Study of the separation process of starch suspensions based on changes in their rheological properties
Abstract
The article describes the results of studies of separation of various starch suspensions by changing the rheological properties of the dispersion phase by introducing hydrates, which allows reducing production losses of starch and improving its quality indicators. The necessary equipment was substantiated and recommendations were developed for the use of these results for starch and syrup production enterprises.
About the Author
A. V. Kulikov
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”Study of the separation process of starch suspensions based on changes in their rheological properties
Belarus
Belarus
Kulikov Alexey Valentinovich, PhD (Technical), Associate Professor, Senior Researcher of the Department of New Technologies and Engineering
29, Kozlova str., 220037, Minsk
References
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Review
For citations:
Kulikov A.V. Study of the separation process of starch suspensions based on changes in their rheological properties. Food Industry: Science and Technology. 2025;18(1):77-81. (In Russ.)
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