Определение физических свойств смеси в технологических процессах

Abstract

Рассмотрены проблемы определения физических свойств многокомпонентной смеси в процессе производства пищевых продуктов. Предложен алгоритм физико-математического моделирования процесса смешивания и теоретического нахождения свойств смеси по известным физическим свойствам исходных компонентов продукта. Показана принципиальная возможность определения свойств смеси без проведения эксперимента.

Most of technological processes used in the food industry are based on mixing processes that are main in food products’ manufacture. The result of mixing is a product with unknown physicochemical properties, determined by the components, which are to be mixed, and the interaction between them. Experimental definition of these properties is related with both time and material costs. If the initial properties of the components are known, it is advisable to use them to determine the properties of the product obtained without carrying out the experiment, i.e. by theoretical physico-mathematical modeling using computer technology. From the mathematical point of view, this means restoration of the form of some unknown function that determines physical properties of the final or intermediate product, according to the known functions of the properties of the components. The aim of the study is to develop an algorithm and theoretical methods for determining physical properties of a mixture in technological processes used in the food industry, based on the known properties of the mixing components. The studies allow to assume that the offered method of physical and mathematical modelling is a powerful tool for researching both ready-made mixtures and their properties during their preparation. The principal possibility of determining physical properties of a mixture based on known properties of blended components is shown, an algorithm for this determination has been developed and its effectiveness in determining the density and temperature of the mixture has been verified.