THE IMPROVING THE PRODUCTION TECHNOLOGY OF FRUIT- WHEY DRINKS

Fruit-whey drinks - products on the basis of whole or restored whey. Presently, water from the central domestic water supply system is predominantly used for their in the production, which periodically does not meet the requirements for water for the food industry. Equilibrium data, kinetics and dynamics of sorption from aqueous solutions are essential for the development of adsorption technology of purifying drinking water. Complex of investigation of adsorption a phenol and chlorophenol by their compatibility in the presences from waters by activated carbon, are different by nature, structure, size specific gravity of surface was studied. Machinery of mass-transfer by adsorption of phenol and chlorophenol mixture was showed. The main adsorption and kinetic parameters was defined. A model for balance of process adsorption in mixture consist from range of study about equilibrium, kinetics and dynamics adsorption of phenol and chlorophenol in front of solution from water with activated carbon and calculation of engineering was suggested. The technology of adsorption purification drinking water was developed.