Перегляд за Автор "Damyanova, Stanka"

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Assessment of energy expenditure on the kneading wheat dough process
(2019) Telychkun, Volodymyr; Damyanova, Stanka; Anisimov, Andrii; Telychkun, Yuliia
A 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.
Vacuum cooling of biscuit semi-finished products
(2019) Desyk, Mykola; Telychkun, Volodymyr; Damyanova, Stanka; Telychkun, Yuliya
It is sugested a method of cooling biscuit semi-finished products under vacuum. The influence of the regime parameters of the vacuum cooling process on humidity, temperature and structural-mechanical parameters of biscuit semi-finished products is investigated. Samples cooled by the vacuum evaporation method have better structural and mechanical quality indicators compared to the samples cooled by the convection method and stood for 8 hours.