RHEOLOGICAL ASPECTS OF MACARONI BATTER FLOW IN CHANNELS OF MATRIX OF STEP AND VARIABLE SECTION

Nowadays the non-uniform formation speed of macaroni products by the matrix cross section is an unsolved problem in both domestic and foreign practice. The matrix construction is one of determining factors having effect on the engineering and economic indicators of the press operation. The matrix consists of a cylindrical body with wells located on concentric circles, liners installed in the wells, with through formation openings grouped in nests, and nowadays the matrices with different heights of forming openings of step and variable section are most widely used in the industry. The article proposes a new rheological model for establishing interaction between the plastic and viscous component of the total flow resistance for macaroni batter in the channel of step and variable section. The method for determining the minimum forming pressure required to overcome the shear yield point (ultimate shearing resistance) of macaroni batter, located in the channels of circular, ring, rectangular and arbitrary cross-section) is proposed. It is shown that contribution of component in total flow resistance dominates due to viscous shearing at flow. The method of approximate estimation of speed and force parameters of macaroni batter flow in the channels of step and variable section using the Bingham model is proposed. The formulae for determining the geometric characteristics of the channels of step and variable section are presented, allowing to align the batter pressing speed over the entire working surface of the matrix. The research results can be used for designing forming equipment, as well as for developing methods of calculation of macaroni batter formation processes.

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