Перегляд за Автор "Kozak, Oleksandr"

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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.
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