World Journal of Food Science and Technology

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Peculiarities of the Hydro-jet Water-Polymer Processing of Food Products by Cutting

Received: 23 April 2017    Accepted: 04 May 2017    Published: 05 July 2017
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Abstract

The article to determine 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. 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. 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.

DOI 10.11648/j.wjfst.20170101.15
Published in World Journal of Food Science and Technology (Volume 1, Issue 1, June 2017)
Page(s) 28-31
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Polymer Solution, Food Products, Polyethyleneoxide, Velocity, Hydrodynamic Field, Velocity Gradient, Deformation Effects

References
[1] A. V. Pogrebnyak “Highly efficient hydrocutting hard food products and materials”. Management of rheological properties of food products, Moscow: Moscow state university food productions, 2008, pp. 173–179.
[2] E. V. Ponomarenko, A. V. Pogrebnyak, M. V. Naumchuk “The method of food produucts cutting by high-speed hydroabrasive-jet”, Pat. 74608 Ukraine, MPK B 03 B 4/00, 2012, No. u201202141, Bul. No. 21.
[3] A. V. Pogrebnyak, G. V. Deynichenko “Research of the process of hydrocutting food products”. Scientific journal NRU ITMO Series: Processes and equipment for food production, 2016, No. 3 (29), pp. 48–62.
[4] Yu. F. Ivanyuta, V. G. Pogrebnyak, N. V. Naumchuk and S. Ya. Frenkel “Flow structure of polyethylene oxide solutions in the input zone of a short capillary”, Inzh.-Fiz, Zh, 1985, Vol. 49, No. 4, pp. 614–621.
[5] V. G. Pogrebnyak, V. C. Voloshin “Ecological technology of creating waterproof screens”, Donetsk: Knowledge, 2010, 482 p.
[6] Yu. V. Brestkin, S. A. Agranova, N. E. D'yakonova and V. G. Pogrebnyak “Birefringence effects when there flow solutions of polymers in conditions of a stretching hydrodynamic field”, Vysokomol. Soedin., Ser. B., 1989, Vol. 31, No. 11, pp. 844–846.
[7] Yu. V. Brestkin “Dynamic coil–extended chain phase transition in the longitudinal field”, Acta Polymerica, 1987, Vol. 38, No. 8, pp. 470–477.
[8] A. Peterlin “Hydrodinamics of macromolecules in a velocity field with longitudinal gradient”, J. Polym. Sci. Pt. Polym. Letters, 1966, Vol. 4, No. 4, pp. 287–291.
[9] G. Nicolis, I. Prigogine “Self-ogganization in nonequilibrium systems”, New York, London, Sydney, Toronto: A Wileuy-Intersclence Publication John Wiley&Sons, 1977, 491 p.
[10] P. G. De Gennes “Coil-stretch thransition of dilute flexible polymers under ultrahigh velocity gradients”, J. Chem. Phys., 1974, Vol. 60, No. 12, pp. 5030–5042.
Author Information
  • Faculty of Equipment and Technical Service, Kharkiv State University of Food Technology, Kharkiv, Ukraine

  • Department of Environmental Engineering, National Technical University of Oil and Gas, Ivano-Frankivsk, Ukraine

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    Andriy Volodymyrovych Pogrebnyak, Volodymyr Grygorovych Pogrebnyak. (2017). Peculiarities of the Hydro-jet Water-Polymer Processing of Food Products by Cutting. World Journal of Food Science and Technology, 1(1), 28-31. https://doi.org/10.11648/j.wjfst.20170101.15

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    ACS Style

    Andriy Volodymyrovych Pogrebnyak; Volodymyr Grygorovych Pogrebnyak. Peculiarities of the Hydro-jet Water-Polymer Processing of Food Products by Cutting. World J. Food Sci. Technol. 2017, 1(1), 28-31. doi: 10.11648/j.wjfst.20170101.15

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    AMA Style

    Andriy Volodymyrovych Pogrebnyak, Volodymyr Grygorovych Pogrebnyak. Peculiarities of the Hydro-jet Water-Polymer Processing of Food Products by Cutting. World J Food Sci Technol. 2017;1(1):28-31. doi: 10.11648/j.wjfst.20170101.15

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  • @article{10.11648/j.wjfst.20170101.15,
      author = {Andriy Volodymyrovych Pogrebnyak and Volodymyr Grygorovych Pogrebnyak},
      title = {Peculiarities of the Hydro-jet Water-Polymer Processing of Food Products by Cutting},
      journal = {World Journal of Food Science and Technology},
      volume = {1},
      number = {1},
      pages = {28-31},
      doi = {10.11648/j.wjfst.20170101.15},
      url = {https://doi.org/10.11648/j.wjfst.20170101.15},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.wjfst.20170101.15},
      abstract = {The article to determine 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. 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. 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.},
     year = {2017}
    }
    

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    AB  - The article to determine 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. 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. 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.
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