Перегляд за Автор "Desyk, Mykola"

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Gas permeability of bread
(2020) Desyk, Mykola; Kozak, Oleksandr; Telychkun, Volodymyr; Nazarenko, Ivanna
Тhe article presents the results of research of the permeability crust and central layers of bread products by gas, produced and transported from the workpiece to the environment during the vacuum cooling. The results can be used to determine the modes in which the vacuum provided the integrity of workpiece.
Gas permeability of bread
(2020) Desyk, Mykola; Kozak, Oleksandr; Telychkun, Volodymyr; Nazarenko, Ivanna
The article presents the results of the study of the permeability of the crust and the central layers of bread products on the gases formed and transported from the workpiece to the environment by vacuum cooling. The scheme of experimental installation and a technique of research of permeability of layers of bread are offered. The influence of temperature and humidity of samples on the value of permeability was investigated. The values of the permeability of the bread crust to gases in different areas of the workpiece surface were found. The specific flow rates of gas through the surface of the products during vacuum cooling are found. The obtained results can be used to determine the modes of creating a vacuum in which the integrity of the samples is ensured
Influence of cooling of bakery products in the conditions of rarefaction on quality of finished products
(2020) Kozak, Oleksandr; Nazarenko, Ivanna; Desyk, Mykola; Telychkun, Volodymyr
Vacuum cooling is the fastest way to cool. The cooling process takes a few minutes. The technology of vacuum cooling of bread assumes that during vacuuming there is an isobaric process - water passes from a liquid state to gaseous due to decrease in temperature of a product. Thanks to instant cooling, the products can be used for the following technological processes - packaging, cutting, storage, transportation.
Influence of vacuum cooling method on quality indices of bread
(2021) Kozak, Oleksandr; Nazarenko, Ivanna; Desyk, Mykola; Telychkun, Yuliya; Telychkun, Volodymyr
The method of vacuum cooling allows to cool the bread quickly, reduce the production area for cooling, to provide sterile process conditions. The influence of cooling modes on the quality of wheat bread was studied. The bread was cooled under a vacuum of 4–6 kPa, the rate of pressure reducion varied from 2 to 8 kPa/s. Structural and mechanical properties of bread were determined by the method of penetration. The critical rate of pressure drop was 4.5 kPa/s, at higher speeds the structure of the bread is destroyed, the crust is separated from the crumb. Bread cooled under vacuum stimulates freshness (elasticity) longer than after the usual, natural method of cooling.
Influence of vacuum cooling method on quality indices of bread
(2021) Kozak, Oleksandr; Nazarenko, Ivanna; Desyk, Mykola; Telychkun, Yuliya; Telychkun, Volodymyr
The method of vacuum cooling allows to cool the bread quickly, reduce the production area for cooling, to provide sterile process conditions. The influence of cooling modes on the quality of wheat bread was studied. The bread was cooled under a vacuum of 4–6 kPa, the rate of pressure reducion varied from 2 to 8 kPa/s. Structural and mechanical properties of bread were determined by the method of penetration. The critical rate of pressure drop was 4.5 kPa/s, at higher speeds the structure of the bread is destroyed, the crust is separated from the crumb. Bread cooled under vacuum stimulates freshness (elasticity) longer than after the usual, natural method of cooling.
Intensification of processes and perfection of equipment for mixing and extruding of yeast dough
(2013) Telychkun, Volodymyr; Telychkun, Yuliia; Kravchenko, Alexander; Desyk, Mykola
На основі досліджень процесу замішування та екструдування газонаповненого тіста нами запропонована конструкція змішувально-бродильно-формувального агрегату, який дозволяє сумістити процеси безперервного інтенсивного замішування тіста, бродіння та формування розрихлених тістових заготовок безпосередньо на під хлібопекарської печі On the basis of research mixing of the gas-filled dough and extruding processes we proposed the design of mixing-fermentation-forming unit, which allows to combine the processes of continuous intensive mixing of dough, fermentation and formation of aerated dough pieces directly to the baking plate.
Organisation of production of sterilisation equipment at a small machine-building enterprise
(2024) Sushko, Volodymyr; Desyk, Mykola; Gubenia, Oleksii
The article considers the peculiarities of organisation of work of small and medium-sized enterprises engaged in production of equipment for the pharmaceutical industry and medicine.
Perspective direction of complex improvement of rusk wares
(2013) Telychkun, Yuliia; Telychkun, Volodymyr; Desyk, Mykola; Kravchenko, Alexander; Marсhenko, A.; Birca, Adriana; Stefanov, Stefan
The necessity of complex perfection of process of production of rusk warest comes up from the raditional method of production, wide usage of hand labour and bulky equipment. The process of mixing of dough, treatment of dough purveyances, baking and drying is investigational by us. It is set that the intensive mixing of dough allows to shorten duration of his fermentation, the using of dynamic method of loosen of dough purveyances and combined process of baking baking-drying . On the basis of the conducted researches the machine-instrumental chart of the complex stream-mechanized line of production of rusk wares is offered
Research of the process of vacuum cooling of bread
(2020) Kozak, Oleksandr; Telychkun, Ivanna; Desyk, Mykola; Telychkun, Volodymyr
The article presents the results of research of the vacuum-evaporating method of cooling bread. It is established that the duration of cooling bread, weighing 0.5 kg, is reduced from 60-90 minutes, when cooling products in an environment with a temperature of 20ºC and relative humidity φ = 75%, up to two minutes. The influence of regime parameters of vacuum cooling process on humidity and bread temperature is investigated. The magnitude of the vacuum and the intensity of its creation has an important impact on the quality of bread. To ensure the bread temperature within 25 ° C, it is necessary to create a vacuum value of 97 kPa. The mode of creation of vacuum at which integrity of samples which were investigated and high intensity of cooling is provided is offered
Research of vacuum cooling of bread
(2019) Chervonyi, Valentyn; Telychkun, Volodymyr; Desyk, Mykola
The application of the vacuum bread cooling method is expanding, and this method makes it possible to reduce the cooling time, reduce the cost of equipment and production space. To study the processes of cooling the bread under vacuum, we have created an experimental installation
The research of the gas-filled dough rheological characteristics
(2010) Telychkun, Yuliia; Telychkun, Volodymyr; Taran, Vitaly; Gubenia, Oleksii; Desyk, Mykola
We explored reological descriptions of yeast dough , which filled with carbon dioxide. For researches the methods of capillary viscometery are used. Dependence of tension on speed of change is got at different content of gas phase, and dependence of effective viscidity on speed of change.
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.
Vacuum cooling of biscuit semi-finished products
(2019) Desyk, Mykola; Telychkun, Volodymyr; Telychkun, Yuliia
The paperreviews advanced cooling method of biscuit semi-finished products under vacuum. It is established that the duration of cooling of biscuit products is reduced from 30-40 minutes to a few minutes, at cooling with a temperature of 20ºС and relative humidity φ 75%. Also there is no need to use its standing. The influence of the regime parameters of the vacuum cooling on humidity, temperature and structural -mechanical parameters of biscuit semi-finished products has been investigated. During storage of finished biscuit products for 72 hours, the loss of moisture by blanks cooled by vacuum evaporation method was 0.7% less than the cooled by convection method and after standing for 8 hours. Pressure plays an important role in the quality of the cookie semi-finished product. In particular, reducing the pressure under dilution conditions to 3 kPa leads to a decrease in the cooling temperature of the finished biscuit semi-finished product to 24 ° C, reducing the time during which it cools from 480 to 2-5 minutes, increasing the elastic deformation by stabilizing the structure of the finished product. Samples cooled by the vacuum evaporation method had better structural and mechanical quality indicators compared to the samples cooled by the convection method and after standing for 8 hours