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.
Baking industry plays one of the most important roles in the production of vital food products. The quality of the bakery products can be improved through the improvement of quality in technological process of dough kneading. A technical solution for providing greater contact with the environment, reducing the duration of the process, and, accordingly, increase productivity due to the developed design of a new machine with a cylindrical working body was proposed. The ways of regulating the course of the technological process in the working chamber of a new kneading machine are considered. They are based on the change of parameters: duration of kneading, temperature, humidity, rotation frequency of the working body. A method of calculating the required power based on the process of kneading the dough is proposed. It allowed obtaining a theoretical calculation of power consumption at unknown values of the friction forces action on the kneading drum, but the known frequency of its rotation with the corresponding design parameters and factors of influence. In addition, it makes possibility to determine the effort main components that affect to the power increase of the working body drive.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.