Numerical analysis of the influence of dispenser setting error on the performance of the mixing unit

The purpose of the study is to establish a number of methods for accurately adjusting the section of a multicomponent dispenser to change the composition of the mixture and the productivity of a mixing unit with a continuous nature of operation. The objectives of the research include a theoretical determination of the influence of errors when setting up dispensers on the performance of the mixing unit and the mixture recipe, taking into account the proportion of the controlled component in the mixture. The research methodology provides for a numerical and graphical analysis of the influence of factors on the value under study, and for numerical studies, modeling in the MatchCAD mathematical package is used. Setting the dispensers for supplying mixture components to the dispensing rate is an important factor in both ensuring the quality of the mixture and the performance of the mixing unit, which affects the volume and duration of operation of the equipment. The share of the component in the mixture practically does not change when the recipe share of the component is up to 10% when studying the influence of the dispenser setting error. When the recipe share of a component is more than 20%, the share of the component in the mixture and the error in the mixture recipe tend to linearity. The absolute error of the mixture formulation does not change significantly when the proportion of the controlled component is more than 25%. In this case, with an increase in the proportion of the control component, the influence of the dispenser error increases. The relative error has an inverse relationship. With increasing proportion of the controlled component, a decrease in the relative error of the component content in the mixture is observed. Considering that the majority of the components of the mixture make up a share of 10-25% of the composition of the mixture, for a given range of the share of the controlled component, the value of the relative error of the mixture formulation in numerical values practically corresponds to the percentage of the dispenser error. With an increase in the proportion of the controlled component, a slight gradual decrease in the relative error of the component content in the mixture is observed.