Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK637.143
Issue:1 (23)
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In the article we continue the systematic approach to the analysis of water-heat and enzyme treatment of the grain suspension. There are checked in details the two blocs: "Energy" and "Device". Schematically shows the relationship of the bloc “Device” with the blocs "Energy" and "Medium". For the process of water – heat and enzymatic treatment of grain, it shows the impact of hydrodynamic and rheodynamic on transformation rate of the native starch into simple carbohydrates.