A mathematical model of a baking chamber as an object with lumped parameters
Annotation
The paper considers the development of a mathematical model for a tunnel-type baking chamber. The workers propose to represent the mathematical model of a baking chamber (an object) with distributed constants as that with lumped parameters. On the basis of the developed equivalent model with lumped parameters it is possible to formulate and give a solution for the problem of optimal stabilization of temperature conditions in a baking chamber.
Keywords
Постоянный URL
Articles in current issue
- Dependence of heat transfer coefficient from milk heated in a vibrating reheater on design parameters
- Topology investigation of abrasive coating in batch-type potato peelers
- Rheology applied to develop resource-saving technology and equipment for making bakery and pastry products
- Development of resource-saving technology to make rye-wheat bread with starting cultures
- A problem of combined heat and mass transfer for potato baked in ultrahigh frequency electromagnetic field
- A method to calculate a working agent temperature in a drying apparatus with infrared gas-jets
- On residence time of an object treated in a vibrating reheater
- Study of moisture removal from dried apricots
- Rheological qualities of honey cakes
- Statistical analysis of multiassortment production schedules for concurrent-operated batch-type units
- Heat and mass transfer in ellipsoidal bodies
- Mathematical modeling of non-Newtonian fluid flow in an extruder channel, extraction included
- Physical and chemical reasons of meat red color appearance
- Studying shear stresses in the “Cheese with onion” processed cheese
- Effective viscosity measurement of “Russian”processed cheese
- Simulated radiation-convection drying of food materials
- A mathematical model of a baking chamber as an object with lumped parameters
- On stabilized temperature conditions in a baking chamber optimized on the basis of splitting motions
- Effect of enzymic agents on properties of liquid pastry dough and waffles with “Vitazeil” wheat cellulose
- Formula development of bread with high nutritional quality
- Physico-mechanical and aerodynamic characteristics of pumpkin seeds
- Study of aziridins synthesis from thiophene and thiophene derivatives
- The review of working out of perspective directions of creation of functional products for gero-dietary a food of people suffering diseases of the locomotive system