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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7497
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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, IvannaТhe 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.Документ Vacuum cooling of biscuit semi-finished products(2019) Desyk, Mykola; Telychkun, Volodymyr; Damyanova, Stanka; Telychkun, YuliyaIt 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.Документ Research of vacuum cooling of bread(2019) Chervonyi, Valentyn; Telychkun, Volodymyr; Desyk, MykolaThe application of the vacuum bread cooling method is expanding, and this method makes it possible to reduce the cooling time, reduce the cost of equipment and production space. To study the processes of cooling the bread under vacuum, we have created an experimental installationДокумент Influence of cooling of bakery products in the conditions of rarefaction on quality of finished products(2020) Kozak, Oleksandr; Nazarenko, Ivanna; Desyk, Mykola; Telychkun, VolodymyrVacuum 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.