The study of correlation between technical parameters of the mixer and the quality indices of dough

Abstract

Kneading operation aims to achieve a homogeneous mixture of raw and auxiliary materials and at the same time obtain dough with specific structure and properties. Dough formation arises due to physical and colloidal processes, factors which have a big influence on energy consumption. Due to present situation in energetic sphere, it has been decided to make a study and determine the optimal properties and conditions of dough kneading process. Using a laboratory mixer, approached to an industrial one, and different measuring instruments, it has been modeled, studied and determined the optimal kneading parameters, namely the dependence of energy consumption on working tool speed. There were obtained curves of specific energy consumption dependence during kneading process for different working body speeds. The result of the study show that the increase of the working speed from about 200 up to 400 min-1 does not cause a significant increase in energy consumption, and even, in some cases it decreases, while further speed increasing causes a significant increase of power.