Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 76066 10.21603/2074-9414-2024-1-2492 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Vertical Vibratory Mixers in Flour-Mixing Technology Применение вертикальных вибрационных смесителей в технологии получения мучных смесей https://orcid.org/0000-0003-3035-0354 Бородулин Дмитрий Михайлович Borodulin Dmitry M. https://orcid.org/0000-0003-4571-5571 Шулбаева Маргарита Терентьевна Shulbaeva Margarita T. sh-m-t@yandex.ru https://orcid.org/0000-0002-4938-8136 Мусина Ольга Николаевна Musina Olga N. musinaolga@gmail.com

доктор технических наук;

doctor of technical sciences;

 https://orcid.org/0000-0001-7995-3813 Сухоруков Дмитрий Викторович Sukhorukov Dmitry V. Российский государственный аграрный университет – МСХА имени К. А. Тимирязева Москва Россия Russian State Agrarian University – Moscow Timiryazev Agricultural Academy Moscow Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Алтайский государственный технический университет им. И. И. Ползунова Барнаул Россия Polzunov Altai State Technical University Barnaul Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation 28 03 2024 28 03 2024 54 1 104 115 06 02 2023 03 10 2023 https://fptt.ru/en/issues/22328/22367/

В пищевой отрасли существует тенденция перехода с традиционных видов сырья, которые характеризуются высокой влажностью, на их аналоги в сухом виде. Цель исследования – обосновать возможные конструкции вертикальных вибрационных смесителей, предназначенных для получения мучных смесей. Объектом исследования являлись характеристики вертикальных вибрационных смесителей при получении мучных смесей, изучение которых позволило бы спрогнозировать качество получаемого продукта. Для получения смесей использовали муку пшеничную хлебопекарную I сорта, сахар белый, соль пищевую, порошок яичный и молоко сухое. Научно обосновали возможность расширения области применения вертикальных вибрационных смесителей, предназначенных для зернистых материалов. Предложили три вертикальных вибрационных смесителя непрерывного действия для получения мучных смесей: подъемный, прямоточный и каскадный. Пшеничная мука, которая является основой мучных смесей, переходит на рабочем органе смесителя в устойчивое виброкипящее состояние в слоях толщиной не более 35 мм при амплитуде колебаний 4,5 мм и частоте более 20 Гц. Скорость движения муки растет с увеличением частоты колебаний рабочего органа и размеров площади перфорации, но падает с повышением высоты слоя. Эффективность данных аппаратов возрастает пропорционально увеличению площади отверстий на рабочих витках смесителей, а также от максимального слоя высоты муки. Наиболее эффективным из предложенных конструкций является прямоточный вибрационный смеситель. Периодичность импульсного дозирования ингредиентов в смеситель для получения мучных смесей удовлетворительного качества (Vc ≤ 14,5 %) не должна превышать половины, а хорошего (Vc ≤ 6 %) четверти среднего времени пребывания частиц в аппарате. Результаты работы представляют значимость при проектировании технологических линий производства мучных смесей.

The food industry is currently demonstrating a tendency to substitute traditional high-humidity raw materials with their dry analogues. This research introduces new designs of vertical vibrating mixers that could preprogram flour mix quality. The vertical continuous vibration mixers designed for granular materials showed a good potential for a wider scope of application. The experiment involved high-quality wheat flour, sugar, salt, egg powder, and powdered milk, as well as three vertical mixers, i.e., a lifting mixer, a flow mixer, and a cascade mixer. Wheat flour entered the working body of the mixer and came into a stable vibration-boiling state in layers of ≤ 35 mm with a vibration amplitude of 4.5 mm and a frequency of ≥ 20 Hz. The speed rate of the flour increased together with the oscillation frequency of the working body and the size of the perforation area but went down as the layer grew wider. The efficiency increased following the increase in the perforation area on the spiral surface and depended on the maximal thickness of the dough layer. The flow vibrating mixer proved to be the most effective one. The frequency of pulse feeding of ingredients into the mixer was ≤ 50% (Vc ≤ 14.5%) to obtain flour mixes of satisfactory quality while good-quality mixes required 25% average time the particles spent in the mixer (Vc ≤ 6%). The results obtained can be used to design technological lines for flour mix production.

 Пищевая промышленность порошок смесь смешивание вибрация псевдоожижение смеситель производительность качество Food industry powder mix mixing vibration fluidization mixer productivity quality

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