Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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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.Документ Modelling of the yeasted dough in the mixing machines(2014) Kravchenko, Alexander; Kudinova, Alexandra; Telychkun, Yuliia; Litovchenko, Igor; Telychkun, VolodymyrModeling of the dough mixing process for different constructions of the working bodies of continuous action is suggested using the software package Flow Vision. Data analysis enables to suggest a construction of the compound working body that provides a three-stage process of dough kneading in the dough-mixing machines of continuous action.Документ Friction at bread cutting by a disk knife(2014) Lukianenko, Bogdan; Gubenia, Oleksii; Telychkun, Volodymyr; Stefanov, StefanFriction negatively influences quality of a cutting. The bread structure fails, occurs spalling, bread adheres to a knife.Документ Perfection of equipment for improvement of rusk wares(2013) Telychkun, Yuliia; Telychkun, Volodymyr; Kravchenko, AlexanderThe process of mixing of dough, treatment of dough purveyances is investigational by us. It is set that the intensive mixing of dough allows to shorten duration of his fermentation, the using of dynamic method of loosen of dough. Необхідність комплексного удосконалення процесу виробництва сухарних виробів випливає з широкого використання ручної праці, громіздкого обладнання при традиційному способі їхнього виробництва. Нами досліджено процес замішування і оброблення тесту. Встановлено, що інтенсивне замішування тіста дозволяє скоротити тривалість його бродіння, запропоновано розпушення тестових заготовок в динамічних умовах. 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.Документ Intensification of processes and perfection of equipment for mixing and extruding of yeast dough(2013) Telychkun, Volodymyr; Telychkun, Yuliia; Kravchenko, Alexander; Desyk, MykolaНа основі досліджень процесу замішування та екструдування газонаповненого тіста нами запропонована конструкція змішувально-бродильно-формувального агрегату, який дозволяє сумістити процеси безперервного інтенсивного замішування тіста, бродіння та формування розрихлених тістових заготовок безпосередньо на під хлібопекарської печі On the basis of research mixing of the gas-filled dough and extruding processes we proposed the design of mixing-fermentation-forming unit, which allows to combine the processes of continuous intensive mixing of dough, fermentation and formation of aerated dough pieces directly to the baking plate.