Justification of mixer parameters for flour components

Abstract

The need to provide the bakery and confectionery industries with new high-tech equipment that would ensure high-quality preparation of mixtures for the main processes in the production of flour semi-finished products with high-quality mixing of dosing components is always a hot topic. The design of a discrete-pulse mixer for liquid flour mixtures is proposed. The influence of working bodies and the working chamber on the interaction of components is described and the dynamics of a three-phase rarefied layer of the formed medium under the action of a directed flow of fine droplets of liquid components is considered. The trajectories of movement are constructed and the quality of their distribution is determined depending on the design parameters of the mixer. A mathematical description of the interaction process of flour and liquid components in a pseudo-liquefied state is carried out. The parameters of the flour fluidization process that affect the increase in mixing productivity of components are determined. As a result of mathematical modeling of the process of mixing components in the working chamber of the experimental unit, the trajectories of the movement of sprayed drops of liquid components in the rarefied flour layer are constructed. The speed of movement and formation of air bubbles in a three-phase medium is determined.

Keywords

• mixer
• dispersion
• emulsion
• process
• modeling