Перегляд за Автор "Telychkun, Yuliya"

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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.
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.