The Increasing of Mixing Efficiency of Low Viscous Foods by Applying Rotary Inertial Vibro-Exciters Scientific journal NRU ITMO Series Processes and Food Production Equipment

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MARCH 2011 (published: 01.03.2011)

Number 1(11)

Home > Issue > The Increasing of Mixing Efficiency of Low Viscous Foods by Applying Rotary Inertial Vibro-Exciters

UDC 66.084

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.
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Keywords: mixer, Vibro-stream effect, turbulent regime, Rotary-Inertial Vibro-Exciter

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