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- Title
Simulation of liquid dough mixing in the machine with the rotor unit.
- Authors
Dolomakin, Yuriy
- Abstract
Introduction. The work describes the analytical method of changing the kinematic parameters intensive rotary periodical mixer for making liquid semimanufactured goods of baking industry and defined power necessary for such process. Materials and methods. The process of mixing the liquid components of wheat dough humidity of 65% using a rotary periodical mixer. Using the analytical method determined kinematic and dynamic parameters of the mixer using the differential equations of the medium movement which written in cylindrical coordinates, ignoring the convective members and by gravity. Results and discussion. The work proposes analytic output model of rotary mixer, namely energy balance for defining its drive unit power. Found power used on rotation of the rotor in liquid flour dough, as well as power required on punching flour dough through channels cylindrical rotor. Comparison of these two components has led to the conclusion that 40% of the total power consumed on the rotor rotation in product volume and 60% on punching product through the rotor channels. Comparing required power from the rotor sizes, indicates that the rotation rate of 100 s-1 rotor size 1/3D spends 3.62 times more energy than the rotor size 1/4D, while the rotor 1/2D spending has in 8,49 times more energy per rotor size 1/4D. By increasing the speed to 300 s-1 this ratio is 4.14 and 9.28 times respectively. The reason is that increasing the rotor size increases its contact area with the processed product, which entails an increase in product resistivity rotating rotor. As an analytically determined product velocity flow, torques arising on the rotor shaft, the productivity for the finished product and the required pressure head at a given productivity. An analytic formula of drive power components allows us to analyze its numerical value depending on changes in structural and mechanical characteristics of the dough, the geometric dimensions of the driven element and its kinematic characteristics. Conclusions. The work shows the general analytical model of the process of mixing liquid dough in original designed rotary periodical mixer. The advantage of the proposed model is it reckons in the rheological properties of the product, which makes it more accurately describes these processes.
- Subjects
DOUGH; MIXING; BAKING industry
- Publication
Ukrainian Journal of Food Science, 2016, Vol 4, Issue 1, p120
- ISSN
2310-1008
- Publication type
Article