664.653.1

mixing, turbulence, turbulence dissipation, liquid components, stream, phase, specific surface area.

The article is deals with solving the problems of energy and resource saving in the bakery, pharmaceutical and processing industries by introducing a weighted mixing state taking into account the stage-by-stage process of forming a viscoelastic-plastic medium. The main objective of the study was to determine the optimal dough mixing parameters to achieve the desired rheological properties. Using the experimental data, effective design solutions were developed that ensure stable dough quality and increase production output. It is noted that the study of mixing components in the bakery industry of Ukraine using batch and continuous machines is one of the most important technological operations and the pace of its development towards improving the design and technological parameters of the machine and process to improve the quality of the mixture structure remains relevant. Scientifically sound and adequate mathematical models have been developed to improve the design of the mixer. The modelling of the interface in the presence of free surfaces of components during mixing in a suspended state is carried out. A step-by-step method for determining the intensity of formation of phase contact surfaces and their renewal is proposed. An analysis of the interaction of components under the established influence of the mixer design has been carried out, which made it possible to further reveal ways to calculate the design parameters of means for their dosing and mixing, depending on the nature of the phases in each case. It is noted that the influence of the surface layer of the phase on its total flow rate is determined by the specific energy. It is shown that the process is governed by the equations of turbulence quantity (k) and turbulence dissipation (ε). The presented models consider the interaction between flour particles and the liquid phase in a turbulent medium and their influence on the flow characteristics. The step-by-step interaction of the components in contact with each other to improve the intensification of the mixing process is theoretically and experimentally substantiated. The value of the surface energy and the value of the surface tension and particle energy, which depend in each case on the nature of the process phases, are generalised.

1. Stadnyk I., Piddubnyi V., Sabadosh A., Mushtruk M., Chahaida A., Fedorov V., Kravcheniuk K., Krasnozhon S., Derkach A. & Radchenko I. (2023) Determination of specific power when mixing components of yeast dough. Potravinarstvo Slovak Journal of Food Sciences, 14, pp. 1243–1262. Available at: https://doi.org/10.5219/.
2. Piddubnyi V. A., Pankiv Yu. V., Stadnyk I. Ya., & Petrychenko Ye. A. (2019) Integrated solutions and hardware design of transient processes of mixing components in a fluidized bed. Equipment and Technologies of Food Production), 2, pp. 82–90. (In Ukrainian)
3. Stadnyk I., Pankiv J., Havrylko P. & Karpyk H. (2019) Researching of the concentration distribution of soluble layers when mixed in the weight condition. Potravinarstvo Slovak Journal of Food Sciences, 13 (1), pp. 581–592. Available at: https://doi.org/10.5219/1129.
4. Dolomakin Y. (2016) Determination of the main stages of mixing wheat sourdough relative method. Journal of Food and Packaging Science, Technique and Technologies, V (9), pp. 49–54.
5. Dolomakin Y. & Litovchenko I. (2015) Determination of the amount of energy spent on the destruction of the structure of wheat dough. Scientific Works of Rusenski University “Angel Kunchev”, 54 (2), pp. 51–54.
6. Della Valle G., Chiron H. & Mariette  F. (2020) The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics including improvement strategies. Trends in Food Science & Technology, 104, pp. 1–11.
7. Abdelmalek B., Makhlouf A. & Benallou A. (2017) Agitation and mixing processes automation using current and voltage sensors. Journal of Food Engineering, 206, pp. 39–49.
8. Kornienko Ya. M. & Sachok R. V. (2011). Processes of transfer in dispersed systems: textbook. Kyiv. (In Ukrainian).
9. Kornienko B. Ya. (2011) Features of modeling transfer processes in dispersed systems. Bulletin of the National Technical University of Ukraine “Kyiv Polytechnic Institute”. Series: Chemical Engineering, Ecology and Resource, 2 (8), pp. 5–9. (In Ukrainian).  
10. Dolomakin Yu. Yu. (2015). Structural and mechanical characteristics of liquid bakery sponges. In Resurso- ta enerhozberizhni tekhnolohiyi vyrobnytstva i pakuvannya kharchovoyi produktsiyi – osnovni zasady yiyi konkurentozdatnosti: materialy IV Mizhnarodnoyi spetsializovanoyi naukovo-praktychnoyi konferentsiyi, 8 veresnya, m. Kyyiv (pp. 59–61). NUKHT. (In Ukrainian)
11. Gvozdiev V. O. (2008). Substantiation of the technological process and structural parameters of a high-speed screw feed mixer (PhD Thesis). Hlevakha. (In Ukrainian)
12. Lisovenko O. T., Rudenko-Hrytsyuk O. A., Dudko S. D., et al. (2000). Technological equipment of bakery and pasta production: Textbook. Kyiv: Naukova Dumka. (In Ukrainian)
13. Stadnyk I. Ya. & Lisovenko O. T. (2011). Processes and machines for dough mixing: Monograph. Ternopil: TNTU. (In Ukrainian)
14. Stadnyk I. Ya. & Lisovenko O. T. (2009) Application of vibration and pulsation mixing methods in the development of a new dough mixing machine. Khlibopekarska i kondyters'ka promyslovist' Ukrayiny (Bakery and Confectionery Industry of Ukraine), 4, pp. 37–40. (In Ukrainian).
15. Stadnyk I. Ya. & Lisovenko O. T. (2009) Fundamentals of the theory of dough plasticization. Khlibopekarska i kondyters'ka promyslovist' Ukrayiny (Bakery and Confectionery Industry of Ukraine), 5, pp. 22–24. (In Ukrainian).
16. Stadnyk I. Ya., Piddubnyi V. A., Khareba O. V., Fedoriv V. M. & Pidhornyi V. V. (2021). Modern technologies and energy flows in the formation of flour semi-finished products. Ternopil Ivan Puluj National Technical University. (In Ukrainian)
17. Stadnyk I., Piddubnyi V., Chahaida A., Fedoriv V., Hushtan T., Kraievska S., Kahanets-Havrylko I., Okipnyi I. (2024) Energy saving thermal systems on the mobile platform of the mini-bakery. Strojnícky časopis – Journal of Mechanical Engineering, 73 (1), pp. 169–186. Available at: https://doi.org/ 10.2478/scjme-2023-0014.

1. Stadnyk I., Piddubnyi V., Sabadosh A., Mushtruk M., Chahaida A., Fedorov V., Kravcheniuk K., Krasnozhon S., Derkach A. & Radchenko I. (2023) Determination of specific power when mixing components of yeast dough. Potravinarstvo Slovak Journal of Food Sciences, 14, pp. 1243–1262. Available at: https://doi.org/10.5219/.
2. Piddubnyi V. A., Pankiv Yu. V., Stadnyk I. Ya., & Petrychenko Ye. A. (2019) Integrated solutions and hardware design of transient processes of mixing components in a fluidized bed. Equipment and Technologies of Food Production), 2, pp. 82–90. (In Ukrainian)
3. Stadnyk I., Pankiv J., Havrylko P. & Karpyk H. (2019) Researching of the concentration distribution of soluble layers when mixed in the weight condition. Potravinarstvo Slovak Journal of Food Sciences, 13 (1), pp. 581–592. Available at: https://doi.org/10.5219/1129.
4. Dolomakin Y. (2016) Determination of the main stages of mixing wheat sourdough relative method. Journal of Food and Packaging Science, Technique and Technologies, V (9), pp. 49–54.
5. Dolomakin Y. & Litovchenko I. (2015) Determination of the amount of energy spent on the destruction of the structure of wheat dough. Scientific Works of Rusenski University “Angel Kunchev”, 54 (2), pp. 51–54.
6. Della Valle G., Chiron H. & Mariette  F. (2020) The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics including improvement strategies. Trends in Food Science & Technology, 104, pp. 1–11.
7. Abdelmalek B., Makhlouf A. & Benallou A. (2017) Agitation and mixing processes automation using current and voltage sensors. Journal of Food Engineering, 206, pp. 39–49.
8. Kornienko Ya. M. & Sachok R. V. (2011). Processes of transfer in dispersed systems: textbook. Kyiv. (In Ukrainian).
9. Kornienko B. Ya. (2011) Features of modeling transfer processes in dispersed systems. Bulletin of the National Technical University of Ukraine “Kyiv Polytechnic Institute”. Series: Chemical Engineering, Ecology and Resource, 2 (8), pp. 5–9. (In Ukrainian).  
10. Dolomakin Yu. Yu. (2015). Structural and mechanical characteristics of liquid bakery sponges. In Resurso- ta enerhozberizhni tekhnolohiyi vyrobnytstva i pakuvannya kharchovoyi produktsiyi – osnovni zasady yiyi konkurentozdatnosti: materialy IV Mizhnarodnoyi spetsializovanoyi naukovo-praktychnoyi konferentsiyi, 8 veresnya, m. Kyyiv (pp. 59–61). NUKHT. (In Ukrainian)
11. Gvozdiev V. O. (2008). Substantiation of the technological process and structural parameters of a high-speed screw feed mixer (PhD Thesis). Hlevakha. (In Ukrainian)
12. Lisovenko O. T., Rudenko-Hrytsyuk O. A., Dudko S. D., et al. (2000). Technological equipment of bakery and pasta production: Textbook. Kyiv: Naukova Dumka. (In Ukrainian)
13. Stadnyk I. Ya. & Lisovenko O. T. (2011). Processes and machines for dough mixing: Monograph. Ternopil: TNTU. (In Ukrainian)
14. Stadnyk I. Ya. & Lisovenko O. T. (2009) Application of vibration and pulsation mixing methods in the development of a new dough mixing machine. Khlibopekarska i kondyters'ka promyslovist' Ukrayiny (Bakery and Confectionery Industry of Ukraine), 4, pp. 37–40. (In Ukrainian).
15. Stadnyk I. Ya. & Lisovenko O. T. (2009) Fundamentals of the theory of dough plasticization. Khlibopekarska i kondyters'ka promyslovist' Ukrayiny (Bakery and Confectionery Industry of Ukraine), 5, pp. 22–24. (In Ukrainian).
16. Stadnyk I. Ya., Piddubnyi V. A., Khareba O. V., Fedoriv V. M. & Pidhornyi V. V. (2021). Modern technologies and energy flows in the formation of flour semi-finished products. Ternopil Ivan Puluj National Technical University. (In Ukrainian)
17. Stadnyk I., Piddubnyi V., Chahaida A., Fedoriv V., Hushtan T., Kraievska S., Kahanets-Havrylko I., Okipnyi I. (2024) Energy saving thermal systems on the mobile platform of the mini-bakery. Strojnícky časopis – Journal of Mechanical Engineering, 73 (1), pp. 169–186. Available at: https://doi.org/ 10.2478/scjme-2023-0014.