Study of grinding food raw materials inhammer crusherusing a digital model

There are a large number of different ways of grinding food raw materials: cutting, splitting, abrasion, crushing and others. Each of them is chosen depending on the physicomechanical properties of the crushed product, the required dispersion of the fractions obtained at the output and productivity. The determination of grinding regimes is often examined in special laboratory installations to determine the most optimal parameters for individual components and parts of mills. The article deals with the grinding of food raw materials, in particular the ingredients of biologically active additives in a hammer mill. The experiments were put on a digital model of one of these mills, with the possibility of virtual control of its work. The results were compared with experimental data conducted in a laboratory mill. The discrepancy of the obtained values did not exceed 5%.