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Design and Fabrication of Continuous Dough Mixer

Abhirama, K. and Akshaya Kumar, Padmashali and Venkatesha, S. (2010) Design and Fabrication of Continuous Dough Mixer. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Many dough based foods such as noodles, breads, and chapatis, are the staple, traditional foods of many countries. It is prepared from cereals such as wheat, rice, jowar and rye. Presently, the consumption of these traditional products is increasing and also there is a willingness to try new foods, thus offering a significant potential towards mechanization of traditional food processes catering to the demand for ready- to- eat (RTE) and easy- to - carry foods (ETC). Mixing of dough forms a very important unit operation, in preparing the above foods involving a combination of different deformation flows like shear and elongation. Very little efforts are gone in towards the development of machinery for mixing due to its complicated nature to understand dough processing at a mechanistic level that would result in a high rate of production, attainment of uniform quality, improve the hygiene and lessen the human drudgery in the preparation of dough. Few attempts that have been made so far to mechanize the process of mixing are disadvantageous on an economical and practical basis. Most of the equipments are based on statistical stand point. They have various drawbacks like: 1. Inadequate strength to handle the dough in its most viscous condition and reduced outputs. 2. Dough Stickiness. 3. Machines are heavier. 4. Require large amount of mechanical energy 5. Most of the design is suitable for batch operation thus limiting the design approach In the process of making the said traditional foods mixing of dough forms a very important unit operation, involving a combination of different deformation flows like shear and elongation. The present work aims at fulfilling these demands by making cost effective continuous dough mixer. With a view to eliminate these problems an equipment for mixing based on the formation of admixture from the ingredients of the mix has been developed by taking the wheat flour dough as a model material. The proposed development involves the mixing of dough. The machine based on the concept of horizontal helical cylindrical trough mixing, where the ingredients are placed in between the bite between the two screws as they rotate inwardly undergoing kneading and CFTRI-NIE 1 Dept. of Mechanical Engg. Design and Fabrication of Continuous Dough Mixer folding action to form the uniform consistent dough. The machine was designed, fabricated and tested by taking the wheat dough used for making chapatis (Unleavened flat bread) and is aimed at continuous scale production. With this overview in mind the objectives of the proposed project work involves: Design of continuous dough mixer Fabrication of a prototype machine. Design modification and standardization Cost analysis and performance evaluation of the machine using wheat flour dough for making chapatis. The various mechanisms incorporated in the development are:- Dispensing Mechanism: - This has four dispensing mechanisms which includes both liquid and solid dispensers for ingredients dispensing Mixing mechanism: - Two shafts housed in a cylindrical trough carrying blades helically arranged like the thread on a screw, to mix and impart a forward motion to the material while mixing. Drive mechanism: - For equal rotation of two parallel shafts connected with a geared motor and bearing assembly The advantages envisaged from this study are: Simple in construction, versatile, easy to operate and higher production rate, Ensures desired degree of mastication producing uniformity of mixing of the dough before the exit of the machine, lessening the drudgery involved in mixing operation. Avoidance of dough sticking to any part of the machine achieving a high degree of hygiene Better, easier control of the mixing since larger quantities of material can be handled at a single time.
Uncontrolled Keywords: dough based foods; traditional products; dough mixing; continuous dough mixer; prototype machine
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 05 Chemical engineering > 05 Unit Operations
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jul 2010 07:08
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9550

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