About the loss of stability of the various grain dough flow
Annotation
One of the factorslimiting the speed of the extrusion of a viscoelastic flour dough is a loss of stability of the flow. In many theoretical problems of the mechanics the problem of stability loss of equilibrium mathematically solved exactly by using the criterion of the Lagrange - Dirichlet or Lyapunov’s theory, but more complex viscoelastic materials require experimental rheodynamical studies.
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