Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

2014 (published: 11.09.2014)

Number 3(21)

Home > Issue > Research capacity in the processing of viscous food products and other environments with pseudo-plastic properties of capacitive equipment cleaning mixing devices

UDC 621.57

Research capacity in the processing of viscous food products and other environments with pseudo-plastic properties of capacitive equipment cleaning mixing devices

Nikolaev B.L., Nikolaev L.K.

In article results of researches of the criterion of power in capacitive equipment cleaning mixing devices in the processing of viscous fluids with the Newtonian properties of solutions of glycerol. And viscous mediums with non-Newtonian pseudoplasticity properties - karboksimetiltselljulozy, sour cream with fat content of 15%, ketchup "Sweet", mayonnaise "Kolibri" and boiled fermented milk with fat content of 4%. Set limit value of the Reynolds criterion for centrifugal laminar media with Newtonian properties equal 740 and for environments with non-Newtonian pseudoplasticity properties 2400.
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Keywords: the criterion of power, pseudoplasticity properties, thermal treatment, the thermal conductivity, model environment temperature.

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