About the loss of stability of the various grain dough flow Scientific journal NRU ITMO Series Processes and Food Production Equipment

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ISSN:2310-1164

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2013 (published: 02.12.2013)

Number 4(18)

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

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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