Paper Title:
The Optimization Design of Cheese Bionic Kneader with Response Surface Method(RSM)
  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°.

  Info
Periodical
Advanced Materials Research (Volumes 299-300)
Edited by
Jianzhong Wang and Jingang Qi
Pages
1115-1119
DOI
10.4028/www.scientific.net/AMR.299-300.1115
Citation
B. Z. Wu, "The Optimization Design of Cheese Bionic Kneader with Response Surface Method(RSM)", Advanced Materials Research, Vols. 299-300, pp. 1115-1119, 2011
Online since
July 2011
Authors
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Price
$32.00
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