Adesso NUSCAN 3200 series User Manual download pdf (Page 19)

Shake and Bake:

Preliminary Design Report

October 12, 2011

Table 2: Table for Imputing Possible Auger Screw Designs

Screw

Design:

Outer

Dia.

(In.)

Root

Dia.

(In.)

Thread

width

(In.) Threads/In.

Exposure

Length

(In.)

Barrel

Length

(In.)

Material in

Exposure

Region

(In.^3)

Material

in Barrel

(In.^3)

Total

Materal In

Screw

(In.^3)

1 1.00 0.50 0.18 3.00 3.00 3 0.1471 0.1471 0.2943

2 2.00 0.50 0.18 3.00 3.00 3 7.2157 7.2157 14.4315

Table 3 and Table 4 show the mass calculations for each ingredient. This table was

formulated using each ingredient density value from Table 1 along with the total mass in the

system calculated for Screw Design 1 and Screw Design from Table 2. Doing this for the two

assumed screw size ranges can give estimated value for the maximum mass that will be pushed

through the auger screw at any given time. The maximum mass found based on the rudimentary

designs is .6256 pounds for our critical ingredient, brown sugar. This is the load the screw will

have to constantly push at varied rates to output the critical ingredient. This information will help

determine a torque requirement for the motors.

Table 3: Mass Calculations for Screw Design 1:

Screw Design

Mass in

Exposure

Region

(Lbs)

Mass in

Barrel

(Lbs)

Total

Mass in

Screw

(Lbs)

flour 0.0032 0.0032 0.0063

sugar 0.0045 0.0045 0.0090

brown sugar 0.0038 0.0038 0.0077

salt 0.0064 0.0064 0.0128

baking

powder 0.0038 0.0038 0.0077

baking soda 0.0037 0.0037 0.0073

1 2 ... 14 15 16 17 18 19 20 21 22 23 24 ... 43 44

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Adesso NUSCAN 3200 series User Manual Page 19

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