Optimal Design of High Shear Mulser Reducer in Food Machinery
Author:
刘冬敏;薛培军
Source:
河南工业大学学报(自然科学版)
Liu Dongmin and Xue Peijun from the School of Engineering Technology of Zhongzhou University described in "Optimized Design of High-shear Emulsification Machine Reducer in Food Machinery", starting from the goal of miniaturization and light weight of emulsification machinery products, the reduction gear transmission system is carried out. Optimizing the design, establishing an optimization model, and conducting data analysis for the optimization design, using a fuzzy optimization model to solve it. The analysis results show that through the optimized reducer, even if the outer diameter is reduced, its running performance can still meet the working requirements.
Products required
Relevant knowledge
- 1How high-speed shearing Mulser works
- 2What is the difference between Mulser and Disperser?
- 3Difference between Mulser and Disperser
- 4Three properties of ink leading to emulsification
- 5What is ink emulsification? Features of emulsion
- 6Working principle of high shear hybrid emulsifier
- 7RH-II Mulser Instructions and Precautions
- 8Analysis on the blending method of waterborne epoxy floor topcoat
- 9Working principle and classification of high shear Mulser
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