Theoretical analysis of the possibilities to activate the process of fluid outflow from foams using the example of potato and starch production foam

стойкости&#039

Ruso. gas-liquid&#039

. The article presents the assessment of the impact of increased and decreased pressure over the foam volume on the effectiveness of inter-bubble fluid outflow as the main component which determines foam fracture properties. During the research dependence of the characteristics of volume status of liquid, gas-liquid and gas fractions of foam on the time of sedimentation is analyzed. The relations between liquid and foam fractions, analyzed in reservoir with constant passage area and time of sedimentation are evaluated.

В статье представлены результаты теоретического анализа методов эффективного влияния на производственные пены, позволяющие снизить их среднюю продолжительность &#039

Inglés. The problems of foam-forming and foam-destruction appear serious aspects of food science and industry because many production processes carried out in the conditions &#039

resistance&#039

. Дана оценка влиянию повышенного и пониженного давлений над объемом пены на эффективность истечения межпузырьковой жидкости как основного компонента, определяющего устойчивость пен к разрушению.

are accompanied by intensive foam-forming. Foam-forming during potato starch producing leads to deformation of technological regimes, decline of ready product&#039

s quality and development of insanitary production conditions. Therefore, evaluation of the problem of foam-forming and its decrease appears a serious scientific challenge. The article shows the results of the theoretical analysis of the methods of an effective impact on production foams, which reduce their average &#039