Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK664
Issue:3 (21)
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Mathematical simulation of the food processing equipment starting mode and rheometers
Annotation
The starting modes of the various mechanisms and rheometers are usually studied on the basis of the theorem on the change of kinetic energy. The authors propose slightly different approach and consider the task of developing the hydrodynamic velocity field in the processed material in the machine from standstill up to a steady state. In the mathematical model takes into account the viscosity and the density of the food mass. The mass adopted as a rheologically Newtonian. It is considered inthe record of the boundary conditions that the environment sticks to the movable and fixed machine surfaces. Geometrically the surfacesare planes. These and some other simplification of the model properties can significantly simplify the Navier-Stokes equations and conduct analytical and numerical calculations.
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- Polyunsaturated fatty acids of fish raw in technology of functional food
- Choice of process control channels in the processes of food production
- Development of frozen pastry from linseed flour
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