Formation of suspension structure in the process of grinding in bead mills

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dc.contributor.authorHrininh, Kateryna
dc.contributor.authorGubenia, Oleksii
dc.contributor.authorTelychkun, Yuliia
dc.date.accessioned2023-04-04T09:11:41Z
dc.date.available2023-04-04T09:11:41Z
dc.date.issued2020
dc.description.abstractIt has been investigated the rheological properties of the suspension of farmaceutical and cosmetics preparates during grinding at an experimental laboratory bead mill of periodic action. The rheological characteristics have been investigated on a rotary viscometer Reotest 2. as a result of the research, the flow curve of the suspension during grinding has been constructed and it has been found that within the investigated range the product does not change the character of flow regardless of measurement time and temperature. Analysis of the curve of the suspension during grinding revealed features which explain formation of the structure. The dependence of the effective viscosity on the shear rate during grinding of the suspension is polynomial and confirms the non Newtonian character of the product and is defined as a linear plastic body. The investigated finished product has 6.5 time’s higher viscosity in relation to pure castor oil, which is explained by the high dry matter content (40 %) and the increase in the newly formed area. The viscosity of the suspension varies depending on the temperature: cooled to 20 °C, the finished product has a viscosity of 22.5% higher than immediately after the grinding process with a temperature of 34 °Cuk_UA
dc.identifier.citationHrininh, K. Formation of suspension structure in the process of grinding in bead mills / K. Hrininh, O. Gubenia, Yu. Telychkun // Proceedings of University of Ruse. – 2020. – Vol. 59, Book 10.2. – Pp. 26-31.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/39752
dc.language.isoen_USuk_UA
dc.subjectgrindinguk_UA
dc.subjectsuspensionuk_UA
dc.subjectshear stressuk_UA
dc.subjectshear rateuk_UA
dc.subjecteffective viscosityuk_UA
dc.subjectподрібненняuk_UA
dc.subjectсуспензіяuk_UA
dc.subjectнапруження зсувуuk_UA
dc.subjectшвидкість зсувуuk_UA
dc.subjectефективна в'язкістьuk_UA
dc.subjectкафедра машин і апаратів харчових та фармацевтичних виробництвuk_UA
dc.titleFormation of suspension structure in the process of grinding in bead millsuk_UA
dc.typeArticleuk_UA

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