Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK637.143
Issue:3 (25)
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Study of the change of the physical properties of water-grain suspensions prepared on the basis of rye grain in the process of water-heat processing
Annotation
This article presents the results of studies on the changes of physical properties of water-grain suspensions, prepared on the basis of rye grain in the process of water-heat treatment. Shows a graphical dependence of the density and dynamic viscosity on temperature and shear rate for water ratios 1:2.5, 1:3, 1:3.5, 1:4. Mathematical processing of the obtained graphs. The equations for calculating the density and dynamic viscosity of water-grain suspensions for the studied water ratios. It is shown that to control the process of water-heat treatment using the values of the coefficients of dynamic viscosity in four characteristic (reference) points. The value of the coefficient dynamic viscosity in the first datum point corresponds to the temperature Т1at which water begins thermal treatment of the suspension. The value of the coefficient of dynamic viscosity in the first datum point corresponds to the temperature at which water begins thermal treatment of the suspension. The value of the coefficient of dynamic viscosity, the second reference point corresponds to the transition from the field of reducing viscosity values (the first characteristic region viscosity-temperature curve) to their increase. The value of the coefficient of dynamic viscosity in the third datum point corresponds to the maximum value = .The value of the coefficient of dynamic viscosity in the fourth reference point corresponds to a constant finite value =const. after which the value of the coefficient of dynamic viscosity remains practically unchanged.
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