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

SEPTEMBER 2010 (published: 01.09.2010)

Number 2(10)

Home > Issue > Process study of food processing by impulse excitation

UDC 536

Process study of food processing by impulse excitation

Головацкий В.А.

The present-day domestic economics, as well as world one, is oriented on wasteless technologies that can be realized only due to profound scientific substantiation and acceleration of technological advance. The paper examines parameters (that are important from the point of apparatus dynamics and energy saving) of operation of the equipment in question, labor body load and supplied power. A pattern the processed raw material travels in the working chamber of a technological machine very appreciably influences both on the process behavior and the design of the working chamber proper. The solutions obtained allow improving working chamber design, placing working elements in those zones of the cylindrical shell where raw material to be processed contacts with the chamber wall and most intensively press itself to the effective surface.
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Keywords: food raw material processing, impulse excitation, intensification

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