Abstract
An analytical analysis of the action of rolls on the medium and its behaviour at adhesion bonds with its surface are carried out. The methods and means of carrying out researches on determination of surface roughness are offered, and the experimental setting for determining the adhesion strength is developed. To reveal the essence and understanding of the general research execution, a number of hypotheses for the determination of adhesion are given and a generalized approach to the definition of adhesion is given. The physical nature of the influence of the roughness of the roller surface on the injection of the dies depends on the shape and angle of roughness, the application of mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties. The nature of the contact interaction of the dough with the rough surface of the roller working organ in the injection nozzle of the fumigation machine is established. Violation of these mutual relations leads to the production of poor-quality products and a reduction in the efficiency of the machine. The contact area of the adhesive and the component forming work for overcoming the adhesion and deformation of the environment in determining the criteria influencing the process according to each particular period of the deformation stage are substantiated. The obtained data give an answer to a number of questions about the possibility of interaction of the surface of the working bodies from the environment. On the basis of their data, the actual change in the contact adhesion in the roller unit of the molding machine with a comparative analysis of existing ones with the newly designed design is considered. It is established that in order to provide a constant area of actual contact, which contributes to better adhesion, and, accordingly, the passage of a qualitative process of tightening, compression and pouring, the necessary condition is the consistency of the specified criteria. This means that the actual contact area , varies from to depending on the ratio of parameters.
Highlights
In food technologies, in the preparation of raw materials, the receipt of semi-finished products, finished products, their storage is important interaction product with various moving and stationary surfaces
It is established that in order to provide a constant area of actual contact, which contributes to better adhesion, and, the passage of a qualitative process of tightening, compression and pouring, the necessary condition is the consistency of the specified criteria
This means that the actual contact area Sf.κ, varies from SN.κ to Sc depending on the ratio of parameters
Summary
In the preparation of raw materials, the receipt of semi-finished products, finished products, their storage is important interaction product with various moving and stationary surfaces. Oftentimes one has to face the phenomenon when the dough is sticking to the surface, and when it is removed, the part remains on the surface of the latter This results in loss and deterioration of the semi-finished product and its appearance. Effect of adhesion in the formation of bagels, drying on a molding machine, where the surface of roller working bodies is rough, has grooves, grooves This is evidenced by the sticking of the dough to the surface of the roller working bodies of the molding device (Stadnyk et al, 2018).With the wide introduction into food production of modern automated, integrated mechanized lines, when the processing speed of the non-Newtonian food masses has significantly increased and new building materials are widely introduced, there is always a need to study the strength of adhesion, modelling processes.
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