Influence of reduction on adhesive properties


  • Igor Stadnyk Ternopil Ivan Puluj National Technical University, Department of Food Biotechnology and Chemistry, Ukraine, Ternopil 46001, Hohol str. 6, Tel.: +380975454829
  • Volodymyr Piddubnyi Kyiv National University of Trade and Economics, Faculty of Biotechnology and Food Sciences, Department of Technologies and Organization of Restaurant Business, Kyoto str. 19, Kyiv 02156, Ukraine, Tel.: +380674017096
  • Svitlana Krsnozhon Kyiv National Economic University named after Vadym Hetman, Faculty of finance, Department of сorporate finance and controlling, Prospect Peremogy 54/1, Kyiv, 03680. Ukraine, Tel.:+380502271147
  • Antoshkova Nataliia Khmelnitskyi cooperative trade and economic institute, Department of Hotel and Restaurant Business and Tourism, Kamianetska Str., 3 Khmelnitskyi 29000, Ukraine, Tel.:+ +380682676010



dough, adhesion, adhesive, substrate, forming channel, deformation, stress


An analytical analysis of the action of rolls on the medium and its behaviour at adhesion bonds with its surface are carried out. The methods and means of carrying out researches on determination of surface roughness are offered, and the experimental setting for determining the adhesion strength is developed. To reveal the essence and understanding of the general research execution, a number of hypotheses for the determination of adhesion are given and a generalized approach to the definition of adhesion is given. The physical nature of the influence of the roughness of the roller surface on the injection of the dies depends on the shape and angle of roughness, the application of mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties. The nature of the contact interaction of the dough with the rough surface of the roller working organ in the injection nozzle of the fumigation machine is established. Violation of these mutual relations leads to the production of poor-quality products and a reduction in the efficiency of the machine. The contact area of the adhesive and the component forming work for overcoming the adhesion and deformation of the environment in determining the criteria influencing the process according to each particular period of the deformation stage are substantiated. The obtained data give an answer to a number of questions about the possibility of interaction of the surface of the working bodies from the environment. On the basis of their data, the actual change in the contact adhesion in the roller unit of the molding machine with a comparative analysis of existing ones with the newly designed design is considered. It is established that in order to provide a constant area of actual contact, which contributes to better adhesion, and, accordingly, the passage of a qualitative process of tightening, compression and pouring, the necessary condition is the consistency of the specified criteria. This means that the actual contact area , varies from  to  depending on the ratio of parameters.


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How to Cite

Stadnyk, I., Piddubnyi, V., Krsnozhon, S., & Nataliia, A. (2020). Influence of reduction on adhesive properties. Potravinarstvo Slovak Journal of Food Sciences, 14, 76–87.

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