Proving the process of pressing pasta dough in the wells of the matrix using screw inserts

The article shows a new direction in the design of matrices for the production of pasta, in particular, it is proposed to install special screw-shaped inserts in the empty wells of the matrices, which have the form of injection-type screws. The use of screw-shaped inserts allows you to regulate the process of pressing the dough in the wells of the mattresses, pre-compacting the dough, plasticizing it and simultaneously heating it. This provides a smoother transition of the dough in the forming holes of the spinnerets, reduces, by reducing the viscosity, the hydraulic resistance of the forming channels, improves the quality of pasta, increases the productivity of the press and increases the durability of the spinnerets. A mathematical model of an injection-type auger has been built, which makes it possible to obtain the same dough compaction coefficient for all screw channel inserts. The construction of a mathematical model of the sweep of the pumping type auger, which is necessary to determine the geometric parameters of the sweep of the auger, is given. The mathematical model of the screw sweep more accurately takes into account the shape of the helical groove in the normal section - a shape close to a trapezoid, and not to a parabolic segment. The results of experimental studies of the matrix, in the wells of which special inserts were installed, on the MIT-2 press machine are presented. On the basis of experimental data, it was found that the use of special inserts in the wells of the matrix improves the quality of semi-finished products, increases the productivity of the MIT-2 press machine by 20-21 % and reduces the specific energy consumption. Experimental data have confirmed the adequacy of the new mathematical models.