METODS OF CALCULATION OF OPTIMAL PARAMETERS OF ROLLING

Abstract

Enterprises in various industries are still using machines with different designs of roller working bodies, which,
depending on the technological process, perform various operations. Such machines need to be improved, especially small-sized
machines with controlled processes in which the main process takes place in the working area. A preliminary analysis of the
operation of a certain class of machines showed insufficient productivity and quality of finished products. This problem has
shown modern trends in the improvement of roller working bodies in machines of different classes where different work
processes are carried out with their help. The aim of the study is to develop a method for determining and distributing the
amount of compression of the dough piece in the gap between the roller working bodies, improving product quality and
describing these processes using a mathematical model. The paper analyzes the complexity of the injection process, insufficient
stability and reliability of operation; with uneven feeding of components into the working chamber. In addition, a number of
other factors affect the quality of rolls feeding: physical and mechanical properties of raw materials, operating mode,
insufficient impulse of external forces during axial movement, and an excessive number of working bodies. Determining the
movement of the medium between the rolls is one of the most difficult tasks. The solution to these problems is possible on the
basis of a thorough study of the essence of the process occurring during rolling. This approach will make it possible to determine
the nature of the stage distribution of dough sticking together in the gap between the rolls, taking into account the contact angle.
Thus, the surface design of the new roll made it possible to reduce the impact on the dough and thus improve the quality of
forming with the same technological parameters. At the same time, dry matter losses and process rejects are reduced. The
developed model makes it possible to determine the compressibility of the dough at the initial and final viscosity values at given
technological and design parameters, and the analysis can be the basis for the development of engineering methods for
designing working bodies to regulate the stability of the process.