Experimental determination of useful resistance value during pasta dough kneading

There is a large quantity of materials produced in the form of dry powder or low humidity granulated masses in the modern market, and there is a need to develop new manufacturing machinery and to renew the existing facilities involved in the production of various loose mixtures. One of the machinery upgrading tasks is enhancing its performance. In view of the fact that experimental research is not feasible in full-scale samples, an experimental installation was to be constructed. The article contains its kinematic scheme and the 3D model. The angle of the kneading blade location, the volume of the loose mixture, rotating frequency and the number of the work member double passes were chosen as variables to carry out the experiment. The technique of the experiment, which includes two stages for the rotary and reciprocating movement of the work member, was proposed. The results of the experimental data processing yield the correlations between the load characteristics of the mixer work member and the angle of the blade, the volume of the mixture and the work member rotating frequency, allowing for the recalculation of loads for this type machines.