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OPTIMAL DESIGN of A ROTARY CUTTER BY LAGRANGIAN MULTIPLIERS FOR the CONTINUOUS PRODUCTION of INDIAN UNLEAVENED FLAT BREAD
Author(s) -
SRIDHAR B.S.,
RAO B.V. SATHYENDRA
Publication year - 1993
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1993.tb00163.x
Subject(s) - scrap , lagrangian , rotation (mathematics) , mathematics , range (aeronautics) , production (economics) , rotational speed , mechanical engineering , materials science , mechanics , geometry , composite material , mathematical analysis , physics , engineering , economics , macroeconomics
A mathematical approach for the optimal design of a rotary cutter by using Lagrangian Multipliers, in the continuous production of chapatis (Indian unleavened flat bread), is presented. The objective function has been taken as the output and the constraints have been recognized as diameter and speed of rotation of the roller, number of cutters, diameter of the cutter and gap between the cutters. the numerical profile obtained from the method is in close agreement with the experimental values. It has been observed that, within the range of roller diameters and rotational speeds studied, the roller of diameter 0.165 m with three cutters was optimal with an output of 710 units h −1 , leaving about 38% scrap dough for recycling.