Changing properties of mechanically activated water suspensions

The authors carried out a series of experimental studies to research the changes of properties in mechanically activated water and suspensions. This article presents a part of the combined temperature and hydrogen exponent studies carried out at two different universities, using two separate approaches to mechanical dispersion. Study I used a planetary whisk mixer, whereas study II used a vibrating mechanical activator, which is a modern alternative to dispersion devices used at food production facilities. The research of the properties of mechanically activated water and liquid suspensions using these methods was conducted due to both the importance of these substances for all areas of the food production industry, and the modern development of technologies and techniques used at production facilities, as well as the lack of unity among the numerous research studies conducted by leading scientists specializing in the study of the properties of water, liquid suspensions and emulsions in resting and activated states. The results of the experimental studies conducted directed authors to conduct further research of mechanically activated suspensions during the filtration process.