RU95116257A - METHOD OF PRODUCTION OF EMULSION SAUCE - Google Patents
METHOD OF PRODUCTION OF EMULSION SAUCEInfo
- Publication number
- RU95116257A RU95116257A RU95116257/13A RU95116257A RU95116257A RU 95116257 A RU95116257 A RU 95116257A RU 95116257/13 A RU95116257/13 A RU 95116257/13A RU 95116257 A RU95116257 A RU 95116257A RU 95116257 A RU95116257 A RU 95116257A
- Authority
- RU
- Russia
- Prior art keywords
- plates
- production
- emulsification
- cross
- paddle mixer
- Prior art date
Links
- 239000000839 emulsion Substances 0.000 title claims 2
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 235000015067 sauces Nutrition 0.000 title claims 2
- 238000004945 emulsification Methods 0.000 claims 2
- 239000000463 material Substances 0.000 claims 2
- 239000004615 ingredient Substances 0.000 claims 1
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 239000008158 vegetable oil Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
Claims (1)
где E - модуль упругости материала пластин, Па;
Y - момент инерции поперечного сечения пластин относительно их продольных осей, м4;
L - длина консольного участка пластин, м;
ρ _ плотность материала пластин, кг/м3;
S - площадь поперечного сечения пластин, м2.The method of production of emulsion sauce, including mixing prescription ingredients, water and vegetable oil and their emulsification in a paddle mixer in the field of ultrasonic vibrations, characterized in that the emulsification is carried out in a paddle mixer, the blades of which are provided with a cantilevered elastic rectangular plates, made under
where E is the modulus of elasticity of the material of the plates, Pa;
Y is the moment of inertia of the cross section of the plates relative to their longitudinal axes, m 4 ;
L is the length of the console section of plates, m;
ρ _ the density of the material of the plates, kg / m 3 ;
S is the cross-sectional area of the plates, m 2 .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU9595116257A RU2066106C1 (en) | 1995-09-21 | 1995-09-21 | Emulsion sauce obtaining method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU9595116257A RU2066106C1 (en) | 1995-09-21 | 1995-09-21 | Emulsion sauce obtaining method |
Publications (2)
Publication Number | Publication Date |
---|---|
RU2066106C1 RU2066106C1 (en) | 1996-09-10 |
RU95116257A true RU95116257A (en) | 1997-09-10 |
Family
ID=20172213
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU9595116257A RU2066106C1 (en) | 1995-09-21 | 1995-09-21 | Emulsion sauce obtaining method |
Country Status (1)
Country | Link |
---|---|
RU (1) | RU2066106C1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB0406635D0 (en) * | 2004-03-24 | 2004-04-28 | Unilever Plc | Process for the preparation of an emulsion |
-
1995
- 1995-09-21 RU RU9595116257A patent/RU2066106C1/en active
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