Open AccessMEASURING INFLUENCE OF DYNAMIC CHARACTERISTICS OF MIXERS ON STRUCTURAL AND MECHANICAL PROPERTIES OF MINCED FISH
Author(s) -
Viktor Vladimirovich Kogan
Publication year - 2020
Publication title -
vestnik astrahanskogo gosudarstvennogo tehničeskogo universiteta. seriâ: rybnoe hozâjstvo
Language(s) - English
Resource type - Journals
eISSN - 2309-978X
pISSN - 2073-5529
DOI - 10.24143/2073-5529-2020-1-138-144
Subject(s) - rotational speed , rheology , materials science , mechanics , mixing (physics) , rotation (mathematics) , raw material , mechanical engineering , viscoplasticity , composite material , structural engineering , computer science , engineering , chemistry , physics , constitutive equation , organic chemistry , quantum mechanics , artificial intelligence , finite element method
The article presents the empirical results of estimating the dependence of viscoplastic properties of the minced ordinary fish raw materials from the kinematic and dynamic characteristics of mechanisms applied in the course of processing. When mixed in mechanical mixers, minced fish is subjected to shear and normal effects of rotating parts that create a complex three-dimensional flow. Optimization of the process of obtaining viscous-plastic culinary products depends on the dynamics of movement of the studied objects and the influence of working parts of various configurations. To establish the relationship between the duration of mixing, the angular speed of rotation of the working part of the horizontal mixer and general structural and mechanical properties of minced fish, there were carried out experimental studies using various types of mixer working parts: conveyer, screw and blade. The influence of the rotation speed of the mixer working part on the change in the rheological characteristics of the investigated raw materials has been confirmed. Specific energy costs should be emphasized as one of the main criteria for evaluating the performance of the supporting equipment. This parameter depends on redistribution of components during their mixing, changes in the structural and mechanical properties of minced fish and structural characteristics of the working parts. It has been stated that the lowest energy consumption and optimal mode for viscoplastic mixed mass can be achieved by using blades with an inclination angle to the axis of rotation = 20–30° and a humidity increase of mixed mass up to 0.7–0.8 kg/kg.