Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

2013 (published: 02.12.2013)

Number 4(18)

Home > Issue > About the loss of stability of the various grain dough flow

UDC 65.33

About the loss of stability of the various grain dough flow

Aret V.A., Scherbakov A.S., Baychenko L.A.

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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Keywords: rheology, the dough, the loss of stability.

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