DOI: https://doi.org/10.32515/2664-262X.2022.5(36).2.110-114
Optimization of the Thermal Regime in Confectionery Electric Ovens for Food Production
Anatoliy Orlovich, Professor, PhD in Technics (Candidate of Technics Sciences), Central Ukraіnian National Technical University, Kropyvnytskyi, Ukraine, e-mail: cntu.ets260@gmail.com, ORCID ID: 0000-0002-9934-9776
Abstract
The article is devoted to the study of the thermal regime in tunnel kilns in the food industry. It is noted that the existing methods are inefficient and do not take into account the influence of all components of the heat flow in the process of heat transfer to the workpiece. It is noted in the article that none of the existing methods fully stabilizes the total heat flux received by the baked workpiece during the passage of the baking zone. The baking process is one of the stages of food production, which determines the quality and cost of the product, the working conditions of staff, the ability to create current mechanized and automated products.
The proposed method of regulating the thermal regime is based on the stabilization of all heat fluxes supplied to the workpiece.
The author of the article proposes a method of compensating for temperature fluctuations inside the baking chamber based on physical heat transfer processes and allows to stabilize the amount of heat on the baked workpiece. In this case, the increase in the temperature of the workpiece during the passage of the baking zone will be constant, as a consequence - the heating of the workpiece will be stable. This will reduce product shortages due to baking defects
Keywords
thermal mode, tunnel oven, heat transfer, bakery product
Full Text:
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References
1. Auerman, L.Ya. (2005). Technology of bakery production / L.I. Puchkova (Ed.). St. Petersburg: Profession [in Russian].
2. Pashchenko, L.P. & Zharkova, I.M. (2008). Tehnologija hlebobulochnyh izdelij [Technology of bakery products]. Moskow: KolosS [in Russian].
3. Pashchenko, L.P.& Mazur, P.Ya. (2001). Fiziko-himicheskie osnovy hlebopechenija [Physical and chemical bases of baking]. Voronezh: VGTA [in Russian].
GOST Style Citations
Ауэрман Л.Я. Технология хлебопекарного производства / Под ред. Л.И. Пучковой. СПб.: Профессия, 2005. 416с.
Пащенко Л.П., Жаркова И.М. Технология хлебобулочных изделий. М.: КолосС, 2008. 389с.
Пащенко Л.П., Мазур П.Я. Физико-химические основы хлебопечения. Воронеж: ВГТА, 2001. 115с.
Copyright (c) 2022 Anatoliy Orlovich
Optimization of the Thermal Regime in Confectionery Electric Ovens for Food Production
Anatoliy Orlovich, Professor, PhD in Technics (Candidate of Technics Sciences), Central Ukraіnian National Technical University, Kropyvnytskyi, Ukraine, e-mail: cntu.ets260@gmail.com, ORCID ID: 0000-0002-9934-9776
Abstract
The article is devoted to the study of the thermal regime in tunnel kilns in the food industry. It is noted that the existing methods are inefficient and do not take into account the influence of all components of the heat flow in the process of heat transfer to the workpiece. It is noted in the article that none of the existing methods fully stabilizes the total heat flux received by the baked workpiece during the passage of the baking zone. The baking process is one of the stages of food production, which determines the quality and cost of the product, the working conditions of staff, the ability to create current mechanized and automated products.
The proposed method of regulating the thermal regime is based on the stabilization of all heat fluxes supplied to the workpiece.
The author of the article proposes a method of compensating for temperature fluctuations inside the baking chamber based on physical heat transfer processes and allows to stabilize the amount of heat on the baked workpiece. In this case, the increase in the temperature of the workpiece during the passage of the baking zone will be constant, as a consequence - the heating of the workpiece will be stable. This will reduce product shortages due to baking defects
Keywords
thermal mode, tunnel oven, heat transfer, bakery product
Full Text:
PDFReferences
1. Auerman, L.Ya. (2005). Technology of bakery production / L.I. Puchkova (Ed.). St. Petersburg: Profession [in Russian].
2. Pashchenko, L.P. & Zharkova, I.M. (2008). Tehnologija hlebobulochnyh izdelij [Technology of bakery products]. Moskow: KolosS [in Russian].
3. Pashchenko, L.P.& Mazur, P.Ya. (2001). Fiziko-himicheskie osnovy hlebopechenija [Physical and chemical bases of baking]. Voronezh: VGTA [in Russian].
GOST Style Citations
Copyright (c) 2022 Anatoliy Orlovich