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11 INTERNATIONAL CONF ERENC E

IN MECH ANICAL INDUSTRY

Volume 1

Edi tor :

Predrag V. Dasic

15-18. September 2011

Sokobanja, Serbia

fjaTCIP

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C-5.  B o s n j a k M . S . , P e t k o v i c D . Z . , S i m o n o v i c M . A . , M i l o v a n c e v i c D . M . , M i l e n o v i c L j . l . 4 5 0

B e l g r a d e - S e r b i a )

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 O F T H E R E V O L V I N G D R Y E R

С-6 . Ci o rtan S . , Pod aru G. , B i rsan I .G. Ga l a t i - Rom ani a ) 456

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 O F F R I CT I O N 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

0-7 .  C a j e t i n a c S . , T o d o r o v i c M . , A l e k s a n d r o v S . T r s t e n i k - S e r b i a ) , N o v a k o v i c M . 4 6 0

B e l g r a d e - S e r b i a )

M O D E L L I N G A N D S I M U L A T I O N O F P N E U M A T I C A C T U A T O R

C-8.  D a m n j a n o v i c Z . . S t r b a c  N .,  P a n t o v i c R . B o r - S e r b i a ) , S t o j k o v i c Z . Z a j e c a r - 4 6 5

S e r b i a )

N U M E R I C A L M E T H O D S IN T E R M A L T E ST I NG O F 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

C-9.

  D a m n j a n o v i c Z . . S t r b a c

  N .

  B o r - S e r b i a ) ,

  V e l i m i r o v i c N .

  Ni s - Ser bi a ) . 472

M l a d e n o v i c - R a n i s a v l j e v i c I . L e s k o v a c - S e r b i a )

A N A L G O R I T H M S F O R IR T H E R M O G R A M S F O R D I A G N O S T I C S A O B J E C T S

C -1 0. D e n i c B . D . . M i l j k o v i c S . G . , L u k i c R . J . , S i m i c M . M . N i s - S e r b i a ) 4 8 1

S E R I A L C O D E R E A D I N G C O R R E C T N E S S D E T E C T I O N A P P L I E D T O

P S E U D O R A N D O M A B S O L U T E E N C O D E R S

С -1 1. E r i c M . D . C a c a k - S e r b i a ) , M a n d i c V . K r a g u j e v a c - S e r b i a ) , M a r k o v i c S . C a c a k - 4 8 9

S e r b i a )

I N T E G R A T E D S Y S T E M S I N T H E D E V E L O P M E N T O F C O N C E P T O F

C O N C U R R E N T E N G I N E E R I N G

0 1 2

E r i c - O b u c i n a J . , T o d o r o v i c M . , C a j e t i n a c S . , J e v r e m o v i e V . T r s t e n i k - S e r b i a ) 4 9 4

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 O F T H E M E C H A N I S M

C O N S I S T I N G O F R O D A N D S L I D E R

C-13.  G o r b a c h E . V . , S e r e d a V . G . , P a l a m a r c h u k V . A . k r a m a t o r s k - U k r a i n e ) 4 9 9

R E S E A R C H A N D P E R F E C T I O N O F T E C H N O L O G I C A L P R O C E S S O F

T A N G E N T I A L R O L L I N G O F P I P E S B Y F R I C T I O N T O O L

0-14 .  G o s p o d i n o v D . . H a d j i i s k i V . , S t e f a n o v S . P l o v d i v - B u l g a r i a ) 5 0 7

U S I N G O F T H E F I N I T E E L E M E N T M E T H O D F O R S T U D Y I N G Т І 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 O F 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 I TS 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

0-15.  H l a d n i k J . , R e s m a n F . , J e r m a n B . L j u b l j a n a - S l o v e n i a ) 5 1 3

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 S K I I N G B O O T T O R S I O N

S T I F F N E S S

0 - 16 . K a z i m i e r s k a - G r e b o s z M . L o d z - P o l a n d ) 5 2 0

T H E R E S E A R C H O F A C O U S T I C S C R E E N S I N A N E C H O I C R O O M A N D IN R E A L

C O N D I T I O N S

0-17.  K e g l M . , H a r l B . M a r i b o r - S l o v e n i a ) 5 2 6

T O P O L O G Y O P T I M I Z A T I O N U S I N G D E S I G N E L E M E N T S A N D A L E V E L S E T

F U N C T I O N

0 - 18 . L i t o v c h e n k o I . , S h p a k M . K v i v - U k r a i n e ) , S t e f a n o v S . , H a d j i i s k i W . P l o v d i v - 5 3 3

B u l g a r i a )

M I X E R ' S D E S I G N M E T H O D W I T H C O M P U T E R M O D E L I N G

0 -1 9 . M i k h o v M . R . S o f i a - B u l g a r i a ) 5 3 9

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 D C M O T O R D R I V E F O R

M E C H A N I C A L I N D U S T R Y

O-20. Mil icevic  I. ,  B o s k o v i c N . , S l a v k o v i c R . , G o l u b o v i c D . , D u c i c N . C a c a k - S e r b i a ) 5 4 5

D E S I G N A N D S I M U L A T I O N O F 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 F O R P R O D U C T I O N O F W I R E D

P R O F I L E S W E D G E S H A P E D

0 - 2 1. M o r o v i c L . , P e t e r k a J . , K o v a c M . T r n a v a - S l o v a k i a ) 5 5 0

D I G I T I Z A T I O N O F B A L L N O S E E N D M I L L S B Y O P T I C A L 3 D S C A N N E R

X I I I

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S o k o b an j a і

і S e r b i a

 

11

th

  In te rna t iona l Confe rence

"Resea rch and Deve lopmen t in Mechan ica l Indus t ry"

RaDMI 2011

15 - 18 . S ep temb er 2011 , S okob an ja , S e rb ia

M I X E R S D E S IG N M E T H O D W I T H C O M P U T E R M O D E L I N G

Igo r Li tovchenko

1

, M a x i m S h p a k

1

, S tefan Stefanov

2

, W i l h e l m H a d j i i s k i

2

N a t i o n a l U n i v e r s i t y o f F o o d T e c h n o l o g y , K y i v , U K R A I N E

* U n i v e r s i t y o f F o o d T e c h n o l o g i e s , P l o v d i v . B U L G A R I A , E - m a i l : s t v s t c f a n p v ' a v a h o o . c o m

Summ ary: The paper demonstrated the possibility of applying

  c

 omputer modeling to analyze and optimize the

design parameters and operating m odes of the equipment for kneading in the food industry. Based on the earlier

model w as made to simulate the process of kneading dough. Stud ied 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 methodo logy 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

A t r e s e a r c h o f t h e e x i s t i n g t e c h n o l o g i c a l e q u i p m e n t o f t h e f o o d - p r o c e s s i n g i n d u s t r y i n t h e o p e r a t i o n

[1 ] , a nd a l so du r i ng de s i gn o f ne w i t e m s t he re i s a nu m b e r o f p ro c e ss e s wh i c h a re d i f f i c u l t t o be

d e s c r i b e d b y e x i s t i n g m e t h o d s f r o m m a t h e m a t i c a l a p p a r a t u s . I t is p o s s i b l e t o in c l u d e m i x i n g t o s u c h

proc e sse s fo r wh i c h i t i s d i f f i c u l t t o p re se n t a nd de sc r i b e be ha v i o r o f a v i sc ou s f l u i d in m i x i n g d i sh a n d

t hus t o ob t a i n su c h da t a , a s ve l oc i t y d i s t r i bu t i on on a ll po i n t s o f t he vo l um e , i n t e ns i t y o f a d i ss i pa t i on

o f a k i n e t i c e n e r g y , p o w e r i n d e x e s o f s p e c i f i c w o r k a n d p o w e r .

Fo r e xa m pl e , a t p r e s e nc e , due t o l a rge va r i e t y o f c ons t ruc t i o ns o f dough o rg a ns , t he de s i gn e r i s no t

a b l e r e a s o n a b l y t o p r e s e n t t h e s h a p e o f w o r k i n g o r g a n , w h i c h w o u l d b e a n o p t i m u m f o r a s p e c i f i c

d o u g h t y p e ( g r a i n , c o n f e c t i o n e r y , w h e a t e n , r y e a n d o t h e r ) . V e r y o f t e n t h e c h o i c e i s m a d e i n t u i t i o n a l ,

a n d t h e n e xt s t e p i s p e r f o r m i n g o f e x p e r i m e n t a l r e s e a r c h e s , w h i c h r e q u i r e m a n y r e s o u r c e s , e f f o r t s a n d

t i m e .

I t i s p ro pos e d t o u se a n i n t e g ra t e d a pp r oa c h t o t a ke i n t o a c c ou n t t he i n t e r r e l a t e d ke y f a c t o r s t ha t e f f e c t

on t he qua l i t y o f t he e nd r e su l t du r i n g t he wo rk wi t h a ne w de s i gn o f m i x i ng e qu i pm e n t .

He re t he y a re :

- S e a r c h i n g o l t h e w o r k i n g b o d i e s " o p t i m a l s h a p e a n d t h e k n e a d i n g c a p a c i t y ;

- K i n e m a t i c p a r a m e t e r s o f t h e m i x t u r e m o t i o n a n a l y s i s a n d t h ei r e f f e c t s o n t h e r h e o l o g i c a l p r o p e r t i e s

o f t he p roduc t ;

- T h e n o n l i n e a r i t y c h a n g e s t h e p r o p e r t ie s o f t h e d o u g h a s n o n - N e w t o n i a n f l u i d s d u r i n g m e c h a n i c a l

t r e a t m e n t ;

- D e t e r m i n e t h e e f f e c t i v e n e s s o f m i x i n g o f t h e c o m p o n e n t s - t o a c h i e v e a d e q u a t e u n i f o r m i t y o f

d i s t r i b u t i o n o f c o m p o n e n t s i n t h e v o l u m e o f t h e m i x t u r e ;

- De t e rm i ne t he op t i m a l i n t e ns i t y o f m e c h a n i c a l i m pa c t on t he va r i o us p roc e s s s t e ps .

T he m a i n p ra c t i c a l w a ys o f t he p ro j e c t r e a l i z a t i on i s a s t a t e m e n t o f phys i c a l e xpe r i m e n t s a nd c om pu t e r

s i m u l a t i on . Ba se on t ha t we a re a b l e t o p re d i c t a nd v i sua l i z e p roc e ss o f m i x i ng o f a p roduc t on a l l i t s

e x t e n t , r e c e i v i n g a l l n e c e s s a r y h y d r o d y n a m i c a n d p o w e r i n d e x e s . T h e s o f t w a r e p a c k a g e f o r p e r s o n a l

c o m p u t e r s « F l o w V i s i o n » h a s b e e n u s e d f o r t h e p r o c e s s r e s ea r c h o f t h e d o u g h k n e a d i n g . T h e p r o g r a m

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i s de ve l ope d fo r s i m u l a t i on o f hydrod yna m i c p roc e sse s a nd a l so v i sua l i z a t i on o f t he se p roc e s se s by

m e t ho ds o f a c om pu t e r d ra w i ng . Whe n d i f f e r e n t t u rbu l e n t m ode l s a r c u se d it i s poss i b l e c om pl e x

m ove m e n t s o f t he f l u i d t o be s i m u l a t e d , suc h a s c u r r e n t s wi t h a s t rong t wi s t i ng a nd a f r e e su r f a c e .

We i l l u s t r a t e a n i n te g ra t e d a pp roa c h fo r de s i gn o f il l u s t r a t i ve e xa m pl e s o f c om pu t e r s i m u l a t i on .

2 . E X P O S E

2 . 1 . S e a r c h i n g o f t h e o p t i m u m s h a p e o f w o r k i n g s o r g a n s a n d k n e a d i n g c a p a c i t y

T he t a sk o f t h i s m e t hod i s t o f i nd t he op t i m um sha pe o f t he kne a d i ng o rga ns wh i c h e nsu re h i gh

produc t qua l i t y a t sm a l l powe r e xpe nd i t u re s .

Mod e l i ng p roc e s s o f t he dough f low a rou nd wo rk i ng o rga n s wi t h d i f f e r e n t c ross se c t i ona l p ro f i l e , i t i s

poss i b l e t o de t e rm i ne i n wh i c h c a se t he p roduc t t u rbu l e nc e i s t he h i ghe s t a nd wha t i s t he e ne rgy

c onsum pt i on i n t h i s c a se .  Fig. 1  shows a s a i so l ine s t he se a r e a s whe re t he spe e d o f p roduc t

de fo rm a t i on du r i ng m ove m e n t o f work i ng o rga n in dough m a ss .

1 2

1 2

b

с

Fi gure 1 :  F i gu re c a p t i on . Spe e ds i so l i ne s (2 ) in a c ross - se c t i on o f t he dough o rga ns (1 )  w  ith

d i f f e r e n t sha pe s : a - r e c t a ngu l a r ; b - c y l i nd r i c a l ; с - t r i a ngu l a r

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A n a l y z i n g t h e ach i ev ed g r ap h i c r e su l t s , w e a r e ab l e t o d e f i n e g eo m e t r i ca l p a r am e t e r s o f t h e w o r k i n g

a r eas , w h e r e a h i g h - sp eed m i x i n g i s , an d a l so t h e p r e f e r r ed sh ap e o f a w o r k i n g e l em e n t . T h i s ch o i ce i s

a l r ead y i n co n n ec t i o n t o a p r e se t sp eed o f it s m o v em en t an d r h eo l o g i ca l p a r am e t e r s o f t h e p r ep a r e d

m i x t u r e ( v i s co s i t y , d en s i t y , t em p er a t u r e ) .

2 . 2 . R e s e a r c h o f t h e 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 t h e i r i n f l u e n c e o v e r t h e

p r o d u c t r h e o l o g i c a l p r o p e r t i e s

M o s t o f t h e f o o d p r o d u c t s a r e n o n - N ew t o n i an f l u i d s an d t h e i r v i s co s i t y d ep en d s o n t h e d e f o r m a t i o n

r a t e g r ad i en t ( F i g . 2 ) . R esea r ch i n g o f t h e i n f l u en ce o f k i n em a t i c p a r am e t e r s o n t h e r h eo l o g i ca l

p r o p e r t i e s o f t h e v i s co u s m ass i s a l so p o s s i b l e t o r ec r ea t e w i t h t h e h e l p o f co m p u t e r s i m u l a t i o n .

u. Pa s

16

11

6

6 12 18 •

  C

- 1

У  і

  b

F i g u r e 2 : D ep en d en ce o f b read d o u g h v i s co s i t y f r o m t h e d e f o r m a t i o n sp e ed

T h e ch a r t sh o w s t h a t t h e d ep en d en ce b e t w een t h e d o u g h v i s co s i t y an d t h e sp eed o f d e f o r m a t i o n i s

n o n l i n ea r . D u r i n g r e sea r ch es w a s d e t e r m i n ed f u n c t i o n a l co n n ec t i o n b e t w een t h e se p a r am e t e r s , w h i ch

l o o k s l i k e t h e f o l l o w i n g :

206

I f co n s i d e r ed t h i s d ep en d en ce w h en m o d e l i n g m i x i n g p r o ces s i t i s p o s s i b l e t o o b t a i n t h e g r ap h i c an d

n u m er i ca l d a t a ab o u t ch an g es o f p r o d u c t v i s co s i t y i n d i f f e r en t p o i n t s o f t h e m i x i n g cap ac i t i e s ( F i g . 3 ) .

T h e a r ea s w i t h t h e l o w es t i n d ex es o f v i s co s i t y i n t h i s ca se a l so a r c t h e a r ea s o f t h e m o s t e f f ec t i v e

m i x i n g .

On a F ig . 3 is show n the area o f the dough v iscosi ty d ist r i bu t ion in a mix ing d ish with a value 100 P as .

F ig u re 3 : The v iscosi ty area s o f 100 Pa-s at the motion o f work in g bod ies o f rect angu lar (a) and sp i ral

(b ) fo rm.

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2 . 3 . R e a d i n g o f t h e n o n l i n e a r it y d o u g h p r o p e r t i e s c h a n g e a s a n o n - N e w t o n i a n f lu id d u r i n g

m e c h a n i c a l t r e a t m e n t

In m od e rn doug h m i x e r s m e c ha n i c a l i m pa c t ove r t he dough c ou l d oc c u r i n a wi d e r a nge o f p roduc t

de fo rm a t i ons ve l oc i t y . I t i ne v i t a b l y i n f l ue nc e s a dough rhe o l og i c a l p rop e r t y , som e t i m e s on 1 . . . 2

o rde r s c ha ng i ng t he m .

Dur i ng t he a na l ys i s o f de pe nde nc e be t we e n she a r s t r e ss o f t he g ra i n dough a nd de fo rm a t i on ve l oc i t y , i t

ha s be e n de t e rm i ne d t ha t fo r t he de sc r i p t i on o f be ha v i o r o f v i sc ous t h i xo t ropy e q ua t i on H e r she l -

Ba k l c y i s a pp rop r i a t e , wh e re t he f low i nde x n i s i nc l ude d , e sse n t i a l l y i n f l ue nc i ng a m i x i ng p roc e ss :

2 )

Г = г

 0

+ k - y

n

For de t e rm i na t i on o f a f low i nde x n . t he t e c hn i que p ropos e d by Me t t sn e r -R i dom wa s use d . It is ba se d

on usa ge o f a Mo one y -Ra b i nov i c h r a t i o fo r de f i n i t i on o f t e ns i on t ha t c r e a t e s f r i c t i on fo rc e s on a wa l l .

Fu r t he r s t e p i s de f i n i t i on o f a f l ow i nde x , wh i c h i s done us i ng t he fo l l owi ng fo rm ul a :

d

  In Г

11

d ІП 7

3)

In a g ra ph i c a spe c t de pe nde n c e i s p re se n t e d on  Fig. 4 .

ил

0

r

F i g u r e 4 :

  De p e nde n c e o f a f low i nde x f rom de fo rm a t i on ve l oc i t y

T he g i ve n de pe n de nc e num e r i c a l l y i s de sc r i be d by t he fo rm ul a :

0.539

и  =

• 0.13

7

  <

4 )

.

D u r i n g m o d e l i n g o f d o u g h m i x i n g p r o c e s s , t h e a c h i e v e d d e p e n d e n c e a l l o w s s t u d y i n g t h e c h a n g e o f

f low index ins ide the dish  Fi g . 5 ) .  I t is poss i b l e t o a c h i e ve i n t e g ra l c ha r a c t e r i s t i c o f t he v a r i a b l e .

wh i c h i s a ve ra ge on a d i sh se c t i on .

As a r e su lt o f s i m u l a t i on i t ha s be e n de t e rm i ne d , t ha t i n c a l c u l a t i on o f po we r o f m i x i ng p roc e ss , fo r

l ow-sp e e d do ugh m i xe r s i t ha s t o be use da n i nde x n = 0 ,6 , a nd fo r h i gh - spe e d m i xe r s - n = 0 .5 3 .

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T h e d e s c r i b e d m e t h o d o f t h e p r e c i s e r e a d i n g o f s p e c i f i c b e h a v i o r o f t h e d o u g h d u r i n g t h e d e f o r m a t i o n

o f i ts w o r k i n g o r g a n s a l l o w s i n c r e a s i n g t h e a c c u r a c y o f t h e m i x i n g p r o c e s s d e s c r i p t i o n .

K i g u r e  5 : I so l i ne s o f t he f l o w i nde x c h a ng e in a dou gh d i s h . 1 - a wo rk i n g bod y , 2 - i so l i ne s

2 . 4 . D e t e r m i n a t i o n o f t h e c o m p o n e n t d i s t r i b u t i o n e q u a b i l i t y in t h e v o l u m e d u r i n g m i x i n g

P o s s i b i l i t y to p r e s e n t b e h a v i o r o f t h e t w o - p h a s e m i x t u r e s , c o n s i s t i n g c o m p o n e n t s w i t h d i f f e r e n t

r h e o l o g i c a l i n d e x e s i s a n a d d i t io n a l a d v a n t a g e o f c o m p u t e r s i m u l a t i o n . A s a n e x a m p l e , p r o c e s s o f

p r i m a r y m i x i n g t o g e t h e r o f c o m p o n e n t s o f t h e b a k i n g d o u g h ( a f l o u r a n d w a t e r ) o n d i f f e r e n t t i m e

i n t e r v a l s  F i g .  6 ) f r o m t h e p r o c e s s b e g i n n i n g i s d i s p l a y e d .

F i g u r e 6 :  t he d i s t r i bu t i on o f m i x t u re de ns i t y i n a dou gh d i sh : a - 16 se c a f t e r p roc e s s be g i n n i n g ; b -

2 1 s e c a f t e r p r o c e s s b e g i n n i n g

F r o m t h e a n a l y s i s o f i m a g e s i s v i s i b l e h o w q u a n t i t y a n d s u r f a c e o f a r e a ( 1 ) g r a d u a l l y d e c r e a s e s , w h e r e

u n i f o r m i t y o f c o m p o n e n t s i n t h e m i x t u r e a r e s t i l l s i g n i f i c a n t l y d i f f e r e n t . I t g i v e s a c h a n c e t o d e f i n e

s u f f i c i e n t d u r a t i o n o f m i x i n g p r o c e s s f r o m a p o i n t o f v i e w o f r e a c h i n g t h e s u f f i c i e n t h o m o g e n e i t y o f

t h e p r o d u c t .

2 . 5 . D e t e r m i n a t i o n o f o p t i m u m i n t e n s i t y o f m e c h a n i c a l i m p a c t o n t h e d i f f e r e n t s t a g e s o f t h e

m i x i n g p r o c e s s

D u r i n g c o m p l e x r e s e a r c h o f m i x i n g p r o c e s s , s i m u l t a n e o u s l y w i t h r h e o l o g i c a l a n d h y d r o d y n a m i c

p a r a m e t c r s d e f i n i n g t h e r e i s a p o s s i b i li t y o f d e f i n i t i o n o f p o w e r i n d e x e s o f t h e p r o c e s s . I t a l l o w s

c a l c u l a t i o n o f t h e n e c e s s a r y d r i v e p o w e r .

O n e o f t h e a d v a n t a g e s o f t h is m e t h o d i s t h e v e l o c i ty o f a d i s s i p a t i o n o f a k i n e t i c e n e r g y d e t e r m i n a t i o n

Fi g . 7 )  w h i c h s i g n i f i c a n t l y i m p a c t s t h e e n e r g y c o n s u m e d b y a d r i v e a n d , h e n c e , o n it s p o w e r .

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I f d e p e n d e n c e b e t w e e n v i s c o s i t y a n d c o n s t r u c t i o n p a r a m e t e r s a r c p r e s e t , it is p o s s i b l e t o c a l c u l a t e

e n e r g y l o s e s f o r d i f f e r e n t c o n d i t i o n s f r o m d o u g h m i x i n g p r o c e s s .

I t w a s d e f i n e d f u n c t i o n a l d e p e n d e n c e b e t w e e n p o w e r c o n s u m p t i o n a n d n u m b e r o f w o r k i n g o r g a n s ,

t h e i r s iz e s , v e l o c i t i e s o f th e i r m o v e m e n t s , d y n a m i c v i s c o s i t y o f t h e m i x t u r e , w i d t h o f a b o u n d a r y l a y e r

( a c l e a r a n c e b e t w e e n a w a l l o f t h e d is h a n d w o r k i n g o r g a n s ) . T h e p r o p o s e d m e t h o d a l l o w s t o c a l c u l a t e

d r i v e p o w e r o f a d o u g h m i x e r p r e c i s e l y .

3 . C O N C L U S I O N

U s i n g c o m p u t e r s i m u l a t i o n h e l p s u s to r e d u c e t h e t i m e a n d r e s o u r c e s w h i c h a r e n e e d e d t o s t u d y t h e

p r o c e s s e s o c c u r r i n g d u r i n g t h e m i x i n g o f v i s c o u s l i q u i d s .

A n i n t e g r a t e d a p p r o a c h t o m o d e l i n g m a k e s i t p o s s i b l e t o d e t e r m i n e t h e o p t i m a l f o r m o f m i x e r s a n d

p o w e r r e q u i r e d f o r m i x i n g , c o n s i d e r i n g r h e o l o g y c h a n g e s .

R E F E R E N C E S

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spi ra l feeding mechanism. In:  Proceedings of l()'

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  International Conference Research and Developm ent in

Mechanical Industv - RaDMI 2010 ,  Doni i Milanovac . Serbia . 16 - 19. Septe mber 2010 . Edi ted by Pred rag

DaSic . Trstenik: High Technica l Mechanica l School , 2010. pp. 34-45. ISBN-13 978-86-83803-20-0.

[2] Li tovch enko I . , M. Shpak, St . Stefanov . V. Hadzhi jsk i . Model ing of technolo gy processes in the crea t ion of

equipm ent for food indust ry. Proceedings of Internat ional conf erence of Universi ty of Ruse Ang el

Kanch ev volu me 49. book 9.2, pp. 50-55.

[3] Li tovchenk o I . . M. Shpak. St . Stefanov . Oprcdelen ie pot rebl iaemoi m ostnost i pr i zames e testa na osnove

ucheta sil soprot ivleni i . Innova cionnie technologi i v proizvo dstve I prerabotke s e lskoho zia istvenn oi

produk ci i : dokladi megdu narodn oi nauchno-prakt ichesk oi konferen ci i : Minsk , 14-15 april 201 l . /pod ob sht .

Re d . V.B .L ovk i sa . A .A. Bre nc ha . B .M. Poz dn i a kova. -V 2 c h . Ch . 2= M i nsk : BG AT U , 2011 . -288 s . ISBN

978-985-519-363-1 . S t r .  64-67.

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