Pressure Analysis in Water Hydraulics Machine: Continuous and Intermittent Extrusion Cycle in Dough Extrusion

Abstract

AbstractThis research focuses on the impact of pressure transient on the use of a water hydraulics system in a food processing machine. Water is used as a pressure medium to control the movement of double acting cylinders within a custom-made food processor machine. The system uses Cartesian robotics movement, with one cylinder controlling the batches of extruded dough and the other handling the dough extrusion system. In this experiment, the pressure during the dough extrusion is measured and analyzed. Thus, this paper presents an analysis of pressure transient during the continuous and intermittent cyclic of the extrusion process of the dough, which is introduced as the malleable substance for the test. It is noted that during both tests, the extrusion process are faster when the system pressure is increased, and the time for the system to reach maximum pressure is also increased, with respect to the increase in system pressure.KeywordsWater hydraulicsFood processingPressure transient