Аннотация

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.

Ключевые слова

Пищевая промышленность, порошок, смесь, смешивание, вибрация, псевдоожижение, смеситель, производительность, качество

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