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June 2014 (published: 01.06.2014)
Number 2(20)
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Study on the swelling pasta strands under the influence of ultrasonic vibrations in the process of pressing
Verboloz E.I., Palchikov A.N., Antufiev V.T., Kobyda E.V.
Keywords: compaction, swelling, рasta dough, ultrasonic vibrations.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Study on the swelling pasta strands under the influence of ultrasonic vibrations in the process of pressing
In the present work the issues pressing the macaroni dough with ultrasonic vibrations. Relaxation of the pressing stress affects the quality of the pasta and manifests itself in the form of swelling that occurs under the influence of normal stress perpendicular to the direction of traffic mass of strands of dough. Revealed that the rate of swelling Pasta dough depends on the parameters of ultrasonic vibrations, the rheological properties of dough, as well as the modes of deformation of the test masses defining the degree of accumulation and relaxation of high elastic deformations. Analyticaldependence is defined to calculate the recommended power ultrasonic vibrations, absorption of the test in fil′erah when making pasta. As a result of the effects of ultrasound on the dough considerably improves the quality of finished products and increased mass flow test in the process of pressing the macaroni.
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Keywords: compaction, swelling, рasta dough, ultrasonic vibrations.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License