To the justification of the calculation of the heat conduction process in the dough piece
The main process that ensures the production of bread as a marketable product is the external thermal energy supply during baking. This process is accompanied by a complex physical phenomenon - moisture exchange between the dough-bread with the external environment and the steam-air environment of t...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
|
| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03004.pdf |
| _version_ | 1831560960315228160 |
|---|---|
| author | Semenov Evgeniy Sidorenko Yury Nikitin Igor Bulychev Nikolay Dimitrieva Svetlana |
| author_facet | Semenov Evgeniy Sidorenko Yury Nikitin Igor Bulychev Nikolay Dimitrieva Svetlana |
| author_sort | Semenov Evgeniy |
| collection | DOAJ |
| description | The main process that ensures the production of bread as a marketable product is the external thermal energy supply during baking. This process is accompanied by a complex physical phenomenon - moisture exchange between the dough-bread with the external environment and the steam-air environment of the baking chamber, as well as internal heat and mass transfer in the heated dough piece. At the same time, biochemical processes associated with the transformation of starch and proteins. Taking into account that the main factor realizing the efficiency and quality indicators of baked bread is heat exchange in the dough piece, in this article, taking into account the peculiarities of the dynamics of the heat transfer phenomenon, a quantitative analysis of the course of this process is carried out. In this work, in contrast to the results obtained by other researchers in the field of calculating the processes of heat treatment of food products, a quantitative analysis of the process is proposed based on a new methodological approach to the problem of physical and mathematical substantiation of the heat transfer process in a dough piece. That can be effectively used in the simulation of innovative samples of baking equipment. |
| first_indexed | 2024-12-17T05:55:17Z |
| format | Article |
| id | doaj.art-c11a0736679146b9ad974b5b40fc8c5d |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-17T05:55:17Z |
| publishDate | 2021-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-c11a0736679146b9ad974b5b40fc8c5d2022-12-21T22:01:03ZengEDP SciencesE3S Web of Conferences2267-12422021-01-012790300410.1051/e3sconf/202127903004e3sconf_eeests2021_03004To the justification of the calculation of the heat conduction process in the dough pieceSemenov Evgeniy0Sidorenko Yury1Nikitin Igor2Bulychev NikolayDimitrieva SvetlanaK.G. Razumovsky Moscow State University of technologies and management (The First Cossack University)K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University)K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University)The main process that ensures the production of bread as a marketable product is the external thermal energy supply during baking. This process is accompanied by a complex physical phenomenon - moisture exchange between the dough-bread with the external environment and the steam-air environment of the baking chamber, as well as internal heat and mass transfer in the heated dough piece. At the same time, biochemical processes associated with the transformation of starch and proteins. Taking into account that the main factor realizing the efficiency and quality indicators of baked bread is heat exchange in the dough piece, in this article, taking into account the peculiarities of the dynamics of the heat transfer phenomenon, a quantitative analysis of the course of this process is carried out. In this work, in contrast to the results obtained by other researchers in the field of calculating the processes of heat treatment of food products, a quantitative analysis of the process is proposed based on a new methodological approach to the problem of physical and mathematical substantiation of the heat transfer process in a dough piece. That can be effectively used in the simulation of innovative samples of baking equipment.https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03004.pdf |
| spellingShingle | Semenov Evgeniy Sidorenko Yury Nikitin Igor Bulychev Nikolay Dimitrieva Svetlana To the justification of the calculation of the heat conduction process in the dough piece E3S Web of Conferences |
| title | To the justification of the calculation of the heat conduction process in the dough piece |
| title_full | To the justification of the calculation of the heat conduction process in the dough piece |
| title_fullStr | To the justification of the calculation of the heat conduction process in the dough piece |
| title_full_unstemmed | To the justification of the calculation of the heat conduction process in the dough piece |
| title_short | To the justification of the calculation of the heat conduction process in the dough piece |
| title_sort | to the justification of the calculation of the heat conduction process in the dough piece |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03004.pdf |
| work_keys_str_mv | AT semenovevgeniy tothejustificationofthecalculationoftheheatconductionprocessinthedoughpiece AT sidorenkoyury tothejustificationofthecalculationoftheheatconductionprocessinthedoughpiece AT nikitinigor tothejustificationofthecalculationoftheheatconductionprocessinthedoughpiece AT bulychevnikolay tothejustificationofthecalculationoftheheatconductionprocessinthedoughpiece AT dimitrievasvetlana tothejustificationofthecalculationoftheheatconductionprocessinthedoughpiece |