Pasta press with a capacity of 650kg/h

1.

MINISTRY OF SCIENCE AND HIGHER EDUCATION OF THE
RUSSIAN FEDERATION
FEDERAL STATE BUDGETARY EDUCATIONAL INSTITUTION OF
HIGHER EDUCATION
DON STATE TECHNICAL UNIVERSITY
(DSTU)
Faculty of Agro-industrial
Department of "Technology and technology of food production"
Topic of the WRC:
«Pasta press with a capacity of 650kg/h»
The work was performed
by a student of the
МРТХ11 group :
Dudchenko Sergey N.

2.

INTRODUCTION
Pasta products are products molded from wheat dough in
the form of tubes, threads of ribbons and dried to a
humidity of 13%. They are characterized by good
preservation, transportability, speed and simplicity of
cooking food from them, as well as high nutritional value
and good digestibility. The relevance of this topic is due to
the fact that the production of pasta in the Russian
Federation is carried out at more than 300 enterprises, the
total capacity of which exceeds 1.3 million tons per year,
which can fully meet the needs of the domestic market (the
consumption of pasta in Russia is 6-7 kg / year per
person).

3.

The production process of pasta consists of the
following main operations:
-preparation of raw materials,
-kneading of pasta dough,
-its pressing,
-cutting of technological semi-finished products,
-drying,
-cooling of dried products,
-rejection and packaging of finished products.

4.

RELEVANCE
Screw vacuum press for the production of pasta is currently widely used in the production of
pasta. In this regard, there is a need to provide technical means and equipment for the
production of pasta to improve the quality of products.

5.

The purpose of the work:
development of modernized pasta presses
The work of the pasta press consists in the
continuous dosing of flour and water, which in
turn fall into a preliminary dough mixer, where
in turn water and flour are mixed into a crumbly
mass that falls into a second dough mixer that
mixes the dough mass during which the dough
becomes elastic and plastic, then the dough
moves into the pressing housing, where with the
help of a screw it moves to the matrix in which
pasta is formed.
Pasta press B6-LPSH-650

6.

The principle of operation of pasta presses is to mix water and flour into the
dough, after which the dough enters the injection screw, in which the raw
material passes through the matrix in which the pasta semi-finished products are
formed.
The main working organ of the pasta press is the auger. When it rotates, the
mass of the dough moves to the press head.
Pasta press B6-LPSH-650 was selected for pasta production.

7.

THE DEVELOPED FUNCTIONAL SCHEME
The pasta press shown in the figure works as follows:
flour and water with the help of a dispenser (pos. 1,2)
enter the chamber of the preliminary dough mixer (pos.
3), in which the flour particles are enveloped in water.
With the help of a sluice gate, the crumbly mass from the
preliminary dough mixer (pos. 3) enters the chamber of
the double dough mixer (pos. 4) where, under vacuum, to
remove the vapor-air mixture and obtain a dense structure
of the semi-finished product, the dough is mixed to a
homogeneous mass, after which it enters the pressing
device through the hole (pos. 7), into the output part of
which has a cooling jacket installed (pos. 10). In the
chamber of the pressing screw, the dough, when the screw
rotates, moves to the press head, where the pasta is
formed through the matrix (pos. 8).
1-water dispenser, 2- flour dispenser,3 – preliminary dough mixer, 4- double dough mixer, 5 – rotor with blades, 6 – scraping
blade, 7-pressing screw, 8- matrix, 9- vacuum pump, 10 – cooling jacket.
Figure 10 – functional diagram of the pasta press

8.

When assessing the progressiveness of the
technical solution by the magnitude of the
indicators formed during the design,
manufacture and operation, it can be
unequivocally concluded that during the design
process a technological design of the pasta
press was created, which is simple and
convenient to manufacture, the production and
operation of which will allow minimal costs,
which are important criteria in any production.

9.

THANKS FOR YOUR ATTENTION!!!