Journal
Processes and equipment for food production
UDK517.956.4+536.24
Issue:1 (13)
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THE ACCOUNT OF THE FORM OF BAKERY PRODUCTS IN HEAT EXCHANGE PROBLEMS
Annotation
At the analysis of work of a line of a bakery at release polyassortment production it is established, that critical, influencing productivity of work of a line, are operations of a batch and cooling of the bakery products, differing the various form. For definition of ways of an intensification of processes it is necessary to construct mathematical model of heat exchange in bodies of the various form. In modelling of process of heat exchange, definition of corresponding physical model is necessary as a condition of the adequate description heatconduct in a body.
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Articles in current issue
- Structure of gas-liquid stream in pipes of SJID in conditions of an initial steady operating mode
- Research of geometrical parameters of free liquid jets at leaking SJID in conditions of an initial steady operating mode
- Unsteady mass transfer processes in removing moisture from the phospholipid emulsion of sunflower oil
- The influence of peptide products which are excreted with bionanotechnology methods on the life of yeast under stress factors
- Analytical study of thermal processing of the test harness straw in sodа solution
- Research of influence of hydrocoolloids on the relative amount of bakery products
- The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread
- Working out of power saving up technology in defrosting fish process.
- Study of the resource-saving process of the bread-cuting.
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- Perfection of control systems in hardware – technological complexes of the food-processing industry
- Influence of pigments in plants leaves on formation and properties of fruit production
- Determination of a membrane permeability for technology of formation of drop structures
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- Analytical solution of a heat and mass transfer problem in batch process of a small a piece bakery product at imposing of a field of ultrasound
- The analytical solution of differential equations of heat and moisture transfer in infrared heating oil seeds
- Temperature graphs treatment of rye-bran by infra-red radiation
- Carrying over of heat and weight in a cream confectionery at its cooling in the refrigerating chamber
- A method to control somatic cells count in milk
- Usage of casein-derived peptides in the production of dairy products
- Mathematical modeling of the bakery products cooling process
- Determination of numeric parameters of organoleptic factors of component soups
- Use of hydrolytic enzymes complex in lupin protein concentrate technology
- Modeling of Viscous Liquid Flow in the Tube
- Influence of the features of the dough on velocity of the filling the form
- Study of the influence of lecithin on consumer characteristic of bakery product
- Modeling of the bread-cuting process
- Apparatus for determining the structural and mechanical properties of meat products
- Rapid Assessment of shelf life of food products
- The influence of water activity on natural decrease of the mass of fruit and berries during cold storage
- Application of fuzzy sets in the optimization of the component composition of food prophylactic
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- Theoretical determination of distribution normality’s of blade pressure of melting blades in volume tanks
- Temperature graphs treatment of rye-bran by infra-red radiation
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- Formalization of the structural features of hardware design processes for processing of food raw materials
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- Rationale for the shape and size of the lattice openings grinder
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