| Autor: |
Rachok, Vitalii, Telychkun, Volodymyr, Damyanova, Stanka, Telychkun, Yuliia |
| Předmět: |
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| Zdroj: |
Ukrainian Food Journal; 2020, Vol. 9 Issue 2, p437-451, 15p |
| Abstrakt: |
Introduction. It was conducted a study of the process of kneading wheat yeast dough with cam working. The aim is to determine the rational configuration of structural elements for continuous kneading of dough at different levels of frequency of the working elements rotation and the distance between them. Materials and methods. It was investigated the kneading of wheat yeast dough by cam working elements. Mathematical modeling was performed using the Flow Vision software package based on the simulation of three-dimensional motion of liquids and gases in technical structures, as well as for the visualization of flow curves by computer graphics. Physical modeling was performed via experimental setup with cam kneading elements. The distance between the cams is 2-4-6-8-10 mm, the rotation speed is 20-100 rpm. Results and discussion. As the rotational speed of the working elements increases from 20 to 100 rpm, the mixing speed increases from 0.1 to 0.6 m/s, the distance between the cams does not affect the mixing in the specified range. The maximum values of pressure reach 16560 Pa for the distance between the cam working elements 2 mm and a speed of 100 rpm, the minimum 555 Pa for the distance between the cam working elements 10 mm and a speed of 20 rpm. In the mixing chamber, the highest-pressure values are formed in the contact zone of the cam working elements with the wall of the mixing chamber and in the contact zone of the two cams. The dependence of the viscosity in the mixing chamber on the speed of rotation of the working element is of a power nature and with increasing speed from 20 to 100 rpm decreases from 1600 to 320 Pa⋅s. Parts of the mixing chamber in which viscosity values in the range from 320 to 960 Pa⋅s are achieved are considered to be the most effective during mixing. Reducing the viscosity of the dough involves reducing energy costs during kneading. Conclusions. To increase the carrying capacity of the cam working elements, improve mixing and reduce heat consumption, it is rational to use cam working elements with a variable pitch and a variable position of the cams at α = 45° or a combined cam working element using a screw auger at the beginning of the working element. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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