Paper Title:
The Optimization Design of Cheese Bionic Kneader with Response Surface Method(RSM)
| Periodical | Advanced Materials Research (Volumes 299 - 300) |
|---|---|
| Main Theme | Materials and Manufacturing |
| Edited by | Jianzhong Wang and Jingang Qi |
| Pages | 1115-1119 |
| DOI | 10.4028/www.scientific.net/AMR.299-300.1115 |
| Citation | Bai Zhong Wu, 2011, Advanced Materials Research, 299-300, 1115 |
| Online since | July, 2011 |
| Authors | Bai Zhong Wu |
| Keywords | Cheese, Experiment, Kneader, Optimisation Design, Response Surface Analysis |
| Price | US$ 28,- |
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Abstract
One kind of cheese kneading experiment test rig was designed, which can imitates artificial kneading movement. Response surface method was used to enhance the performance of the machine. It was investigated that the influence of crank rolling velocity, crank length and crank angle on kneading quality and efficiency. The results show that factors influence the working efficiency list in order as follows: the crank rolling velocity, the angle between a connecting bar and a kneading bar, the crank length. The best combination of optimised parameters are: the crank rolling velocity is 62r/min, the crank length is 28mm, the angle between a connecting bar and a kneading bar is 125°.
