Development of an automatic device for measuring the coefficients of the Bingham’s rheologic equation describing structural and mechanical properties of macaroni products

摘要

The most energy consuming stage in production of macaroni products is drying. Moreover, at this stage, the final quality of macaroni products is achieved. The main element deteriorating the macaroni products is cracking. This paper is devoted to the development of an automatic device significantly accelerating the study of cracking.