MODELING OF RHEOLOGICAL PROPERTIES OF VISCOPLASTIC MATERIALS IN FOOD TECHNOLOGIES
UDC 532.135:532.5
BILETSKY E.,
candidate of technical sciences, associate professor,
Kharkiv Insitute of Trade and Economics of Kyiv National University of Trade and Economics
TOLCHINSKY Y.,
candidate of technical sciences, associate professor,
NationalTechnical University"Kharkiv Polytechnic Institute"
MODELING OF RHEOLOGICAL PROPERTIES OF VISCOPLASTIC MATERIALS IN FOOD TECHNOLOGIES
The article considers the problem of viscoplastic Bingham fluid flow in a rectangular channel of the longitudinal type. There has been developed the mathematical model that allows to obtain analytic expressions for the flow field boundaries of the solid core and its velocity that enables solving of the engineering problems in determining the quantities of liquid flow rate and energy dissipation, as well as making calculations of the working chamber of auger machine.
MODELING OF RHEOLOGICAL PROPERTIES OF VISCOPLASTIC MATERIALS IN FOOD TECHNOLOGIES
BILETSKY E.,
candidate of technical sciences, associate professor,
Kharkiv Insitute of Trade and Economics of Kyiv National University of Trade and Economics
TOLCHINSKY Y.,
candidate of technical sciences, associate professor,
NationalTechnical University"Kharkiv Polytechnic Institute"
MODELING OF RHEOLOGICAL PROPERTIES OF VISCOPLASTIC MATERIALS IN FOOD TECHNOLOGIES
The article considers the problem of viscoplastic Bingham fluid flow in a rectangular channel of the longitudinal type. There has been developed the mathematical model that allows to obtain analytic expressions for the flow field boundaries of the solid core and its velocity that enables solving of the engineering problems in determining the quantities of liquid flow rate and energy dissipation, as well as making calculations of the working chamber of auger machine.
MODELING OF RHEOLOGICAL PROPERTIES OF VISCOPLASTIC MATERIALS IN FOOD TECHNOLOGIES