Modelling the formation of phase contact between components during the mixing process on a new dough mixer

The article is deals with solving the problems of energy and resource saving in the bakery, pharmaceutical and processing industries by introducing a weighted mixing state taking into account the stage-by-stage process of forming a viscoelastic-plastic medium. The main objective of the study was to determine the optimal dough mixing parameters to achieve the desired rheological properties. Using the experimental data, effective design solutions were developed that ensure stable dough quality and increase production output. It is noted that the study of mixing components in the bakery industry of Ukraine using batch and continuous machines is one of the most important technological operations and the pace of its development towards improving the design and technological parameters of the machine and process to improve the quality of the mixture structure remains relevant. Scientifically sound and adequate mathematical models have been developed to improve the design of the mixer. The modelling of the interface in the presence of free surfaces of components during mixing in a suspended state is carried out. A step-by-step method for determining the intensity of formation of phase contact surfaces and their renewal is proposed. An analysis of the interaction of components under the established influence of the mixer design has been carried out, which made it possible to further reveal ways to calculate the design parameters of means for their dosing and mixing, depending on the nature of the phases in each case. It is noted that the influence of the surface layer of the phase on its total flow rate is determined by the specific energy. It is shown that the process is governed by the equations of turbulence quantity (k) and turbulence dissipation (ε). The presented models consider the interaction between flour particles and the liquid phase in a turbulent medium and their influence on the flow characteristics. The step-by-step interaction of the components in contact with each other to improve the intensification of the mixing process is theoretically and experimentally substantiated. The value of the surface energy and the value of the surface tension and particle energy, which depend in each case on the nature of the process phases, are generalised.