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:2072-2389

MARCH 2013 (published: 01.03.2013)

Number 1(15)

Home > Issue > The features of changing the rheological properties of the water-grain suspense during the water-heating and ferment treatment (WHFT)

UDC 637.143

The features of changing the rheological properties of the water-grain suspense during the water-heating and ferment treatment (WHFT)

Alexander G. Novoselov, Chebotar A.V., Ibragimov T.S.

In the article are shown results on studying of water-grain suspense rheological properties. Received results on changeover of the effective viscosity factor of the suspense with hydro module 1:2,5 depends on temperature and rate without ferments.
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Keywords: water-heat and ferment treatment (WHFT), rheology, water-grain suspense, effective viscosity

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