Dynamics of interphase interaction between components during mixing
Keywords:
mixing, solid, liquid and gas phase, concentration changes, thermodynamics, hydration, sponge dough.Abstract
The processes of mixing, whipping, and foaming are essentially uniform and consist in dispersing the gas in a liquid. When mixing and whipping, the mixture of components is swollen due to the mechanical action; increased in volume water-insoluble protein substances (gluten proteins) form a three-dimensional spongy mesh continuous structure. It is called a gluten frame. It determines the elastic and resilient properties of the medium.
Therefore, the purpose of the study is to establish the relationship between the gas holding capacity of the medium and the energy expended on the hydration of the components. The study solves the task of determining the gas holding capacity of the medium with variable parameters of the height of the liquid phase from the mixing intensity, the duration of transient processes for the formation of the full volume of the gas-liquid medium, the duration of the transient process for the dispersed gas phase yield. The difference between the levels before the gas phase formation and during the mixing (aeration) mode determines the value of the gas holding capacity. In this context, we concluded that it is expedient to completely destabilize the established modes by changing the operating modes in the working body in the flow system. An additional effect on the system is the change of hydrodynamic regimes due to the unstable dynamics of the dispersed gas phase formation. The generation of the dispersed gas phase means the presence of energy expenditure on the interphase layer formation, which should be considered in the total energy balance. At the same time, another feature should be mentioned. Part of the gas phase, which existed and continues to exist in the new mode after mixing, enters the mode of a transient process.
Therefore, the most effective mixing occurs while adhering to the shifted mode for dosing components in a suspended state and the mechanical impact of the working body. Based on the given objectives and conditions of sponge dough mixing, we determined the requirements for the mixer design and found that the supply of components should last at least 45 seconds. During this period, hydration occurs and energy consumption is declining.
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