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：2020
卷号：14
期号：1
页码：32-41
DOI：10.12913/22998624/113611
语种：English
出版社：Society of Polish Mechanical Engineers and Technicians
摘要：The article defines the rather complex and unpredictable movement of the dough in the gap between the workingrolls and suggests the calculation for the optimal parameters for the rolls shape (particularly the parameters andtheir effect on the dough). The functional dependences of the permissible diameter and the gap between rotatingrollers were substantiated. The block diagram of the geometric bounding parameters of the gradient field of theviscous fluid flow was proposed and the equation on the basic constructive parameters (h, r) affecting the pouringprocess efficiency was presented. The analysis of the experimental results revealed that the main features of themachine provide the necessary stable shape products and good rheological parameters of these products. The rheo-logical testing indicators allow for a rational approach to the decision to operate a rolling process. At the same time,they improve the quality control methods and have an influence on the design parameters of rollers and modes ofchambers. The proposed method not only allows obtaining a predetermined pressure, but also enables defining theoptimal shape of the gap, wherein the pressure gradient is constant.
