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:2310-1164

SEPTEMER 2013 (published: 01.09.2013)

Number 3(17)

Home > Issue > Influence of the barley grain steeping time to the highest wort viscosity during its water and heat treatment

UDC 637.143

Influence of the barley grain steeping time to the highest wort viscosity during its water and heat treatment

Chebotar A.V., Петрова Д.Л., Alexander G. Novoselov

The rheological characteristics of the water-grain suspensions are researched. There are viscosity curves at different grain steeping time and constant share rate for the water-grain suspensions with hydro module 1:4 during its water and heat treatment.
Read the full article 

Keywords: rheology, water-grain suspense, effective viscosity

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2020, All rights reserved
Development by Department of Internet Solutions NRU ITMO © 2013
Яндекс.Метрика