PHYSICAL AND CHEMICAL FEATURES OF DYNAMIC OF POLYMERIC FLUID
https://doi.org/10.21323/2618-9771-2018-1-3-44-54
Abstract
In order to determine the nature of processes of the dynamic polymer flow with simple chemical reactions in two-dimensional cylindrical geometry, objects — a sugar melt and a high molecular weight fraction of glutenin of flour — were chosen in the hydrodynamic description, which were investigated on a rotational rheometer HAAKE RotoVisco 1 and the Moisture Analyzer OHAUS MB23. The nonlinear dynamics of a viscous flow of a compressible, homogeneous liquid with chemical reactions is considered. A nonstationary exact solution of the Poiseuille type is obtained. This solution is used to investigate the effect of viscosity and chemical reactions of the first order on the characteristics of the nonequilibrium dynamic states of the system. The present results of the joint research of the specialists of the All-Union Research Institute of the Confectionery Industry and the MEPhI are a continuation of the work on the formation of structures in food disperse systems and indicate that similar features can also be manifested in real flows of polymer liquids in various industrial installations.
About the Authors
Alexander R. Karimov
Institute for High Temperatures RAS, Moscow; Moscow Engineering Physical Institute and Leading, Moscow
Russian Federation
Russian Federation
doctor of physical and mathematical sciences, professor, professor, department of Electrophysical installations, National Research Nuclear University «MEPhI»
115093, Moscow, Kashirskoe av., 31
Mikhail A. Taleysnik
All-Russian Scientific Research Institute of Confectionery Industry —
Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow
Russian Federation
Russian Federation
candidate of technical science, leading researcher, laboratory technology of production of flour confectionery products
107023, Moscow, Ekektrozavodskaya str., 20
Tеl.: +7–495–962–17–35
Tat’yana V. Savenkova
All-Russian Scientific Research Institute of Confectionery Industry —
Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow
Russian Federation
Russian Federation
doctor of technical science, professor, director
107023, Moscow, Ekektrozavodskaya str., 20
Tеl.: +7–495–963–64–09
Larisa M. Aksenova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Russian Federation
Russian Federation
doctor of technical sciences, professor, Аcademician of the Russian Academy of Sciences, head of scientific direction
109316, Moscow, Talalikhina str., 26
Timofei V. Gerasimov
All-Russian Scientific Research Institute of Confectionery Industry —
Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow
Russian Federation
Russian Federation
candidate of technical science, leading researcher, laboratory technology of production of flour confectionery products
107023, Moscow, Ekektrozavodskaya str., 20
Tеl.: +7–495–962–17–39
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Review
For citations:
Karimov A.R., Taleysnik M.A., Savenkova T.V., Aksenova L.M., Gerasimov T.V. PHYSICAL AND CHEMICAL FEATURES OF DYNAMIC OF POLYMERIC FLUID. Food systems. 2018;1(3):44-54. https://doi.org/10.21323/2618-9771-2018-1-3-44-54
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