Interative Study of Some Mechanical Parameters of an Automated Grain Drinks Processing Machine with Respect to its Blending Efficiency

Abstract

The optimal values of the functional parameters of an automated grain drinks production machine that yielded the best blending efficiency using response surface methodology (RSM) was investigated. The machine blended soaked soyabean grains, mixed the slurry, extracted the aqueous liquid and expelled the paste from the machine in single unit. The machine mechanical parameters, such as blade type, basket orientation and speed were explored by empirical experiment. Blending efficiency was considered as performance characteristics. The experiment was based on central composite rotatable design (CCRD). The experimental result showed that the developed regressional model could describe the performance indicators within the experimental range of the factors been investigated. Blade type and speed of rotation were found to be significant, while basket orientation was insignificant. Numerical optimization carried out produced optimum values of 3-blade assembly, basket orientation at 40o and speed of 1400 revolutions per minute and the blending efficiency was 84.77 %.