An analysis was made of the model approximations of three-phase medium and its behavior under deformation impacts in the rollers bulk feed, the lack of reliability of their operation was noticed and regularities and reasonable geometric parameters was determined. The influence of engineering rheology on the medium was considered and on its basis was derived an analytical mechanical model for determining the optimum value of shift deformation in order to ensure reliable operation of the rollers injection mechanism. A new design and method of determining the geometrical parameters of the pumping unit rollers were proposed and the yeast dough state was examined after cyclic action of the rollers.
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.
Тhe analytical analysis of roller impact on the medium and its behavior at deformation influences are carried out, ways of choosing an optimal variant of the process for providing the maximum or minimum value of parameters (criterion) are proposed. The physical essence of the equation of energy flows of the intensity of deformation of the mass of the medium, which depends on the method of applying mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties, is considered. To reveal the essence and understanding of the general research execution, a number of hypotheses for the determination of adhesion are given and a generalized approach to the definition of adhesion is given. The proposed scheme of causal relationships between the medium and roll, divided into three groups, and determine the change in the process of injection dough. The nature of the maximum increase of the forces of interaction of the dough with the high contact of the roller working body in the injection nozzle of the fuming machine is established. Violation of these mutual relations leads to the production of low-quality products and a decrease in the efficiency of the machine. These phenomena are little studied today, and the nature of adhesion requires research. It is noted that the determination of deformation processes during the passage of the process of injection of the medium by roller working bodies plays an important role in calculating the design of molding, roll-over equipment. The deformation in the knot of the injection dough by rolls and the dependence of the work performed on the influence of adhesion on the flow process in the molding machine are revealed. The contact area of the adhesive and the component forming work for overcoming the adhesion and deformation of the environment in determining the criteria that influence the process, according to each particular period of the deformation stage, are substantiated. The obtained data provide an answer to a number of questions about the possibility of regulating the process of the work of agents on the environment.
The composition and properties of cream with fat levels from 30% to 70% were investigated. It has been established that the decrease of fat level and, accordingly, the increase of plasma level in the cream leads to significant changes in the physicochemical parameters of the fat emulsion. Accordingly, the production of low-fat dairy products requires adjustment of the cream properties. It has been shown that using different doses of structure stabilizers: QNA colloid as a consistency stabilizer in the amount of from 1 to 2% and the Dimodan emulsifier U/G – from 0 to 1 % (Danisco, Denmark) changes the physicochemical properties (effective viscosity, sedimentation stability) and organoleptic properties (consistency, taste) of cream with fat level 40%. It has been conducted mathematical modeling, aimed to calculate dosing for improving the properties of milk-fat emulsions, structure formation and further ensuring of the necessary consistency of cream pastes. Optimal doses of colloid QNA as a consistency stabilizer and a U/G Dimodan emulsifier have been determined. It has been established that their content should be 1,0% and 0,5%, relatively, for pastes with a fat level of 40%. The effectiveness of the joint action of consistency stabilizers and emulsifiers in obtaining milk-fat emulsions were defined by the level of effective viscosity. Moreover, the use of the emulsifier had less effect on the effective viscosity of the milk-fat emulsions. It has been found that using the structure stabilizers could improve the formation of low-fat products and the formation of the desired paste-like consistency of high-fat cream with a fat level of 70%. Thus, it is possible to adjust the composition and properties of raw material as a basis for milk-fat emulsions by optimizing the ratio of structure stabilizers. Comparative evaluation of the physicochemical properties of milk-fat emulsions and high-fat cream makes it possible to predict their potential for conversion into a creamy paste with a given consistency.
The analytical analysis of roller impact on the medium and its behaviour at deformation influences are carried out, ways of choosing an optimal variant of the process for providing the maximum or minimum value of parameters (criterion) are proposed. The physical essence of the equation of energy flows of the intensity of deformation of the mass of the medium, which depends on the method of applying mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties, is considered. For a more visual view and understanding of the overall performance of the research, a scheme of causal relationships between the medium and the roll, which determine the temperature change of the dough injection process, is proposed. It is noted that the determination of the influence of the temperature of deformation processes during the passage of the process of injection of the medium by roller working bodies plays an important role for calculations of the design of molding, roll-over equipment. The influence of thermal circulatory chaotic streams is considered, the character of which also leads to violations of the general heat circulation in the medium during the injection. At the same time, the level of such violations may be sufficiently deep with changes in the directions in their contours that influence the process, according to each particular period of the deformation stage in the injection site of the molding machine. Partly revealed methods for determining the change in temperature fluxes in the dough and on the surface of the roll. On the basis of which the change of the energy potential in the interaction of the viscous medium with rotating roller working bodies in the molding machine is considered. An exchange of energy between moving particles is discovered due to collisions of molecules of a more heated part of the body with a greater energy and the transfer of the energy particle to adjacent particles with less energy. It is noted that the definition of temperature fluxes during the process of injection of the medium by roller working bodies plays an important role in calculating the design of molding, roll-over, mixing equipment. The obtained data answer a number of questions about the possibility of thermoregulation of the process of the work of the working bodies into the environment.A set of measures for measuring the temperature during the use of devices was carried out. On the basis of their data, a real temperature change in the roller unit of the molding machine is considered, with a comparative analysis of existing ones with a newly designed design. The change of the energy potential in the interaction of the viscous medium with rotating roller working bodies in the molding machine is considered. An exchange of energy between moving particles is discovered due to collisions of molecules of a more heated part of the body with a greater energy and the transfer of the energy particle to adjacent particles with less energy. It is noted that the definition of temperature f...
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