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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 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 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 Assessment of energy expenditure on the kneading wheat dough process(2019) Telychkun, Volodymyr; Damyanova, Stanka; Anisimov, Andrii; Telychkun, YuliiaA quantitative assessment of the quality of the process of k neading the dough in the dough machines, of both periodic and continuous this is the total and specific energy expenditure. Determination of energy expenditure is necessary for the calculation of the dough machine as well as the energy analysis of specific stages of the process. Studies were conducted on a laboratory kneading machine of periodic action. To measure the energy expenditure used wattmeter. An analysis of the experimental data showed how energy expenditure varied throughout the experiment and confirmed three stages of the kneading wheat dough process. Comparing the calculated theoretical values with the obtained experimental values, they were found to be different. Studies of the process of kneading wheat dough prove the need for changes in the method of calculating energy expenditure for kneading, eliminating the formal approach to this process and taking into account the energy expenditure of structural transformations.Документ 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 Analysis of energy consumption during work of breadcutting machine(2012) Lukianenko, Bogdan; Gubenia, Oleksii; Telychkun, VolodymyrIn scientific and reference books there are no designed procedures to determine the drive power of cutting and feeding mechanisms of bread-cutting machines, with a bundle of tape serrated knives. Laying on the assaying of the scientific literature, critical parameters of process of cutting of bread are defined such as: rate of cutting and feeding, structurally - mechanical properties, force of cutting, cutting mode. Based on this data an analyze was conducted on the power of mechanisms of the bread-cutting machines, and it was developed a designing procedure of drive power of cutting and transportation mechanisms. The mathematical dependences which were determined allowed us to calculate drive power at known force and rate of cutting, to analyze and optimize expenditures of energy in the machine. Results of probes could be used in calculation of the cutting equipment and when making a choice on the optimal parameters of work.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 Perspective direction of complex improvement of rusk wares(2013) Telychkun, Yuliia; Telychkun, Volodymyr; Desyk, Mykola; Kravchenko, Alexander; Marсhenko, A.; Birca, Adriana; Stefanov, StefanThe necessity of complex perfection of process of production of rusk warest comes up from the raditional method of production, wide usage of hand labour and bulky equipment. The process of mixing of dough, treatment of dough purveyances, baking and drying 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 purveyances and combined process of baking baking-drying . On the basis of the conducted researches the machine-instrumental chart of the complex stream-mechanized line of production of rusk wares is offered