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dc.contributor.authorStadnyk, Igor-
dc.contributor.authorPiddubnuy, Volodymyr-
dc.contributor.authorKarpyk, Halyna-
dc.contributor.authorKravchenko, Mykhail-
dc.contributor.authorHidzhelitskyi, Volodymyr-
dc.date.accessioned2019-06-06T07:58:23Z-
dc.date.available2019-06-06T07:58:23Z-
dc.date.issued2019-06-
dc.identifier.citation1. Igor Stadnyk Adhesion effect on environment process injection / Igor Stadnyk, Volodymyr Piddubnuy, Halyna Karpyk, Mykhail Kravchenko, Volodymyr, Hidzhelitskyi // Potravinarstvo Slovak Journal of Food Sciences vol. 13, 2019, no. 1, p. 429-437 doi: https://doi.org/10.5219/1078uk_UA
dc.identifier.issn1337-0960-
dc.identifier.urihttp://elartu.tntu.edu.ua/handle/lib/28256-
dc.description.abstractТhe analytical analysis of roller impact on the medium and its behavior at deformation influences are carried out, ways of choosing an optimal variant of the process for providing the maximum or minimum value of parameters (criterion) are proposed. The physical essence of the equation of energy flows of the intensity of deformation of the mass of the medium, which depends on the method of applying mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties, is considered. To reveal the essence and understanding of the general research execution, a number of hypotheses for the determination of adhesion are given and a generalized approach to the definition of adhesion is given. The proposed scheme of causal relationships between the medium and roll, divided into three groups, and determine the change in the process of injection dough. The nature of the maximum increase of the forces of interaction of the dough with the high contact of the roller working body in the injection nozzle of the fuming machine is established. Violation of these mutual relations leads to the production of low-quality products and a decrease in the efficiency of the machine. These phenomena are little studied today, and the nature of adhesion requires research. It is noted that the determination of deformation processes during the passage of the process of injection of the medium by roller working bodies plays an important role in calculating the design of molding, roll-over equipment. The deformation in the knot of the injection dough by rolls and the dependence of the work performed on the influence of adhesion on the flow process in the molding machine are revealed. The contact area of the adhesive and the component forming work for overcoming the adhesion and deformation of the environment in determining the criteria that influence the process, according to each particular period of the deformation stage, are substantiated. The obtained data provide an answer to a number of questions about the possibility of regulating the process of the work of agents on the environmentuk_UA
dc.format.extent429-437-
dc.language.isoenuk_UA
dc.publisherPotravinarstvo Slovak Journal of Food Sciencesuk_UA
dc.subjectdoughuk_UA
dc.subjectadhesionuk_UA
dc.subjectadhesiveuk_UA
dc.subjectsubstrateuk_UA
dc.subjectformingchaneluk_UA
dc.subjectdeformationuk_UA
dc.subject.ddchttps://doi.org/10.5219/1078uk_UA
dc.titleAdhesion effect on environment process injectionuk_UA
dc.typeArticleuk_UA
dc.coverage.placenamePotravinarstvo Slovak Journal of Food Sciencesuk_UA
dc.relation.referencesenBeliev, V., Egorenkov, N., Pleskachevsky, Y. 1971. Adhesion of polymers to metals. Science and Technology, 286 р.uk_UA
dc.relation.referencesenBerlik, A., Basik, V. 1969. Basic adhesion of polymers. Chemistry, 319 р.uk_UA
dc.relation.referencesenDeclarative Patent for utility model Ukraine. Dough feeding unit of the molding machine. Patent owner : Stadnyk, I. А 21С 3/10 (2006.01) Ukraine. Patent no.111058., 25.10.16.uk_UA
dc.relation.referencesenDeryagin, B. 1963. What is friction? An exhibition of the ANSSR, 231 рuk_UA
dc.relation.referencesenGorbatov, A. 1979. Rheology of meat and dairy products. Russia, Moscow : Pishchevaya Promyshlennost, 382 p.uk_UA
dc.relation.referencesenLi, L. X. 1979. Adhesive and adhesive joints. Mir,. From, 360 р.uk_UA
dc.relation.referencesenNikolaev, B. A. 1976. Measuring of structural and mechanical properties of flour dough. Moscow : Pishchevaya Promyshlennost, 246 p.uk_UA
dc.relation.referencesenPawel, D., Derkach, A., Stadnyk, I., Vitenko, T. 2016. Simulation of components mixing in order to determine rational parameters of working bodies. Advances in Science and Technology Research Journal, vol. 9, p. 130-138uk_UA
dc.relation.referencesenStadnyk, I. Y., Piddubny, V., Karpyk, H., Yeremeeva, O. 2018. Features of heat transfer in the environment when it is sprayed with rotary rollers. Potravinarstvo Slovak Journal for Food Sciences, vol. 12, no. 1, p. 824-835. https://doi.org/10.5219/977uk_UA
dc.relation.referencesenStadnyk, I., Novak, L., Matenchuk, L. 2018. Global rheological approach tothe quality of medium injected by the rollers. Potravinarstvo Slovak Journal for Food Sciences, vol. l2, no. 1, p. 397-404. https://doi.org/10.5219/867uk_UA
dc.relation.referencesenWake, W. С. 1982. Adhesion and Formulation of Adhesives. London, UK : Applied Science Publishers, p. 3.uk_UA
dc.citation.journalTitlePotravinarstvo Slovak Journal of Food Sciences-
dc.citation.volumevol. 13-
dc.citation.issue1-
dc.citation.spage429-
dc.citation.epage437-
Розташовується у зібраннях:Наукові публікації працівників кафедри харчової біотехнології і хімії

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