Scientific grounds of conditions for liquid food emulsification in a vertical layer of ferromagnetical particles
Work is devoted to receiving high-disperse emulsions by use of the device with a circuital field. Formation of emulsions in such devices happens due to the chaotic movement of the ferromagnetic particles covered with pellicle. Thus different types of hydrodynamic instability are created which cause...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2015-09-01
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| Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/51049 |
| Summary: | Work is devoted to receiving high-disperse emulsions by use of the device with a circuital field.
Formation of emulsions in such devices happens due to the chaotic movement of the ferromagnetic particles covered with pellicle. Thus different types of hydrodynamic instability are created which cause crushing of drops as a result of turbulent hashing, and drop flattening due to particles colliding.
In the work it is established that emulsification process is influenced significantly by the frequency and force of particles impact which depend on diameter of a particle (dp), its length (lp), and geometrical size – lp/dp (identity coefficient), coefficient of the camera loading (Кf).
Established conditions of emulsification of liquid food systems in ferromagnetic particles circuital field of rotating electromagnetic field by means of methods of mathematical modeling: Kfmax=0,08…0,1; Qf=0,3…0,5; lp/dp=10…14. Using of above-mentioned parameters will allow to receive resistant emulsions (quantity of fatty balls with sizes up to 2·10-6 makes 86,6 %). |
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| ISSN: | 2226-3780 2312-8372 |