Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

September 2015 (published: 17.09.2015)

Number 3(25)

Home > Issue > The nature of increased cutting ability of a polyethylene oxide solution jet while processing food products

UDC 641.512:541.64

The nature of increased cutting ability of a polyethylene oxide solution jet while processing food products

Deynichenko G.V. , Pogrebnyak A.V. , Ivanyuta Yu.F.

Objective - to determine peculiarities of macromolecule deformation 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. There have been studied experimentally velocity fields and their gradients as well as the degree of macromolecule unrolling under pattern conditions of a jet-shaping head in PEO solutions flow. In converging polymer solution flow macromolecules are forced by a hydrodynamic field to rather strong (up to 60%) stretching that causes the field restructuring. 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. 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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Keywords: polymer solution, foodstuff, polyethyleneoxide, velocity, hydrodynamic field, velocity gradient, deformation effects.

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