Influence of mixer parameters on the homogeneity of the resulting mixture when mixing components in the bakery industry

Abstract

An analysis of the results of known studies of mixing components in mixing machines and the level of significant influence of their design parameters on indicators of structure formation of the mixture is given. It is noted that the study of mixing components in the bakery industry of Ukraine on high-speed and continuous machines is the only one of the completed technological operations, and the pace of its development towards improving the structural and technological parameters of the machine and the process to improve the quality of the structure formation of the mixture remains relevant. The work is based on a step-by-step consideration of the mixing theory of the first stage of the formation of a mixture of components. An analysis of the interaction of the components with the established effect of the mixer design was carried out, which made it possible to further reveal the ways of calculating the design parameters of their dosing and mixing means, depending on the nature of the phase in each case. It is noted that the influence of the surface layer of the phase on its total costs is determined by the specific energy. It was established that the excess of free energy on the surface of the phase distribution is the main reason for the instability of the liquid consistency of the components (in the form of an emulsion), since according to the principle of thermodynamics, the minimum value of the surface energy corresponds to the most stable state of the system. Such a dependence in the instability of the liquid consistency allows us to consider possible ways of optimizing the mixing technology and contributes to a significant improvement in the characteristics of the mixer, which will have a positive effect on the operational characteristics of the machine. The value of the flow rate was determined when each starch grain is involved with the entire surface in contact with the liquid phase, for flour, the phase contact S = 178·103 m2/m3 can be considered ideal.

Keywords

• surface tension
• specific energy
• mixing
• environment
• components