Publication no. C-1997-1025-05R |  VIEW ARTICLE

Comparison of Work Input Requirement on Laboratory-Scale and Industrial-Scale Mechanical Dough Development Mixers.

A. J. Wilson (1,2), A. R. Wooding (1), and M. P. Morgenstern (1). (1) Grain Foods Research Unit, New Zealand Institute for Crop & Food Research Ltd., Private Bag 4704, Christchurch, New Zealand. (2) Corresponding author. E-mail: <wilsona@crop.cri.nz> Cereal Chem. 74(6):715-721. Accepted July 2, 1997. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 1997.

The use of a laboratory-scale mixer for predicting the mixing requirement of flours in an industrial-scale mixer was investigated by measuring the work input required to mix a range of flours to peak consistency on both a laboratory-scale and an industrial-scale mechanical dough development (MDD) mixer. The industrial mixer used was a Tweedy-type mixer, and the mixing optimum was determined using a probe that sensed changes in dough consistency. Work input was estimated from mixer motor power, taking into account expected motor and drive chain losses, and from dough temperature rise measurements. The laboratory mixer used twin flat-bladed rotors; mixing optimum and work input were determined from the torque measurement. Work inputs from both mixers were highly correlated (r(^2) = 0.88) but with a large offset (the industrial mixer requiring more work to develop the dough). The two methods of measuring industrial mixer work inputs gave slightly different results leading to uncertainty as to the actual work given by the industrial mixer. Farinograph mixing properties were less well correlated with industrial-scale work input requirement than the laboratory-scale MDD mixer.