SCIENTIFIC DESIGN OF WORKING BODIES OF FORMING EQUIPMENT OF FOOD ENTERPRISES BASED ON METHODS OF COLUMN HYDROTHERMODYNAMICS

Abstract

The paper presents scientifically substantiated approaches to the design of working bodies of forming equipment for the food industry, based on a comprehensive analysis of the structural and technological characteristics of dough systems. The relevance of the study is обусловлена the need to intensify forming operations while maintaining stable rheological properties of dough and ensuring high and reproducible quality of finished products. The object of the research was the rheological behavior and structure formation of bagel dough under conditions of cyclic-continuous roller injection, which combines periodic compression with continuous material transport. To establish quantitative relationships between compression pressure, effective viscosity, and shear rate gradient, methods of thermo-hydrodynamic analysis were applied in combination with experimental rheometry. The dough was considered as a complex viscoplastic dispersed system whose properties change under short-term intensive mechanical action. Theoretical modeling was supported by experimental determination of shear stress and viscosity at various roller speeds and technological gaps. It was theoretically and experimentally confirmed that the allowable shear stress is a nonlinear function of the dough movement velocity along the roller surface and the thickness of the compressed layer. An increase in roller speed and a decrease in the compression gap intensify shear deformation, which leads to partial structural breakdown followed by stabilization of the dough matrix. It was established that intensive mechanical processing for 3 seconds results in a uniform reduction of shear stress to approximately 300 Pa. This effect is associated with moisture redistribution within the dough, relaxation of the gluten network, and changes in the state of colloidal components, which together promote more homogeneous structure formation. The obtained quantitative data on dough compression levels at different technological gaps can be directly integrated into CFD models for predictive simulation of forming processes and final product quality. The practical significance of the research lies in the possibility of optimizing the design and operating parameters of the injection unit, which allows a reduction of the technological cycle duration and an increase in the specific volume of finished products by up to 22%, while ensuring stable forming and improved consumer properties.