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Rheological Properties Of Suspensions

Figure 3: Microstructure of a slurry suspension heated in a thermostat at 100 ° C for 5 minutes with different concentrations of pretreated vegetable powder, colored with iodine: sample a - Jerusalem artichoke, 1.4%; tomato, sample b -apple, carrot, 2.0% and sample c -tomato, paprika, dill. 3.0%. Samples d, e, g with water at a concentration of 1, 2, and 3%. Magnification x40

Microstructure of a slurry suspension heated in a thermostat at 100 ° C for 5 minutes with different concentrations of pretreated vegetable powder, colored with iodine: sample a - Jerusalem artichoke, 1.4%; tomato, sample b -apple, carrot, 2.0% and sample c -tomato, paprika, dill. 3.0%. Samples d, e, g with water at a concentration of 1, 2, and 3%. Magnification x40
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