Theoretical background the control technology of flour confectionery products and their practical implementation
| Autor: | T. V. Gerasimov, M. A. Taleisnik, N. A. Shcherbakova, I. M. Svyatoslavova |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
industrial engineering system approach technology management physical and chemical mechanics technological operation 030109 nutrition & dietetics Process (engineering) Computer science business.industry Geography Planning and Development 04 agricultural and veterinary sciences TP368-456 Management Monitoring Policy and Law Raw material 040401 food science Food processing and manufacture Technology management 03 medical and health sciences 0404 agricultural biotechnology Fruits and vegetables Information system Energy supply Quality characteristics Process engineering business |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 2, Pp 64-67 (2018) |
| ISSN: | 2310-1202 2226-910X |
| DOI: | 10.20914/2310-1202-2018-2-64-67 |
| Popis: | The development of technologies of flour confectionery products, carried out by the all-Russian research Institute of the confectionery industry, is in the field of knowledge of industrial engineering, which are tools for creating innovative technologies. Innovation, confectionery companies carried out by combining equipment, control, measuring and information systems, by eliminating technical contradictions between the operation and control of technological flow. Theoretical prerequisites for the management of technologies of flour confectionery products were the provisions of the system approach and physico-chemical mechanics. Thus, by determining the criteria and regulation of the rheological properties of confectionery masses provides stabilization of the process and it becomes possible to control the intermediate stages and the flow of technology as a whole for different types of products that have a common principle of the structure of the process. For the purpose of practical realization of theoretical prerequisites of technology management the Institute has developed a complex of technological methods. Obtaining of two-phase systems for each type of raw material provides the possibility of adapting the technology to the use of raw materials with a significant range of quality characteristics. Increasing the amount of "free" water provides a test with a given humidity. The flow of components for kneading dough ensures an increase in the uniformity of the distribution of components. Control of the degree of dissolution of sugar provides products with specified structural and mechanical parameters. The use of a new type of energy supply provides an increase in the number of solid phase particles in the emulsion more than 75 times and intensification of the process. Methods of obtaining semi-finished products on the basis of fruits and vegetables provides the possibility of obtaining semi-finished products from fresh fruits and vegetables according to the technologies developed by the Institute. Also in practical implementation it is necessary to use developments of Institute in which the basic principles of creation of innovative technologies of flour confectionery with the set structure and properties are lit. |
| Databáze: | OpenAIRE |
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