The Increasing of Mixing Efficiency of Low Viscous Foods by Applying Rotary Inertial Vibro-Exciters
Annotation
Some problems of increasing of mixing efficiency of liquid foods by inserting vibro-exciters, based on new principles of vibro-excitement, right into the mixing zone are being considered. Such vibro-exciters enable to intensify greatly the mixing processes, thanks to some simultaneous physical effects.
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