Abstract

Introduction. New long-storage flour baking mixes are a promising direction in the development of healthy diets. The research objective was to identify the rational parameters for using continuous vibration mixers in flour production. Study objects and methods. The study featured wheat flour baking mixes. A correlation analysis helped to build mathematical models of the mixing process in vibration mixers using the sequential dilution method. By comparing the smoothing ability of several mixers, the authors identified their feasibility. The research included two full-factor laboratory experiments. Results and discussion. The paper gives a brief review of modern mixing equipment and describes the effect of uneven feeding of bulk materials on the quality of the finished mixes. The vertical vibration mixers proved to be an optimal technical solution. The experiment featured the effect of the amplitude A (m), vibration frequency f (Hz), vibration angle β (°), and the height of the vibrofluidized bed on the process. Conclusion. The research revealed the following optimal technological parameters: A = 0.0046 m, f = 33.48 Hz, the share of food salt = 0.05. Continuous vibration mixers provided uniform high-quality baking mixes.

Keywords

Mixer, powdered compositions, wheat flour, serial dilution method, smoothing ability

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