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The processes of mixing, whipping, and foaming are essentially uniform and consist in dispersing the gas in a liquid. When mixing and whipping, the mixture of components is swollen due to the mechanical action; increased in volume water-insoluble protein substances (gluten proteins) form a three-dimensional spongy mesh continuous structure. It is called a gluten frame. It determines the elastic and resilient properties of the medium. Therefore, the purpose of the study is to establish the relationship between the gas holding capacity of the medium and the energy expended on the hydration of the components. The study solves the task of determining the gas holding capacity of the medium with variable parameters of the height of the liquid phase from the mixing intensity, the duration of transient processes for the formation of the full volume of the gas-liquid medium, the duration of the transient process for the dispersed gas phase yield. The difference between the levels before the gas phase formation and during the mixing (aeration) mode determines the value of the gas holding capacity. In this context, we concluded that it is expedient to completely destabilize the established modes by changing the operating modes in the working body in the flow system. An additional effect on the system is the change of hydrodynamic regimes due to the unstable dynamics of the dispersed gas phase formation. The generation of the dispersed gas phase means the presence of energy expenditure on the interphase layer formation, which should be considered in the total energy balance. At the same time, another feature should be mentioned. Part of the gas phase, which existed and continues to exist in the new mode after mixing, enters the mode of a transient process. Therefore, the most effective mixing occurs while adhering to the shifted mode for dosing components in a suspended state and the mechanical impact of the working body. Based on the given objectives and conditions of sponge dough mixing, we determined the requirements for the mixer design and found that the supply of components should last at least 45 seconds. During this period, hydration occurs and energy consumption is declining.
The processes of mixing, whipping, and foaming are essentially uniform and consist in dispersing the gas in a liquid. When mixing and whipping, the mixture of components is swollen due to the mechanical action; increased in volume water-insoluble protein substances (gluten proteins) form a three-dimensional spongy mesh continuous structure. It is called a gluten frame. It determines the elastic and resilient properties of the medium. Therefore, the purpose of the study is to establish the relationship between the gas holding capacity of the medium and the energy expended on the hydration of the components. The study solves the task of determining the gas holding capacity of the medium with variable parameters of the height of the liquid phase from the mixing intensity, the duration of transient processes for the formation of the full volume of the gas-liquid medium, the duration of the transient process for the dispersed gas phase yield. The difference between the levels before the gas phase formation and during the mixing (aeration) mode determines the value of the gas holding capacity. In this context, we concluded that it is expedient to completely destabilize the established modes by changing the operating modes in the working body in the flow system. An additional effect on the system is the change of hydrodynamic regimes due to the unstable dynamics of the dispersed gas phase formation. The generation of the dispersed gas phase means the presence of energy expenditure on the interphase layer formation, which should be considered in the total energy balance. At the same time, another feature should be mentioned. Part of the gas phase, which existed and continues to exist in the new mode after mixing, enters the mode of a transient process. Therefore, the most effective mixing occurs while adhering to the shifted mode for dosing components in a suspended state and the mechanical impact of the working body. Based on the given objectives and conditions of sponge dough mixing, we determined the requirements for the mixer design and found that the supply of components should last at least 45 seconds. During this period, hydration occurs and energy consumption is declining.
The effect of mechanical action on the mixing and whipping of the mixture of components contributes to the formation of a three-dimensional spongy-reticulate continuous structure of the gluten frame, because it determines the elastic and elastic properties of the medium and is relevant in dispersing gas in a liquid. That is why, the objective of the research was to establish the relationship between the gas-holding capacity of the medium and the energy spent on the hydration of the components. The research solved the problem of determining the gas-holding capacity of the medium with variable parameters of the height of the liquid phase depending on the intensity of mixing, time of the transient processes of formation of the full volume of the gas-liquid medium, time of the transient process of the output of the dispersed gas phase. The difference in levels before the formation of the gas phase and in the mode of mixing (aeration) determines the value of the gas-holding capacity. In this regard, we came to the conclusion about the expediency of the complete destabilization of the established regimes due to the change in the modes of action of the working body in the flow system. At the same time, one more feature should be mentioned. Part of the gas phase that existed and continues to exist in a new regime after mixing enters the regime of the transition process. Therefore, the most effective mixing occurs in case of compliance with the shifted mode of dosing of components in a suspended state and the mechanical influence of the working body. Considering the problems and conditions for mixing the scam, the requirements for the design of the mixer are determined, and also it is established that feeding of components should last at least 45 seconds. During this period, hydration occurs and energy consumption is reduced. This approach of the formation of pulsed flows of surface contours during the interaction in a suspended state of the dosing components, under the rotating action of the disc-shaped working body and the forces of gravity, creates the conditions for intensification of transferring the mass and biochemical processes under conditions of thermodynamic equilibrium with the corresponding desorption bonds of the dissolved part of the gaseous phase and liquid, which reveals a new method of mixing and allows further use of cylindrical working chambers in structural calculations.
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