Test kneading machine TMM-1M

Introduction

Mixing machines are widely used in the bakery, pasta and confectionery industries at various stages of the technological process. The mixing process can be carried out with different intensity, frequency of action of the working member and duration depending on the design of the mixer and properties of the processed components. Intensification of working processes in mixing chambers significantly reduces fermentation process and improves quality of finished products.

Baking dough kneading consists in mixing raw materials (flour, water, yeast, salt, sugar and other components) into a homogeneous mass, giving this mass the necessary structural and mechanical properties, saturating it with air and creating favorable conditions for subsequent technological operations.

Dough kneading machines, depending on the recipe composition and the characteristics of the assortment, should have different effects on the dough and its subsequent ripening. As a result, the quality of the finished product depends on the work of dough kneading machines. The design of the kneading machine is largely determined by the properties of the kneaded raw material, for example, elastic-elastic dough requires more intensive blending than plastic.

The specificity of the processes of mixing recipe mixtures and semi-products in bakery production is due to both the properties of the bulk component - flour, and liquid components containing microorganisms (yeast, lactic acid bacteria, etc.) and active enzymes. The work presents domestic and foreign dough kneading machines. Information on principles of action and design features is presented. Classification matrices of functional diagrams of test kneading machines are given.

Classification of test kneading machines

For dough kneading, different types of machines are used, which, depending on the type of flour, the recipe composition and the characteristics of the assortment, have different mechanical effects on the dough. The quality of work of dough kneading machines is determined by the quality of the finished product.

Kneading of thick opar and dough is usually carried out by the same type of kneading machines; mixing of liquid opars, nutrient mixtures for liquid yeast - special mixers. To obtain a high-quality dough, kneading must be carried out at optimal intensity, duration, temperature and frequency of the kneading blade.

By type of work, dough kneading machines are divided into periodic and continuous machines. The former have stationary kneading containers (dégies) and replaceable (kneaded dégies). Deji are motionless, with free and forced rotation. All continuous machines have stationary working chambers.

According to intensity of action of working member on treated mass, dough kneading machines are divided into three groups:

- normal slow-moving - the working process is not accompanied by noticeable heating of the dough, specific energy consumption 5-12J/g;

- fast (machines for intensive kneading of dough) - the working process is not accompanied by noticeable heating of the dough at 57 ° C, 20-40 J/g is used for kneading;

- super-exhaust (super-intensive) machines, kneading is accompanied by heating of the dough by 10-20 ° C and requires a device for water cooling of the mixing chamber body or preliminary cooling of the water used for dough, 30-45 J/g is consumed for kneading.

The amount of specific operation here does not have a strictly divided row, since it on the same machine can vary depending on the length of kneading determined by the quality of the flour.

Depending on the location of the axis of the kneader, machines with horizontal, inclined and vertical axes are distinguished.

By the nature of the movement of the kneading organ, there are machines with a circular, rotational, planetary, complex flat and spatial movement of the kneading organ.

Depending on the mechanism of influence on the mixing process, machines with ordinary mechanical influence, vibration, ultrasonic, electric vortex, etc. are distinguished.

According to the type of prepared mixtures, machines for kneading thick dough and dough at a humidity of 30-52% and for preparing liquid dough and nutrient mixtures at a humidity of 60-70% are separated.

According to the number of structurally isolated kneading chambers providing the necessary parameters at different stages of kneading, mono-, two- and three-chamber kneading machines are distinguished.

Depending on the control system, dough kneading machines are with manual, semi-automatic and automatic control.

Conclusion

This work gives a classification of dough kneading machines used in modern food enterprises that provide a high level of production and increase its productivity. Analysis of batch and continuous kneading machines is given, which shows the main dependence of the machine type on the type of raw materials used; the device and structural features are considered, technical characteristics of domestic and imported dough kneading machines are given.

Description of test kneading machines of TMM1M design is given; The scope of its application in the flow line is indicated; correct installation and maintenance, design, operating principle and technical characteristics are considered.

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