OPTIMIZATION OF OPERATION PARAMETERS OF A DEVELOPED DOUGH
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
LAUTECH Journal of Engineering and Technology
Abstract
A mixer is essentially required for homogenizing flour and other ingredients in the bakery industry. In this
research, a dough mixer was developed using a 10.5% chromium stainless-steel and its performance evaluated
based on the machine parameters. The shaft speed (250−350 rpm), agitator geometry angle (45o, 60o and 90o) and
number of blades (type A-5, type B-4 and type C-3) were considered as the machine parameters. The Effective mix
proportion (EMP) was determined as the performance index. A Split-Plot Optimal Design was used to determine
the desired variables for maximum EMP. Results show that the EMP decreases with an increase in the agitator
geometry angle, irrespective of the speed of the mixing shaft. A critical behavior of the mixer was obtained at
300rpm, which indicates the homogeneous phase change stage in the mixing process. Again, the mixer
performance was higher for the agitator with 5 blades and lower for the 3 blades agitator. The optimum EMP
occurred for type C-3 blades, 60o geometry angle at 250 rpm with 98% desirability. These can be considered as the
best configurations for a large-scale practice.