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![Equipment used for collecting experimental data, [23]](publication/346091221/figure/fig1/AS:11431281108961894@1671649696837/Equipment-used-for-collecting-experimental-data-23.jpg)
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![Figure 5. Equipment used for collecting experimental data, [23]](publication/346091221/figure/fig1/AS:11431281108961894@1671649696837/Equipment-used-for-collecting-experimental-data-23_Q320.jpg)
The main objective of this study is validation of a proposed mathematical model for the estimation of the influence of kneading arms geometries on rheological properties of dough. Two types of kneading arms are studied, both mounted on the same industrial kneader type. A tridimensional numerical simulation for dough kneading is used for obtaining t...
Context in source publication
Context 1
... the kneading process the following equipment was used: industrial kneader, developed by San Cassiano Italy, type GDA 340, Hydra, with double kneading arm and variable speed (0-150 rpm), on which was connected the system for kneading process optimization called SOPF, developed by BioTehnologiCreativ company, an electrical current intensity transducer and two flaps for ingredients discharge control. These can be observed in Figure 5. The SOPF system measures the electrical current intensity consumed by the kneading arm's engine. ...
Citations
... For effective design and management of energy exchange systems, it is important to consider hydraulic losses (energy dissipation), evaluate their impact on process efficiency, and, if necessary, take measures to reduce these losses. In energy performance calculations, the hydraulic loss coefficient is an important variable in hydraulic systems and fluid or gas transportation systems, and it helps ensure the efficient operation of these systems [16], [17]. In our case, the processes of movement of the general system are complex and cannot be adequately described using standard correlation coefficients for determining energy consumption in the mixer. ...
A thermodynamic model for the calculation of energy exchange in the chamber of a new mixer with effective use of structural and technological parameters of the mixing process without the necessary introduction of experimental data correlations in the distribution of fluid velocities is proposed, which determines the relevance of this direction of calculation with the perspective of its development. The purpose of the presented work is to determine the specific power by substantiating the effective mode parameters of the preparation of the mixture (dough) as a result of evaluating the thermodynamic energy parameters of the kneading process. The assessment was carried out by developing a methodology for determining specific costs for creating a viscous medium when mixing components, which allows you to establish the required power depending on the design and technological parameters of the new mixer. The considered principle of the proposed open-type thermodynamic system of the description of the working process of mixing made it possible to reveal and determine the ways of converting energy into useful work of interphase heat and mass transfer of a heterogeneous medium. In the conditions of circulation mixing with multiple mechanical effects on the mixture of components in the closed circuit of the cylindrical working chamber, which is an effective way to achieve homogeneity of the environment, it was possible to obtain an analytical determination of the specific work and power of the drive in the absence of a clear description of the model of the interconnection of components. The proposed thermodynamic description of the system's energy balance allows to perform only a few experiments. In general, the practical value of the given calculations is of practical importance for improving productivity and efficiency and minimizing energy consumption for the process while reducing the dynamic loads of the designed mixer.
A method to create stratified structures with static mixing elements initially developed for the plastic polymer industry is investigated here as a new route for structuring food dispersions. Food dispersions of different viscosities were structured with static mixing elements to investigate the potential of the method for foods. Differently coloured chocolates were used as the model products. The viscosity of the chocolate was controlled through the addition of pea fibre. The first step was the formation of 2–8 layers, with the two differently coloured chocolates. Then, the chocolate dispersions were layered into 256 layers with an approximate layer thickness of 60 μm. Layer formation was facilitated when using similar paste viscosity and when slip was induced through wall coating with vegetable oil. Uniaxial cutting tests of the layered chocolate indicated that layering resulted in different mechanical properties, parallel and perpendicular to the layers. Fibre orientation in the direction of flow was observed, resulting in the potential to induce anisotropy, additional to the layers. The higher viscous dispersions, wheat dough and melt cheese, could also be structured into layers, although the force constraints of the experimental set-up were reached. Mid-stream additions were added to produce strand structures instead of layers, resulting in higher hierarchy structures but less uniformity.
