Peculiarities of heat exchange in dough under rotary rollers action

Abstract

Any impact of mechanical action on a viscous medium contributes to the transformation of a volumetric spongy-reticular solid structure into a gluten skeleton, as it defines the elastic and viscous characteristics of the medium and it is important in gas dispersion in a liquid. Thus, the aim of the study under consideration was to determine the relationship between the working surface of the working body and the amount of heat Q transferring per unit of time from the roller wall to the medium. The problem of the development of a generalized model of a working process of rollers’ action on the medium has been solved due to the study under discussion. The problem is aimed at obtaining the structural, expenditure, and energy characteristics, as well as at determining the ways of increasing the efficiency of such class of machines operation under deformation modes conditions. Some peculiar features of the compression area have been taken into consideration in cases when the temperature pressure value by the angle of rotation varies constantly. It was proved, that the heat-transfer coefficient value can be calculated quite approximately as it is necessary to take into account an available area influencing the heat exchange and the movement speed on the working dough roller surface in the injection area. Some temperature state variations of the dough in bagels production during its compressing, injection, and transportation have been determined. It was admitted, that the impact of the liquid phase temperature of the working medium is determined by the value of its kinematic viscosity . The temperature variations were determined by means of thermal imaging of a pilot plant.