The features of changing the rheological properties of the water-grain suspense during the water-heating and ferment treatment (WHFT) Scientific journal NRU ITMO Series Processes and Food Production Equipment

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ISSN:2072-2389

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MARCH 2013 (published: 01.03.2013)

Number 1(15)

Home > Issue > The features of changing the rheological properties of the water-grain suspense during the water-heating and ferment treatment (WHFT)

The features of changing the rheological properties of the water-grain suspense during the water-heating and ferment treatment (WHFT)

Alexander G. Novoselov, Chebotar A.V., Ibragimov T.S.

In the article are shown results on studying of water-grain suspense rheological properties. Received results on changeover of the effective viscosity factor of the suspense with hydro module 1:2,5 depends on temperature and rate without ferments.
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Keywords: water-heat and ferment treatment (WHFT), rheology, water-grain suspense, effective viscosity

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