Hydrodynamic modeling of the molding process of baking dough and confectionery masses
https://doi.org/10.20914/2310-1202-2022-3-25-31
Abstract
The process of molding (flat pressing) of bakery and confectionery dough blanks, which are one of the important preparatory elements in the production technology of high-quality finished products, is investigated. Considering that the estimated indicators for predicting the quality of bakery and confectionery products are determined mainly by the rheological properties of the dough, a hydrodynamic model is proposed in which the problem of axisymmetric flow of a nonlinear viscous layer completely filling the space between two parallel absolutely rigid converging disks is solved. It is assumed that the incompressible model medium is described by the well-known Ostvadde de Ville equation, which also corresponds to bakery and flour confectionery semi-finished products by its basic rheological properties. The purpose of the proposed work is to study the flow of test material under axisymmetric compression under the action of constant force of approaching disks. The use of axisymmetric flow is due to its greater realism and ease of reproduction in laboratory conditions. Assuming a linear dependence of the tangential stresses on the radial pressure gradient, as well as the ideal adhesion of the deformable medium at the boundary of the approaching planes, analytical expressions are obtained showing the distribution of the radial flow velocity over the thickness of the deformable layer. Using the continuity equation, the distribution of the molding pressure over the surface of the deforming plates and the total force from the approaching disks are obtained. The obtained ratios describe not only the dynamics of the medium flow, but also allow, under the conditions of a single test, to determine the values of the rheological characteristics of the model medium: the coefficient of consistency (density) and the degree of viscosity. The experimental dependence of the layer thickness on the deformation time makes it possible to control the technological process of axisymmetric molding of flat dough blanks: pizza, cakes, noodles, etc..
About the Authors
B. M. Kumitsky
Voronezh State Technical University
Cand. Sci. (Ph.-Mat.), associate professor, heat and gas supply and oil and gas business departments, ul. 20-letiya Oktyabrya, 84, Voronezh, 394006, Russia
Z. S. Gasanov
Voronezh State Technical University
Cand. Sci. (Engin.), associate professor, heat and gas supply and oil and gas business departments, ul. 20-letiya Oktyabrya, 84, Voronezh, 394006, Russia
E. V. Plaksina
Voronezh State Technical University
senior lecturer, leading engineer, heat and gas supply and oil and gas business departments, ul. 20-letiya Oktyabrya, 84, Voronezh, 394006, Russia
M. A. Dolbilova
Voronezh State Technical University
senior lecturer, heat and gas supply and oil and gas business departments, ul. 20-letiya Oktyabrya, 84, Voronezh, 394006, Russia
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Review
For citations:
Kumitsky B.M., Gasanov Z.S., Plaksina E.V., Dolbilova M.A. Hydrodynamic modeling of the molding process of baking dough and confectionery masses. Proceedings of the Voronezh State University of Engineering Technologies. 2022;84(3):25-31. (In Russ.) https://doi.org/10.20914/2310-1202-2022-3-25-31
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