Determining the influence of drum mixer parameters on the change in dough components concentration at the initial mixing stage

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.327160

Keywords:

machine parameters, component dosing, mixing process, mixture structure formation, first stage

Abstract

The object of this study is the process of mixing flour components and the liquid phase in a mixer. The research task is to analyze features of the technological process of dough mixing and establish regularities of uniform distribution of components based on theoretical and experimental studies of physical-mechanical, colloidal, and biochemical processes. Mathematical models and conceptual approaches have been proposed for modeling the transfer of flour components and liquid during dough mixing. A conceptual representation of an improved model of the first stage of dough mixing has been considered, taking into account the influence of design parameters of the drum working body and the multifaceted working chamber of the mixer and technological modes. Additionally, a modified equation was built for numerical modeling of the initial stage of mixing. This makes it possible to effectively calculate spatial variables and make preliminary predictions of the process dynamics.

It has been established that the duration of interaction among components before the formation of a liquid-viscous structure is 60–65 seconds. At this step of the stage, it is important to enable high mixing intensity to achieve rapid and uniform distribution of components to ensure the required quality of the mixture.

A feature of the results is the determination of the time and spatial parameters of the process, as well as the establishment of fundamental regularities of the pre-mixing stage. The proposed approaches could be used at the stages of design calculations to assess the efficiency of mixers and select their rational parameters, which would contribute to increasing the productivity and quality of the finished product

Author Biographies

Igor Stadnyk, Ternopil Ivan Puluj National Technical University

Doctor of Technical Sciences, Professor

Department of Food Technologies Equipment

Volodymyr Piddubnyi, State Scientific Institution "Ukrainian Scientfic Research Institute of Spirit and Biotechnology of Food Products"

Doctor of Technical Sciences, Professor, Corresponding member of the National Academy of Agrarian Sciences, Director

Olena Kolomiiets, Khmelnytskyi Institute of the Interregional Academy of Personnel Management

PhD, Associate Professor

Department of Tourism, Recreation, Cross-Cultural Communication and Fundamental Training

Andrii Chahaida, Zhytomyr Polytechnic State University

PhD, Associate Professor

Department of Tourism and Hotel and Restaurant Business

Oleh Kravets, Ternopil Ivan Puluj National Technical University

PhD, Associate Professor

Department of Food Technologies Equipment

Viktor Fedoriv, Khmelnytskyi National University

PhD, Associate Professor

Department of Industrial Engineering and Agroengineering

Olena Ieremeieva, Uman National University of Horticulture

PhD, Associate Professor

Department of Food Technologies

Vitalii Mihailik, State University of Trade and Economics

PhD, Assistant

Department of Restaurant and Craft Technologies

Rostyslav Kravcheniuk, Ternopil Ivan Puluj National Technical University

PhD Student

Department of Food Technologies Equipment

Iurii Radchenko, Azienda Darmi Fabarm

Independent Researcher, Presidente

References

  1. Stadnyk, I., Vitenko, T., Droździel, P., Derkach, A. (2016). Simulation of components mixing in order to determine working bodies rational parameters. Advances in Science and Technology Research Journal, 10 (31), 130–138. https://doi.org/10.12913/22998624/64068
  2. Stadnyk, I. Ya. (2013). Naukovo-tekhnichni osnovy protsesiv ta rozrobka obladnannia dlia bezlopatevoho zmishuvannia tista. Kyiv, 40. Available at: https://dspace.nuft.edu.ua/server/api/core/bitstreams/e94e209e-680e-4929-a314-3ccb15ec7f5f/content
  3. Volkov, M. V. (2014). Metod rascheta processa smeshivaniya sypuchih materialov v novom apparate s otkrytoy rabochey kameroy. Yaroslavl'.
  4. Shpak, V. (2015). Modeliuvannia zamisu tista ta vyznachennia ratsionalnykh parametriv robochykh orhaniv tistomisylnykh mashyn. Kyiv: NUKhT, 22.
  5. Gvozdev, V. O. (2008). Substantiation of technological process and design parameters of high-speed screw feed mixer. Glevakha, 193.
  6. Piddubnyi, V. А., Pankiv, Yu. V., Stadnyk, I. Ya., Petrychenko, Ye. A. (2021). Integrated solutions and instrument design of transitional processes of component mixing in pseudospace. Food Production Equipment and Technologies, 42 (1), 82–90. Available at: https://oblad.donnuet.edu.ua/index.php/tehnolog/article/view/144
  7. Drahuzia, O., Zubriy, O. (2018). Selection of the mixer type for the production of liquid detergents. International scientific journal "Internauka", 19 (1), 24–27. Available at: https://www.inter-nauka.com/uploads/public/15423566603541.pdf
  8. Stadnyk, I., Piddubnyi, V., Chahaida, A., Fedoriv, V., Hushtan, T., Kraievska, S. et al. (2023). Energy Saving Thermal Systems on the Mobile Platform of the Mini-Bakery. Strojnícky Časopis - Journal of Mechanical Engineering, 73 (1), 169–186. https://doi.org/10.2478/scjme-2023-0014
  9. Dolomakin, Y. (2016.) Determination of the main stages of mixing wheat sourdough relative method. Journal of food and packaging science, Technique and Technologies, 9, 49–54. Available at: https://dspace.nuft.edu.ua/server/api/core/bitstreams/9cb5730f-8112-4ac2-b903-d4c75388f4dd/content
  10. Stadnyk, I., Piddubnyi, V., Khareba, L., Fedoriv, V., Pidhornyi, V. (2021). Suchasni tekhnolohiyi ta enerhetychni potoky pry formuvanni boroshnianykh napivfabrykativ. Ternopil, 372. Available at: https://elartu.tntu.edu.ua/handle/lib/35163
  11. Derkach, A., Kravcheniuk, R., Stadnyk, I., Radchenko, Y., Piddubnyi, V. (2024). Influence of mixer parameters on the homogeneity of the resulting mixture when mixing components in the bakery industry. Technical Engineering, 1 (93), 52–57. https://doi.org/10.26642/ten-2024-1(93)-52-57
  12. Vodyanitsky, G., Slyusarenko, I., Tymkiv, V. (2018). Justification of the parameters and modes of operation of the feeder mixer shredder method of modeling. Scientific Horizons, 7 3(12), 57–66. https://doi.org/10.33249/2663-2144-2018-73-12-57-66
  13. Volontyr, L. O., Zelinska, O. V., Potapova, N. A., Chikov, I. A. (2020). Chyselni metody. Vinnytsia: VNAU, 322. Available at: http://repository.vsau.org/card.php?lang=uk&id=27703
  14. Dereza, O., Dereza, S. (2014). Analysis of methods of design of process of mixing of forage. Naukovyi visnyk Tavriyskoho derzhavnoho ahrotekhnolohichnoho universytetu, 1 (4), 95–100. Available at: http://elar.tsatu.edu.ua/handle/123456789/1787
  15. Stadnyk, I., Pankiv, Y., Vasyliv, V., Kos, T. (2020). Dynamics of inter-phase interaction of components during mixing. Food Resources, 8 (15), 174–184. https://doi.org/10.31073/foodresources2020-15-19
  16. Drobot, V. I. (2019). Dovidnyk z tekhnolohiyi khlibopekarskoho vyrobnytstva. Kyiv, 580.
  17. Stadnyk, P. D., Dobrotvor, I. G., Szwedziak, K. (2016). Determination of Power Output and Impact on the Rheological Parameters of Raw Materials during Rolling. Agricultural Engineering, 20 (2), 5–12. https://doi.org/10.1515/agriceng-2016-0035
  18. Stefan, E. V., Miznik, L. M. (2005). Mathematical modeling of coextrusion processes in the manufacture of tubular products with fillings. Science NUHT News, 6 (44), 82–85.
  19. Stadnyk, I., Piddubnyi, V., Mykhailyshyn, R., Petrychenko, I., Fedoriv, V., Kaspruk, V. (2022). The Influence of Rheology and Design of Modeling Rolls On the Flow and Specific Gravity During Dough Rolling and Injection. Journal of Advanced Manufacturing Systems, 22 (02), 403–421. https://doi.org/10.1142/s0219686723500208
  20. Liaposhchenko, O. O., Ivanov, V. O., Pavlenko, I. V., Demianenko, М. М., Starynskyi, О. Ye., Kovtun, V. V. (2018). Optimizing phase separation equipment packaging with using of modular separation devices. Scientific Works. https://doi.org/10.15673/swonaft.v82i1.1018
  21. Dolomakin, Yu. Yu., Babanov, I. V., Zhitnetskyi, I. G. (2016). The duration of the main stages of preparation of liquid foam, determined by the indirect method. Collection of scientific works of KhDUHT, 1 (23), 201–211.
  22. Pavlenko, I. V., Yukhymenko, M. P., Lytvynenko, A. V., Bocko, J. (2019). Solving the Nonstationary Problem of the Disperse Phase Concentration during the Pneumoclassification Process of Mechanical Mixtures. Journal of Engineering Sciences, 6 (1), f1–f5. https://doi.org/10.21272/jes.2019.6(1).f1
  23. Lebovka, N., Petryk, M., Vorobiev, E. (2022). Monte Carlo simulation of dead-end diafiltration of bidispersed particle suspensions. Physical Review E, 106 (6). https://doi.org/10.1103/physreve.106.064610
  24. Suvolapov, V., Novitskiy, A., Khmelevski, V., Bustruy, O. (2020). Investigation of the Heat Transfer Process in Internal Combustion Engine Cylinders. Central Ukrainian Scientific Bulletin. Technical Sciences, 3 (34), 266–274. https://doi.org/10.32515/2664-262x.2020.3(34).266-274
  25. Michalak, M., Ochowiak, M., Pavlenko, I., Włodarczak, S., Krupińska, A. (2019). Bubble-vortex spraying of liquid with static mixing. Poznań, 87–98.
  26. Lebovka, N., Cieśla, M., Petryk, M., Vygornitskii, N. (2024). Cooperative sequential adsorption of monomers on a square lattice in the presence of repulsive interactions between near neighbors. Physical Review E, 110 (6). https://doi.org/10.1103/physreve.110.064801
  27. Derkach, A., Stadnyk, I., Piddubnyi, V., Chahaida, A., Radchenko, I. (2024). Achievements and problems in studying the mechanism of thermal potential transfer regulation between liquids. Machinery & Energetics, 15 (1), 104–117. https://doi.org/10.31548/machinery/1.2024.104
Determining the influence of drum mixer parameters on the change in dough components concentration at the initial mixing stage

Downloads

Published

2025-04-29

How to Cite

Stadnyk, I., Piddubnyi, V., Kolomiiets, O., Chahaida, A., Kravets, O., Fedoriv, V., Ieremeieva, O., Mihailik, V., Kravcheniuk, R., & Radchenko, I. (2025). Determining the influence of drum mixer parameters on the change in dough components concentration at the initial mixing stage. Eastern-European Journal of Enterprise Technologies, 2(11 (134), 6–15. https://doi.org/10.15587/1729-4061.2025.327160

Issue

Vol. 2 No. 11 (134) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2025 Igor Stadnyk, Volodymyr Piddubnyi, Olena Kolomiiets, Andrii Chahaida, Oleh Kravets, Viktor Fedoriv, Olena Ieremeieva, Vitalii Mihailik, Rostyslav Kravcheniuk, Iurii Radchenko

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.