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

2014 (published: 24.02.2014)

Number 1(19)

Home > Issue > Studying of the influence the amylolitic enzymes to viscosity of the water grain suspensions in water-heating and enzyme treatment of barley

UDC 637.143

Studying of the influence the amylolitic enzymes to viscosity of the water grain suspensions in water-heating and enzyme treatment of barley

Alexander G. Novoselov, Chebotar A.V., Petrova N.L.

In the article there is an information on results of studying the water grain suspension rheology.in water-heating and enzyme treatment . There is an analysis of the difference the Rheology curves depends on changing of the temperature in a range 20-90 0C in cases of presence and absence of the enzymes. It is found that in case of use Disticim BA-T special at 2 units AC per 1g starch the max viscosity of the suspension is reduced in 15-40 times. Also observed, that reduction of the viscosity is due to changing of the rate. It is shown that each viscosity curve can be divided by 4 zones limited by 3 temperature zones. Each zone is respecting to the special condition of the double-phase flow, coming in the zones during transforming of the natural starch to dissolved condition.
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Keywords: rheology, water-grain suspension, effective viscosity.

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