THEORETICAL ANALYSIS OF THE POSSIBILITIES TO ACTIVATE THE PROCESS OF FLUID OUTFLOW FROM FOAMS USING THE EXAMPLE OF FOAM OF POTATO AND STARCH PRODUCTION
Abstract
The article shows the results of the theoretical analysis of the methods of an effective impact on production foams, which reduce their average “resistance”. The article presents the assessment of the impact of increased and decreased pressure over the foam volume on the effectiveness of interbubble fluid outflow as the main component which determines foam fracture properties.
About the Authors
Z. V. Lovkis
Scientific and Practical Center for Foodstuffs
Russian Federation
M. P. Shabeta
Scientific and Practical Center for Foodstuffs
Russian Federation
N. N. Petyushev
Scientific and Practical Center for Foodstuffs
Russian Federation
O. N. Stankevich
Scientific and Practical Center for Foodstuffs
Russian Federation
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