Simulation and grounding of vv-pml plasticizer’s working process

A mathematical model for the mechanism of fat heating with rheological charecteristics that depend on the temperature has been developed. The analysis of numerical results obtained from solution of a transient heat transfer problem has shown that the heating-up process dependі on internal as well external thermal resistance. A statistical model for the aeration process of the confectionery mass has been built. On the basis of this model it has been found that the aeration process occurrs most intensively during the first two minutes when the dispersion of air component concentration drops by 75 ? 82 %., that complies well with experimental data. With the aid of the built regression model it has been discovered that the most optimal characteristics of plasticization process of this confectionery fat are the following: mixing time ? from 570 to 600 seconds; water temperature in the jacket ? from 39 to 40 ?С. By the method of numerical modelling using the ANSYS program it has been shown that the motion of VV-PML plasticizer blade is dynamically stable; that the agitation occurrs more intensively at the inclination angle of mixer blades to the axis shaft of 60? and the presence of holes (30 % from the blade area).