RESULTS OF LABORATORY RESEARCH OF A BUTTER CHURN WITH A FLEXIBLE VIBRATORY DRIVE
2019
A.V. Yashin | Yu.V. Polyvyany
The materials of the article are devoted to an urgent problem – improving the technological process of butter churning and developing the design of the butter churn. The article notes that in the presence of a significant number of personal subsidiary farms and small farms with small volumes of butter production, there is a need for periodic butter churns. According to the analysis of existing designs and theoretical studies, it was found that in order to reduce the loss of butter due to its sticking to the churning mechanism and to reduce the churning energy intensity, it is necessary that the churning mechanism be made in the form of a membrane, which is also the bottom of the tank, which makes periodic oscillatory movements through a crank-and-rod mechanism. An optimization criterion is defined. It is the energy-intensity of butter churning. And the degree of use of milk fat is a limit to this target function. An adequate mathematical relation has been defined in a coded form of the energy intensity of butter churning in a butter churn with a flexible vibratory drive. At the same time, the energy intensity of butter churning by a butter churn with a flexible vibratory drive was Ec = 3.84 × (W × h / kg) at performance Qm = 11.5 kg/h and drive power Ndr = 43.2 W, and the degree of use of milk fat S=99.6 %, which corresponds to the 0.4% fat loss in buttermilk and does not exceed the requirements of GOST.
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