ВЛИЯНИЕ ЧАСТОТЫ ВРАЩЕНИЯ МЕШАЛКИ И ДЛИНЫ ЕЕ ЛОПАТОК НА КАЧЕСТВО СМЕСИ

Abstract

The aim of the study is the quality improvement of the feed mixture prepared and substantiation of the design and technological parameters of blade mixer batch- operated. The task is to set the functional dependence between the prepared mixtures quality and the empirical ratio of the intensity of mixing, taking into account the blades length in regard to values of the rotation frequency and the length of the blade of the batch-operated mixer, as well as the definition of rational length of the mixer blades. Improving the quality of mixture requires both the adding of all nec-essary nutrients and feed components into the volume of prepared portion of the mixture as stipulated by the recipe for mixture, and smooth distribution of components throughout the volume of ready feed. Smooth distribution of the mixture components is related to the design and operation of the mixer. Blade mixer batch- operated is one of the effective types of existing mixers, mixing the ingredients of feed with good quality. The article presents the result oriented design scheme of the blade mixer. Positive functions of the mixture quality and the empirical coefficient of mixing intensity included in their composition are assessed taking into account the length of the blades, depending on the rotation speed and frequency of the mixer. The graphic results of experimental studies taking into account the influence of the blade length and the speed of the mixer on the quality of the prepared mixture are given. The increase of blade length and rotation speed improves the quality of the mixture. Recommended blade length is 75...80 mm. With frequency of rotation increase and the length of the blades the total value of the empirical coeffi-cient of the intensity of mixing, depending on the effect of the length of the blades decreases at a slower pace. This is typical of the obtained hyperbolic dependence.