The Optimization Design of Cheese Bionic Kneader with Response Surface Method(RSM)

Abstract:

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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

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Price:

$35.00

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