DETERMINATION OF THE PARAMETERS AT THE FIRST STAGE OF MIXING COMPONENTS BASED ON THERMODYNAMIC SYSTEM TO EQUILIBRIUM
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2016, Vol 2, Issue
Abstract
The process of mixing the ingredients that is predetermined by the properties of both flour and liquid components containing microorganisms (yeast, sour milk bacteria, etc.) and active enzymes is studied. The main objective of efficient mechanical stirring is aimed at permanent maintenance of optimal temperature and structure formation to ensure the flow of nutrients to the cells of bacteria, and the required moisture- and gas-exchange. Selection and substantiation of rational constructions of a new direction of mixing without vanes, and mechanism of working bodies influence on the components remains a hot topic for research. Based on the analysis of recent research and publications on this effective direction of kneading, the technique of solving complex forecasting results of basic technological operations of kneading stages, where the value of work or relevant energy wastes will be determined based on the method of system evolution. It is revealed that this method depends on functional relationship of some kind of thermodynamic parameters of the system. An overall analysis of experimental researches on the effect of parameters and determination of their effectiveness as the evolution of a thermodynamic system to the equilibrium state, using classical method of thermodynamic potentials. The transition of thermodynamic system from its initial nonequilibrium state to final equilibrium state, which corresponds to the completion of the process of mixing the components and generally must include energy losses for mixing into dough with the predetermined characteristics is shown.
Authors and Affiliations
Валерій Михайлов, Петро Гаврилко, Ігор Стадник, Оксана Лясота
Keywords
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- EP ID EP177413
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