Methods of calculation of the power for dough kneading with the use of blade-free working part-Reference-Cited by-同舟云学术

Methods of calculation of the power for dough kneading with the use of blade-free working part

Published:2020 Issue:4 Volume:100 Page:75-85
ISSN:2522-4433
Container-title:Scientific journal of the Ternopil national technical university
language:
Short-container-title:Visnyk TNTU

Author:

Stadnik Igor^ORCID,Pylypets Oksana^ORCID,Pylypets Mykhailo^ORCID,Poddubny Volodymyr^ORCID,Kolomiiets Olena

Abstract

Baking industry plays one of the most important roles in the production of vital food products. The quality of the bakery products can be improved through the improvement of quality in technological process of dough kneading. A technical solution for providing greater contact with the environment, reducing the duration of the process, and, accordingly, increase productivity due to the developed design of a new machine with a cylindrical working body was proposed. The ways of regulating the course of the technological process in the working chamber of a new kneading machine are considered. They are based on the change of parameters: duration of kneading, temperature, humidity, rotation frequency of the working body. A method of calculating the required power based on the process of kneading the dough is proposed. It allowed obtaining a theoretical calculation of power consumption at unknown values of the friction forces action on the kneading drum, but the known frequency of its rotation with the corresponding design parameters and factors of influence. In addition, it makes possibility to determine the effort main components that affect to the power increase of the working body drive.

Publisher

Ternopil Ivan Puluj National Technical University

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