DEVELOPMENT OF THE COMPLEX OF TECHNOLOGICAL EQUIPMENT FOR THE PRODUCTION OF COOKIES PIES
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2016, Vol 1, Issue
Abstract
The processes of bakery products, namely baking buns, is analyzed. It allowed to specify the iressential drawbacks. The equipment for baking buns is characterized by low efficiency, endurance, thermal stress of heating surfaces during baking, and metal consumption. The corresponding processes and apparatuses are in effective and require improvement that is possible due to the use of electrical contact heating. In the framework of the defined task, the complex of technological equipment for the manufacture of baked buns with the use of electric contact heating is elaborated, and thermal influence on the samples of semi-products by means of this method is studied. In particular, highly technological equipment is chosen, the baking device with the electric contact heating is designed. This equipment resulted in a corresponding technological aggregate. Technical innovation of the aggregate is the application of the facilities fo rbaking, which work in a combined regime of infrared heating in combination with electric contact. Reduction of technological process duration, decrease of energy and metal consumption, high efficiency are among the major preferences of the device. Experimental investigations determined that when electric contact method was used, the heating was more intense than heating by means of heat transfer. It makes application of the first method more reasonable. The authors received data regarding the changes in specific electric transfer useful for working out of rational modes for the combined baking of buns with the use of electric contact heating.
Authors and Affiliations
Валерій Михайлов, Ірина Бабкіна, Андрій Шевченко, Світлана Михайлова
Keywords
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- EP ID EP175468
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