About the issue
MARCH 2011 (published: 01.03.2011)
Home > Issue > The Increasing of Mixing Efficiency of Low Viscous Foods by Applying Rotary Inertial Vibro-Exciters
The Increasing of Mixing Efficiency of Low Viscous Foods by Applying Rotary Inertial Vibro-Exciters
Sergeev S.V., Nekrutov V.G.
Some problems of increasing of mixing efficiency of liquid foods by inserting vibro-exciters, based on new principles of vibro-excitement, right into the mixing zone are being considered.
Such vibro-exciters enable to intensify greatly the mixing processes, thanks to some simultaneous physical effects.
Read the full article
mixer, Vibro-stream effect, turbulent regime, Rotary-Inertial Vibro-Exciter
191002, St. Petersburg, street. Lomonosova 9, office. 2132
Information 2006-2022, All rights reserved
Development by ITMO University © 2013