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Methods of calculation of the power for dough kneading with the use of blade-free working part

НазваMethods of calculation of the power for dough kneading with the use of blade-free working part
Назва англійськоюMethods of calculation of the power for dough kneading with the use of blade-free working part
АвториIgor Stadnik (https://orcid.org/0000-0003-4126-3256); Oksana Pylypets (https://orcid.org/0000-0003-0957-8282); Mykhailo Pylypets (https://orcid.org/0000-0002-4286-9324); Volodymyr Poddubny (https://orcid.org/0000-0001-8051-3743); Olena Kolomiiets
ПринадлежністьTernopil Ivan Puluj National Technical University, Ternopil, Ukraine Kyiv National University of Trade and Economics, Kyiv, Ukraine Khmelnytsky Cooperative Trade and Economic Institute,Khmelnytsky, Ukraine
Бібліографічний описMethods of calculation of the power for dough kneading with the use of blade-free working part / Igor Stadnik; Oksana Pylypets; Mykhailo Pylypets; Volodymyr Poddubny; Olena Kolomiiets // Scientific Journal of TNTU. — Tern.: TNTU, 2020. — Vol 100. — No 4. — P. 75–85.
Bibliographic description:Stadnik I.; Pylypets O.; Pylypets M.; Poddubny V.; Kolomiiets O. (2020) Methods of calculation of the power for dough kneading with the use of blade-free working part. Scientific Journal of TNTU (Tern.), vol 100, no 4, pp. 75–85.
УДК

664.643.1

Ключові слова

working part, non-Newtonian fluid, mixing, kneading, power, blade – free working part.

Baking industry plays one of the most important roles in the production of vital food products. The quality of the bakery products can be improved through the improvement of quality in technological process of dough kneading. A technical solution for providing greater contact with the environment, reducing the duration of the process, and, accordingly, increase productivity due to the developed design of a new machine with a cylindrical working body was proposed. The ways of regulating the course of the technological process in the working chamber of a new kneading machine are considered. They are based on the change of parameters: duration of kneading, temperature, humidity, rotation frequency of the working body. A method of calculating the required power based on the process of kneading the dough is proposed. It allowed obtaining a theoretical calculation of power consumption at unknown values of the friction forces action on the kneading drum, but the known frequency of its rotation with the corresponding design parameters and factors of influence. In addition, it makes possibility to determine the effort main components that affect to the power increase of the working body drive.

ISSN:2522-4433
Перелік літератури
  1. Lisovenko O. T., Stadnyk I. Ya. A new way of kneading the dough. Scientific and practical conference “New technologies, equipment, safety and quality of food products: present and prospects” National University of Food Technologies. К.: NUHT, 2010. No. 10. P. 28.
  2. Lisovenko O. T., Lisovenko I. O., Stadnyk I. Ya. Pat. 62460A Ukraine. Dough mixer. Application. 27.03.03; publ. 15.12.03, Bull. № 12. P. 2.
  3. Pawel, D., Derkach, A., Stadnyk, I., Vitenko, T. (2016) Simulation of components mixing in order to determine rational parameters of working bodies. Advances in Science and Technology Research Journal. Vol. 9. P. 130–138. https://doi.org/10.12913/22998624/64068.
  4. Dolomakin Y. Simulation of liquid dough mixing in the machine with the rotor unit. Ukrainian Journal of Food Science. 2016. Volume 4. Issue 1. P. 120–130. ISSN 2310-1008.
  5. Dolomakin Y., Babanov I., Shevchenko A., Babkina I. Influence of eccentricity of internal rotor’s cylinder for mixing water-flour mixture on its kinematic and dynamic parameters. Scientific Letters of Academic Society of Michal Baludansky. Volume 5. Issue 4. 2017. P. 26–29. ISSN 1338-9432.
  6. Szwedziaka K., Stadnykb I., Golyachukc S., Grzywaczd Ż. Justification of the rheological model of process of plastic material injection by the rollers. Agricul tural Engineering. 2019. Vol. 23. No. 3. P. 101–114. ISSN 2083-1587. e-ISSN 2449-5999 DOI: 10.1515/agriceng-2019-0030.
  7. Stadnyk I., Pankiv Ju., Havrylko Р., Karpyk H. Researching of the concentration distribution of soluble layers when mixed in the weight condition. Potravinarstvo Slovak Journal of Food Sciences. Vol. 13. 2019. No. 1. P. 581–592. https://doi.org/10.5219/1129 CC BY 3.0 ISSN 1337-0960.
  8. 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 food engineering. Vol. 9. Issue 1. 2020. P. 159–174. ISSN 2304–974X (Print). ISSN 2313–5891.
  9. Stadnyk I., Novak L., Matenchuk L. Global rheological approach to the quality of medium injected by the rollers. Potravinarstvo Slovak Journal of Food Sciences. Vol. 12. 2018. No. 1. P. 24–35. doi: https:// doi.org/10.5219/977.
  10. Stadnyk I., Piddubnyi V., Krsnozhon S., Antoshkova N. Influence of reduction on adhesive properties. Potravinarstvo Slovak Journal of Food Sciences. Vol. 14. 2019. P. 76–87. https://doi.org/10.5219/1195 ISSN 1337-0960.
  11. Stadnyk I., Piddubnuy V., Eremeeva O., Karpyk H. Features of heat transfer in the environment when it is sprayed with rotary rollers. Potravinarstvo Slovak Journal of Food Sciences. Vol. 12. 2018. No. 1. P. 824–835. doi: https://doi.org/10.5219/977 CC BY 3.0 ISSN 1337-0960.
  12. Stadnyk I., Hushtan T., Sabadosh G., Yevchuk Ya. Formation of microbial biofilms on stainless steel with different surface roughness. Potravinarstvo Slovak Journal of Food Sciences. Vol. 13. 2019. No. 1. P. 915–924. https://doi.org/10.5219/1190 ISSN 1337-0960.
  13. Stadnyk I., Piddubnyi V., Karpyk H., Kravchenkо M., Hidzhelitskyi V. Adhesion effect on environment process injection. Potravinarstvo Slovak Journal of Food Sciences. Vol. 13. 2019. No. 1. P. 429–437. https://doi.org/10.5219/1078. CC BY 3.0 ISSN 1337-0960.
  14. Vitenko T., Stadnik I., Droździel P., Rudawska A. The substantiation of the optimal parameters for dough pinning-out rollers. Advances in Science and Technology Research Journal. Volume 14. Issue 1. 2020. P. 32–41. https://doi.org/10.12913/22998624/113611.
  15. Stadnyk I., Piddubnyi V., Krsnozhon S., Antoshkova N. Influence of reduction on adhesive properties. Potravinarstvo Slovak Journal of Food Sciences. Vol. 14. 2020. P. 76–87. https://doi.org/10.5219/1195; ISSN 1337-0960.
  16. Stadnyk I., Kolomiiets O., Dziana O. Substantiation of foamy structure formation in a gluten-free biscuit. Potravinarstvo Slovak Journal of Food Sciences. Vol. 14. 2020. P. 1008–1019. https://doi.org/10.5219/ 1399. ISSN 1337-0960.
  17. Piskunov S., Iasechko M., Minko N., Dolomakin Y. Taking into account the correlated errors of measurements when estimating parameters of object trajectory at mechanical movement. International Journal of Emerging Trends in Engineering Research. 2020. Volume 8. No. 9. P. 5603–5606. DOI:10.30534/ijeter/2020/112892020.
  18. Dolomakin Y. Determination of the main stages of mixing wheat sourdough relative method. Journal of food and packaging science. Technique and Technologies. 2016. Year V. No. 9. P. 49–54. (ISSN: 1314-7773).
  19. Stadnyk I. Ya. Scientific and technical bases of processes and development of equipment for blade – free dough kneading. Abstract of the doc. dissertation. 2013, 40 p.
  20. Dobrotvor I. H., Stadnyk I. Ya. Investigation of the distribution of concentrations of soluble layers during mixing. Storage and processing of grain. 2011. No. 8. P. 48–50.
  21. Stadnik I. Ya. Protsesi pershoYi stadIYi zamIshuvannya na novIy tIstomIsilnIy mashinI. VIsnik TDTU.
    № 2. T. 14. 2009. Р. 72–79.
  22. Stadnik I., Lyasota O., Poddubny V., Korets L. Peculiarities of heat exchange in dough under the rotating rollers action. Scientific Journal of TNTU. Tern.: TNTU, 2019. Vol. 95. No. 3. P. 75–85. (Manufacturing engineering and automated processes).
  23. Mykhailyshyn R., Prots’ Ya., Savkiv V. Optimization of bernoulli gripping device’s orientation under the process of manipulations along direct trajectory. Scientific Journal of the Ternopil National Technical University. Tern.: TNTU. 2016. No. 1 (81). P. 107–117.
References:
  1. Lisovenko O. T., Stadnyk I. Ya. A new way of kneading the dough. Scientific and practical conference “New technologies, equipment, safety and quality of food products: present and prospects” National University of Food Technologies. К.: NUHT, 2010. No. 10. P. 28.
  2. Lisovenko O. T., Lisovenko I. O., Stadnyk I. Ya. Pat. 62460A Ukraine. Dough mixer. Application. 27.03.03; publ. 15.12.03, Bull. № 12. P. 2.
  3. Pawel, D., Derkach, A., Stadnyk, I., Vitenko, T. (2016) Simulation of components mixing in order to determine rational parameters of working bodies. Advances in Science and Technology Research Journal. Vol. 9. P. 130–138. https://doi.org/10.12913/22998624/64068.
  4. Dolomakin Y. Simulation of liquid dough mixing in the machine with the rotor unit. Ukrainian Journal of Food Science. 2016. Volume 4. Issue 1. P. 120–130. ISSN 2310-1008.
  5. Dolomakin Y., Babanov I., Shevchenko A., Babkina I. Influence of eccentricity of internal rotor’s cylinder for mixing water-flour mixture on its kinematic and dynamic parameters. Scientific Letters of Academic Society of Michal Baludansky. Volume 5. Issue 4. 2017. P. 26–29. ISSN 1338-9432.
  6. Szwedziaka K., Stadnykb I., Golyachukc S., Grzywaczd Ż. Justification of the rheological model of process of plastic material injection by the rollers. Agricul tural Engineering. 2019. Vol. 23. No. 3. P. 101–114. ISSN 2083-1587. e-ISSN 2449-5999 DOI: 10.1515/agriceng-2019-0030.
  7. Stadnyk I., Pankiv Ju., Havrylko Р., Karpyk H. Researching of the concentration distribution of soluble layers when mixed in the weight condition. Potravinarstvo Slovak Journal of Food Sciences. Vol. 13. 2019. No. 1. P. 581–592. https://doi.org/10.5219/1129 CC BY 3.0 ISSN 1337-0960.
  8. 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 food engineering. Vol. 9. Issue 1. 2020. P. 159–174. ISSN 2304–974X (Print). ISSN 2313–5891.
  9. Stadnyk I., Novak L., Matenchuk L. Global rheological approach to the quality of medium injected by the rollers. Potravinarstvo Slovak Journal of Food Sciences. Vol. 12. 2018. No. 1. P. 24–35. doi: https:// doi.org/10.5219/977.
  10. Stadnyk I., Piddubnyi V., Krsnozhon S., Antoshkova N. Influence of reduction on adhesive properties. Potravinarstvo Slovak Journal of Food Sciences. Vol. 14. 2019. P. 76–87. https://doi.org/10.5219/1195 ISSN 1337-0960.
  11. Stadnyk I., Piddubnuy V., Eremeeva O., Karpyk H. Features of heat transfer in the environment when it is sprayed with rotary rollers. Potravinarstvo Slovak Journal of Food Sciences. Vol. 12. 2018. No. 1. P. 824–835. doi: https://doi.org/10.5219/977 CC BY 3.0 ISSN 1337-0960.
  12. Stadnyk I., Hushtan T., Sabadosh G., Yevchuk Ya. Formation of microbial biofilms on stainless steel with different surface roughness. Potravinarstvo Slovak Journal of Food Sciences. Vol. 13. 2019. No. 1. P. 915–924. https://doi.org/10.5219/1190 ISSN 1337-0960.
  13. Stadnyk I., Piddubnyi V., Karpyk H., Kravchenkо M., Hidzhelitskyi V. Adhesion effect on environment process injection. Potravinarstvo Slovak Journal of Food Sciences. Vol. 13. 2019. No. 1. P. 429–437. https://doi.org/10.5219/1078. CC BY 3.0 ISSN 1337-0960.
  14. Vitenko T., Stadnik I., Droździel P., Rudawska A. The substantiation of the optimal parameters for dough pinning-out rollers. Advances in Science and Technology Research Journal. Volume 14. Issue 1. 2020. P. 32–41. https://doi.org/10.12913/22998624/113611.
  15. Stadnyk I., Piddubnyi V., Krsnozhon S., Antoshkova N. Influence of reduction on adhesive properties. Potravinarstvo Slovak Journal of Food Sciences. Vol. 14. 2020. P. 76–87. https://doi.org/10.5219/1195; ISSN 1337-0960.
  16. Stadnyk I., Kolomiiets O., Dziana O. Substantiation of foamy structure formation in a gluten-free biscuit. Potravinarstvo Slovak Journal of Food Sciences. Vol. 14. 2020. P. 1008–1019. https://doi.org/10.5219/ 1399. ISSN 1337-0960.
  17. Piskunov S., Iasechko M., Minko N., Dolomakin Y. Taking into account the correlated errors of measurements when estimating parameters of object trajectory at mechanical movement. International Journal of Emerging Trends in Engineering Research. 2020. Volume 8. No. 9. P. 5603–5606. DOI:10.30534/ijeter/2020/112892020.
  18. Dolomakin Y. Determination of the main stages of mixing wheat sourdough relative method. Journal of food and packaging science. Technique and Technologies. 2016. Year V. No. 9. P. 49–54. (ISSN: 1314-7773).
  19. Stadnyk I. Ya. Scientific and technical bases of processes and development of equipment for blade – free dough kneading. Abstract of the doc. dissertation. 2013, 40 p.
  20. Dobrotvor I. H., Stadnyk I. Ya. Investigation of the distribution of concentrations of soluble layers during mixing. Storage and processing of grain. 2011. No. 8. P. 48–50.
  21. Stadnik I. Ya. Protsesi pershoYi stadIYi zamIshuvannya na novIy tIstomIsilnIy mashinI. VIsnik TDTU.
    № 2. T. 14. 2009. Р. 72–79.
  22. Stadnik I., Lyasota O., Poddubny V., Korets L. Peculiarities of heat exchange in dough under the rotating rollers action. Scientific Journal of TNTU. Tern.: TNTU, 2019. Vol. 95. No. 3. P. 75–85. (Manufacturing engineering and automated processes).
  23. Mykhailyshyn R., Prots’ Ya., Savkiv V. Optimization of bernoulli gripping device’s orientation under the process of manipulations along direct trajectory. Scientific Journal of the Ternopil National Technical University. Tern.: TNTU. 2016. No. 1 (81). P. 107–117.
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