The Analysis of Momentary Behavior for Pasta Dough Inside the Dough-Mixer | ||||
| Journal of Soil Sciences and Agricultural Engineering | ||||
| Article 3, Volume 15, Issue 7, July 2024, Page 175-182 PDF (1.32 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jssae.2024.284232.1225 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Z. E. Ismail1; N. K. Ismael  2; M. I. Ghazy1; Abeer S. El-Wakil1
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| 1Agric. Eng. Dept., Fac. of Agric., Mansoura University | ||||
| 2Agricultural Mechanization Department - Agricultural Engineering Research Institute - Agricultural Research Center, Dokki, Giza, Egypt. | ||||
| Abstract | ||||
| Diversity and high quality in pasta manufacturing ensure continuous development in production. One of the most significant stages of pasta manufacturing is the kneading process, which is the initial stage of production and upon which the quality of manufacturing is inducting during successive stages. A worthy process of mixing the ingredients helps the pasta dough to produce a homogeneous consistency with perfect properties. Therefore, the research goal is to scoop analysis about the momentary behavior of pasta dough inside the horizontal dough-mixer using the analysis methods and design of experiments in examining or achieving the temperature of water added (TW) and the mixer shaft turn number (N, rpm) on the dough qualities because the kneading process is affected by the raw and auxiliary materials used. The experiments were conducted in one of the pasta factories located at Dakahlia Governorate. The performance of the mixer kneading through the properties of dough moisture content and dough elasticity was identified. The concluded results were applied by the regression analysis at 37.8°C TW and the mixer shaft was adjusted to operate at 82.5±1.0 rpm. However the concluded suitable results by surface response system were 38.0°C and 80 rpm. | ||||
| Keywords | ||||
| Shaft rotation number; Horizontal-mixer; Quality; Kneading elasticity; Analysis methods | ||||
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