This article examines the design of rotary-pulsating units intended for intensifi cation of homogenization, dispersion, extraction, and absorption processes. The intensifi cation and effectiveness of the processes is provided by interaction between forces of a different nature, which develop as a result of complex-fl ow hydrodynamics, acoustic vibrations, and cavitation. Experimental investigations were conducted to determine optimal production and design parameters for implementation of these processes.Rotary-pulsating units (RPU) are universal designs for implementation of absorption, homogenization, dispersion, extraction, and other processes. Intensification is provided by a combination of processes and organization of directional recirculation of flows. Moreover, acoustic vibrations (20-2·10 4 Hz), and under certain conditions − such phenomena as cavitation and pulsating micro-flows that contribute to an increase in the rate of physicochemical processes in heterogeneous systems − develop in the medium being treated. As a result of multiyear studies under our guidance and direct participation, a group of rotary-pulsating units intended for intensification of processes of different purposes has been developed and investigated at the Kemerovo Engineering Institute of the Foodstuff Industry. The basic design of the RPU [1] is shown in Fig. 1.Two distributing baffles, one of which is mounted at the base of the rotor, and the other situated in the median section of the housing, are established on a shaft in the housing of the unit. A slotted stator is rigidly affixed to the cover. The jacket is intended for cooling of the medium being treated, and stabilization of the temperature regime. The function of the baffles is to distribute material flows within certain operating domains of the unit, contributing to rigorous circulation of the mixture within the volume of the unit.Design characteristics of the RPU dictate a complex path of displacement of the medium being treated within the unit. The initial components are delivered through the intake pipe to the central part of the unit. The flow is directed into the inter-cylinder gap by the centrifugal force that develops as the rotor turns; in this gap, the flow is subjected to the complex effect of forces of a different nature. Periodic covering of the slots of the rotor and stator contributes to generation of acoustic vibrations, and development of micro-flows with varying directions of motion. Moreover, the product is subject mechanical effects due to the impact of particles against the edges of the slots in the rotor and stator, the distributive baffles, and the internal surface of the unit. The complex flow hydrodynamics is supplemented by development of shear stresses, a hydraulic
This work reflects the perspective use of dry grain product of talgan, as a component of functional nutrition. There are two ways of producing this product. The new technology for obtaining talgan involves reducing the time of its preparation. A laboratory-research stand has been developed that allows the preparation and convective drying of the grain. Experimental studies have made it possible to establish rational parameters for the drying of grain crops using the new technology. Regression equations are obtained showing the relationship between the qualitative indices of the product and the technological parameters, namely the drying time and the equilibrium moisture content of the grain size and the temperature of the drying agent. The results of the analysis of the chemical composition of the product show that both grinding and temperature treatment have little effect on nutritional value. As a consequence, this determines the value of barley as a raw material in the creation of a promising functional ingredient-talgan by a new technology.
Now the increasing popularity is received by food semi-finished products from the bulk materials. With increase in volume of their production it is expedient to mix powdery materials in the mixers of continuous action. For the set working hours of the mixers of continuous action the movement of material in the device is considered to be casual stationary processes between which there is relationship of cause and effect. Key indicators for her assessment is the correlation coefficient, population mean and dispersion. Communication between entering and going out of the device signals is established by means of the equations of material balance, describing expenses of streams of bulk stochastic stationary functions X (t). Further, finding probabilistic characteristics of the entering and leaving signals, it is possible to judge "quality" of operation of the mixer or to select the required topology of streams in the hardware environment by comparison of the relations of their dispersions or mean square deviations. In this work the scheme of the movement of material streams in the mixer developed by us realizing a method of "consecutive dilution" is considered. By means of the system of the equations of the material balance displaying process of the movement of material in the mixers of continuous action of vibration type influence of recirculation on the smoothing properties of the device is considered. Values of size of the smoothing ability of S from recirculation coefficient ? and quantities of rounds of n are given. It is revealed that increase in the smoothing ability leads to increase of quantity of rounds, and respectively and dimensions of the mixers of continuous action of vibration type, therefore, it is expedient to use the mixer with quantity of rounds equal 6 and coefficient of recirculation equal 0.7 as at the same time the smoothing ability equal is enough 1753 for receiving qualitative ready mix at a ratio of components 1:50. By means of the correlation analysis it is possible to predict uniformity of a material stream at the device exit at the known values of the time spent in him of material, coefficients of recirculation and dispersion of an entrance signal.
Food is one of the major health-determining factors. Thus, any product should be of high quality and contain valuable substances. Therefore, the authors selected a flour baking mix with a high content of protein to determine the key operation parameters of the vibration mixer. There have been a lot of researches that feature flour baking mixes with the help of various mixers. The present research employed an original vibration mixer of continuous action with a method of “consecutive dilution”. The experiment determined the speed of vibrotransportation of the protein mix through the operating part of the device. The power consumption of the device, as well as the speed of the vibrotransportation of the baking mix, can affect the process of mixing. Therefore, the authors studied the mutual impact of the technological parameters of the mixer and the power consumption. The analysis helped to determine the effect of the key parameters on the speed of vibrotransportation of the flour baking mix. The speed υ increased with the increase in the oscillation frequency of the operating part f and the vibration amplitude A. A high amplitude and oscillation frequency proved to increase the value of power consumption of the vibromixer. Its key operation parameters were as follows: the amplitude of vibration A = 0.0035 m, the angle of vibration β = 45°, the height of the vibroboiling layer = 0.02 m, the diameter of perforation of the operating part of the device d = 0.007 m.
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