STUDY OF PHYSICAL AND MECHANICAL PROPERTIES OF GRANULATED BREAKFAST
Mechanical action on pellets is a dynamic process in which pellets are continuously formed and destroyed forming energy transferred from one pellet to another at the moment of their collision.Nevertheless, granulation is fraught with numerous problems due to the requirements for the quality of the formed granules in terms of the uniformity of the contents and physico-chemical properties, such as granule size, bulk density, porosity, hardness, humidity, and persistence. Experiments were carried out to determine the strength characteristics of granules of instant breakfast at a certain humidity. It was found that the mechanical strength increases for raw <i>W</i> = 10-12% and dry granules <i>W</i> = 5-5.5%. The influence of humidity changes in the drying process on the mechanical strength of instant breakfast granules has been studied. By increasing the moisture content in the granulate, the strength of the granules decreases. When determining the rate of penetration of water into breakfast granules, the porosity of the instant granulated product was studied. The study of the dependence of the porosity of granulated breakfast on the granulometric composition showed that with an increase in the diameter of the granules, a decrease in their porosity is observed. The optimal diameter of granules for the production of instant breakfast has been selected, which should be in the range from 0.5 to 2.5 mm. In the range of 1.0-2.0 mm of the diameter of the granules, most of them are in the method with an activator, which helps to reduce the granulation time in the poppet granulator by 3-5 times. With an increase in the humidity of the granulated breakfast to 10%, the values of the friction coefficients gradually increase. The dependence of plastic strength on the moisture content of the granulated breakfast mixture is determined not only by the content of the liquid phase (moisture), but also by the nature of the connection of moisture with the solid phase.