Optimal structure synthesis of reversible mechanism of laminator using axiomatic design
Layering or lamination of a dough strip is a specific operation that appears in product lines for hard biscuits and crackers, which is different compared to other conditory equipment. This operation forms a multilayered structure of the dough that has multiple positive effects to the final product....
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Format: | Dissertation |
Sprache: | srp |
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Zusammenfassung: | Layering or lamination of a dough strip is a specific operation that appears in product lines for hard biscuits and crackers, which is different compared to other conditory equipment. This operation forms a multilayered structure of the dough that has multiple positive effects to the final product. Thus, the dough strip stresses induced by the strip thinning are soothed, the airy structure, created by the bubbles trapped between adjacent layers, is obtained (increased volume) and the dough layers are blended giving a uniform dough strip. The quality of a laminated dough depends primarily on the quality of the machine – the laminator and its layering device, i.e. reversible mechanism which processes the incoming raw materials (flour, oil, grease, additives), regardless of the quality differences. The aim of this thesis is the creation of such a class and structure of mechanism with integrated drive by a methodological approach that will achieve the required movement and give the well formed layered dough structure. Despite the fact that dough viscosity and adhesiveness can vary, the stacking and folding process must proceed continually with the releasing the induced stresses at the same time. These requirements can be achieved successfully by the synthesized structure and reverse drive mechanism of the new generation. Previous research and studies of the motion, forming and layering of a dough strip do not provide the possibility of direct synthesis of a new solution in terms of optimal synthesis of the structure and drive of the executive mechanisms. In order to find better solutions, it was necessary to apply the tools of modern methods, such as axiomatic design. By the applying the axiomatic design methodology, the technological requirements and the design space of a new solution are defined successfully, clearly, parametric and by the quantifiable criteria. Since this is a field of constructing food - conditory machines, which are explored within the factory development and research centers, a very small number of published VII works, are available. The most important accessible documents are related to the patent solutions. The primary space of the existing solutions is defined here, as well as the free space for the synthesis of a new solution that will not interfere with existing patent requirements. Regard this, by the consideration of implemented solutions for layering device, the research goal was chosen, which realization enables the finding the |
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