Study of the operating process of a salt premix component mixer with a combined working unit and the influence of mixing degree on product quality

This article examines the effect of the mixing degree of feed mixture components on its homogeneity, mixing quality, and the uniform distribution of microcomponents and vitamins within the volume of the mixture. Additionally, the study evaluates the suitability of the mixture for the molding and pressing processes involved in the production of salt lick bricks (SLB). The research is conducted using a novel energy-efficient combined mixer. The study presents an analysis of the impact of mixing intensity on the quality of SLB under prolonged storage in various environmental conditions. The kinetics of the mixing process for salt premix components is investigated. A mechanical-mathematical model describing the mixing behavior of components in a combined mixer is developed. Based on experimental data, correlations are established between the physical characteristics of the final salt lick premixes – including shape, composition, and hardness – and the homogeneity of the initial mixture. Furthermore, the study assesses the stability of SLB premixes under adverse environmental conditions, including exposure to humidity and temperature fluctuations. A methodology for determining the optimal rotor rotation frequency in the combined mixer is developed, and its influence on mixture homogeneity is quantified.