CRITERIA APPROACH TO ANALYSIS OF FLOUR HYDRATION PROCESS IN STEADY STATE CONDITIONS

Abstract

The article investigates the process of adsorption of liquid components with flour during dough mixing under conditions of discrete operation of a dough mixer. The relevance of the work is due to the need for a deeper understanding of the initial stages of dough formation, in particular the processes of hydration and mass transfer, which ensure the physicochemical properties of the final product. Particular attention is paid to modeling processes that occur in a suspended state, which ensures intensification of mixing, increases interphase surface interaction, and reduces energy consumption for overcoming hydraulic resistance. It is noted that this method of conducting the process creates favorable conditions for its intensification, increases the interfacial contact surface, improves heat and mass transfer, and reduces energy consumption to overcome the hydraulic resistance of the system. It is analyzed in detail that the mixing of flour with liquid is evaluated by rapid indicators such as discreteness, plasticity, structure, technological quality of the mixture, and the efficiency of subsequent technological operations. It was found that the sorption capacity of flour is a critically important parameter that utilizes its functional properties in the mixing process. It is noted that flour is an active medium capable of interacting with water and other components, which affects its moisture content, consistency and structure of the final product. Two adsorption periods are distinguished – with a constant and reduced speed. For each period, the corresponding criterion equations are proposed, taking into account hydrodynamic, diffusion and geometric parameters. The role of the “rest” chamber as a zone of preliminary hydration, in which the foundations of the dough structure are laid, is analyzed. The research results have practical value and can be used to optimize mixing parameters, improve the design of dough mixers, and implement energy-efficient technologies in the food industry.