Popova, Svitlana and Попова, Світлана Юріївна and Gopkalo, L. and Гопкало, Л. М. and Slashcheva, Alina and Слащева, Аліна Вячеславівна and Pusikova, Olena and Пусікова, Олена Анатоліївна and Stukalska, N. and Стукальська, Н.М. (2021) Determination of optimal parameters of yeast activation in the presence of dry potato additive. Обладнанняя та технології харчових виробництв, 43 (2). pp. 61-70. ISSN 2079-4827
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Abstract
Іnstalled: lifting reaches a value indicating the largest threshold of sagging dough with a temperature parameter of about 30ºC. The optimal time interval (17… 25) (60 seconds; with regard to the permeability sensitivity index, it was found that the temperature of 35 is the limit for starting the process of PAD, and the procedure time of more than 20-60 seconds is not suitable; to implement the mathematical proof of the average temperature and time of the PAD, a method was used to solve the compromise problem of multiparameter optimality of the composite gradient method. After performing algebraic calculations, the average indicators of the PAD process were found: temperature - 30 ... 35ºС; processing time - (18… 20) • 60 seconds.
Item Type: | Article |
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Uncontrolled Keywords: | dry potato additive, pre-activation of the yeast, lift force of the yeast, osmosensitivity |
Subjects: | Research materials > Journal articles Research materials > Journal articles > Food Technology Academic journals of DonNUET > Equipment and Technology of Food Production |
Divisions: | Educational and Scientific Institute of Business and Hospitality > Department of Economics and Business |
Depositing User: | Адміністратор репозиторію |
Date Deposited: | 30 Nov 2022 12:42 |
Last Modified: | 30 Nov 2022 12:42 |
URI: | http://elibrary.donnuet.edu.ua/id/eprint/2562 |
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