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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Research of the process of vacuum cooling of bread(2020) Kozak, Oleksandr; Telychkun, Ivanna; Desyk, Mykola; Telychkun, VolodymyrThe 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 offeredДокумент 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 ensuredДокумент 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 hoursДокумент Використання вакуумного охолодження у технології бісквітних напівфабрикатів(2016) Кобець (Задорожня), Олена Сергіївна; Десик, Микола Григорович; Арпуль (Олексійчук), Оксана Володимирівна; Доценко, Віктор Федорович; Теличкун, Володимир ІвановичУ статті розглянуто альтернативний спосіб охолодження бісквітних напівфабрикатів в умовах вакууму. Визначено, що тривалість охолодження напівфабрикату суттєво зменшується та відпадає необхідність у використанні стадії його вистоювання. Досліджено зміну фізико-хімічних показників якості готового виробу при застосуванні вакуумного охолодження у порівнянні з традиційним способом. Article describes an alternative method of cooling sponge semi-finished products in a vacuum. It was determined that the cooling duration is substantially reduced and the semifinished product is no longer necessary to use his proofing step. The change in physico-chemical parameters of quality of the finished product when using vacuum cooling as compared with a conventional method.