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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Influence of vacuum cooling method on quality indices of bread(2021) Kozak, Oleksandr; Nazarenko, Ivanna; Desyk, Mykola; Telychkun, Yuliya; Telychkun, VolodymyrThe 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.Документ Gas permeability of bread(2020) Desyk, Mykola; Kozak, Oleksandr; Telychkun, Volodymyr; Nazarenko, IvannaThe 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