browse.title.page

Зараз показуємо 1 - 3 з 3

Analysis of the dough mixing theory innovations
(2020) Yanakov, V. P.
The research goal is to analyze innovations through proposed theory of dough preparation. The theory allows to minimize all costs when experimental powered machines and units of periodic and continuous action used. It is carried out in the technological operation of kneading and kneading the dough. All efficiency decisions are limited to determining the effectiveness of energy impact during the kneading and perch test and determines the systemic indicators of preparation of products. The structure of the proposed theory of dough preparation in theoretical and experimental studies has been formulated.
Conditions for dough kneading automation
(2018) Yanakov, V. P.
The conditions of baking, macaroni and confectionery dough mixing are investigated. Management of processes of dough at work of kneading machines allows to achieve the set technological purposes. The algorithm of finding the necessary energetic characteristics of the kneading machine is formulated. The indicators of energy impact of kneadinging machine at mixing on structural components of compound raw materials and dough are determined. As a result of the research it was possible to clarify character, mode of energy inputs and method of energetic influence of kneading machines on the stirred raw materials and dough.
Innovations in the dough mixing industry
(2019) Yanakov, V. P.