The aim of the research was to obtain a regression model of the influence of some structural and kinematic parameters of a continuous mixer working element on the quality of the prepared mixture. The research methodology included the analysis of the design of the mixing unit and the identification of factors that could significantly affect the quality of the mixture. Later, on the basis of the experimental studies, the quality of the mixture at given values of factors was determined and a regression model was established. The developed functional diagram of a continuous mixing unit made it possible to establish factors that most intensively affected the quality of the prepared mixture. The obtained adequate regression model of the coefficient of variation of the content of the control component in the samples of the mixture indicated an improvement in the quality of the mixture with an increase in the frequency of rotation of the mixers and the number of the arms levels. In terms of quality indicators, a rotation frequency of about 1500 rpm was most preferable with a number of mixer levels of at least 5.
A description is given of a vertical paddle mixer with a batch action of bulk materials. Based on the obtained experimental data, part of the previously published and newly identified equations of regression of mixing unevenness, the functions of the factors of the empirical mixing intensity coefficient are obtained. They take into account the influence of technological (proportion of the control component, volume of a mixing tank and its degree of filling), operating (mixer angle of the blades) and design(number of blades, blade length) mixer parameters. Based on the interconnection of the functions describing the power consumption, the required duration of mixing and the mass of the prepared mixture, a mathematical model of specific energy costs is obtained. Graphic materials are presented that make it possible to evaluate the combined effect of the mixer parameters on the mass of the prepared mixture, the duration of mixing, power consumption, and specific energy consumption. The rational use of the mixer with a share of the control component of at least 10%. With an increase in the stirrer rotation frequency of more than 350min-1, the intensity of the reduction in mixing time slows down. Reducing a portion of the mixture reduces energy costs. In terms of energy consumption, small mixers are more efficient, but they have low productivity.
The purpose of research is justification of area efficiency of the proposed mixer with vertical shaft and paddle stirrer, the edges of the blades which are fixed sinusoidal blades. Research has shown that, by virtue of the kinetics of mixing all the mixers in the early period mixing significantly improve the quality of the mixture, after which stabilization of the quality indicators, and in some cases starts and segregation of the mixture. The nature of the change of the uniformity of the mixture is kind of exponential time mixing. In this connection there is the task of identifying areas of efficiency and opportunities the application of paddle mixer proposed design for the preparation of dry feed mixtures. Important manufacturing concentrate mixtures (compaund feeds, feed concentrates or forage medicinal mixtures) based on the purchase of BVD and your own forage. Purpose: the establishment of functional dependence between the technological parameters of the mixer (the proportion of the control component and the duration of mixing) and process performance (uneven mix and adjusted intensity of mixing taking into account the uniformity of the mixture); identifying rational values of technological parameters of the mixer, providing the desired quality mix and minimum energy intensity of mixing. It is provided the description and structural diagram mixer dry material batch. The technique is described and results of experimental studies of the mixer. It is presented the expressions describing the unevenness of the mix and the energy intensity of stirring, depending on the proportion of the control component and the duration of mixing; the required duration of mixing depending on the proportion of the control component. It is built two-dimensional section of the surface response in the studied parameters. Based on the analysis of the given graphs justifies the area efficiency of the mixer: the proportion of the control component is not less than 3%; when the portion of the control component 5% duration of mixing – 300 s, when the portion of the control component 10% the duration of the mixing – 200 s.
The aim of the research was to establish the influence of the number and height of blades of a drum mixer on the quality of the prepared mixture of concentrated feed. The research method of the drum mixer provided for the experimental determination of the coefficient of variation (unevenness) of the mixture with a three-level combination of the blades height and their number. The absence of an extremum according to the obtained data required the use of a fourth level of the number of blades. Computer processing of the results made it possible to establish a functional dependence of the influence of design factors on the quality of the mixture. The implementation of the used research methodology for the operation of the drum mixer made it possible to establish an adequate functional dependence of the influence of the number of blades and their height on the quality of the mixture. The number of blades used practically does not affect the coefficient of variation of the content of the control component. The values change less than experimental error. However, existing trends indicate a slight (about 1%) decrease in the coefficient of variation of the mixture with an increase in the number of blades from 2 to 8 pcs. For 50 kg of feed in a drum capacity of 0.26 m3, the height of the blades is about 0.15 m. The increase or decrease in the height to 0.125 m or 0.175 m affects the quality of the mixture, increasing the coefficient of variation from 20.6% to 34-50% at the proportion of the control component of 1% and the mixing time of 200 seconds.
The aim of the study is the quality improvement of the feed mixture prepared and substantiation of the design and technological parameters of blade mixer batch- operated. The task is to set the functional dependence between the prepared mixtures quality and the empirical ratio of the intensity of mixing, taking into account the blades length in regard to values of the rotation frequency and the length of the blade of the batch-operated mixer, as well as the definition of rational length of the mixer blades. Improving the quality of mixture requires both the adding of all nec-essary nutrients and feed components into the volume of prepared portion of the mixture as stipulated by the recipe for mixture, and smooth distribution of components throughout the volume of ready feed. Smooth distribution of the mixture components is related to the design and operation of the mixer. Blade mixer batch- operated is one of the effective types of existing mixers, mixing the ingredients of feed with good quality. The article presents the result oriented design scheme of the blade mixer. Positive functions of the mixture quality and the empirical coefficient of mixing intensity included in their composition are assessed taking into account the length of the blades, depending on the rotation speed and frequency of the mixer. The graphic results of experimental studies taking into account the influence of the blade length and the speed of the mixer on the quality of the prepared mixture are given. The increase of blade length and rotation speed improves the quality of the mixture. Recommended blade length is 75...80 mm. With frequency of rotation increase and the length of the blades the total value of the empirical coeffi-cient of the intensity of mixing, depending on the effect of the length of the blades decreases at a slower pace. This is typical of the obtained hyperbolic dependence.
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