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.
Highlights
The dynamics of polymer melts and solutions in cylindrical geometry is of interest for various technical applications
Flow dynam ics at Ch ^ 0 In our model, such a scenario is implemented at Ch f 0. We investigate this case as applied to the process of obtaining a sug ar melt, having considered the effect of the inversion of sucrose into glucose and fructose on the flow dynamics
The results of joint research conducted by specialists from the All-Russian Research Institute of the Confectionery Indus try and the NRNU MEPhI are a continuation of the work on the formation of structures in food disperse systems
Summary
The dynamics of polymer melts and solutions in cylindrical geometry is of interest for various technical applications. Confectionery, can be emulsions, suspensions, invert and concentrated sugar syrups, which contain dispersed particles of solid phase This class of polymeric media includes wafer batter with swollen high mo lecular weight fraction of flour — protein glutenin and starch amylopectin. In this case, the polymer flow movement, as a rule, is con sidered in an incompressible approximation, neglecting possible changes in the density and composition of the polymer medium [2,7,8]. The incompressibility ap proximation is unacceptable, and the flow should be regarded as a compressible medium [2,6,7]
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