Energy characteristics of electrotechnological processing of grape cuttings

Abstract

The article studies the energy properties of energy input into cuttings during electrical processing of a grape stem, taking into account the state of the system in two media (water and cuttings). At the same time, the energy absorbed by grape cuttings depends on the structure of grape cuttings (bast, xylem, core and peel), resistance between the electrode and water (R1, R7), water resistance between the electrode and the grape cut (R2, R6), resistance between the cut grapes and water (R3, R5), stalk resistance of grapes (R4), conductive water resistance (R8) have been determined and scientifically substantiated. As a result, the distance between the electrode and the grape stem (l1), the length of the stem (l2), the distance between the electrodes (l3), the area of electrode coverage with water (S1), the surface of the grape stems (S2), the diameter of the stems 1.2-1.5 cm, the current density increases with time (0-24 hours) in a humid environment by 1-2 A/m2 at 33.33 V/m2, the electric field strength at 133.33 V/m changes by 7-8 A/m2, and in a dry environment, the useful energy absorbed by the handle between the electrodes placed inside the working chamber decreases to 0.8-0.68 A/m2 at 133.33 V/m2 over time (0-24 hours). It has been established that the absorption depends on the distance (l), processing voltage (U), and time of exposure to electric current (τ).