Design of optimal roll parameters for rolling the dough

摘要

The article defines rather complex and unpredictable movement of dough in the gap between the working rolls and suggests the calculation of the optimal parameters for shaping rolls, particularly the parameters and their effect on the dough. The functional dependences of the permissible diameter and the gap between rotating rollers are substantiated. The block diagram of the geometric bounding parameters of the gradient field of the viscous fluid flow is proposed herewith and the equation on the basic constructive parameters (h, r) affecting the pouring process efficiency is rolled. The paper presents mathematical modeling of determining the power output over the rolling materials in the gap rotating rollers taking into account the rheological parameters of the final product. Determination of these parameters will reduce energy consumption, increase efficiency and reduce loss of material during production. This solution, proposed in the article, allows determination of the overall quality of the rolled product layer. Analysis of experimental results revealed that the main features of the machine provide the necessary stable shape products and provide good rheological parameters of these products. Rheological testing indicators allow for a rational approach to decision to operate a rolling process. At the same time they improve quality control methods and will have an impact on design parameters of rollers and chambers’ modes. The proposed method not only allows obtaining a predetermined pressure, but also allows defining the optimal shape of the gap, wherein the pressure gradient is constant.