Simulation of components mixing in order to determine rational parameters of working bodies

• Autorzy: Stadnyk I. , Vitenko T. , Droździel P. , Derkach A.

Identyfikatory

DOI

10.12913/22998624/64068

• Języki publikacji: EN

Abstrakty

EN

One of important things in the production of vitally foods is bakery industry. The quality of baked goods can be achieved by improving the quality of dough kneading. In order to achieve this goal a new structure of the working body and methods of mathematical and computer modelling are offered, aimed to determine the working body design factors and visualize the process. Mathematical models of the dependency of dough viscosity from working body structural features and the frequency of its rotation are made. The obtained models are used to determine rational values of controlled parameters. It has been found that for wheat dough mixing the use of equipment with pin working bodies is more preferable. One of them – the main one – is larger in diameter, and two others – supporting ones – are smaller, able to ensure effective implementation of first and second stages of components mixing. The necessity of changing rotation direction of working bodies is substantiated. At the initial stage of mixing it is necessary to ensure larger diameter pin heating and at the stage of plasticization – vice versa – smaller diameter pins heating.

Słowa kluczowe

EN

working body; non-Newtonian fluid; mixing; kneading; interpolation model

• Wydawca: Lublin University of Technology ; Polish Society of Ecological Engineering (PTIE), Branch of PTIE in Lublin
• Czasopismo: Advances in Science and Technology. Research Journal
• Rocznik: 2016
• Tom: Vol. 10, nr 31
• Strony: 130--138
• Opis fizyczny: Bibliogr. 20 poz., fig., tab.

Twórcy

autor

Stadnyk I.

• Department of Food Technologies Equipment, Ternopil Ivan Puluj National Technical University, 56 Rus’ka St., 46001 Ternopil, Ukraine

autor

Vitenko T.

• Department of Food Technologies Equipment, Ternopil Ivan Puluj National Technical University, 56 Rus’ka St., 46001 Ternopil, Ukraine

autor

Droździel P.

• Faculty of Mechanical Engineering, Lublin University of Technology, 36 Nadbystrzycka St., 20-618 Lublin, Poland

autor

Derkach A.

• Department of Food Technologies Equipment, Ternopil Ivan Puluj National Technical University, 56 Rus’ka St., 46001 Ternopil, Ukraine

Bibliografia

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Uwagi

Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę.