Justification of the Rheological Model of Process of Plastic Material Injection by the Rollers

Abstract

It is justified thatproblems related to the changes in structural and mechanical properties of plastic material and influence of structural elements of equipment and modes of implementation of the for-mation process on them are considered detail, taking into account empirical data, theoretical dependencies and results of physical experiments. It was established that during the mechanical influence of rollers with grooves on a structured dispersion plastic material in the node of injection of the molding machine, internal shear, and shearing deformation have a preponderant value. Accordingly, the productivity of machines is determined mainly by the structural parameters of the working bodies geometry, kinematics, and contact area. It is shown that increasing the pressure in the plastic material causes a decrease in its volume, but the relationship between pressure and volume has a nonlinear character. It has been established that regardless the variety of flour from which the plastic material was prepared for bagels, its moisture content and the duration of fermentation reduced viscosity of the effective plastic material along with the increase of the shear stress. The paper describes the refined rheological model of the Bingham body deformation, which develops instantaneously, and the velocity of the common elastic deformation in the dough is a simultaneous function of stresses and temperatures, which are close to exponential ones.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • Bloksma, A. H. (1990). Dough structure, dough rheology, and baking quality. Cereal Foods World, 35(2), 237-244.

  • Bloksma, A., Niemann, W. (1975). The effects of temperature on some rheological properties of wheat flour doughs. Journal of Texture Studies, vol. 6, no. 3, pp. 343-361. DOI: https://doi.org/10.1111/j.1745-4603.1975.tb01130.x

  • Chu, S.G. (1989). In D. Satas, Handbook of pressure-sensitive adhesive technology, Chapter 8. New York: Van Nostrand Reinhold.

  • Drozdziel, P., Derkach, A., Stadnyk, I., Vitenko, T. (2016). Simulation of components mixing in order to determine rational parameters of working bodies. Advances in Science and Technology Research Journal, Vol. 9, pp.130-138, https://doi.org/10.12913/22998624/64068

  • Daniłowicz Stadnyk, P., Grigorowicz Dobrotvor, I., Szwedziak, K. (2016). Determination of power output and impact on the rheological parameters of raw materials during rolling, Agricultural Engineering. Vol. 20, No.2, pp.135-142. DOI: 10.1515/agriceng-2016-0035.

  • Machihin, U. (1991). Engineering rheology of food materials. p.23-59, Light & Food Industry, 216.

  • Malkin, A.Y., Isayev A.I. (2006). Rheology: conception, methods, application. ChemTec Publishing, Toronto, pp. 474.

  • Nikolaev, B. (1976). Measuring of structural and mechanical properties of flour dough. Р.83-127.- M.: Food Industry, 246 pp.

  • Shurchukova, U., Radchenko, O. (2013). Theoretical study of hydrodynamic and heat transfer processes occurring in the channel of the prematrix and matrix zones of the extruder. Scientific Works of Odessa National Academy of Food Technologies. Vol. 43, No. 2, pp. 7-10. Available at: http://nbuv.gov.ua/UJRN/Np_2013_43%282%29_4

OPEN ACCESS

Journal + Issues

Search