Sandul O. Studying and mathematical modelling the extrusion forming process of fermented dough

This dissertation describes the process of isothermal formation of leavened wheat dough by extrusion method. It contains analysis of the behavior of gas phase of dough under conditions of increased pressure. A mathematical model of the extrusion process including contact interaction of stuff and equipment, change of conditions of gas phase and viscosity of dough under loading conditions has been worked out. The problem of optimization of forming canal design parameters has been solved. A dependent equation describing dependence of speed of squeezing and swelling factor of extruded articles on compacting pressure and design of forming equipment was deduced. A new method of development of leavened dough, which allows simplifying machine and apparatus scheme and increasing efficiency of bakery foods production has been offered. Key words: extrusion, leavened wheat dough, gas phase, mathematical modeling, forming canal.