Impact mechanical rocessing on to rheological behavio culinary grease «Byelorussian»
UDC 664.3
Nikolaev L.K., Denisenko A.F., Nikolaev B.L.
Abstract
Happen result experimental investigation rheological behavior culinary greas «Byelorussian» In progress exploratory development velocity gradient change from one's friend 0,167 friend 437 с–1. W make an experiment during cooking oil temperature: 10,1; 20,1; 30,0; 35,0 and 40,0 оС. During indicated operation factors literal meaning/sense empirical knowledge effective viscosity product.
Keywords: viscosity efficacious, research, research research, grease culinary, surroundings plastic, velocity gradient, temperature, equipping, mechanical and thermal process.
Impact mechanical rocessing on to rheological behavio culinary grease «Byelorussian»
Abstract
Happen result experimental investigation rheological behavior culinary greas «Byelorussian» In progress exploratory development velocity gradient change from one's friend 0,167 friend 437 с–1. W make an experiment during cooking oil temperature: 10,1; 20,1; 30,0; 35,0 and 40,0 оС. During indicated operation factors literal meaning/sense empirical knowledge effective viscosity product.
Keywords: viscosity efficacious, research, research research, grease culinary, surroundings plastic, velocity gradient, temperature, equipping, mechanical and thermal process.
Русский
English
