Investigation of rheological and thermophysical characteristics blood of cattle

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Perfection of machinery and technology aimed at the complex non-waste processing of the secondary raw materials of the meat industry is an urgent task. The blood of cattle, which is the most valuable raw material for the production of medicines, as well as a number of food products enriched with compounds of the protein-hemoglobin complex. The rheological behavior of the processing object is of great importance in the physicomechanical action on the part of the working bodies, in the movement of liquid media through technological pipelines, and also in cases of intensification of heat exchange processes. The rheological behavior of blood of cattle was studied depending on the temperature and the content of dry substances in it, and the thixotropic properties were analyzed. It is shown that as the temperature decreases and the water content decreases, the viscosity of the blood increases due to the aggregation of its constituents, which determines the non-Newtonian behavior of the blood. Knowledge of thermophysical characteristics of blood cattle is necessary for optimization and control of technological processes of its processing and concentration. At the same time, the inverse problem also plays a role: the development of methods for predicting properties in order to obtain a final product with predetermined thermophysical characteristics. The absence of reliable values of the thermophysical characteristics of blood of cattle was experimentally investigated: the thermal conductivity, thermal diffusivity, density and specific heat of blood, depending on the temperature and the content of dry soluble substances. It was revealed that the dependence of the coefficients of heat and thermal diffusivity of blood on temperature have the form of smooth curves monotonically increasing with increasing temperature.


Blood, viscosity, thermophysical characteristics

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IDR: 140229867   |   DOI: 10.20914/2310-1202-2017-3-26-30

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