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September 2015 (published: 17.09.2015)
Number 3(25)
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The nature of increased cutting ability of a polyethylene oxide solution
jet while processing food products
Deynichenko G.V. , Pogrebnyak A.V. , Ivanyuta Yu.F.
Keywords: polymer solution, foodstuff, polyethyleneoxide, velocity, hydrodynamic field, velocity gradient, deformation effects.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
The nature of increased cutting ability of a polyethylene oxide solution
jet while processing food products
Objective - to determine peculiarities of macromolecule deformation behaviour under conditions of a jet-shaping head that would allow to solve the issue related to the mechanism of increasing water-jet cutting power with polymer additions.
There have been studied experimentally velocity fields and their gradients as well as the degree of macromolecule unrolling under pattern conditions of a jet-shaping head in PEO solutions flow. In converging polymer solution flow macromolecules are forced by a hydrodynamic field to rather strong (up to 60%) stretching that causes the field restructuring. The determined regularities of macromolecules behavior in the flow with longitudinal velocity gradient and manifested in this case effects of elastic deformations have paramount importance in understanding the mechanism of “anomalously” high cutting power of water-polymer jet.
Understanding the nature of increased cutting power of water-polymer jet will make it possible to develop recommendations on choosing regimes for water-polymer jet processing of foodstuffs by cutting.
Read the full article
Read the full article
Keywords: polymer solution, foodstuff, polyethyleneoxide, velocity, hydrodynamic field, velocity gradient, deformation effects.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License