Features of temperature regulation as a task for assortment of bread baking

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dc.contributor.authorLadanyuk, Anatoly
dc.contributor.authorIvashchuk, Vyacheslav
dc.contributor.authorEchkalov, Dmitriy
dc.date.accessioned2015-05-29T07:46:52Z
dc.date.available2015-05-29T07:46:52Z
dc.date.issued2014
dc.description.abstractFactors which have strongest effect on baking temperature in oven with circulation of heating gas have been found. Estimate of moisture which is obtained from vapor of dough surface and spreading via recycling composite of heating gas. Different parts of mathematical equation dependent on the condition control point and environment in baking zone. So our recommendation may help the engineer who will be developing a system of controlling baking, guiding the way that heat flow will be adequate to determine the order of baking zones for ordered assortment.uk_UA
dc.identifier.citationLadanyuk, A. Features of temperature regulation as a task for assortment of bread baking / A. Ladanyuk, V. Ivashchuk, D. Yechkalov // Journal of Food and Packaging Science. Technique and Technologies. – 2014. – № 3. – С. 102–105.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/20913
dc.subjectхлібuk_UA
dc.subjectвипічкаuk_UA
dc.subjectтістоuk_UA
dc.subjectуправлінняuk_UA
dc.subjectхлебuk_UA
dc.subjectвыпечкаuk_UA
dc.subjectтестоuk_UA
dc.subjectуправлениеuk_UA
dc.subjectbreaduk_UA
dc.subjectbakinguk_UA
dc.subjectdoughuk_UA
dc.subjectcontroluk_UA
dc.subjectкафедра автоматизації та комп'ютерних технологій систем управлінняuk_UA
dc.titleFeatures of temperature regulation as a task for assortment of bread bakinguk_UA

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