Peculiarities of heat exchange in dough under the rotating rollers action https://doi.org/10.33108/visnyk_tntu2019.03.075

Main Article Content

Igor Stadnik
Oksana Lyasota
Volodymyr Poddubny
Lidiya Korets

Abstract

The analytical analysis of roller impact on the medium and its behavior at deformation
influences are carried out, ways of choosing the optimal method of the process for providing the maximum or
minimum value of parameters (criterion) are proposed. The physical essence of the equation of energy flows of
the medium mass deformation intensity, which depends on the method of applying mechanical forces, the degree
of its previous dispersion (recipe) and its physical and mechanical properties, is considered. For more visual view
and understanding of the overall research performance, the scheme of causal relationships between the medium
and the roller, determining the temperature change of the dough injection process, is proposed. It is noted that the
determination of the influence of deformation processes temperature during the process of medium injection by
roller operating bodies plays an important role for calculations and designing of molding, sheeting equipment.
The influence of thermal circulatory chaotic streamsthe character resulting in general heat circulation disfunction
in the medium during the injection is considered. At the same time, the level of such disfunctions can be deep
enough with changes in the contours directions influencing the process, according to each particular period of the
deformation stage in the injection unit of the molding machine.

Article Details

Section

Articles

References

1. Sokolenko A. I., Mazaraki A. A., Poddubny V. A. and others. Energy Transformations and Energy Saving in Food Technologies: monography. K.: Phenix, 2012. 484 p.

2. Сharacterization and evaluation of evaluation of heat treated wheat flours by moses khamis Alexandria University, Egypt, 2006. M.S., Kansas State University, KS, 2009 an abstract of a dissertation Submitted in partial fulfillment of the requirements for the degree doctor of philosophy Department of Grain Science and Industry College of Agriculture Manhattan. Kansas, 2014.

3. Stadnyk І, Novak L. Matenchuk Global rheological approach to the quality of medium injected by the rollers. Potravinarstvo Slovak Journal for Food Sciences. 2018. Vol. 1. P. 1–8. URL: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewFile/867/pdf. ttps://doi.org/10.5219/867

4. Lisovenko O. T., Rudenko-Gritsyuk O. A., Litovchenko I. M. Technological equipment of bakery and pasta production. K.: Naukova Dumka, 2000. 281 p.

5. Gras P. W., Carpenter H. C., Anderssen R. S. Modelling the devel-opmental rheology of flour dough using extension tests. J. Cereal Sci. 2000. 31. Р. 1–13. https://doi.org/10.1006/jcrs.1999.0293

6. Nashokin V. V. Technical thermodynamics and heat transfer. M.: High School, 1980. 469 p.

7. Stadnyk I., Piddubnuy V., Eremeeva O., Karpyk G. Features of heat transfer in the environment when it is sprayed with rotary rollers. Potravinarstvo Slovak Journal for Food Sciences. 2018. Vol. 1. P. 824–835. URL: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewFile/867/pdf. https://doi.org/10.5219/977

Most read articles by the same author(s)