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Calculation of constructive and technological parameters of the centrifugal-screw mixer for dry bakery mixtures of functional purpose obtaining

https://doi.org/10.20914/2310-1202-2018-1-62-69

Abstract

Innovative and scientific activity on the creation of highly efficient equipment for the production of high-quality mixtures of functional purpose is an urgent task. One of the most labour-intensive operations in this technology is the uniform distribution of particles throughout the whole volume of mixture and homogeneous mass obtaining. To achieve this goal the algorithm for calculating of structural and technological parameters of the screw and centrifugal-screw mixer was presented in the article. In this algorithm, the authors calculated the productivity Q, the screw diameter D, and its critical rotating speed ncr, depending on the materials selected and on their physico-mechanical parameters, as well as the materials velocity along the surface of the cone, the cone diameter, the diameter and the height of the shell, and in conclusion the inhomogeneity coefficient characterizing the quality of the mixture obtained. Based on this algorithm, the computer program was developed. According to the data obtained, the program builds a dependence graph of the screw diameter on its capacity and its critical rotation speed, where the point of rational parameters of the screw work during the production of the combined mixture is displayed. The results of calculation of technological and design parameters (screw diameter 0.02 m, capacity 47.89 kg / h and critical rotational speed of the screw rotor 456.5 rpm) were presented and compared with experimental values in the computer program. As a result, we obtained an average relative error, which does not exceed 10%. So the above algorithm for calculating of the centrifugal-screw mixer can be used to predict the values of rational design and technological parameters of the mixer operation, as well as to predict the quality of the mixture obtained with it

About the Authors

D. M. Borodulin
Kemerovo Institute of Food Science and Technology
Russian Federation
Dr. Sci. (Engin.), head of the department, technological design of food production department, Stroiteley Boulevard, 47, Kemerovo, 650056, Russia


D. I. Kiselev
Kemerovo Institute of Food Science and Technology
Cand. Sci. (Engin.), graduate student, technological design of food production department, Stroiteley Boulevard, 47, Kemerovo, 650056, Russia


M. T. Shulbaeva
Kemerovo Institute of Food Science and Technology


E. A. Vagaitseva
Kemerovo Institute of Food Science and Technology
Cand. Sci. (Engin.), associate professor, technological design of food production department, Stroiteley Boulevard, 47, Kemerovo, 650056


A. V. Shafrai
Kemerovo Institute of Food Science and Technology
Cand. Sci. (Engin.), associate, technological design of food production department, Stroiteley Boulevard, 47, Kemerovo, 650056, Russia


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Review

For citations:


Borodulin D.M., Kiselev D.I., Shulbaeva M.T., Vagaitseva E.A., Shafrai A.V. Calculation of constructive and technological parameters of the centrifugal-screw mixer for dry bakery mixtures of functional purpose obtaining. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(1):62-69. (In Russ.) https://doi.org/10.20914/2310-1202-2018-1-62-69

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ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)