Influence of reduction on adhesive properties

Abstract

An analytical analysis of the action of rolls on the medium and its behaviour at adhesion bonds with its surface are carried out. The methods and means of carrying out researches on determination of surface roughness are offered, and the experimental setting for determining the adhesion strength is developed. 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 physical nature of the influence of the roughness of the roller surface on the injection of the dies depends on the shape and angle of roughness, the application of mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties. The nature of the contact interaction of the dough with the rough surface of the roller working organ in the injection nozzle of the fumigation machine is established. Violation of these mutual relations leads to the production of poor-quality products and a reduction in the efficiency of the machine. The contact area of the adhesive and the component forming work for overcoming the adhesion and deformation of the environment in determining the criteria influencing the process according to each particular period of the deformation stage are substantiated. The obtained data give an answer to a number of questions about the possibility of interaction of the surface of the working bodies from the environment. On the basis of their data, the actual change in the contact adhesion in the roller unit of the molding machine with a comparative analysis of existing ones with the newly designed design is considered. It is established that in order to provide a constant area of actual contact, which contributes to better adhesion, and, accordingly, the passage of a qualitative process of tightening, compression and pouring, the necessary condition is the consistency of the specified criteria. This means that the actual contact area , varies from to depending on the ratio of parameters.

Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory

“…Furthermore, dough adhesion depends strongly on its rheological properties, and therefore it is a function of time, temperature, and deformation (Dobraszczyk, 1997; Hoseney & Smewing, 1999; van Velzen et al, 2003). Therefore, the initial adhesive properties of the dough are determined by its composition as well as further modified by processing steps and influenced by additional factors, such as environment properties, throughout the entire process (Huault et al, 2019; Stadnyk, Piddubnyi, Krsnozhon, & Nataliia, 2020; Yildiz, Meral, & Dogan, 2012).…”

Characteristics of mucous-forming polysaccharides extracted from flax seeds

“…Food affects the human body from birth and determines the development of the body. After all, getting into a human body, [3], [4] at the expense of difficult biochemical transformations, during a metabolism, creates structural elements of cells. The body is provided with energy that is necessary for physiological and mental activity.…”