Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

2020 (published: 23.03.2020)

Number 1(43)

Home > Issue > Experimental studies of grinding process in auger equipment

UDC 637.5.02

Experimental studies of grinding process in auger equipment

Pelenko V.V., Verboloz E.I., Demchenko V.A., Usmanov I.I., Evona N.K., Ivanova M.A.

The aim of this study is to assess the influence degree of the screw surface length of the shredder screw on the pressure of the processed material in the extrusion zone and to determine the dependence of the increase in material temperature on the tightening intensity for the clamping nut of the top cutting head. In terms of evaluating the functioning efficiency of screw shredders, the law of the pressure distribution for the processed raw materials along the screw channel is the most responsible and characteristic integral parameter, since the features of this law determine not only the nominal value of the required product pressure in the extrusion zone at the outlet through the holes of the grinding grate, but also the total cost of mechanical energy for the movement, deformation, cutting, and undesirable reverse flow of material (the phenomenon of "w freeze"). It must be emphasized that the noted effect of "locking" significantly reduces the productivity of equipment, increases the temperature of the product, the energy intensity of the process, and causes deterioration in the quality of the output raw material due to its intensive grinding, crushing, and spinning of useful components. In this paper, the problem is formulated and solved to determine the real law of the distribution of the internal screw pressure for the processed raw materials along the grinder body. In addition, in the study, the dependence of the temperature of the material at the outlet of the top as a function of the tightening torque of the central clamping nut and the grinding process time was obtained. The task of assessing the nature of the law of pressure distribution and changes in the temperature of the material, posed in this study, is solved by the methods of an active experiment. Nominal values and confidence limits of a possible variation in internal screw pressure are determined on the basis of a rigorous statistical analysis for a significant number of experiments. The feasibility of the proposed experimental modeling the pressure distribution law for raw materials and the possibility of optimizing the tightening torque of the central clamping nut, which limits the increase in temperature of the crushed material and increase the energy efficiency of the grinder and product quality, are proved. The performed experiments and the obtained statistical data are in good agreement with the available theoretical materials for the study of such press and extrusion processes, proving their compliance. The presented work testifies to the adequacy of field and mathematical modeling and the correctness of the obtained experimental results.
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Keywords: extrusion; shredding; food raw materials; spinning top; screw; equipment optimization

DOI 10.17586/2310-1164-2020-10-1-27-38

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