Hydrocutting of frozen food products

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dc.citation.epage8
dc.citation.issue1
dc.citation.spage1
dc.contributor.affiliationNational Technical University of Oil and Gas, Ivano-Frankivsk, Ukraine
dc.contributor.authorPogrebnyak, Volodymyr
dc.coverage.placenameLviv
dc.date.accessioned2018-03-06T14:29:58Z
dc.date.available2018-03-06T14:29:58Z
dc.date.created2017-01-01
dc.date.issued2017-01-01
dc.date.submitted2017-05-07
dc.description.abstractThe article aims to determine the peculiarities of macromolecule deformation behavior under conditions of a jet-shaping head that would allow to solve the issue related to the mechanism of increasing water-jet cutting power with polymer additions. The roles of longitudinal and transverse velocity gradients in the manifestation of distinctive features of polymer solution flows are analysed. In converging polyethyleneoxide solution flow macromolecules are forced by a hydrodynamic field to rather strong stretching that causes the dynamic structure formation in solutions. There have been studied experimentally velocity fields and their gradients as well as the degree of macromolecule unrolling under pattern conditions of a jet-shaping head in polyethyleneoxide solutions flow. In converging polymer solution flow macromolecules are forced by a hydrodynamic field to rather strong (~ 60 % and more) stretching that causes the field restructuring. 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 makes it possible to explain the nature of increased water-jet cutting power with polymer additions when cutting food products. Understanding the nature of increased cutting power of water-polymer jet will make it possible to develop recommendations on choosing regimes for water-polymer jet processing of food products by cutting.
dc.format.extent1-8
dc.format.pages8
dc.identifier.citationPogrebnyak A. Hydrocutting of frozen food products / Andriy Pogrebnyak, Volodymyr Pogrebnyak // Ukrainian Journal Of Mechanical Engineering Andmaterials Science. — Lviv : Lviv Politechnic Publishing House, 2017. — Vol 3. — No 1. — P. 1–8.
dc.identifier.issn2411-8001
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/39546
dc.language.isoen
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofUkrainian Journal Of Mechanical Engineering Andmaterials Science, 1 (3), 2017
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dc.relation.referencesen[3] Pogrebnyak, A.V. Research of the process of hydrocutting food products, A. V. Pogrebnyak, G. V. Deynichenko, Scientific journal NRU ITMO Series: Processes and equipment, 2016, No. 3(29), P. 48–62.
dc.relation.referencesen[4] Ivanyuta, Yu. F. Flow structure of polyethylene oxide solutions in the input zone of a short capillary, Yu. F. Ivanyuta, V. G. Pogrebnyak, N. V. Naumchuk, S. Ya. Frenkel, Inzh.-Fiz. Zh, 1985, Vol. 49, No. 4, P. 614–621.
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dc.relation.referencesen[7] Brestkin, Yu. V. Dynamic coil–extended chain phase transition in the longitudinal field, Yu. V. Brestkin, Acta Polymerica, 1987, Vol. 38, No. 8, P. 470–477.
dc.relation.referencesen[8] Peterlin A. Hydrodinamics of macromolecules in a velocity field with longitudinal gradient, J. Polym. Sci. Pt. Polym. Letters, 1966, Vol. 4, No. 4, P. 287–291.
dc.relation.referencesen[9] Nicolis G. Self-ogganization in nonequilibrium systems, Nicolis, G., Prigogine, I, New York. London. Sydney. Toronto: AWileuy-Intersclence Publication JohnWiley&Sons, 1977, 491 p.
dc.relation.referencesen[10] De Gennes P. G. Coil-stretch thransition of dilute flexible polymers under ultrahigh velocity gradients, P. G. de Gennes, J. Chem. Phys, 1974, Vol. 60, No. 12, P. 5030–5042.
dc.rights.holder© Національний університет "Львівська політехніка"
dc.rights.holder© Pogrebnyak A., Pogrebnyak V., 2017
dc.subjectjet-shaping head
dc.subjectwater-jet cutting
dc.subjectpolymer solution flow
dc.subjecthydrodynamic field
dc.subjectelastic deformation
dc.subjectfood products
dc.subjectwater-polymer jet processing
dc.titleHydrocutting of frozen food products
dc.typeArticle

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Ukrainian Journal of Mechanical Engineering and Materials Science. – 2017. – Vol. 3, No. 1