Research of the basic characteristics of the forming mechanism for pasta production | Исследования основных характеристик формующего механизма для производства макаронных изделий
2011
Grudanov, V.Ya. | Torgan, A.B. | Brench, A.A. | Pozdnyakov, V.M., Belarus State Agrarian Technical Univ., Minsk (Belarus)
Modern level of development of production and stiff competition among national from the Republic of Belarus and foreign macaroni producers determine creation of new forms of equipment for pasta producing enterprises, and development of existing devices. Pasta-producing press consists of dough mixer and pressing device. Rational choice of the construction of these elements determines press productivity, ready production quality and longevity of working organs working capacity. Development of a new model of formatting mechanism for pasta producing is made; main advantages of the mechanism, increasing productivity, declining power consumption and developing production quality, are evaluated. On the ground of Unitary Enterprise 'Borisov Industrial Complex of Grain Products' researches connected with perfection of the process of pasta formation with the help of modern construction of the matrix with optimal geometric parameters are carried out. Experimental scheme of the equipment is presented. Dependence of the press productivity on speed of conveyor rotation with different types of inserts is shown. Dependence of the pressure on current frequency is analyzed. Relationship between dough temperature and pressure is evaluated. Press productivity depending on conveyor's speed and pressure is displayed. Main advantages of the new mechanism are enumerated.
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Эту запись предоставил National Academy of Sciences of Belarus