Derkach A. Improvement of the effectiveness of the dough injection by the running shaft in the forming machine

Dissertation is dedicated to the substantiation of structural and technological parameters when designing new shafts of the injection unit for forming a test of a specified quality, shape and size. It has been defined that one of the priority factors of the dough calculated flow is the contact angle β, which depends on the structural performance of the shafts. It has been developed a rheological model for solving problems connected with the evaluation of the stress-strain state of the dough in the injection unit. It has been defined critical flow velocity whereby time plastic deformation occurs for the first. Consequently, the duration t of the dough turning on the surface of the shaft depends on this angle and is 2.36–1.8 s. It has been performed a mathematical simulation of the influence of the gap between shafts and the flow index on the net power and specific pressure. It has been calculated moments on shafts in the initial and final moment of the discrete injection of the dough. It has been performed comparative analysis of the effect of geometric and kinematic parameters of different types of shafts on the qualitative indicator of semifinished products and finished products. At the same time, the organoleptic parameters of «Podilskyi» doughnut-shaped bread roll was indicated and was discovered its structure in accordance with the developed methodology.