期刊名称：Advances in Science and Technology Research Journal
印刷版ISSN：2080-4075
电子版ISSN：2299-8624
出版年度：2016
卷号：10
期号：31
页码：130-138
DOI：10.12913/22998624/64068
语种：English
出版社：Society of Polish Mechanical Engineers and Technicians
摘要：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.
关键词：working body;non-Newtonian fluid;mixing;kneading;interpolation model
