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Journal articles on the topic 'Kneading machines'

Author: Grafiati

Published: 10 March 2023

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1

Mat Rasat, Mohd Sukhairi, Muhammad Iqbal Ahmad, Mohd Hafiz Jamaludin, Sharifah Aisyah Syed Omar, and Siti Saniah AB Karim. "Development of Small Scale Mould Stick Machine for Fish Cracker Production." Journal of Tropical Resources and Sustainable Science (JTRSS) 5, no. 3 (2017): 134–39. http://dx.doi.org/10.47253/jtrss.v5i3.658.

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The usage of mould stick machines can be implemented to replace the manual hand kneading, rolling, shaping and cutting dough for fish crackers with the machine. The conventional method used manual hand kneading, rolling and shaping the dough of the fish cracker. This method takes time, need more manpower and reduce the quality of production. Therefore, the invention of machines helps producers to increase production quantity and quality by minimizing manpower. Besides that, this modern method may also help the producer to achieve the standard in terms of hygiene, safety and quality of these sn

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2

Alvin, Lori. "Toeplitz kneading sequences and adding machines." Discrete and Continuous Dynamical Systems 33, no. 8 (2013): 3277–87. http://dx.doi.org/10.3934/dcds.2013.33.3277.

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3

Jones, Leslie Braziel. "Kneading sequences of strange adding machines." Topology and its Applications 156, no. 17 (2009): 2735–46. http://dx.doi.org/10.1016/j.topol.2008.11.018.

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4

Alvin, Lori, and Karen Brucks. "Adding machines, kneading maps, and endpoints." Topology and its Applications 158, no. 3 (2011): 542–50. http://dx.doi.org/10.1016/j.topol.2010.12.005.

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5

Riptanti, Erlyna Wida, Kusnandar Kusnandar, Isti Khomah, and Raden Rara Aulia Qonita. "The Application of Appropriate Technology for Basreng Crackers Dough Mixer Machine for Home Industry Development." PRIMA: Journal of Community Empowering and Services 6, no. 1 (2022): 62. http://dx.doi.org/10.20961/prima.v6i1.61051.

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<p>Basreng crackers are fried meatball crackers produced by Small and Medium Enterprises (SME) Sumber Rejeki and are named Kripik Basreng. Basreng is a cracker made from tapioca flour, noodles, and eggs. The problem faced by Sumber Rejeki SME’s that if the SME produces in a large capacity, the kneading process takes a long time and the ingredients used are not mixed evenly. This activity aims to introduce dough machines in SME Sumber Rejeki. The method is participatory by involving SME Sumber Rejeki, starting from the need identification stage, design, and machine introduction. As a resu

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White, J. L. "Fourth of a Series: Pioneering Polymer Industry Developments: The First Continuous Kneading Machines." International Polymer Processing 18, no. 4 (2003): 326. http://dx.doi.org/10.3139/217.0342.

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Ayunin, Nia, Firdaus Fitri, and Febbyola Raflyani. "Inovasi Mesin Duta Baru sebagai Pengaduk dan Pencetak Kue Kembang Waru di UMKM Kotagede Yogyakarta." Amalee: Indonesian Journal of Community Research and Engagement 2, no. 1 (2021): 63–73. http://dx.doi.org/10.37680/amalee.v2i1.638.

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Kembang Waru is one of the traditional cakes popular in Kotagede, Yogyakarta. The cake has a shape like a Waru leaf. One of the micro, small, medium enterprises (MSMEs/UMKM) that produces Kembang Waru cake is the one owned by Mr. Basiran Hargito. The process of making Kembang Waru cake starts with stirring the dough, pouring the dough into a mold, and baking process in an oven that uses charcoal. Based on observations, the problems occurred were the ineffectiveness and inefficiency of the kneading and pouring process. It causes workers to feel tired easily, which can reduce productivity. Based

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Oktian, Mike, Sigit Mujiharjo, and Dorlan Tobing. "EVALUATION ON DEFECT PRODUCTS OF SUKA SUKA CRECKER HOME INDUSTRI USING SHEWHART CONTROL DIAGRAM." Jurnal Agroindustri 4, no. 2 (2014): 100–111. http://dx.doi.org/10.31186/j.agroind.4.2.100-111.

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Suka Suka is the business of making crackers fold in Bengkulu Selatan. In the production process there is still some defective products. This study to determine the causes of defects and evaluate the number of defects which passes within control limits. The method used is a tatistical method with Shewhart charts. From the observation can be known types of defects and possible causes of the occurrence faktor namely: the product can be caused by a torn printed dough is too liquid or operator fails during printing of oil slathered fries on the table printed, perforated products can be caused by o

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Magomedov, G. O., V. L. Cheshinsky, J. N. Trufanova, M. G. Magomedov, and V. A. Isaev. "Constructive and technological methods of intensification of kneading and improving the quality of bread." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (2019): 232–37. http://dx.doi.org/10.20914/2310-1202-2019-1-232-237.

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Kneading dough has a great influence on the processing of subsequent technological operations of the bakery production and products quality. The rheological properties change by mechanical action on the dough during kneading, and deep transformations of protein substances and changes in the properties of starch occurred. These changes cause accelerating the process of dough maturation and improvement of the bread quality in terms of specific volume, porosity structure and compressibility of the crumb. At the end of the dough kneading, a homogeneous elastoplastic capillary-porous mass containin

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10

Wu, Bai Zhong. "The Optimization Design of Cheese Bionic Kneader with Response Surface Method(RSM)." Advanced Materials Research 299-300 (July 2011): 1115–19. http://dx.doi.org/10.4028/www.scientific.net/amr.299-300.1115.

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One kind of cheese kneading experiment test rig was designed, which can imitates artificial kneading movement. Response surface method was used to enhance the performance of the machine. It was investigated that the influence of crank rolling velocity, crank length and crank angle on kneading quality and efficiency. The results show that factors influence the working efficiency list in order as follows: the crank rolling velocity, the angle between a connecting bar and a kneading bar, the crank length. The best combination of optimised parameters are: the crank rolling velocity is 62r/min, the

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11

KUGAI, Katsuya, Takahiro YAMAMOTO, and Hideki YAMAGUCHI. "S132024 Development of Kneading Machine for Cress." Proceedings of Mechanical Engineering Congress, Japan 2011 (2011): _S132024–1—_S132024–5. http://dx.doi.org/10.1299/jsmemecj.2011._s132024-1.

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12

Stadnik, Igor, Oksana Pylypets, Mykhailo Pylypets, Volodymyr Poddubny, and Olena Kolomiiets. "Methods of calculation of the power for dough kneading with the use of blade-free working part." Scientific journal of the Ternopil national technical university 100, no. 4 (2020): 75–85. http://dx.doi.org/10.33108/visnyk_tntu2020.04.075.

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Baking industry plays one of the most important roles in the production of vital food products. The quality of the bakery products can be improved through the improvement of quality in technological process of dough kneading. A technical solution for providing greater contact with the environment, reducing the duration of the process, and, accordingly, increase productivity due to the developed design of a new machine with a cylindrical working body was proposed. The ways of regulating the course of the technological process in the working chamber of a new kneading machine are considered. They

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Dem’yanyuk, A. V., M. K. Sadygova, A. Zh Rustemova, and Yu Yu Yanitsyna. "Technical solutions for intensification dough kneading and improving bread quality." Khleboproducty 30, no. 10 (2021): 44–47. http://dx.doi.org/10.32462/0235-2508-2021-30-10-44-47.

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The article presents the results of the development of a pilot model of a kneading machine with a volumetric-inertial working body and studies its influence on the quality of semi-finished products, finished products made of wheat and rye flour. Rational and optimal parameters of the dough kneading process are obtained due to the peculiarities of the biochemical and colloidal processes in wheat and rye dough. The efficiency of the design of the spherical tips of the kneading blades of the volumetric – inertial working body is proved, which allows for kneading up to 0.95 of the diameter of the

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KUGAI, Katsuya, Kazuma Shikii, and Nobuhiro Nakamura. "G1301-1-6 Development of Kneading Machine for Cress." Proceedings of the JSME annual meeting 2009.4 (2009): 219–20. http://dx.doi.org/10.1299/jsmemecjo.2009.4.0_219.

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KUGAI, Katsuya, Kazuma Shikii, Nobuhiro Nakamura, and Satoshi Kubo. "G1300-1-3 Development of Kneading Machine for Cress." Proceedings of the JSME annual meeting 2010.4 (2010): 201–2. http://dx.doi.org/10.1299/jsmemecjo.2010.4.0_201.

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16

Jin, Xiao Li, Song Chen, and Bao Ji Ma. "Design of Measurement System for Solid Propellant Kneading Machine’s Pot Temperature." Advanced Materials Research 605-607 (December 2012): 976–80. http://dx.doi.org/10.4028/www.scientific.net/amr.605-607.976.

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According to the characteristics of solid propellant kneading machine, a set of wireless temperature measurement system is designed. In the system, the temperature signal is collected by three sets of temperature sensors and AT89C55, then the signal is transmitted through NRF2401+, which is the wireless transceiver module, at last, the single-chip communicate with the remote host through the RS232. Proved by experiments, the system have some advantages, such as the designed of the simple circuit, easy data transfer, multiple simultaneous acquisition, real-time good and remote monitoring.

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17

Yao, Ya Lin, and Zhong Ping Luo. "Development of the Kneading Mixer of Synthetic Diamond Electrolysis Residue and its Control Device." Advanced Materials Research 468-471 (February 2012): 1431–34. http://dx.doi.org/10.4028/www.scientific.net/amr.468-471.1431.

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This paper introduces the mechanical construction, operation principle, performance characteristics and the using result of physical impurities removing and purification technology of the kneading mixer, which is specially developed and particularly suitable for disintegrating and refining of synthetic diamond electrolysis residue. In order to avoid the slipping of materials in the tank and impacting the effect, non-slip kneading bar is especially equipped in the tank; the main shaft of helical mixing blade is driven by motor drive variable-speed system (speed control system), the mechanical s

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18

Zhang, Feng Wei, Ling Rong Shi, Hong Yu Su, Li Juan Wang, Fei Dai, and Zheng Sheng Han. "A Kind of New Tool Design and Research of being Suitable for Straw Knead Device." Advanced Materials Research 926-930 (May 2014): 1201–4. http://dx.doi.org/10.4028/www.scientific.net/amr.926-930.1201.

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The features and require of tradition hammer type straw knead machine, one kind new-type cutter of applying to straw knead machine was designed. The cutter of using zigzag longitudinal knife and dovetail zigzag cross knife, able to finish crops straw longitudinal knead and transverse cutting at once. Application of the new cutter, water and sugar lose significantly reduced in the knead straw, and working efficiency was reasonably well. Field experiments show that using this new tool knead moisture content 56% corn straw ,the moisture and sugar content of material were 50% and 10% respectively

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19

Shpak, Maksym, Oleksandr Gavvа, Olena Chepeliuk, Igor Litovchenko, and Oleksandr Chepeliuk. "Determination of the parameters of the pin working members of the dough kneading machine." FOOD RESOURCES 7, no. 13 (2019): 199–206. http://dx.doi.org/10.31073/foodresources2019-13-19.

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20

Huang, Kai Jin, Chao Dong Tan, and Chang Sheng Xie. "Preparation and Exothermic Characterization of Hydroxyl-Terminated Polybutadiene(HTPB)-Coated Aluminum Nanopowders." Materials Science Forum 694 (July 2011): 189–94. http://dx.doi.org/10.4028/www.scientific.net/msf.694.189.

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The HTPB-coated aluminum nanopowders were prepared by using horizontally-mounted kneading machine. The HTPB-coated aluminum nanopowders were characterized by TEM, XRD and FTIR. The exothermic characterization of the HTPB-coated aluminum nanopowders was analysized by simultaneous TG-DSC. The results show that the HTPB-coated aluminum nanopowders have a core-shell structure and the release heat enthalpy in pure oxygen is 4.954KJ/g at 542.7°C. The stability of HTPB-coated aluminum nanopowders excelled Al2O3-passivated aluminum nanopowders due to the hydrophobic nature of HTPB and the hydrophilic

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21

Zhang, Yijie, Lingqiong Kong, Jie Shi, Xinwen Luo, Huan Zou, and Yang Yu. "The Motion Simulation of Ham Kneading Machine and the Finite Element Analysis of Key Parts." International Journal of Hybrid Information Technology 10, no. 2 (2017): 117–28. http://dx.doi.org/10.14257/ijhit.2017.10.2.12.

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22

Melly, Sandra, Mimi Harni, Yuni Ernita, Fithra Herdian, and Fani Yuliana Batubara. "The Design of a Red Cracker (Kerupuk Merah) Dough Mixing Machine in the Development of the Small Industry in Lima Puluh Kota Regency." IOP Conference Series: Earth and Environmental Science 1097, no. 1 (2022): 012063. http://dx.doi.org/10.1088/1755-1315/1097/1/012063.

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Abstract Kerupuk merah is a type of crackers made of flour, and it isred in color. It is a type of snacks used as complementary foods, and it can add more taste and aesthetic value on the main dish. It is a unique local product. In West Sumatra, a kerupuk merah industrial center can be found in Piladang, Akabiluru District, Lima Puluh Kota Regency. The production of this cracker is still performed manually, raising major concerns with production capacity and hygiene. The capacity of kerupuk merah production is determined by the dough mixing process (the first process). This process involves th

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23

W. A, Akinfiresoye, Olukunle O. J, Oyerinde A. S, Olutayo L. A, and Edun B. M. "OPTIMIZATION OF THE DEVELOPMENT OF WOOD PLASTIC COMPOSITE EXTRUDER." International Journal of Research -GRANTHAALAYAH 6, no. 3 (2018): 277–92. http://dx.doi.org/10.29121/granthaalayah.v6.i3.2018.1528.

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This study involves the design and fabrication of a Wood Plastic Composite (WPC) extruding machine that recycle wood and plastic wastes; sawdust (SD) and polyethylene terephthalate (PET) into useful products for interior and exterior building applications. The machine was designed using locally sourced raw materials making it affordable, user friendly and can easily be maintained. The major components of the machine include; the melting and mixing chamber, extruding unit, heaters, control panel and discharged unit. PET chips were melted and mixed with SD at temperature 190 0C inside the meltin

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24

Oktriadi, Yudi, Sukanto Sukanto, and Achmad Afriadi. "PENGEMBANGAN USAHA KERIPIK SINGKONG “NYAMEN” DI SUNGAILIAT." Jurnal Pengabdian Masyarakat Polmanbabel 2, no. 02 (2022): 58–63. http://dx.doi.org/10.33504/dulang.v2i02.248.

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Snacks that are often consumed when gathering, one of which is cassava chips both with family, friends and in community activities. The process of making cassava chips is passed through several stages, namely in the form of slicing cassava into thinness then fried, dried/ drained, stirred together with flavored spices and as well as packing. From the survey that has been carried out on partners, the process of stirring cassava chip seasoning is one of the main problems because the stirring process still uses manual using plastic containers. The stirring process is carried out for 2 minutes wit

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Иван Евгеньевич, Волков,, Романчиков, Сергей Александрович, Леу, Анна Геннадьевна, and Алексеев, Геннадий Валентинович. "Possibilities of using ultrasonic vibrations in the homogenization of food media." Food processing industry, no. 1 (January 10, 2023): 23–27. http://dx.doi.org/10.52653/ppi.2023.1.1.005.

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Решение проблемы качества и безопасности пищевых продуктов зависит не только от изменения состава ингредиентов и сбалансированности структуры питания, но и от оборудования, обеспечивающего требуемые показатели. Особенно остро эта задача стоит в хлебопекарной отрасли при использовании инновационной технологии производства хлебобулочных изделий на основе сбивного теста. Наиболее энергоемкими процессами при приготовлении сбивного полуфабриката являются перемешивание и сбивание, которые в значительной мере отражают показатели качества и себестоимости готовой продукции. Научные достижения в данной

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Reznicek, Martin, Dagmar Měřínská, Martin Ovsik, Michal Stanek, Adam Dockal, and Katerina Kopecka. "Influence of Nano-Filler Type on Technological Processing and Resulting Mechanical Properties." Materials Science Forum 952 (April 2019): 180–87. http://dx.doi.org/10.4028/www.scientific.net/msf.952.180.

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Modification of polymers by fillers is one of the most used material alterations to improve its required properties. This article is about modification of polymer matrix by fillers with layered particles. Linear low density polyethylene (LLDPE) was used as matrix and it was mixed with different kinds of fillers. Fillers used were: CaPhP – Calcium Phenylphosphonate, double layered hydroxides (ZnAl-DDS, ZnAl-lac and ZnAl-CO3) and natural Talc. Individual fillers were mixed into the matrix by kneading machine with the use of several velocities. The article focuses on influence of the individual f

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27

Sulistyo, Eko, and Eko Yudo. "RANCANG BANGUN MESIN PENGADUK ADONAN AMPIANG." Manutech : Jurnal Teknologi Manufaktur 8, no. 01 (2019): 7–11. http://dx.doi.org/10.33504/manutech.v8i01.76.

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Ampiang or crackers ampiang is typical of Bangka original food made from tapioca, fish, pure water, salt and food flavorings. In the process of making ampiang, there is an obstacle, that is in the process of mixing spices, fish and flour. Mixing or stirring the dough by hand by rotating the dough until the dough is ready to be used takes a long time. To overcome the above problems researchers made kneading ampiang horizontal type with a capacity of 10 kg. The purpose of the research is to get the dough mixing uniformity percentage of 100% and 100% increased production time. The stages of the r

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28

Hendrawan, Y., S. Sandra, H. N. Utami, and R. Damayanti. "The design and application of cracker dough kneading machine for increasing productivity and quality of mackerel crackers in Tambakasri village Malang." IOP Conference Series: Earth and Environmental Science 524 (July 17, 2020): 012022. http://dx.doi.org/10.1088/1755-1315/524/1/012022.

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Kawashima, Hidetaka, and Minoru Shimbo. "Effect of Key Process Variables on Microstructure of Injection Molded Microcellular Polystyrene Foams." Cellular Polymers 22, no. 3 (2003): 175–90. http://dx.doi.org/10.1177/026248930302200303.

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The effect of control factors as key process variables on injection molds of microcellular plastics were investigated experimentally in this paper. The continuous foam processing system was constructed using screw preplasticating type injection mold machine, which is capable of supplying blowing agent, plasticity, kneading and keeping of retention time for gas/polymer solution. The propriety of foam processing system constructed in this study was verified. Control factors that affect cell nucleation and growth by injection molding were classified and some of them were considered in this study.

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Song, Yang, Mingkun Li, Feilu Wang, and Shanna Lv. "Contact Pattern Recognition of a Flexible Tactile Sensor Based on the CNN-LSTM Fusion Algorithm." Micromachines 13, no. 7 (2022): 1053. http://dx.doi.org/10.3390/mi13071053.

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Recognizing different contact patterns imposed on tactile sensors plays a very important role in human–machine interaction. In this paper, a flexible tactile sensor with great dynamic response characteristics is designed and manufactured based on polyvinylidene fluoride (PVDF) material. Four contact patterns (stroking, patting, kneading, and scratching) are applied to the tactile sensor, and time sequence data of the four contact patterns are collected. After that, a fusion model based on the convolutional neural network (CNN) and the long-short term memory (LSTM) neural network named CNN-LSTM

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31

Kızılaslan, Halil, and Serkan Birsin. "TR 22 Bölgesi’nde Zeytin ve Zeytinyağı Pazarlama Organizasyonu ve Pazarlama Etkinliklerinin Değerlendirilmesi." Turkish Journal of Agriculture - Food Science and Technology 10, no. 5 (2022): 907–17. http://dx.doi.org/10.24925/turjaf.v10i5.907-917.5194.

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In this study, olive oil producing, processing and intermediary enterprises in the TR22 Region in the 2017-18 production year were examined. As a result of the study, it was found that oil mills, olive oil factories, traders, retailers, TARİŞ and final consumers form the marketing channels in olive oil and olive oil in the research region. It was found that the waiting of oil grain olives as a result of agglomeration in post-harvest processing centers, the use of sacks in the transportation of oil grain olives, the mixing of bottom olives with the ones plucked from the branch and the use of po

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Zhou, Zhou, Yixuan Wang, Chenjun Zhang, Ao Meng, Bingshan Hu, and Hongliu Yu. "Design and Massaging Force Analysis of Wearable Flexible Single Point Massager Imitating Traditional Chinese Medicine." Micromachines 13, no. 3 (2022): 370. http://dx.doi.org/10.3390/mi13030370.

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In the theory of traditional Chinese medicine, acupoints refer to special points and areas on the meridian line of the human body. Traditional Chinese medicine believes that the application of unique techniques such as pressing, kneading, rubbing, pushing, and patting to acupoints or massage with the help of specific tools has the effects of promoting blood circulation, dredging meridians, and eliminating fatigue. At present, most automatic massage devices are for large-area massage of the trunk, and few are specifically for acupoint massage of the limbs. First, this paper analyzes the charact

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Patel, Yashwant Kumar. "EXTRUSION TECHNOLOGY: AN EFFICIENT TECHNOLOGY IN FOOD PROCESSING." International Journal of Multidisciplinary Research Configuration 2, no. 4 (2022): 01–20. http://dx.doi.org/10.52984/ijomrc2401.

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Extrusion technology is an efficient method of producing varieties of new food products with minimal loss of nutrients. It is a food processing technique that integrates numerous unit activities such as mixing, heating, kneading, shearing, shaping, and forming into a single process. Food extrusion is a type of extrusion that is used in the food processing industry. It is a procedure in which a mixture of materials is driven through an aperture in a perforated plate or die with a food-specific pattern, and then cut to size by blades. The extruder is the machine that drives the mixture through t

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Mizobuchi, Akira, Takeshi Hamada, Atsuyoshi Tashima, Keita Horimoto, and Tohru Ishida. "Polishing Performance of a Recycled Grinding Wheel Using Grinding Wheel Scraps for the Wet Polishing of Stainless-Steel Sheets." International Journal of Automation Technology 16, no. 1 (2022): 60–70. http://dx.doi.org/10.20965/ijat.2022.p0060.

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The surfaces of large austenitic stainless-steel sheets, which have side lengths of at least 1 m a sheet thickness of at least 6 mm, used for food tanks and sliding plates in seismic isolation devices, must be finished to a mirror surface. Polishing is performed to improve the surface quality of such sheets and dry machining is typically applied. The problems associated with dry machining are the exhaust heat of machining and treatment of chips. A transition to wet machining is required to solve these problems. In our laboratory, we have developed a wet polishing machine and researched the sel

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Kovaleva, A. E., E. A. Pyanikova, O. S. Taratorina, and E. D. Tkacheva. "Technological parameters of production and formulation of low-calorie semi-finished product "Brownie"." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 1 (2022): 105–11. http://dx.doi.org/10.20914/2310-1202-2022-1-105-111.

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Flour confectionery semi-finished products, which are delicious and have a high nutritional value, are always popular with people of all ages. Cake is one of the favorites and most common flour confectionery products for consumers all over the world. Wheat flour is one of the main ingredients used for the preparation of biscuit semi-finished products, along with sugar, egg, preservatives, flavorings, etc. Partial or complete replacement of wheat flour is always desirable to make the product more nutritious. Replacing wheat flour with other different flour improves the functional and nutritiona

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Menčík, Přemysl, Radek Přikryl, Ivana Stehnová, et al. "Effect of Selected Commercial Plasticizers on Mechanical, Thermal, and Morphological Properties of Poly(3-hydroxybutyrate)/Poly(lactic acid)/Plasticizer Biodegradable Blends for Three-Dimensional (3D) Print." Materials 11, no. 10 (2018): 1893. http://dx.doi.org/10.3390/ma11101893.

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This paper explores the influence of selected commercial plasticizers structure, which are based on esters of citric acid, on mechanical and thermal properties of Poly(3-hydroxybutyrate)/Poly(lactic acid)/Plasticizer biodegradable blends. These plasticizers were first tested with respect to their miscibility with Poly(3-hydroxybutyrate)/Poly(lactic acid) (PHB/PLA) blends using a kneading machine. PHB/PLA/plasticizer blends in the weight ratio (wt %) of 60/25/15 were then prepared by single screw and corotating meshing twin screw extruders in the form of filament for further three-dimensional (

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Kontárová, Soňa, Radek Přikryl, Veronika Melčová, et al. "Printability, Mechanical and Thermal Properties of Poly(3-Hydroxybutyrate)-Poly(Lactic Acid)-Plasticizer Blends for Three-Dimensional (3D) Printing." Materials 13, no. 21 (2020): 4736. http://dx.doi.org/10.3390/ma13214736.

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This paper investigates the effect of plasticizer structure on especially the printability and mechanical and thermal properties of poly(3-hydroxybutyrate)-poly(lactic acid)-plasticizer biodegradable blends. Three plasticizers, acetyl tris(2-ethylhexyl) citrate, tris(2-ethylhexyl) citrate, and poly(ethylene glycol)bis(2-ethylhexanoate), were first checked whether they were miscible with poly(3-hydroxybutyrate)-poly(lactic acid) (PHB-PLA) blends using a kneading machine. PHB-PLA-plasticizer blends of 60-25-15 (wt.%) were then prepared using a corotating meshing twin-screw extruder, and a single

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Wijaya, Handika Setya, Sinar Perbawani Abrina Anggraini, and Asnah Asnah. "Penerapan Teknologi Inovasi Alat Pengaduk Adonan Batu Bata sebagai Solusi untuk Peningkatan Produktivitas bagi Pengrajin Batu Bata." JAST : Jurnal Aplikasi Sains dan Teknologi 6, no. 2 (2022): 111–22. http://dx.doi.org/10.33366/jast.v6i2.3887.

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Micro, small, and medium enterprises (MSMEs) "Lancar Jaya" Bricks in Turen District, Malang Regency, East Java produce bricks. In the results of the situation analysis, it was found that the most urgent problem was the production capacity of SMEs which could not be optimal in producing bricks because they only had one kneading tool, which was used interchangeably with several other groups of workers, so that the time used for production was not very effective. In addition, it has narrow land, so the drying process is also limited for production. Market demand began to decline. To increase the

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Borodiyenko, O., L. Milto, І. Kamenska, O. Bokshyts, and V. Malykhina. "IMPROVING THE EFFICIENCY OF DEVELOPMENT OF REGIONAL LABOR MARKETS BY SOLVING THE PROBLEM OF PROFESSIONAL TRAINING." Financial and credit activity: problems of theory and practice 3, no. 38 (2021): 499–508. http://dx.doi.org/10.18371/fcaptp.v3i38.237482.

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Abstract. The purpose of the article is to highlight the problems of providing regional labor markets with qualified personnel and identify ways of effective interaction between educational institutions and enterprises. The theoretical significance of the article is that it, based on an experimental study conducted in the Donetsk region, analyzed the reasons for dissatisfaction of enterprises with the quality of professional training; the existing experience of cooperation between educational institutions and enterprises of the region is analyzed; barriers have been identified that preve

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Байрамов, Э. Э. "TOTALITY OF POWER IMPACTS, CONDITIONS AND MEANS OF ENERGY SUPPLY TO PRESCRIPTION COMPONENTS OF THE DOUGH." Известия вузов. Пищевая технология, no. 2-3(362-363) (July 2, 2018). http://dx.doi.org/10.26297/0579-3009.2018.2-3.28.

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Создана и детализирована подсистема «Совокупность энергетических воздействий, условий и средств подачи энергии рецептурным компонентам теста» первичной топологической схемы замеса теста. Показано, что энергетическое воздействие на тесто определяет степень его обработки. Условия передачи энергии рецептурным компонентам при замесе теста могут быть оценены по интенсивности, длительности и эффективности воздействия. Одним из условий повышения интенсивности воздействия при замесе является совершенствование конструкций рабочих камер и месильных органов, методов их воздействия на тесто с учетом специ

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КОРНЕВА, О. А., Е. Г. ДУНЕЦ, Т. Д. ПОЛОЗЮК, and В. М. РЯБЧИКОВА. "PRODUCTION OF FLOUR CULINARY SEMI-FINISHED PRODUCTS FROM GLUTEN-FREE FLOUR MIXTURE." Известия вузов. Пищевая технология, no. 373 (March 25, 2020). http://dx.doi.org/10.26297/0579-3009.2020.1.11.

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Разработана рецептура теста для пельменей и вареников из безглютеновой мучной смеси с целью расширения ассортимента кулинарных полуфабрикатов для больных целиакией. Пресное тесто готовили из соевой, рисовой и кукурузной муки. В качестве реологических корректоров дисперсии использовали тапиоковый крахмал и ксантановую камедь. Методами математического планирования эксперимента установлены оптимальные количества сухих компонентов в рецептуре теста, : мука кукурузная 31,897, крахмал тапиоковый 24,085, мука рисовая 31,684, мука соевая 12,334, при которых технологические свойства пресного теста из б

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РУБАН, В. С., В. И. АЛЕШИН, and Д. С. БЕЗУГЛЫЙ. "BATCH DOUGH VISCOSITY INFLUENCE ON FLOW-PRESSURE CHARACTERISTICS OF THE KNEADING MACHINE." Известия вузов. Пищевая технология, no. 1(367) (March 1, 2019). http://dx.doi.org/10.26297/0579-3009.2019.1.18.

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Рассмотрены уравнения баланса и концентрационных потоков, базирующихся на моделях, позволяющих анализировать одноименные модели реологии течения в канале шнека блока замеса тестомесильной машины. Анализ процесса транспортировки и замеса на основе одномерной модели выявил необходимость использования сигмоидальной функции коэффициента напоропроводности от давления. Переход от одномерных задач к многомерным задачам переноса связан с преобразованием систем уравнений к симметричному виду. Полученные системы уравнений после использования теоремы Грина могут быть решены методом конечных элементов. Th

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Kozhevnikov, S. O., and E. N. Kalinin. "ABOUT THE TASK FOR SIMULATION OF LIQUID MOTION IN THE KNEADING MACHINE." Cherepovets State University Bulletin, 2017. http://dx.doi.org/10.23859/1994-0637-2017-1-76-6.

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Takada, Shingo, Toru Suzuki, Yoshihiro Takebayashi, Takumi Ono, and Satoshi Yoda. "Machine learning assisted optimization of blending process of polyphenylene sulfide with elastomer using high speed twin screw extruder." Scientific Reports 11, no. 1 (2021). http://dx.doi.org/10.1038/s41598-021-03513-3.

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AbstractRandom forest regression was applied to optimize the melt-blending process of polyphenylene sulfide (PPS) with poly(ethylene-glycidyl methacrylate-methyl acrylate) (E-GMA-MA) elastomer to improve the Charpy impact strength. A training dataset was constructed using four elastomers with different GMA and MA contents by varying the elastomer content up to 20 wt% and the screw rotation speed of the extruder up to 5000 rpm at a fixed barrel temperature of 300 °C. Besides the controlled parameters, the following measured parameters were incorporated into the descriptors for the regression: m

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Venturi, Manuel, Alessio Cappelli, Niccolò Pini, et al. "Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods." LWT, September 2021, 112500. http://dx.doi.org/10.1016/j.lwt.2021.112500.

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Sui, Zhongquan, Harold Corke, Michelle L. Oyen, and Peter W. Lucas. "Fracture and Energy Partitioning in Uncooked and Cooked Noodles." MRS Proceedings 975 (2006). http://dx.doi.org/10.1557/proc-975-0975-dd06-13.

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ABSTRACTHumans perform fascinating science experiments at home on a daily basis when they undertake the modification of natural and naturally-derived materials by a cooking process prior to consumption. The material properties of such foods are of interest to food scientists (texture is often fundamental to food acceptability), oral biologists (foods modulate feeding behavior), anthropologists (cooking is probably as old as the genus Homo and distinguishes us from all other creatures) and dentists (foods interact with tooth and tooth replacement materials). Material scientists may be intereste

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WANG, Jiawei, Xiaohong YU, Jianlong ZHANG, Decong ZHENG, Zhiwei LI, and Haiyan SONG. "DESIGN OF INNER AND OUTER ROLLER BUCKWHEAT THRESHER AND FIELD TEST." INMATEH Agricultural Engineering, April 30, 2022, 111–20. http://dx.doi.org/10.35633/inmateh-66-11.

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Aiming at the problems of large loss rate and high damage rate during buckwheat threshing, an inner and outer roller buckwheat thresher was designed. The device is mainly composed of an inner roller and an outer roller, the inner roller is a rod-tooth combination roller, and the outer roller is a grid roller, the inner and outer rollers can be rotated independently. The outer roller is supported on the friction wheels and the supporting wheels, and driven to rotate by the friction wheel transmission system. The compression device is installed at the top to prevent the outer roller from slippin

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САВЕНКОВА, Т. В., М. А. ТАЛЕЙСНИК, Н. А. ЩЕРБАКОВА, С. Ю. МИСТЕНЕВА, and И. И. МИЗИНЧИКОВА. "TECHNOLOGICAL BASICS OF MOISTURE PRESERVATION DURING THE PRODUCTION AND STORAGE OF FLOUR CONFECTIONERY PRODUCTS." Известия вузов. Пищевая технология, no. 1(379) (March 28, 2021). http://dx.doi.org/10.26297/0579-3009.2021.1.10.

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Описаны и теоретически обоснованы разработанные технологические приемы производства мучных кондитерских изделий при сохранении влаги на всех стадиях производства. В рамках исследования решали следующие задачи: увеличение удельной поверхности частиц дисперсной фазы эмульсии за счет моделирования рецептурного состава; дезагрегирование муки, повышение равномерности распределения дисперсионной среды (эмульсии) с образованием оболочек вокруг максимально возможного количества частиц муки различных фракций. Объектом для моделирования рецептурного состава было сахарное печенье. Установлено, что замена

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Weiskopf-Ball, Emily. "Experiencing Reality through Cookbooks: How Cookbooks Shape and Reveal Our Identities." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.650.

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Introduction In October of 2004, La Presse asked its Quebecois reading audience a very simple question: “What is your favourite cookbook and why?” As Marie Marquis reports in her essay “The Cookbooks Quebecers Prefer: More Than Just Recipes,” “two weeks later, 363 e-mail responses had been received” (214). From the answers, it was clear that despite the increase in television cooking shows, Internet cooking sites, and YouTube how-to videos, cookbooks were not only still being used, but that people had strong allegiances to their favourite ones. Marquis’s essay provides concrete evidence that c

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