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

Andriy Volodymyrovych Pogrebnyak; Volodymyr Grygorovych Pogrebnyak

doi:doi:10.11648/j.wjfst.20170101.15

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

Andriy Volodymyrovych Pogrebnyak, Volodymyr Grygorovych Pogrebnyak

Published in World Journal of Food Science and Technology (Volume 1, Issue 1)

Received: 23 April 2017 Accepted: 4 May 2017 Published: 5 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.

Published in	World Journal of Food Science and Technology (Volume 1, Issue 1)
DOI	10.11648/j.wjfst.20170101.15
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), 2017. 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.

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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://article.sciencepublishinggroup.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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TY  - JOUR
T1  - Peculiarities of the Hydro-jet Water-Polymer Processing of Food Products by Cutting
AU  - Andriy Volodymyrovych Pogrebnyak
AU  - Volodymyr Grygorovych Pogrebnyak
Y1  - 2017/07/05
PY  - 2017
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DO  - 10.11648/j.wjfst.20170101.15
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 28
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PB  - Science Publishing Group
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UR  - https://doi.org/10.11648/j.wjfst.20170101.15
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.
VL  - 1
IS  - 1
ER  -

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Author Information

Andriy Volodymyrovych Pogrebnyak

Faculty of Equipment and Technical Service, Kharkiv State University of Food Technology, Kharkiv, Ukraine
Volodymyr Grygorovych Pogrebnyak

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

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APA Style

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

Copy | Download

@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://article.sciencepublishinggroup.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}
}

Copy | Download

TY  - JOUR
T1  - Peculiarities of the Hydro-jet Water-Polymer Processing of Food Products by Cutting
AU  - Andriy Volodymyrovych Pogrebnyak
AU  - Volodymyr Grygorovych Pogrebnyak
Y1  - 2017/07/05
PY  - 2017
N1  - https://doi.org/10.11648/j.wjfst.20170101.15
DO  - 10.11648/j.wjfst.20170101.15
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 28
EP  - 31
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20170101.15
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.
VL  - 1
IS  - 1
ER  -

Copy | Download