Study of fluid layer gravity motion over vertical surface
Arestak Sarukhanyan, Norik Sarkisyan, Vache Tokmajyan, Arevshad Vartanyan This paper presents the results of studying the motion of a liquid layer along the walls of a vertically installed pipe under the action of gravity. Two-dimensional boundary layer is formed by the fluid motion relative to the hard wall on surfaces of structures (pipes, turbines, heat-and-mass […]
RESEARCH OF RHEOLOGICAL PROPERTIES OF COMPONENTS OF THE DEVELOPED MILK-CONTAINING THERMOSTABLE FILLINGS
Olena Koshel, Fedor Pertsevoy, Sergei Sabadash, Mykola Mashkin , Valentyna Mohutova , Vadym Volokh The research is devoted to the determination of the properties of the components of the developed milk-containing thermostable fillings and the establishment of the dependence of the effective viscosity on the temperature of the model system. In the work, studies are […]
INVESTIGATION OF THE INFLUENCE OF FLAXSEED MEAL ON THE BIOCHEMICAL PROCESSES OF THE WHEAT TEST
Orysia Izhevska One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties. Linen meal is an important source of dietary fiber, high protein, unsaturated fatty acids, minerals and vitamins The purpose of the research was to determine the […]
INVESTIGATION OF THE DYNAMICS OF THE VISCOSITY OF MODEL SYSTEMS OF THE CROQUETTE MASS BASED ON FLOUR AT HYDROTHERMAL PROCESSING
Tetyana Khaustova, Natalia Fedak, Svetlana Andrieieva, Aliona Dikhtyar The aim of the research is to study a behavior of the viscosity of model systems of the croquette mass, based on flour, in the wide diapason of shift velocities depending on temperature and duration of hydrothermal processing (HTP). Realization of this aim allows to get products […]