Перегляд за Автор "Desyk, Mykola"
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Документ Intensification of processes and perfection of equipment for mixing and extruding of yeast dough(2013) Telychkun, Volodymyr; Telychkun, Yuliia; Kravchenko, Alexander; Desyk, MykolaНа 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.Документ Perspective direction of complex improvement of rusk wares(2013) Telychkun, Yuliia; Telychkun, Volodymyr; Desyk, Mykola; Kravchenko, Alexander; Marсhenko, A.; Birca, Adriana; Stefanov, StefanThe 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 offeredДокумент The research of the gas-filled dough rheological characteristics(2010) Telychkun, Yuliia; Telychkun, Volodymyr; Taran, Vitaly; Gubenia, Oleksii; Desyk, MykolaWe 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.Документ Vacuum cooling of biscuit semi-finished products(2019) Desyk, Mykola; Telychkun, Volodymyr; Telychkun, YuliiaThe 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