Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK641.512:541.64
Issue:1 (23)
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Structure formation in polyethyleneoxide solution streaming through jet-shaping head while cutting foodstuffs
Annotation
Objective - to determine peculiarities of macromolecule behaviour under conditions of a jet-shaping head that would allow to solve the issue related to the mechanism of increasing water-jet cutting power with polymer additions. In converging polyethyleneoxidesolution flow macromolecules are forced by a hydrodynamic field to rather strong stretching that causes the dynamic structure formation in solutions. The determined regularities of macromolecules behavior in the flow with longitudinal velocity gradient and manifested in this case effects of elastic deformations have paramount importance in understanding the mechanism of “anomalously” high cutting power of water-polymer jet. The work for the first time makes it possible to explain the nature of increased water-jet cutting power with polymer additions when cutting foodstuffs. Understanding the nature of increased cutting power of water-polymer jet will make it possible to develop recommendations on choosing regimes for water-polymer jet processing of foodstuffs by cutting.
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- Modeling of the interaction flow food mixture with element worker cameras of the device
- Influence goods characteristic of raw materials on quality flour product
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