The alignment of pressure and speed of dough extruding in the round matrix for the production of macaroni
Abstract
The article shows a new direction in the development of the preferred number theory. A modern classification of the series of preferred numbers is suggested using the Fibonacci sequence. Based on the geometric number theory, mathematical models for the production of pasta have been developed, using the patterns of preferred numbers and their calculated justification in case studies. The use of a pattern of preferred numbers allows aligning the pressure and velocity of the spreading test. Practical recommendations for the selection of basic geometric and structural dimensions of the matrices have been made.
About the Authors
V. Y. Grudanov
Educational institution “The Belarusian State Agrarian Technical University”
Belarus
Belarus
Grudanov Vladimir Yakovlevich — D. Sc. (Engineering), Professor, Professor of the Department of Technology and Technical supply of the processes of agricultural products processing
99, Nezavisimosti ave., 220124, Minsk
A. B. Torhan
Educational institution “The Belarusian State Agrarian Technical University”
Belarus
Belarus
Torhan Anna Borisovna — Ph.D, (Engineering), Assistant Professor of the Department of technology and technical supply of the processes of agricultural products processing
99, Nezavisimosti ave., 220124, Minsk
A. I. Grigel
Educational institution “The Belarusian State Agrarian Technical University”
Belarus
Belarus
Grigel Alexey Iosifovich — master graduate student of the Department of technology and technical supply of the processes of agricultural products processing
99, Nezavisimosti ave., 220124, Minsk
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Review
For citations:
Grudanov V.Y., Torhan A.B., Grigel A.I. The alignment of pressure and speed of dough extruding in the round matrix for the production of macaroni. Food Industry: Science and Technology. 2018;11(1):62-70. (In Russ.)
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