Abstract
The experiments was realized for an mixture with average consistence, S-L type, with solid phase participation (meat) in 50% proportion and liquid phase participation (water) in 50 % proportion for an constant revolution ( n=90 rot/min) and fill degree of mixing tank by 25 % proportion. The experimental determination was realized by an stall which allow the obtaining of non-newtonian mixtures in laboratory conditions.
Cuvinte cheie
non-Newtonian blends
experimental stand
variable viscousity