RESEARCH OF DYNAMIC VISCOSITY OF THE MOLTEN BEESWAX

Abstract

Processing of various food materials is accompanied by complex physical and chemical, biological and mechanical processes, a detailed study of which allows you to organize an objective monitoring and control of production cycle. Features of these processes, the design parameters of the working bodies of the machines and devices, as well as the quality of the food is largely dependent on the rheological properties of recyclable materials. The main processes in which the rheological properties of recycled materials should be more fully taken into account are shaping, mixing and transportation. In the study of these processes is established the relationship between the rheological properties of the material and technological parameters of its processing. One of the most important properties of viscous fluids is viscosity. The article deals with the phenomenon of viscosity physical environments and provides original results of experiments to determine the dynamic viscosity of molten beeswax. Wax - a product produced by bees wax glands. At room temperature it is a solid, fine-grained material in the fracture, the color of which varies from nearly colorless to dark yellow, light brown and brown. However, the substance is the temperature increases on average for the different grades of over 62-64oS has the ability to change the aggregate state from solid to liquid. Currently, the reference material can be found the value of dynamic viscosity of beeswax in the solid state, but there are no exact numerical value of this indicator in physical quantities for the liquid state of aggregation of the wax. Q dependence of the dynamic viscosity of the molten wax temperature remains little known and requires further research. These numerical values are of practical value in the calculation and design of machines and mechanisms, interacting with a viscous wax medium.