Formation of heat and mass transfer bonds when mixing components in a suspended state


  • Igor Stadnyk Ternopil Ivan Puluj National Technical University, Department of Food Biotechnology and Chemistry, Ukraine, Ternopil 46001, Hohol str. 6, Tel.: +380975454829
  • Volodymyr Piddubnyi Kyiv National University of Trade and Economics, Faculty of Biotechnology and Food Sciences, Department of Technologies and Organization of Restaurant Business, Kyoto str. 19, Kyiv 02156, Ukraine, Tel.: +380674017096
  • Liudmila Beyko Ternopil Ivan Puluj National Technical University, Ukraine Str. Ruska, 56, Ternopil, 46001,Tel.:+380673541854
  • Igor Dobrotvor Department of Specialized Computer Systems, Ukraine Str. Ruska, 56, Ternopil, Tel.:+38097-79-84-357
  • Ganna Sabadosh Uzgorod Trade and Economic Institute, Faculty of Biotechnology and Food Sciences, Korotnunskogo str. 4, Uzgorod 88020, Ukraine, Tel.: +(099) 199-11-76
  • Tetiana Hushtan Uzgorod Trade and Economic Institute, Faculty of Biotechnology and Food Sciences, Korotnunskogo str. 4, Uzgorod 88020, Ukraine Tel.: +(099) 199-11-76



mathematical model, mixing, suspended state, steam, heat and mass transfer


The method of preparation of wheat paste based on discrete and impulse influence on components is revealed. The basis of the research of the vapors preparation method is the formation of a liquid mixture of interacting dosing components in a suspended state. The interaction occurs due to the humidification of the pulverulent suspended state of the layer of flour particles by a scattered jet of liquid under pressure. The development of this technological process and equipment is considered. A thorough analysis of the mixing of components in a suspended state. The influence of a set of experimental and theoretical researches is noted, where the results of the theoretical direction are aimed at the creation of mathematical models, simulation of the process with the use of the possibility of computer engineering. The characteristics of thermal processes for the transition region from the surface of the flour to the massive formed medium are given, taking into account the effective thermophysical characteristics of the medium in the form of dependences obtained theoretically and experimentally. Dependencies are taken into account as well as heat and mass transfer processes when the liquid phase interacts with flour: external heat and mass transfer processes when interacting in a suspended state on the flour surface and change of working environment with the formation of bonds, and internal mass transfer processes when moving moisture and heat inside the flour particle. 


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How to Cite

Stadnyk, I., Piddubnyi, V., Beyko, L. ., Dobrotvor, I., Sabadosh, G., & Hushtan, T. (2021). Formation of heat and mass transfer bonds when mixing components in a suspended state. Potravinarstvo Slovak Journal of Food Sciences, 15, 810–823.

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