Adhesion effect on environment process injection

Тhe analytical analysis of roller impact on the medium and its behavior at deformation influences are carried out, ways of choosing an optimal variant of the process for providing the maximum or minimum value of parameters (criterion) are proposed. The physical essence of the equation of energy flows of the intensity of deformation of the mass of the medium, which depends on the method of applying mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties, is considered. To reveal the essence and understanding of the general research execution, a number of hypotheses for the determination of adhesion are given and a generalized approach to the definition of adhesion is given. The proposed scheme of causal relationships between the medium and roll, divided into three groups, and determine the change in the process of injection dough. The nature of the maximum increase of the forces of interaction of the dough with the high contact of the roller working body in the injection nozzle of the fuming machine is established. Violation of these mutual relations leads to the production of low-quality products and a decrease in the efficiency of the machine. These phenomena are little studied today, and the nature of adhesion requires research. It is noted that the determination of deformation processes during the passage of the process of injection of the medium by roller working bodies plays an important role in calculating the design of molding, roll-over equipment. The deformation in the knot of the injection dough by rolls and the dependence of the work performed on the influence of adhesion on the flow process in the molding machine are revealed. The contact area of the adhesive and the component forming work for overcoming the adhesion and deformation of the environment in determining the criteria that influence the process, according to each particular period of the deformation stage, are substantiated. The obtained data provide an answer to a number of questions about the possibility of regulating the process of the work of agents on the environmen

Features of heat transfer in the environment when it is sprayed with rotary rollers

The analytical analysis of roller impact on the medium and its behaviour at deformation influences are carried out, ways of choosing an optimal variant of the process for providing the maximum or minimum value of parameters (criterion) are proposed. The physical essence of the equation of energy flows of the intensity of deformation of the mass of the medium, which depends on the method of applying mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties, is considered. For a more visual view and understanding of the overall performance of the research, a scheme of causal relationships between the medium and the roll, which determine the temperature change of the dough injection process, is proposed. It is noted that the determination of the influence of the temperature of deformation processes during the passage of the process of injection of the medium by roller working bodies plays an important role for calculations of the design of molding, roll-over equipment. The influence of thermal circulatory chaotic streams is considered, the character of which also leads to violations of the general heat circulation in the medium during the injection. At the same time, the level of such violations may be sufficiently deep with changes in the directions in their contours that influence the process, according to each particular period of the deformation stage in the injection site of the molding machine. Partly revealed methods for determining the change in temperature fluxes in the dough and on the surface of the roll. On the basis of which the change of the energy potential in the interaction of the viscous medium with rotating roller working bodies in the molding machine is considered. An exchange of energy between moving particles is discovered due to collisions of molecules of a more heated part of the body with a greater energy and the transfer of the energy particle to adjacent particles with less energy. It is noted that the definition of temperature fluxes during the process of injection of the medium by roller working bodies plays an important role in calculating the design of molding, roll-over, mixing equipment. The obtained data answer a number of questions about the possibility of thermoregulation of the process of the work of the working bodies into the environment.A set of measures for measuring the temperature during the use of devices was carried out. On the basis of their data, a real temperature change in the roller unit of the molding machine is considered, with a comparative analysis of existing ones with a newly designed design. The change of the energy potential in the interaction of the viscous medium with rotating roller working bodies in the molding machine is considered. An exchange of energy between moving particles is discovered due to collisions of molecules of a more heated part of the body with a greater energy and the transfer of the energy particle to adjacent particles with less energy. It is noted that the definition of temperature fluxes during the process of injection of the medium by roller working bodies plays an important role in calculating the design of molding, roll-over, mixing equipment. The obtained data answer a number of questions about the possibility of thermoregulation of the process of the working bodies into the environment. The essence of formation of temperature fluxes is revealed and the method of their determination in a roller assembly of a molding machine with a comparative analysis of existing ones with a newly designed design is proposed.</p

Облік і звітність у хлібопекарському, макаронному, кондитерському та харчоконцентратному виробництвах

ВСТУП ПРАКТИЧНЕ ЗАНЯТТЯ №1 ДОКУМЕНТАЦІЯ ЛАБОРАТОРНОГО КОНТРОЛЮ ВИРОБНИЦТВА ПРАКТИЧНЕ ЗАНЯТТЯ №2 РОЗРАХУНОК ВИХОДУ ХЛІБА ПРАКТИЧНЕ ЗАНЯТТЯ №3 РОЗРАХУНОК ВТРАТ І ЗАТРАТ ПРИ ВИЗНАЧЕННІ ВИХОДУ ХЛІБА ПРАКТИЧНЕ ЗАНЯТТЯ №4 РОЗРАХУНОК МАСИ СИРОВИНИ У НАПІВФАБРИКАТАХ І ВИРОБНИЧОМУ БРАКУ ПІД ЧАС ПЕРЕДАЧІ ЗМІНИ ПРАКТИЧНЕ ЗАНЯТТЯ №5 РОЗРАХУНОК СПІВВІДНОШЕННЯ НАПІВФАБРИКАТІВ З РІЗНОЮ КИСЛОТНІСТЮ ПРАКТИЧНЕ ЗАНЯТТЯ № 6 АНАЛІЗ ВИРОБНИЧИХ СИТУАЦІЙ У ХАРЧОКОНЦЕНТРАТНОМУ ВИРОБНИЦТВІ. НОРМУВАННЯ І ОБЛІК ВИТРАТ СИРОВИНИ ПІД ЧАС ВИРОБНИЦТВА ХАРЧОВИХ КОНЦЕНТРАТІВ ПРАКТИЧНЕ ЗАНЯТТЯ № 7 АНАЛІЗ ВИРОБНИЧИХ СИТУАЦІЙ У КОНДИТЕРСЬКОМУ ВИРОБНИЦТВІ. ОБЛІК І АНАЛІЗ ВИТРАТ СИРОВИНИ ПРАКТИЧНЕ ЗАНЯТТЯ № 8 АНАЛІЗ ВИРОБНИЧИХ СИТУАЦІЙ У МАКАРОННОМУ ВИРОБНИЦТВІ ТА НОРМУВАННЯ І ОБЛІК ВИТРАТ СИРОВИНИ ПІД ЧАС ВИРОБНИЦТВА МАКАРОННИХ ВИРОБІВ СПИСОК ВИКОРИСТАНОЇ ТА РЕКОМЕНДОВАНОЇ ЛІТЕРАТУРИ ДОДАТК

Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with tibetan Kefir starter

The aim of this study was to determine the optimal temperature ranges of milk fermentation by the microbial association Tibetan Kefir Grains and to set changes during the storage of the fermented milk product. The optimum technological parameters of milk fermentation by Tibetan Kefir Grains compliance are set. Compliance of these parameters ensures the desired metabolic processes and obtaining a dairy product with good organoleptic properties: fermentation temperature is 28&plusmn;1 &deg;С for 24 hours, acidity of the product is from 80 to 120 % lactic acid, the amount of lactic acid bacteria &ndash; (2.9&plusmn;0.22) &times; 108 CFU/cm3, fungi &ndash; (3.7&plusmn;0.27) &times; 104 CFU/cm3. It was found that during the storage of the fermented milk drink produced on the leaven Tibetan Kefir Grains at the temperature of 4 &plusmn; 1 &deg;С for 10 days titratable acidity of the product increased by 1.2 times to 108.4 &plusmn; 8.3 &deg;Т, the population of lactic acid bacteria (Lactobacillus fermentum and some other) and yeast (Saccharomyces spp and some other) remained at the initial level. This indicates that the finished fermented milk product can be stored without losing functional probiotic properties for at least 10 days and meets the requirements of the standard (ISO 4471). At the same time, at a temperature of +8 &plusmn; 1&deg;С the expiration date of the fermented milk drink is decreases to 7 days.El objetivo de este estudio fue determinar los rangos de tempera- tura &oacute;ptimos de la fermentaci&oacute;n de la leche mediante la asociaci&oacute;n microbiana de granos de K&eacute;fir Tibetanos y estudiar los cambios durante el almacenamiento del producto l&aacute;cteo fermentado. Se es- tablecieron los par&aacute;metros tecnol&oacute;gicos &oacute;ptimos de fermentaci&oacute;n de la leche utilizando los granos de K&eacute;fir Tibetano. El cumplimien- to de estos par&aacute;metros garantiza los procesos metab&oacute;licos desea- dos y la obtenci&oacute;n de un producto l&aacute;cteo con buenas propiedades organol&eacute;pticas: la temperatura de fermentaci&oacute;n es de 28 &plusmn; 1&deg; С durante 24 horas, la acidez del producto es de 80 a 120% de &aacute;cido l&aacute;ctico, la cantidad de bacterias del &aacute;cido l&aacute;ctico - (2.9 &plusmn; 0.22) &times; 108 UFC /cm3, hongos - (3.7 &plusmn; 0.27) &times; 104 UFC /cm3. Se encontr&oacute; que durante el almacenamiento de la bebida l&aacute;ctea fermentada pro- ducida con los granos de K&eacute;fir Tibetanos de levadura a una tempe- ratura de 4 &plusmn; 1&deg; С durante 10 d&iacute;as, la acidez titulable del producto aument&oacute; 1.2 veces a 108.4 &plusmn; 8.3 &deg; Т, la poblaci&oacute;n de las bacterias del &aacute;cido l&aacute;ctico (Lactobacillus fermentum y algunas otras) y la levadura (Saccharomyces spp y otras) se mantuvieron en el nivel inicial. Esto indica que el producto l&aacute;cteo fermentado terminado se puede almacenar sin perder propiedades probi&oacute;ticas funcionales durante al menos 10 d&iacute;as y cumple con los requisitos de la norma ISO 4417. Al mismo tiempo, a una temperatura de + 8 &plusmn; 1 &deg; С, la fecha de vencimiento de la bebida de leche fermentada se reduce a 7 d&iacute;as