HYDRAULIC CALCULATION OF THE PROCESSED CHEESE SUPPLY SYSTEM WITH A CAM PUMP

Abstract

The purpose of the study is to develop a calculation method for a continuous supply system for highly viscous food masses, taking into account the characteristics of the pipeline, cam pump and rheological parameters of the pumped food liquid. The paper considered a system for supplying processed cheese with rheological parameters at temperatures from 55 to 95 °C. As a result of hydraulic calculations using published data, it was found that 1) calculation of the effective dynamic viscosity μE using the Ostwald formula with the found parameter values yields results very close to the experimental data obtained from open sources; 2) the dependence of the expended power N on the pressure is linear, on the rotor speed n is parabolic, and on the dimensionless dynamic viscosity coefficient μ is power-law; 3) the dimensionless dynamic viscosity coefficient μ has different effects on the productivity Q and the power N: for large values of μ, the effect on Q decreases, while on N, on the contrary, it increases;4) with the growth of viscosity of the pumped liquid, the energy efficiency of the cam pump first improves (the hydraulic efficiency of the pump η increases, the specific energy consumption indicator E decreases), and then begins to deteriorate. The characteristic of the process pipeline (dependence of the required pressure on the flow rate of pumped processed cheese) with a given length L, local resistances, static pressure PC for three values of the internal diameter is constructed. A method is proposed that allows determining the operating parameters of the liquid food supply system at the operating point, taking into account the influence of its viscosity (using the example of pumping processed cheese).