![Scientific journal NRU ITMO
Series](/images/mag-ihbt.png)
Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:1 (23)
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.