Improving a system of feeding plastic material to forming apparatus

Abstract

In producing semi-finished products in the form of filling for dough pieces, quality of finished produce depends on not only formula and raw material but also a technology for their forming. The technology maximally close to home conditions is considered to be most promising. The development and operation of a supercharger for filling dumplings with minced meat in a dumpling apparatus requires an improvement to re-adjust it for a wide range of products. The main problem of these superchargers is the buildups of fat on the walls of the minced meat pipeline resulting in a reduction in the flow section, followed by irregular feeding of minced meat to the forming area as well as heating and grinding of the product. There is suggested and substantiated the device to eliminate this problem due to heating the wall of the minced meat pipeline and maintaining its temperature as well as using a pin tooth, which has a lesser flow resistance as compared with analog apparatuses. Results of experimental and production tests are given. There were determined theoretical dependences of rheological properties of minced meat on its temperature in the range of 2 to 40°C, with increasing of which shear stresses, adhesion, toughness decrease. The optimum temperature of wall heating was found to be 26°C, at which the temperature of minced meat at the output does not exceed the maximum allowable value of 12 °C. The introduction of the minced meat supply system allows reducing the buildups of fat resulting in the production of uniform products. The deviation of weight from the preset value in finished products made up ± 1 g.