Global rheological approach to the quality of the rollers pumping of dough

Authors

  • Ihor Yaroslavovych Stadnyk Department of Food Biotechnology and Chemistry, Ternopil Ivan Puluj National Technical University, 46001, Ukraine, Ternopil, 6 Hohol str., building 6, room 17
  • Larysa Novak Faculty of Engineering and Technology, Uman National University of Horticulture, 20305, Ukraine, Uman, Institutska st. 1, building 4, 3rd floor
  • Liudmyla Matenchuk Faculty of Engineering and Technology, Uman National University of Horticulture, 20305, Ukraine, Uman, Institutska st. 1, building 4, 3rd floor

DOI:

https://doi.org/10.5219/867

Keywords:

three-phase medium, roller, rheology, shift deformation, dough

Abstract

An analysis was made of the model approximations of three-phase medium and its behavior under deformation impacts in the rollers bulk feed, the lack of reliability of their operation was noticed and regularities and reasonable geometric parameters was determined. The influence of engineering rheology on the medium was considered and on its basis was derived an analytical mechanical model for determining the optimum value of shift deformation in order to ensure reliable operation of the rollers injection mechanism. A new design and method of determining the geometrical parameters of the pumping unit rollers were proposed and the yeast dough state was examined after cyclic action of the rollers.

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References

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Published

2018-04-12

How to Cite

Stadnyk, I. Y., Novak, L. ., & Matenchuk, L. . (2018). Global rheological approach to the quality of the rollers pumping of dough. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 397–404. https://doi.org/10.5219/867