Design of optimal roll parameters for rolling the dough

I. Stadnyk, T. Vitenko


The article defines rather complex and unpredictable movement of dough in the gap between the working rolls and suggests the calculation of the optimal parameters for shaping rolls, particularly the parameters and their effect on the dough. The functional dependences of the permissible diameter and the gap between rotating rollers are substantiated. The block diagram of the geometric bounding parameters of the gradient field of the viscous fluid flow is proposed herewith and the equation on the basic constructive parameters (h, r) affecting the pouring process efficiency is rolled. The paper presents mathematical modeling of determining the power output over the rolling materials in the gap rotating rollers taking into account the rheological parameters of the final product. Determination of these parameters will reduce energy consumption, increase efficiency and reduce loss of material during production. This solution, proposed in the article, allows determination of the overall quality of the rolled product layer. Analysis of experimental results revealed that the main features of the machine provide the necessary stable shape products and provide good rheological parameters of these products. Rheological testing indicators allow for a rational approach to decision to operate a rolling process. At the same time they improve quality control methods and will have an impact on design parameters of rollers and chambers’ modes. The proposed method not only allows obtaining a predetermined pressure, but also allows defining the optimal shape of the gap, wherein the pressure gradient is constant.


three-phase medium; Rollers; Rheology; Shear strain; Dough


Stadnik, I.Y.( 2011), Modeling the motion of confusing components in the chamber of the dough machine.

Machikhin, Y.A. (1992), Formation of food masses.

Machikhin, Y.A. (1981), Engineering rheology food material.

Nikolaev, B.A. (1976), Structural and mechanical properties of flour dough.

Kafarov, V.V. (1976), System analysis of chemical process technology.

Chakrabarti, S., Bergström, J.S., Lindskog, E., Sridhar, T. (2010), Computational Modeling of Dough Sheeting and Physical Interpretation of the Non-Linear Rheological Behavior of Wheat Flour Dough, pp. 278-288,

Evan Mitsoulis, Savvas G. Hatzikiriakos (2009), Rolling of breaddough: Experiments and simulations. Food and bioproduct sprocessing.

Holzapfel, G.A. (2000), Nonlinear Solid Mechanics: A Continuum Approachfor Engineering, New York.

Qi, F., Dai, S.C., Newberry, M.P, Love, R.J., and Tanner, R.I. (2008), A simple approach to predicting dough sheeting thickness.

Xiao, W., Charalambides, M., and Williams, J.G. (2007), Sheeting of wheat flour dough, International Journal of Food Science and Technology, no. 42, pp. 699–707.

GOST Style Citations

  1. Стадник І. Я. Моделювання руху змішуваних компонентів у камері безлопатевої тістомісильної машини / Ігор Ярославович Стадник. 2011. – (№2).
  2. Мачихин Ю. А. Формование пищевых масс / Ю. А. Мачихин. 1992. – 272 с.
  3. Мачихин Ю. А. Инженерная реология пищевых материалов / Ю. А. Мачихин. 1981. – 216 с.
  4. Николаев Б. А. Структурно-механические свойства мучного теста / Б. А. Николаев. 1976. – 247 с.
  5. Кафаров В. В. Системный анализ процессов химической технологи. / В. В. Кафаров. 1976. – 300 с.
  6. Обчислювальне моделювання тістового покриття і фізичної інтерпретації нелінійної реологічної поведінки тіста пшеничного борошна / S.Chakrabarti, J. S. Bergström, E. Lindskog, T. Sridhar.
  7. Прокатка хлібного тіста: експерименти та моделювання. Переробка продуктів харчування та біопродуктів/ Evan Mitsoulis, Savvas G. Hatzikiriakos, (2009).
  8. Holzapfel, G.A., Нелінійна механіка твердого тіла: континуальний підхід до інженерії/ Holzapfel, G.A., (2000), Нью-Йорк.
  9. Простий підхід до прогнозування товщини тіста/ Qi, F., Dai, S.C., Newberry, M.P., Love, R.J., &Tanner, R.I., (2008).
  10. Захисне тісто пшеничного борошна/ Xiao, W., Charalambides, M., &Williams, J.G., 2007, no. 42, P. 699–707.

Copyright (c) 2020 Mechanics and Advanced Technologies

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.


©Mechanics and Advanced Technologies

National Technical University of Ukraine "Igor Sikorsky Kyiv Polytechnic Institute" 

Address: 37, Prospect Peremohy, 03056, Kyiv-56, Ukraine

tel: +380 (44) 204-95-37