Simulation of components mixing in order to determine working bodies rational parameters
Artykuł w czasopiśmie
MNiSW
10
Lista B
| Status: | |
| Autorzy: | Droździel Paweł, Stadnyk Igor, Vitenko Tatiana, Derkach Andrij |
| Rok wydania: | 2016 |
| Wersja dokumentu: | Drukowana | Elektroniczna |
| Język: | angielski |
| Numer czasopisma: | 31 |
| Wolumen/Tom: | 10 |
| Strony: | 130 - 138 |
| Web of Science® Times Cited: | 1 |
| Bazy: | Web of Science |
| Efekt badań statutowych | NIE |
| Materiał konferencyjny: | NIE |
| Publikacja OA: | TAK |
| Licencja: | |
| Sposób udostępnienia: | Otwarte czasopismo |
| Wersja tekstu: | Ostateczna wersja opublikowana |
| Czas opublikowania: | W momencie opublikowania |
| Data opublikowania w OA: | 1 września 2016 |
| Abstrakty: | angielski |
| One of important things in the production of vitally foods is bakery industry. The quality of baked goods can be achieved by improving the quality of dough kneading. In order to achieve this goal a new structure of the working body and methods of mathematical and computer modelling are offered, aimed to determine the working body design factors and visualize the process. Mathematical models of the dependency of dough viscosity from working body structural features and the frequency of its rotation are made. The obtained models are used to determine rational values of controlled parameters. It has been found that for wheat dough mixing the use of equipment with pin working bodies is more preferable. One of them – the main one – is larger in diameter, and two others – supporting ones – are smaller, able to ensure effective implementation of first and second stages of components mixing. The necessity of changing rotation direction of working bodies is substantiated. At the initial stage of mixing it is necessary to ensure larger diameter pin heating and at the stage of plasticization – vice versa – smaller diameter pins heating. |
