664.643.1

mixing, solid, liquid and gaseous phase, concentration change, thermodynamics, hydration, scam.

The effect of mechanical action on the mixing and whipping of the mixture of components contributes to the formation of a three-dimensional spongy-reticulate continuous structure of the gluten frame, because it determines the elastic and elastic properties of the medium and is relevant in dispersing gas in a liquid. That is why, the objective of the research was to establish the relationship between the gas-holding capacity of the medium and the energy spent on the hydration of the components. The research solved the problem of determining the gas-holding capacity of the medium with variable parameters of the height of the liquid phase depending on the intensity of mixing, time of the transient processes of formation of the full volume of the gas-liquid medium, time of the transient process of the output of the dispersed gas phase. The difference in levels before the formation of the gas phase and in the mode of mixing (aeration) determines the value of the gas-holding capacity. In this regard, we came to the conclusion about the expediency of the complete destabilization of the established regimes due to the change in the modes of action of the working body in the flow system. At the same time, one more feature should be mentioned. Part of the gas phase that existed and continues to exist in a new regime after mixing enters the regime of the transition process. Therefore, the most effective mixing occurs in case of compliance with the shifted mode of dosing of components in a suspended state and the mechanical influence of the working body. Considering the problems and conditions for mixing the scam, the requirements for the design of the mixer are determined, and also it is established that feeding of components should last at least 45 seconds. During this period, hydration occurs and energy consumption is reduced. This approach of the formation of pulsed flows of surface contours during the interaction in a suspended state of the dosing components, under the rotating action of the disc-shaped working body and the forces of gravity, creates the conditions for intensification of transferring the mass and biochemical processes under conditions of thermodynamic equilibrium with the corresponding desorption bonds of the dissolved part of the gaseous phase and liquid, which reveals a new method of mixing and allows further use of cylindrical working chambers in structural calculations.

1.     Chernenkova A., Leonova S., Chernykh V., & Chernenkov E. (2019). Influence of biologically active raw materials on rheological properties of flour confectionery products. Acta Biologica Szegediensis. 63 (2).
P. 195–205.
2.     Stadnyk I., Sokolenko A., Piddubnuy V., Vasylkivsky K., Chahaida A., Fedoriv V. Justification of thermodynamic efficiency of the new air heat pump in the system of redistribution of energy resources at the enterprise. Potravinarstvo Slovak Journal of Food Sciences. 2021. Vol. 15. P. 680–693.
3.     Stadnyk I., Piddubnyi V., Beyko, L., Dobrotvor, I., Sabadosh, G., Hushtan, T. Formation of heat and mass transfer bonds when mixing components in a suspended state. Potravinarstvo Slovak Journal of Food Sciences. 2021. Vol. 15. P. 810–823.
4.     Danyliuk O., Atamanyuk V., Gumnytsky Y., & Bachyk M. (2017). Investigation of the regularities of the process of periodic dissolution of polydisperse benzoic acid particles during pneumatic mixing. Integrated Technologies and Energy Saving. P. 36–40.
5.     Lisovska T., Stadnik I., Piddubnyi V., Chorna N. Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit. Ukrainian Food Journal. 2020. Vol. 9. No. 1. Р. 159–175.
6.     Stadnyk I., Pankiv J., Havrylko R., Karpyk H. Researching of the concentration distribution of soluble layers when mixed in the weight condition. Potravinarstvo Slovak Journal of Food Sciences. 2019. Vol. 13. No. 1. P. 581–592.Nakov G., & Ivanova N. (2020). The effect of different methods for production of crackers on their physical and sensory characteristics. Technologica Acta-Scientific Professional Journal of Chemistry and Technology. 13 (1). P. 41–45.
7.     Kolyanovska L., Palamarchuk I., Sukhenko Y., Mussabekova A., Bissarinov B., Popiel P., Mushtruk M., Sukhenkko V., Vasuliev V., Semko T., & Tyshchenko L. (2019). Mathematical modeling of the extraction process of oil-containing raw materials with pulsed intensification of heat of mass transfer. Proceedings of SPIE – The International Society for Optical Engineering. 25.
8.     Mushtruk M., Gudzenko M., Palamarchuk I., Vasyliv V., Slobodyanyuk N., Kuts A., Nychyk O., Salavor O., & Bober A. (2020). Mathematical modeling of the oil extrusion process with pre-grinding of raw materials in a twin-screw extruder. Potravinarstvo Slovak Journal of Food Sciences. 14. P. 937–944.
9.     Palamarchuk I., Mushtruk M., Sukhenko V., Dudchenko V., Korets L., Litvinenko A., Deviatko O., Ulianko S., & Slobodyanyuk N. (2020). Modelling of the process of vybromechanical activation of plant raw material hydrolysis for pectin extraction. Potravinarstvo Slovak Journal of Food Sciences. 14. P. 239–246.
10. Sukhenko Y., Mushtruk M., Vasyliv V., Sukhenko V., & Dudchenko V. (2019). Production of pumpkin pectin paste. In Ivanov, V., Trojanowska, J., Machado, J., Liaposhchenko, O., Zajac, J., Pavlenko, I., M., Perakovic, D. (Eds.), Advances in design, simulation and manufacturing II. Proceedings of the 2nd  international conference on design, simulation, manufacturing: The innovation exchange, DSMIE-2019, June 11-14, 2019, Lutsk, Ukraine. (pp. 805-812). Switzerland: Springer International Publishing.
11. Osipenko E. Y., Denisovich Y. Y., Gavrilova G. A., & Vodolagina E. Y. (2019). The use of bioactive components of plant raw materials from the far eastern region for flour confectionery production. AIMS Agriculture and Food. 4 (1). P. 73–87.
12. Savenkova T. V., Soldatova E. A., Misteneva S. Y., & Taleysnik M. A. (2019). Technological properties of flour and their effect on quality indicators of sugar cookies. Food Systems. 2 (2). P. 13–19.
13/ Shishkin A., Sadygova M., Belova M., & Kirillova T. (2020). Mathematical model of resource-saving production technology of baked goods with amaranth flour. Journal of Engineering Studies and Research.  26 (3). P. 195–203.
14. Pyvovarov P., Cheremskaya T., Kolesnikova M., Iurchenko S., & Andrieieva S. (2021). Study of properties of wheat germins and meals and their use in the production of dietary hardtacks. Science Rise. 4. P. 39–47.

1.     Chernenkova A., Leonova S., Chernykh V., & Chernenkov E. (2019). Influence of biologically active raw materials on rheological properties of flour confectionery products. Acta Biologica Szegediensis. 63 (2).
P. 195–205.
2.     Stadnyk I., Sokolenko A., Piddubnuy V., Vasylkivsky K., Chahaida A., Fedoriv V. Justification of thermodynamic efficiency of the new air heat pump in the system of redistribution of energy resources at the enterprise. Potravinarstvo Slovak Journal of Food Sciences. 2021. Vol. 15. P. 680–693.
3.     Stadnyk I., Piddubnyi V., Beyko, L., Dobrotvor, I., Sabadosh, G., Hushtan, T. Formation of heat and mass transfer bonds when mixing components in a suspended state. Potravinarstvo Slovak Journal of Food Sciences. 2021. Vol. 15. P. 810–823.
4.     Danyliuk O., Atamanyuk V., Gumnytsky Y., & Bachyk M. (2017). Investigation of the regularities of the process of periodic dissolution of polydisperse benzoic acid particles during pneumatic mixing. Integrated Technologies and Energy Saving. P. 36–40.
5.     Lisovska T., Stadnik I., Piddubnyi V., Chorna N. Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit. Ukrainian Food Journal. 2020. Vol. 9. No. 1. Р. 159–175.
6.     Stadnyk I., Pankiv J., Havrylko R., Karpyk H. Researching of the concentration distribution of soluble layers when mixed in the weight condition. Potravinarstvo Slovak Journal of Food Sciences. 2019. Vol. 13. No. 1. P. 581–592.Nakov G., & Ivanova N. (2020). The effect of different methods for production of crackers on their physical and sensory characteristics. Technologica Acta-Scientific Professional Journal of Chemistry and Technology. 13 (1). P. 41–45.
7.     Kolyanovska L., Palamarchuk I., Sukhenko Y., Mussabekova A., Bissarinov B., Popiel P., Mushtruk M., Sukhenkko V., Vasuliev V., Semko T., & Tyshchenko L. (2019). Mathematical modeling of the extraction process of oil-containing raw materials with pulsed intensification of heat of mass transfer. Proceedings of SPIE – The International Society for Optical Engineering. 25.
8.     Mushtruk M., Gudzenko M., Palamarchuk I., Vasyliv V., Slobodyanyuk N., Kuts A., Nychyk O., Salavor O., & Bober A. (2020). Mathematical modeling of the oil extrusion process with pre-grinding of raw materials in a twin-screw extruder. Potravinarstvo Slovak Journal of Food Sciences. 14. P. 937–944.
9.     Palamarchuk I., Mushtruk M., Sukhenko V., Dudchenko V., Korets L., Litvinenko A., Deviatko O., Ulianko S., & Slobodyanyuk N. (2020). Modelling of the process of vybromechanical activation of plant raw material hydrolysis for pectin extraction. Potravinarstvo Slovak Journal of Food Sciences. 14. P. 239–246.
10. Sukhenko Y., Mushtruk M., Vasyliv V., Sukhenko V., & Dudchenko V. (2019). Production of pumpkin pectin paste. In Ivanov, V., Trojanowska, J., Machado, J., Liaposhchenko, O., Zajac, J., Pavlenko, I., M., Perakovic, D. (Eds.), Advances in design, simulation and manufacturing II. Proceedings of the 2nd  international conference on design, simulation, manufacturing: The innovation exchange, DSMIE-2019, June 11-14, 2019, Lutsk, Ukraine. (pp. 805-812). Switzerland: Springer International Publishing.
11. Osipenko E. Y., Denisovich Y. Y., Gavrilova G. A., & Vodolagina E. Y. (2019). The use of bioactive components of plant raw materials from the far eastern region for flour confectionery production. AIMS Agriculture and Food. 4 (1). P. 73–87.
12. Savenkova T. V., Soldatova E. A., Misteneva S. Y., & Taleysnik M. A. (2019). Technological properties of flour and their effect on quality indicators of sugar cookies. Food Systems. 2 (2). P. 13–19.
13/ Shishkin A., Sadygova M., Belova M., & Kirillova T. (2020). Mathematical model of resource-saving production technology of baked goods with amaranth flour. Journal of Engineering Studies and Research.  26 (3). P. 195–203.
14. Pyvovarov P., Cheremskaya T., Kolesnikova M., Iurchenko S., & Andrieieva S. (2021). Study of properties of wheat germins and meals and their use in the production of dietary hardtacks. Science Rise. 4. P. 39–47.