A continuous kneading machine, which increases the productivity of an automatic pasta production line, was developed and patented at the Novosibirsk State Technical University (NETI).
"Pasta is a popular product with consumers all over the world, including in Russia, so manufacturers are trying to constantly increase the production of pasta. A few years ago, we were approached by the management of a regional pasta factory with a request to identify the possibility of increasing the productivity of the pasta production line. We found that the main feature of kneading pasta dough is the probability of the formation of stagnant zones when the working bodies (kneading shafts with blades) rotate at a constant angular velocity. With such a movement, large axial loads act on the kneading blades, which leads to their deformations and, in some cases, to breakdowns," said Tatyana Martynova, associate professor of the Department of Design of Technological Machines at NSTU-NETI.
Studies of the dough kneading process led the developers to abandonateciprocating motion and, in order to preserve the quality of the dough, introduce uneven movement of kneading shafts (with periodic speed changes).
"The idea turned out to be original, with distinctive qualitative features. It was decided to confirm the proposed design with a patent for the invention. An analysis of patents on similar subjects over the past 20 years has allowed us to identify the main qualitative characteristics and develop the final design of a continuous kneading machine. Our device is a universal solution. It can be used not only in the food industry, but also in other industries," commented Yuri Podgorny, Professor of the Department of Design of Technological Machines at NSTU-NETI.
The developed mechanism of the kneading machine allows, while maintaining the quality of the dough, to increase productivity by increasing the efficiency of the drive by 20%. Accordingly, to obtain the necessary economic effect: greater productivity without additional costs for expanding production.
Scientists at NSTU-NETI have received a patent for this invention, but work on the mechanism continues. Arina Pelemeshko, a first-year graduate student at the Faculty of Mechanics and Technology, continues to explore the possibility of improving the design as part of her master's thesis. The undergraduate student creates a 3D model of a new version of the kneading machine mechanism, conducts the necessary research and calculations. New possibilities are being explored to further reduce energy loss and, reduce the overall dimensions of the machine drive, provided that the quality of the dough is maintained.