Shpak M. Modeling kneading and working definition of rational parameters of kneading machines

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0415U003457

Thesis Registration Form

0415U003457.pdf

Applicant for

Specialization

  • 05.18.12 - Процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв

28-05-2015

Specialized Academic Board

Д 26.058.02

National university of food technologies

Essay

The thesis is devoted to modeling kneading and rational determination of geometric parameters of working kneading machines and their operation modes. Based on the analysis of the literature obtained functional viscosity of the dough and flow index of deformation, which are used later in the mathematical modeling. The influence of the type of working body on effectiveness of initial mixing and plastification were analyzed. Іdentified the geometric parameters of the working area in which an intensive mixing and form working body, which is the preferred - pin. In view of the results proposed construction of the pin body. The design of the dough machine with pin working bodies was proposed.

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Files

aref.doc

dis.doc

dis.doc

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