Test equipment and equipment for studying the processes of forming pasta with a controlled flow of dough in the pre-matrix chamber
In the introduction, it is noted that the process of pressing pasta is characterized by high specific energy costs and uneven output of the extruded dough from the forming holes of the matrix. Along with the theoretical analysis of the problem complex experimental studies of the rheological aspects of forming such products are necessary. The test equipment and equipment currently used do not allow modeling and studying the flow of pasta dough in various channels including channels of variable cross-section. The purpose of the work is to create a design an experimental equipment and devices with advanced technical capabilities that allow controlling the flow of dough movement including by changing the direction of movement of this flow as well as the intensity of its shear deformation. In the theoretical part, the rationale of the rheological aspects for design modernization of test equipment and devices is given. The main part describes the developed design of the test bench based on the MIT-2 automatic press, equipped with a control system for the movement of the test flow in the pre-matrix chamber. Upgrading allows you to expand the technical capabilities due to the system changes the movement direction of pasta dough with only horizontal traditional design on a vertical, or sloping, or horizontal, which is achieved by using turning the corner of the adapter. The second feature of the stand is the inclusion in its design of special elements (conical, conical-cylindrical and/or confusor-diffuser type, for example, Venturi tubes) to regulate the hydrodynamic resistance. The elements are designed for installation both in the matrix wells and in the pre-matrix zone. The method of conducting experiments with the use of upgraded equipment is given. In conclusion, it is noted that the improvements made are aimed at studying the processes of forming pasta in pressing units in order to reduce energy costs increase their strength and quality and increase the shelf life.