Extrusion of dough in ring lubricating layer

Authors

  • Евгений Анатольевич Брылёв Dniprodzerzhinsk State Technical University, Str. Dniprobudivska, 2, Dneprodzerzhinsk, 51918, Ukraine
  • Анна Леонідівна Яцук Dniprodzerzhinsk State Technical University, Str. Dniprobudivska, 2, Dneprodzerzhinsk, 51918, Ukraine

DOI:

https://doi.org/10.15587/2312-8372.2014.21328

Keywords:

viscous mass, friction, macaroni press, hydrodynamic, thin layers, matrices

Abstract

Abroad there are developments in which the highly viscous mass conveyed in the pipe surround the circular casing of a low viscosity fluid, thereby reducing friction. In this regard, it seems urgent to develop design of macaroni presses, in which the resistance movement test in the press matrices was minimized, which improves the efficiency of their work, as well as performance. The purpose of research is to solve the problem of non-contact forming pasta - based research and development of a fundamentally new method and apparatus according to contemporary pasta production. Basic analytical problems were solved using the theory of hydrodynamic flow in thin layers, namely the theory of gas lubrication. The contactless molding pasta method reduces friction to nearly zero in the matrices of the pasta press. The research results can be applied in the design of pasta presses using matrices with porous inserts.

Author Biographies

Евгений Анатольевич Брылёв, Dniprodzerzhinsk State Technical University, Str. Dniprobudivska, 2, Dneprodzerzhinsk, 51918

Ph.D., Associate Professor

Department of Food Production Equipment

Анна Леонідівна Яцук, Dniprodzerzhinsk State Technical University, Str. Dniprobudivska, 2, Dneprodzerzhinsk, 51918

Assistant of Food Production Equipment

References

  1. Лісовенко, О. Т. Технологічне обладнання хлібопекарських і макаронних виробів [Текст]/ О. Т. Лісовенко, О. А. Руденко-Грицюк, І. М. Литовченко. – К.: Наукова думка, 2000. – 282 с.
  2. Чернов, М. Е. Макаронное производство [Текст]/ М. Е. Чернов. – М.: Мир, 1994. – 208 с.
  3. Lissowenko, A. T. Rationale Regimes der Brotherstellung, mathematische Beschreibung und Berechnung der Prozesses [Text]/ A. T. Lissowenko // Bericht uber die Tagung Internationale Probleme der Modernen Getreideverarbeitung. – TGV, B-R, 1980. – V. 18.
  4. Chamberlain, N. Moderne Verfahren der Terbereitung. [Text]/ N. Chamberlain, G. Elton // Bericht 3. Tagung „Internationale Probleme der moderner Getreideverarbeitung“. – IGV, B-R, 1967. – Tel 2. – P. 11-17.
  5. Tscheischner, H. D. Zur Analyse der Prozesses der Weizenteigbereitung mit Hocher Knetintensivitat [Text]/ H. D. Tscheischner, H. Quentt, U. Heihickel // Backer und Kondotor. – 1983. – №7. – P. 232-234.
  6. Брылёв, Е. А. Течение тестовой композиции в профилирующем канале с гидродинамической смазкой [Текст]/ Е. А. Брылёв, А. Л. Яцук// Сб. научных трудов Керченского государственного морского технологического университета. – 2010. – Вып. 11. – С. 21-24.
  7. Gelliera, V. Manuale di manutenzione per essiccato Ecat 80 [Text]/ V. Gelliera// Documenyazione Tecn. Pavan. – Padova, 1987. – P. 125.
  8. Vukobratovic, R. Zito-Hleb [Text]/ R. Vukobratovic. – Novi Sad, 1984. – P. 61.
  9. Wallace, M. J. Lipoxigenase inactivation in wheat protein concentrate by heat-moisture treatments [Text]/ L. E. Wheeler, M. J. Wallace // Cer.Chem. – 1972. – P. 348.
  10. Walsh, D. E. The influence of protein composition on spaghetti quolity [Text] / D. E. Walsh, K. A. Gilles // Cer.Chem. – 1971. – Vol. 48. – P. 544.
  11. Lіsovenko, O. T. (2000). Tekhnolohіchne obladnannia khlіbopekars'kikh і makaronnikh virobіv. K.: Naukova dumka, 282.
  12. Chernov, M. E. (1994). Makaronnoe proizvodstvo. M.: Mir, 208.
  13. Lissowenko, A. T. (1980). Rationale Regimes der Brotherstellung, mathematische Beschreibung und Berechnung der Prozesses. Bericht uber die Tagung Internationale Probleme der Modernen Getreideverarbeitung, 18.
  14. Chamberlain, N., Elton, G. (1967). Moderne Verfahren der Terbereitung. Bericht 3. Tagung „Internationale Probleme der moderner Getreideverarbeitung“, 11-17.
  15. Tscheischner, H. D., Quentt, H., Heihickel, U. (1975). Zur Analyse der Prozesses der Weizenteigbereitung mit Hocher Knetintensivitat. Backer und Kondotor, 7, 232-234.
  16. Bryliov, E. A., Iatsuk, A. L. (2010). Techenie testovoi kompozitsii v profiliruiushchem kanale s hidrodinamicheskoi smazkoi. Sb. nauchnykh trudov Kerchenskoho hosudarstvennoho morskoho tekhnolohicheskoho universiteta, 11, 21-24.
  17. Gelliera, V. (1987). Manuale di manutenzione per essiccato Ecat 80. Documenyazione Tecn. Pavan, 125.
  18. Vukobratovic, R. (1984). Zito-Hleb. Novi Sad, 61.
  19. Wallace, M. J., Wheeler, L. E. (1972). Lipoxigenase inactivation in wheat protein concentrate by heat-moisture treatments. Cer. Chem, 348.
  20. Walsh, D. E., Gilles, K. A. (1971). The influence of protein composition on spaghetti quolity. Cer. Chem, 48, 544.

Downloads

Published

2014-02-06

How to Cite

Брылёв, Е. А., & Яцук, А. Л. (2014). Extrusion of dough in ring lubricating layer. Technology Audit and Production Reserves, 1(3(15), 6–8. https://doi.org/10.15587/2312-8372.2014.21328

Issue

Vol. 1 No. 3(15) (2014): Quality of technologies - quality of life for

Section

Quality of processes and products

License

Copyright (c) 2016 Евгений Анатольевич Брылёв, Анна Леонідівна Яцук

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.