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The Substantiation of the Optimal Parameters for Dough Pinning-Out Rollers

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Języki publikacji
EN
Abstrakty
EN
The article defines the rather complex and unpredictable movement of the dough in the gap between the working rolls and suggests the calculation for the optimal parameters for the rolls shape (particularly the parameters and their effect on the dough). The functional dependences of the permissible diameter and the gap between rotating rollers were substantiated. The block diagram of the geometric bounding parameters of the gradient field of the viscous fluid flow was proposed and the equation on the basic constructive parameters (h, r) affecting the pouring process efficiency was presented. The analysis of the experimental results revealed that the main features of the machine provide the necessary stable shape products and good rheological parameters of these products. The rheological testing indicators allow for a rational approach to the decision to operate a rolling process. At the same time, they improve the quality control methods and have an influence on the design parameters of rollers and modes of chambers. The proposed method not only allows obtaining a predetermined pressure, but also enables defining the optimal shape of the gap, wherein the pressure gradient is constant.
Twórcy
  • Ivan Puluj TNTU, Faculty of Engineering of Machines, Structures and Technologies, Ruska 56 Street, 46001 Teronpil, Ukraine
autor
  • Ivan Puluj TNTU, Faculty of Engineering of Machines, Structures and Technologies, Ruska 56 Street, 46001 Teronpil, Ukraine
  • Lublin University of Technology, Faculty of Mechanical Engineering, ul. Nadbystrzycka 36, 20-618 Lublin, Poland
  • Lublin University of Technology, Faculty of Mechanical Engineering, ul. Nadbystrzycka 36, 20-618 Lublin, Poland
Bibliografia
  • 1. Mitsoulis E., Hatzikiriakos S.G. 2009. Rolling of bread dough: Experiments and simulations. Food and bioproducts processing.
  • 2. Bloksma A.H. 1990. Dough structure, dough rheology, and baking quality. Cereal Foods World, 35(2), 237–244.
  • 3. Holzapfel G.A. (2000). Nonlinear Solid Mechanics: A Continuum Approach for Engineering, New York.
  • 4. Malkin A.Y., Isayev A.I. 2006. Rheology: conception, methods, application. ChemTec Publishing, Toronto, 474 p.
  • 5. Mitchell T. A. 1984. Dough mixer controls for the mechanical dough development process, Proceedings of the International Symposium on Advances in Baking Science and Technology, Kansas State University, Manhattan, KS.
  • 6. Bloksma A. Niemann W. 1975. The effects of temperature on some rheological properties of wheat flour doughs. Journal of Texture Studies, 6(3), 343–361. https://doi.org/10.1111/j.1745–4603.1975.tb01130.x
  • 7. Machikhin Y.A. 1992. Formation of food masses. 8. Chakrabarti S. Bergström J.S., Lindskogand E., Sridhar T. 2010. Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough, pp. 278–288, doi:10.1016/j.jfoodeng.2010.04.010
  • 9. Chu S.G. 1989. Handbook of pressure sensitive adhesive technology, Chapter 8. New York: Van Nostrand Reinhold.
  • 10. Paul Singh R., Kenneth J., Valentas E., Handbook of food engineering practice. E. Rotstein (Ed), Includes bibliographical references and index. (alk. paper).
  • 11. Khamis M. 2014. Characterization and evaluation of heat treated wheat flours: dissertation theses. Manhattan, Kansas: Kansas State University, p. 160. https://core.ac.uk/download/pdf/33353737.pdf.
  • 12. Declarative Patent for utility model Ukraine. Dough feeding unit of the molding machine. Patent owner: Stadnyk I. А 21С 3/10 (2006.01) Ukraine. Patent no.111058., 25.10.16.
  • 13. Declarative Patent for utility mo Ukraine. Dough feeding unit of the molding machine. Patent owner: A.Derkach, I., Stadnyk, O. Stadnyk.А 21С 3/10 (2006.01) Ukraine. Patent no.111061. 25.10.2016.
  • 14. Muratova E., Smolihina P. 2015. Reologiya konditerskih mass: monografiya: FGBOU VPO«TGTU», vol. 6, p. 188 http://oreluniver.ru/e/chair/thkimp/news/Sbornik_2015.pdf
  • 15. Nikolaev B. 1976. Measuring of structural and mechanical properties of flour dough. Food Industry, 83–127.
  • 16. Obolkina V., Skrypko A., Kyianytsia S. 2016. The scientific approach to the creation of technologies pastry recreational purposes using flour with malt oats. Food industry, vol. 19, p. 73–78. Available at: http://nbuv.gov.ua/UJRN/Khp_2016_
  • 17. Pareyt B. 2013. Impact of mixing time and sodium stearoyllactylate on gluten polymerization during baking of wheat flour dough. Food Chemistry, 141, 4179–4185.
  • 18. Paul Singh R., Kenneth J., Valentas E. Handbook of food engineering practice. E. Rotstein (Ed.), Includes bibliographical references and index. (alk. paper).
  • 19. Stadnyk D.I., Katarzyna S. 2016. Determinanion of power output and impact on the rheological parameters of raw materials during rolling. Agricultural Engineering, 20, 5–12.
  • 20. Stadnyk I., Novak L,, Matenchuk L. 2018, Global rheological approach to the quality of medium injected by the rollers. Potravinarstvo Slovak Journal for Food Sciences, 11, 234–245.
  • 21. http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewFile/867/pdf
  • 22. Stadnyk I.Y., Piddubny V., Karpyk H., Yeremeeva O. 2018. Features of heat transfer in the environment when it is sprayed with rotary rollers. Potravinarstvo Slovak Journal for Food Sciences, 12(11), 824–835. https://doi.org/10.5219/977.
Uwagi
Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020)
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-da818849-d701-4521-a5da-beaa9eba8f20
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