solid nodules that fold over the cell membrane. If the effect of adverse factors is not very strong and lasting, after the elimination of these factors, the protoplasm returns to its previous state. That is, the process is stable to a certain extent. Under the strong influence, the protoplasm completely coagulates. The cell dies. The protoplasm of such a cell cannot hold the juice, and it easily comes out of the large cracks that form [12][13][14][15][16][17][18][19][20].
Cell death can be caused by mechanical crushing, heating, freezing, electric shock, ultrasound, and other effects on the fruit.
The above laws apply to all types of vegetable raw materials. At the same time, the protoplasm responds differently to external influences.
The separation of plant sap juice depends on the viscosity, elasticity, and other properties of the protoplasm. These parameters of the protoplasm determine the ability of the raw material to withstand external influences, such as initial processing and pressing. The greater the degradation of the protoplasm as a result of the initial treatment, the greater the sap production [21,22].
The protoplasms of apples, grapes, and cherries are easily broken down by crushing plant tissues, and the amount of juice released during pressing is relatively high. Therefore, such raw material is crushed only mechanically before pressing. Mechanical crushing has little effect on the protoplasm of plums, apricots, black currants. The juice output is very low when pressing such products. To increase the amount of juice, it is necessary to use more destructive effects on the cell protoplasm of these fruits [24,25,26,27,28,29].
Juice yield can be increased by adding cellulose fibers, perlite, kieselgur, wood shavings, and other inert substances to the pulp. It is advisable to add cellulose fibers 1-10 mm long before crushing the raw material.
These materials are added to the enzyme-treated pulp and are highly effective in producing juices in continuous presses.
Long fibrous cellulose spreads irregularly in the brain. The fibers absorb the juice, swell and form a lattice structure. Channels form in the solid particles of the pulp that are squeezed between the fibers, through which pure juice flows without solid particles.

Methods
According to Flaumenbaum B.L. the yield of juice can be found in the following expression, depending on the structure of the raw material and the preparation of the pulp [5]: where: B is the amount of juice in the press,%; A is the amount of juice in the fruit; 1  and 2  are the degree of disintegration of the mesoplastic protoplasm due to initial processing and pressing; 1  varies from 0 to 1, 2  -from 0 to 0,2; the amount 2 1    does not exceed 1; Ithe coefficient of loss due to the compression of the juice in the press residue and the coagulation of the pulp (I = 0,85-0,95 oralig'ida o'zgaradi); K is the degree of skeletal integrity (for apples, grapes and cherries, K is in the range of 0.8-1, for plums in the range of 0 to 0.7). The yield of juice depends mainly on the amount of juice in the processed fruit, the degree of degradation of the protoplasm during the initial processing of the raw material, the structure of the pulp, as well as the design and pressing mode.

Results and Discussion
(1)-expression value 1  was found to be up to 30% disruption of the cell protoplasm when the fruit was crushed [5,6]. The value of this 1  expression can be written as a result of the initial processing before pressing.

 IK
As is seen from the graph, the value of // 1  increases, the juice yield increases during pressing.
To determine the value of // 1  , it is necessary to find the relationship between the degree of damage S (ranging from 0 to 95%) as a result of electrical pulse processing. 2) for sugar beets  (6) where: p is the size of the crushed pieces; T K is current resistance coefficient of plant products, for apples -1; pear -1.25; "Aleppo" grapes -0.9; In "noa" grapes -9; in sugar beet -10 g.Ttemperature, 0 C; t is duration of electrical processing, s; E is electric field strength, V/cm. A.Ya.Papchenko and P.N.Montik created a mathematical model of the yield of juice and the duration of electrical processing in the production of juice from plant products [7] :          447   ,  3  0856  ,  0  1638  ,  0  1838  ,  0  141  ,  1   01  ,  0 Here, B is the juice output,%; T -duration of electrical processing, ms; p is the size of the crushed pieces, mm; D is duration of electrical pulses, ms; C is the value of the pulpjuice ratio; E is electric field strength, V / cm. Expressions 4-7 describe the process of obtaining juice by electric processing and allow to determine the relationship between the parameters of the electric pulse processing and the output of juice for specific cases. Based on these expressions, it is necessary to determine whether the parameters of electrical pulse processing depend on the juice output.
The duration of electrical processing is determined by the following expression: Substituting (2.6) into (2.4) and (2.6), the juice yield is as follows: For apples and pears: For grapes: The electric field strength is as follows: l U E  (11) The energy of an electric pulse discharge is determined as follows: Summarizing the expressions (9) (12), the juice yield is as follows: For apples and pears: For grapes: Expressions (13) and (14) fully represent the dependence of fruit and grape juice production on electrical pulse processing.
The electrical effects of plant products on living cells are reflected in biological and structural changes. Several authors have stated in their research that any living organism responds to internal influences. Hence many researchers (Reshetko E.V., Boyko A.V., Sarochanu N.S., and others) have proposed that a mathematical description of the electrophysical factors that affect the activity of living organisms [8,9,30,31,32]. They measured the degree of damage to plant material cells in relative units or percentages. Identified a mathematical description that characterizes the relationship between the degree of damage to a material and the parameters of the influencing factor. In determining the relationship between changes in the degree of damage to plant cells and the laws of electric pulse processing, it is necessary to determine the relationship between the main factors of electric pulse discharge processing (U, C, n) and the degree of damage to the material [33,34,35,36,37,38]. Sarochanu N.S. proposed to find the relationship between the degree of cell damage (S n ) and the parameters of the electrical impact (E, τ) of the plant material cell by the following formula: (15) where:  is coefficient of proportionality; E is electric field strength; k is degree indicator;  is-impact time.
Reshetka E.V. Reshetko E.V. described the degree of cell damage as follows: are the coefficient that characterizes the appearance of the product; E E o , is initial and current values of electric field strength.
In his research, A. Radjabov identified the equations of the process of electric pulse processing of plant materials (fruits and grapes), that is, described the degree of damage to plant material by electric pulse processing [10,11,15,16,23] (18) The study of the i K coefficient showed that it depends on the number of pulses and the product type. Based on experimental studies, it was found that the value of the i K coefficient varies in the range of 0.12-0.32 for apples and 0.18-0.38 for grapes.
It can be seen from this expression that the degree of damage depends on the discharge voltage (U), the capacitance of the capacitor (S), and the number of pulses (n). The theoretical expression (18) characterizes the efficiency of electric pulse processing before extracting juice from fruits and grapes.

Conclusions
1. It was found that the yield of juice from fruits and grapes depends on the degree of degradation of the protoplasmic shell as a result of electrical pulse treatment before pressing the fruit. The value of the degree of degradation of the cell protoplasmic membrane // 1  was determined by graph-analytical methods for each value of the degree of damage (S).
2. Theoretical studies revealed analytical expressions between the parameters of electrical pulse processing and juice output. The degree of damage depends on the capacitance of the capacitor, the discharge voltage and the number of pulses.