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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Modeling of the process of kneading the yeast dough by modern working elements(2019) Rachok, Vitalii; Telychkun, Volodymyr; Telychkun, YuliiaThe scheme of the mathematical modeling of the process of mixing of the yeast dough in a dough machine of continuous action is developed. Based on the results of simulation of the mixing process, cam operating elements, the distribution of strain of displacement and dissipation of yeast dough in the working chamber were obtained. As the angle of the position of the cam element increases on the shaft, there is an increase in the shear stress. The greatest indices of shear stress occur in the area of cam clamping elements and in the contact area of the cam with the walls of the case, numerical values reach within 7000-8000 Pa. For the rest of the camera, the displacement stress reaches 1000-3000 Pa. Distribution of dissipation shows that in parts of the working chamber here is the formation of heat in the area of flow. With the increase of the angle of the cam of the cam element, there is a gradual increase in temperature. At the site of mixing 12 pairs of cams, the temperature of the yeast dough increases by almost 5° C. Taking into account that before the simulation, the initial temperature reached t=30° C, and upon completion of the mixing process did not exceed 35° С, the pastry preparation parameters were observed. The greatest heat release occurs in the area of the cam clamping elements. The results of mathematical modeling are confirmed by physical experiments on a test dough mixing machine of continuous action, an error within 5%Документ Modelling of Process in Twin-Screw Dough-Mixing Machines(2014) Kudinova, Alexandra; Kravchenko, Alexander; Litovchenko, Igor; Telychkun, Yuliia; Gubenia, Oleksii; Telychkun, Volodymyr; Dovgun, IrinaTo intensify the machining test during mixing, we suggested to use a screw as the working part of various modifications, which provide continuous transportation and intensive mechanical impact on the dough during kneading. A design model using software package Flow Vision is offered to study the process of kneading.Документ Perfection of equipment for improvement of dough semi finished(2014) Kravchenko, Alexander; Telychkun, Yuliia; Telychkun, VolodymyrНеобхідність комплексного удосконалення процесу виробництва хлібобулочних виробів випливає з широкого використання ручної праці, громіздкого обладнання при традиційному способі виробництва. Конструкція змішувально-бродильно-формувального агрегату дозволяє об'єднати процеси безперервного інтенсивного замішування тіста, бродіння та формування розрихлених тістових заготовок безпосередньо на під хлібопекарської печі. Агрегат забезпечує скорочення машино-апаратурної схеми і знижує витрати на експлуатацію обладнання. The necessity of complex perfection of process of production of rusk warest comes up from the traditional method of production, wide usage of hand labour and bulky equipment. Design of mixing-fermentation-forming unit, which allows to combine the processes of continuous intensive dough mixing, aerated dough pieces fermentation and formation directly to the baking plate. The unit provides a reduction in car-hardware circuits and reduces the cost to operate the equipment. Viscosity of the dough is decreasing while the intensity of machining is increasing due to the weakening of connections between the particles of the dough.Документ 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.