fjaTCIP

11

INTERNATIONAL CONFERENCE

IN MECHANICAL INDUSTRY

Volume 1
Editor:

Predrag V. Dasic

15-18. September 2011

Sokobanja, Serbia

C-5.

-6.

0-7.

C-8.

C-9.

C-10.

-11.

0-12.

C-13.

0-14.

0-15.

0-16.

0-17.

0-18.

Bosnjak M.S., Petkovic D.Z., Simonovic M.A., Milovancevic D.M., Milenovic Lj.l.
(Belgrade - Serbia)
S T R U C T U R A L A N D C O N T A C T S T R E N G T H OF THE R E V O L V I N G D R Y E R
Ciortan S., Podaru G., Birsan I.G. (Galati - Romania)
N E U R A L N E T W O R K B A S E D A N A L Y S I S OF FRICTION C O E F F I C I E N T
E V O L U T I O N IN S T U F F I N G B O X S E A L S
Cajetinac S., Todorovic M., Aleksandrov S. (Trstenik - Serbia), N o v a k o v i c M.
(Belgrade - Serbia)
MODELLING AND SIMULATION OF PNEUMATIC ACTUATOR
D a m n j a n o v i c Z.. Strbac N., Pantovic R. (Bor - Serbia), Stojkovic Z. ( Z a j e c a r Serbia)
N U M E R I C A L M E T H O D S IN T E R M A L TESTING OF B U I L D I N G M A T E R I A L S
U S I N G IR T H E R M O G R A P H Y
Damnjanovic Z.. Strbac N. ( B o r - S e r b i a ) , Velimirovic N. (Nis - Serbia).
Mladenovic-Ranisavljevic I. (Leskovac - Serbia)
A N A L G O R I T H M S FOR IR T H E R M O G R A M S FOR D I A G N O S T I C S A O B J E C T S
Denic B.D.. Miljkovic S.G., Lukic R.J., Simic M.M. (Nis - Serbia)
SERIAL CODE READING CORRECTNESS DETECTION APPLIED TO
PSEUDORANDOM ABSOLUTE ENCODERS
Eric M.D. ( C a c a k - Serbia), Mandic V. ( K r a g u j e v a c - Serbia), M a r k o v i c S. ( C a c a k Serbia)
I N T E G R A T E D S Y S T E M S IN THE D E V E L O P M E N T OF C O N C E P T O F
CONCURRENT ENGINEERING
Eric-Obucina J., Todorovic M., Cajetinac S., Jevremovie V. (Trstenik - Serbia)
K I N E M A T I C A N A L Y S I S A N D A N I M A T I O N O F M O T I O N OF T H E M E C H A N I S M
C O N S I S T I N G OF R O D A N D S L I D E R
G o r b a c h E.V., Sereda V.G., Palamarchuk V.A. ( k r a m a t o r s k - Ukraine)
RESEARCH AND PERFECTION OF TECHNOLOGICAL PROCESS OF
T A N G E N T I A L R O L L I N G OF P I P E S BY F R I C T I O N T O O L
Gospodinov D.. Hadjiiski V., Stefanov S. (Plovdiv - Bulgaria)
U S I N G O F THE FINITE E L E M E N T M E T H O D FOR S T U D Y I N G IE E F F E C T O F
T H E B A S I C G E O M E T R I C P A R A M E T E R S OF T H E C O R R U G A T E D P A P E R B O A R D
O V E R ITS C O M P L E X M E C H A N I C A L P R O P E R T I E S
H l a d n i k J . , Resman F., Jerman B. (Ljubljana - Slovenia)
F I N I T E E L E M E N T A N A L Y S I S O F C R O S S - C O U N T R Y SKIING B O O T T O R S I O N
STIFFNESS
Kazimierska-Grebosz M. (Lodz - Poland)
T H E R E S E A R C H OF A C O U S T I C S C R E E N S IN A N E C H O I C R O O M A N D IN R E A L
CONDITIONS
Kegl M., Harl B. (Maribor - Slovenia)
TOPOLOGY OPTIMIZATION USING DESIGN ELEMENTS A N D A LEVEL SET
FUNCTION
Litovchenko I., Shpak M. (Kviv - Ukraine), Stefanov S., Hadjiiski W . (Plovdiv Bulgaria)

MIXER'S DESIGN M E T H O D WITH COMPUTER MODELING

M i k h o v M . R . (Sofia - B u l g a r i a )
P E R F O R M A N C E A N A L Y S I S O F A B R U S H L E S S DC M O T O R D R I V E FOR
MECHANICAL INDUSTRY
O-20. Milicevic I., Boskovic N., Slavkovic R., Golubovic D., Ducic N. (Cacak - Serbia)
DESIGN A N D S I M U L A T I O N OF A U T O M A T I O N C O N T R O L S Y S T E M F O R
M E C H A T R O N I C S Y S T E M P R O T O T Y P E FOR P R O D U C T I O N O F W I R E D
PROFILES WEDGE SHAPED
0-21. Morovic L., Peterka J., Kovac M. (Trnava - Slovakia)
D I G I T I Z A T I O N OF B A L L N O S E E N D M I L L S BY O P T I C A L 3D S C A N N E R

0-19.

XIII

450

456

460

465

472

481

489

494

499

507

513

520

526

533

539

545

550

Sokobanja

11th International Conference

"Research and Development in Mechanical Industry"

RaDMI 2011
15 - 18. September 2011, Sokobanja, Serbia

Serbia

MIXER S DESIGN METHOD WITH COMPUTER MODELING

Igor Litovchenko 1 , Maxim Shpak 1 , Stefan Stefanov 2 , Wilhelm Hadjiiski 2
!

National University of Food Technology, Kyiv, U K R A I N E

* University of Food Technologies, Plovdiv. B U L G A R I A , E-mail: stvstcfanpv'a vahoo.com

Summary:
The paper demonstrated the possibility of applying c omputer modeling to analyze and optimize the
design parameters and operating modes of the equipment for kneading in the food industry. Based on the earlier
model was made to simulate the process of kneading dough. Studied are the effects of various factors affecting
the process. Are certain functional dependence of the power used by the number of w orking bodies, their size,
speed, etc.. The proposed methodology allows determining the optimal performance of equipment.
Keywords: computer modeling, kneading, dough, mixing process.

I. I N T R O D U C T I O N
At research of the existing technological equipment of the food-processing industry in the operation
[1], and also during design of new items there is a n u m b e r of processes which are difficult to be
described by existing methods from mathematical apparatus. It is possible to include mixing to such
processes for which it is difficult to present and describe behavior of a viscous fluid in mixing dish and
thus to obtain such data, as velocity distribution on all points of the volume, intensity of a dissipation
of a kinetic energy, power indexes of specific work and power.
For example, at presence, due to large variety of constructions of dough organs, the designer is not
able reasonably to present the shape of working organ, which would be an optimum f o r a specific
dough type (grain, confectionery, wheaten, rye and other). Very often the choice is m a d e intuitional,
and the next step is performing of experimental researches, which require many resources, efforts and
time.
It is proposed to use an integrated approach to take into account the interrelated key factors that effect
on the quality of the end result during the work with a new design of mixing equipment.
Here they are:
- Searching ol the working bodies" optimal shape and the kneading capacity;
- Kinematic parameters of the mixture motion analysis and their effects on the rheological properties
of the product;
- The nonlinearity changes the properties of the dough as non-Newtonian fluids during mechanical
treatment;
- Determine the effectiveness of mixing of the components - to achieve adequate uniformity of
distribution of c o m p o n e n t s in the volume of the mixture;
- Determine the optimal intensity of mechanical impact on the various process steps.
The main practical w a y s of the project realization is a statement of physical experiments and c o m p u t e r
simulation. Base on that w e are able to predict and visualize process of mixing of a product on all its
extent, receiving all necessary hydrodynamic and power indexes. T h e software p a c k a g e for personal
computers Flow Vision has been used for the process research of the dough kneading. T h e p r o g r a m
533

is developed for simulation of hydrodynamic processes and also visualization of these processes by
methods of a computer drawing. When different turbulent models arc used it is possible complex
movements of the fluid to be simulated, such as currents with a strong twisting and a free surface.
We illustrate an integrated approach for design of illustrative examples of computer simulation.

2. EXPOSE
2.1. Searching of the optimum shape of workings organs and kneading capacity
The task of this method is to find the optimum shape of the kneading organs which ensure high
product quality at small power expenditures.
Modeling process of the dough flow around working organs with different cross sectional profile, it is
possible to determine in which case the product turbulence is the highest and what is the energy
consumption in this case. Fig. 1 shows as a isolines these areas where the speed of product
deformation during movement of working organ in dough mass.
1

Figure 1: Figure caption. Speeds isolines (2) in a cross-section of the dough organs (1) w ith
different shapes: a - rectangular; b - cylindrical; - triangular

534

Analyzing the achieved graphic results, we are able to define geometrical parameters of the working
areas, where a high-speed mixing is, and also the preferred shape of a working element. This choice is
already in connection to a preset speed of its movement and rheological parameters of the prepared
mixture (viscosity, density, temperature).
2.2. Research of the m i x t u r e m o v e m e n t k i n e m a t i c p a r a m e t e r s a n d their i n f l u e n c e over the
p r o d u c t rheological p r o p e r t i e s
Most of the food products are non-Newtonian fluids and their viscosity depends on the deformation
rate gradient (Fig. 2). Researching of the influence of kinematic parameters on the rheological
properties of the viscous mass is also possible to recreate with the help of computer simulation.

u. Pa s

*
160-

110

60

600

1200

1800

-1

Figure 2: Dependence of bread dough viscosity from the deformation speed

The chart shows that the dependence between the dough viscosity and the speed of deformation is
nonlinear. During researches was determined functional connection between these parameters, which
looks like the following:

206
If considered this dependence when modeling mixing process it is possible to obtain the graphic and
numerical data about changes of product viscosity in different points of the mixing capacities (Fig. 3).
The areas with the lowest indexes of viscosity in this case also arc the areas of the most effective
mixing.
On a Fig. 3 is shown the area of the dough viscosity distribution in a mixing dish with a value 100 P a s .

Figure 3: The viscosity areas of 100 Pa-s at the motion of working bodies of rectangular (a) and spiral
(b) form.

535

2.3. Reading of the nonlinearity dough properties change as a non-Newtonian fluid during
mechanical treatment
In modern dough mixers mechanical impact over the dough could occur in a wide range of product
deformations velocity. It inevitably influences a dough rheological property, sometimes on 1... 2
orders changing them.
During the analysis of dependence between shear stress of the grain dough and deformation velocity, it
has been determined that for the description of behavior of viscous thixotropy equation Hershel Baklcy is appropriate, where the flow index n is included, essentially influencing a mixing process:
(2)

= 0 + k - y

For determination of a flow index n. the technique proposed by Mettsner-Ridom was used. It is based
on usage of a Mooney-Rabinovich ratio for definition of tension that creates friction forces on a wall.
Further step is definition of a flow index, which is done using the following formula:
d In

11

d 7

(3)

In a graphic aspect dependence is presented on Fig. 4.

4 rO

Figure 4: Dependence of a flow index from deformation velocity

The given dependence numerically is described by the formula:

0.539
0.13!
7

<4).
During modeling of dough mixing process, the achieved dependence allows studying the change of
flow index inside the dish (Fig. 5). It is possible to achieve integral characteristic of the variable.
which is average on a dish section.
As a result of simulation it has been determined, that in calculation of power of mixing process, for
low-speed dough mixers it has to be usedan index n = 0,6, and for high-speed mixers - n = 0.53.

536

T h e described method of the precise reading of specific behavior of the dough during the d e f o r m a t i o n
of its w o r k i n g organs allows increasing the accuracy of the m i x i n g process description.

Kigure 5: Isolines of the f l o w index c h a n g e in a dough dish. 1 - a w o r k i n g body, 2- isolines

2.4. Determination of the c o m p o n e n t distribution equability in the v o l u m e during mixing
Possibility to present behavior of the t w o - p h a s e mixtures, consisting c o m p o n e n t s with different
rheological indexes is an additional advantage of c o m p u t e r simulation. As an example, process of
primary m i x i n g together of c o m p o n e n t s of the baking dough (a flour and water) on different time
intervals (Fig. 6) f r o m the process beginning is displayed.

Figure 6: the distribution of mixture density in a dough dish: a - 16 sec after process beginning; b 21 sec after process beginning
From the analysis of images is visible how quantity and surface of area (1) gradually decreases, where
uniformity of c o m p o n e n t s in the mixture are still significantly different. It gives a c h a n c e to d e f i n e
sufficient duration of mixing process from a point of view of reaching the sufficient h o m o g e n e i t y of
the product.
2.5. Determination of o p t i m u m intensity of mechanical impact on the d i f f e r e n t stages of the
mixing process
During c o m p l e x research of mixing process, simultaneously with rheological and h y d r o d y n a m i c
parametcrs defining there is a possibility of definition of p o w e r indexes of the process. It allows
calculation of the necessary drive power.
O n e of the advantages of this method is the velocity of a dissipation of a kinetic energy d e t e r m i n a t i o n
(Fig. 7) which significantly impacts the energy consumed by a drive and, hence, on its p o w e r .

537

If d e p e n d e n c e between viscosity and construction parameters arc preset, it is possible to calculate

energy loses for different conditions f r o m dough mixing process.
It was defined functional d e p e n d e n c e between p o w e r consumption and n u m b e r of w o r k i n g organs,
their sizes, velocities of their m o v e m e n t s , d y n a m i c viscosity of the mixture, width of a b o u n d a r y layer
(a clearance b e t w e e n a wall of the dish and w o r k i n g organs). T h e p r o p o s e d method allows to calculate
drive p o w e r of a dough mixer precisely.

3. C O N C L U S I O N
Using c o m p u t e r simulation helps us to reduce the time and resources which are needed to study the
processes occurring during the mixing of viscous liquids.
An integrated approach to modeling makes it possible to determine the optimal form of m i x e r s and
p o w e r required for mixing, considering rheology changes.

REFERENCES
[1]

[2]

[3]

Litovchenko I.. I. Mihaylov. S. Stefanov. Modeling of some processes of filling of mince with one type of
spiral feeding mechanism. In: Proceedings of l()'h International Conference "Research and Development in
Mechanical Industv - RaDMI 2010", Donii Milanovac. Serbia. 16 - 19. September 2010. Edited by Predrag
DaSic. Trstenik: High Technical Mechanical School, 2010. pp. 34-45. ISBN-13 978-86-83803-20-0.
Litovchenko I., M. Shpak, St. Stefanov. V. Hadzhijski. Modeling of technology processes in the creation of
equipment for food industry. Proceedings of International conference of University of Ruse "Angel
Kanchev" volume 49. book 9.2, pp. 50-55.
Litovchenko I.. M. Shpak. St. Stefanov. Oprcdelenie potrebliaemoi mostnosti pri zamese testa na osnove
ucheta sil soprotivlenii. Innovacionnie technologii v proizvodstve I prerabotke selskohoziaistvennoi
produkcii: dokladi megdunarodnoi nauchno-prakticheskoi konferencii: Minsk, 14-15 april 201 l./pod obsht.
Red. V.B.Lovkisa. A.A. Brencha. B.M. Pozdniakova.-V 2 ch. Ch. 2=Minsk: BGATU, 2011.-288 s. ISBN
978-985-519-363-1. Str. 64-67.

538