Assessment of energy expenditure on the kneading wheat dough process

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dc.contributor.authorTelychkun, Volodymyr
dc.contributor.authorDamyanova, Stanka
dc.contributor.authorAnisimov, Andrii
dc.contributor.authorTelychkun, Yuliia
dc.date.accessioned2020-07-02T09:18:23Z
dc.date.available2020-07-02T09:18:23Z
dc.date.issued2019
dc.description.abstractA quantitative assessment of the quality of the process of k neading the dough in the dough machines, of both periodic and continuous this is the total and specific energy expenditure. Determination of energy expenditure is necessary for the calculation of the dough machine as well as the energy analysis of specific stages of the process. Studies were conducted on a laboratory kneading machine of periodic action. To measure the energy expenditure used wattmeter. An analysis of the experimental data showed how energy expenditure varied throughout the experiment and confirmed three stages of the kneading wheat dough process. Comparing the calculated theoretical values with the obtained experimental values, they were found to be different. Studies of the process of kneading wheat dough prove the need for changes in the method of calculating energy expenditure for kneading, eliminating the formal approach to this process and taking into account the energy expenditure of structural transformations.uk_UA
dc.identifier.citationAssessment of energy expenditure on the kneading wheat dough process / V. Telychkun, S. Damyanova, A. Anisimov, Y. Telychkun // Proceedings of university of ruse. – 2019. – Vol. 58, book 10.2. - P. 11.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/31761
dc.language.isoenuk_UA
dc.subjectdoughuk_UA
dc.subjectexpenditureuk_UA
dc.subjectmixing machineuk_UA
dc.subjectenergyuk_UA
dc.subjectkneadinguk_UA
dc.subjectqualitiesuk_UA
dc.subjectкафедра машин і апаратів харчових та фармацевтичних виробництвuk_UA
dc.titleAssessment of energy expenditure on the kneading wheat dough processuk_UA
dc.typeArticleuk_UA

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