RHEOLOGICAL DEFORMATION BEHAVIOR MODEL OF SUGAR DOUGH IN THE CONDITIONS OF MONOAXIAL COMPRESSION

Abstract

Summary. The knowledge of regularities of deformation behavior of the processed confectionery masses with certain rheological properties allows to calculate parameters of shaping process and to select processing equipment for its carrying out. The article studies the obtaining of the rheological equation of deformation behavior of sugar dough in the conditions of monoaxial compression which is realized in sugar cookies dough pieces formation processes. The results of the pilot studies confirming adequacy of the offered rheological equation are presented. The behavior of an elastic-, viscous- and plastic body in the conditions of quasistatic test for creeping during which the set size is tension, and the measured one is relative deformation is considered. The main rheological properties of sugar dough received experimentally are given. Values of rheological constants are received and it is revealed that at 95% confidential probability, the rheological equation for the general deformation of an elastic-, viscous- and plastic body adequately describes experimental data. The maximum fault thus makes 2,3%. It is established that dough pieces shaping processes from the sugar dough possessing visco- and plastic properties should be realized at an external tension (power impact from the forming body) which exceeds a limit of fluidity of the dough formed. The level of external tension, as well as the duration of its influence (that is formation duration) should be chosen taking into account the residual deformations in the processed mass which guarantee giving of a certain geometrical form and drawing on a surface of dough pieces. The rheological model of sugar dough allows to predict its deformation behavior in the formation conditions, and to calculate the parameters of sugar dough formation process.