Engineering, Energy, Transport AIC

Polievoda Yurii – PhD, Associate Professor of the Department of Technological processes and Equipment for Processing and Food Productions of the Vinnytsia National Agrarian University (3, Sonyachna st., Vinnytsia, Ukraine, 21008, e-mail: vinyura36@gmail.com).
Volynets Yevhenii – post-graduate student of the 1st year of study, Faculty of Engineering and Technology, Vinnytsia National Agrarian University (3 Sunny Street, Vinnytsia, 21008, Ukraine, e-mail: evgen110596@gmail.com).

The development of modern technologies, equipment for the production of agro-industrial products and the growth of competition in the production of gross crops leads to the fact that farmers are increasingly trying to occupy their own niche.  After all, the production of such products does not require special equipment, but allows you to get the maximum profit.  Such a niche was the cultivation of crops, which later form condiments and spices.  Such production has successfully adapted to market changes in recent years and met domestic demand in this food segment.
Global demand for spices, herbs and spices averages 6,5 million tons per year.  90% of this consumption is provided by Asian countries.  Among them, India is a world leader in the production of more than 3 million tons of spices annually.  China, Indonesia, Vietnam, Thailand, Bangladesh, Turkey, Pakistan and Nepal also have significant market shares.  The European Union produces only 1,7% of the world's spices.  This is due to the culinary demand of the region, the peculiarities of the climate and growing conditions.  However, the last ten years have shown an increase in the production of spices by 4,3%.  This growth is primarily due to the development of food culture and the need for quality food.
The article presents methods of mixing bulk products.  There are basically two ways - gravitational and forced (mechanical).  The first is carried out under the action of gravity in drum, tray and hopper mixers, the second in auger and vane.  Many years of production practice have shown that static mixing methods do not achieve homogeneity, do not increase the activity of the components, there is a change in the particle size distribution of the mixture.  Satisfactory quality of mixing is observed only at small degrees of filling of the chamber that leads to increase in dimensions and weight of the mixer.
The scheme of the vibrating mixer which can be widely used in food and processing productions is offered.

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