Development of mathematical model of extraction from lupine with cheese serum by applying low-frequency mechanical vibrations

It is noted that the model is designed to create the largest possible pressure change in the cheese whey in the extractor, since the rate of transfer of the target components is proportional to the pressure difference at the ends of the capillaries. The mathematical description of impregnation as the main or important auxiliary operation is given in detail. The equations for the impregnated part of the capillary, the ratio of impregnation rates at different times are given. From the above dependencies, the equation Washburne regarding the time of impregnation. The formulas for calculating the volume of extractant passed through the capillary, serum and forced out of the capillary air taking into account the viscous resistance of the latter. After integration of the equation of the speed of capillary impregnation of the obtained expression allows to estimate the final value of the impregnation in the initial stage. For different cases of capillary impregnation expressions are written at atmospheric pressure, vacuuming and overpressure...