THE NATURE OF THE ANOMALOUSLY HIGH EFFICIENCY OF THE PROCESS OF HYDROJET WATER-POLYMER PROCESSING OF FOOD PRODUCTS BY CUTTING
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2017, Vol 1, Issue
Abstract
The nature of the anomalously high efficiency of hydro jet water-polymer processing of food products by cutting is quite well explained from the point of view of strong deformation effect of hydrodynamic field on molecular coils. The article considers the peculiarities of macromolecule deformation behavior under conditions of a jet-shaping head that allowed to solve the issue related to the mechanism of increasing water-jet cutting power with polymer additions. In converging polyethyleneoxide solution flow macromolecules are forced by a hydrodynamic field to strong stretching that causes dynamic structure formation in solutions. The experiments in question confirm the conclusion that the degree of hydrodynamic influence on polymer solutions is determined primarily by the magnitude of the achieved longitudinal velocity gradient and duration of the action of the stretching hydrodynamic field. It is proved that the outflow of water appears to be armed by macromolecules, decomposed to a large extent. Part of its energy goes into a structural reorganization of the flow, which leads to an increase in the compactness of the jet with polymer additives and a decrease in its average velocity. The latter circumstance is favorable for increasing the threshold distance from which the foodstuffs is still cut. The determined regularities of macromolecules behavior in the flow under conditions of a jet-shaping head and manifested in this case effects of elastic deformations have paramount importance in understanding the mechanism of “anomalously” high cutting power of water-polymer jet. The work for the first time allows explaining the nature of the increased water-jet cutting power with polymer additions when cutting food products. Understanding the nature of the increased cutting power of water-polymer jet will make it possible to develop recommendations on choosing regimes for water-polymer jet processing of foodstuffs by cutting.
Authors and Affiliations
Григорій Дейниченко, А. В. Погребняк
Keywords
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