Theoretical Studies of the Interaction between Screw Surface and Material in the Mixer

Abstract

Mixing is one of the most commonly used processes in food, animal feed, chemical, cosmetic, etc., industries. It is supposed to provide high-quality homogenous, nutritious mixtures. To provide appropriate mixing of materials while maintaining the process high efficiency and low energy consumption it is crucial to explore and describe the material flow caused by the movement of mixing elements and the contact between particles. The process of mixing is also affected by structural features of the machine components and the mixing chamber, speed of mixing, and properties of the mixed materials, such as the size of particles, moisture, friction coefficients. Thus, modeling of the phenomena that accompany the process of mixing using the above-listed parameters is indispensable for appropriate implementation of the process. The paper provides theoretical power calculations that take into account the material speed change, the impact of the material friction coefficient on the screw steel surface and the impact of the friction coefficient on the material, taking into account the loading height of the mixing chamber and the chamber loading value. Dependencies between the mixer power and the product degree of fineness, rotational speed of screw friction coefficients, the number of windings per length unit, and width of the screw tape have been presented on the basis of a developed model. It has been found that power increases along with an increase in the value of these parameters. Verification of the theoretical model indicated consistence of the predicted power demand with the power demand determined in tests performed on a real object for values of the assumed, effective loading, which was 65–75%.

Power Consumption Analysis and Experimental Study on the Kneading and Cutting Process of Licorice Stem in Horizontal Total Mixed Ration Mixer

“…In order to reduce the mixing time and energy consumption, the particle mixing performance of ground corn flour was studied in static mixer and drum mixer. Marczuk A et al [20] designed a horizontal mixer and carried out theoretical analysis on its mixing mechanism. The experimental results were carried out by taking the changes of rotational speed, pitch, and density of the mixing shaft as factors.…”