Telychkun J. Improvement of process of extrusion of yeast dough with the purpose of creation of high efficiency equipment

Dissertation work is devoted research of process of extrusion of yeast dough filled with gas, study of rheological descriptions of dough filled with gas, processes of forming of volume dough purveyances at standing and baking, to creation of high efficiency extrusion aggregates for realization of process of treatment of dough pur-veyances from yeast dough. In result of research of rheological descriptions of dough in dependence from maintenance of carbon dioxide the curve of flow is got, dependence is certain between tension and speed of change, certain effective viscosity for dough, filled with carbon dioxide, the optimum parameters of extrusion and structure of the porosity of extrudate, influencing of geometry of forming channel is set on to the parameters of process of extrusion and structure of porosity of extrudate, determine optimum parameters of extrusion for forming of uniform fine-pored structure of extrudate, articulate demands to the construction of forming matrix at extrusion of dough filled with gas. The mathematical model of flow is developed in a capacity, in the channel and in the output and the conducted calculations allow to define the optimum form tank fermentation of aggregate, calculations the type of speed Profile velocity flow in a forming channel and in the output. Research of processes of forming of volume dough purveyances during standing and baking allowed to define the optimum parameters of this process, him contact from structural-strength properties, it is suggested to classify the process of loosening of dough purveyances before baking as loosening in static terms (the traditional standing of dough purveyances is before baking) and loosening in dynamic terms (extrusion of loosening dough). On the basis of the mathematical dependences is created the mathematical model of forming of volume of dough purveyances are at standing and baking. On the basis of the conducted researches efficiency of the use of extrusion of yeast dough, filled with carbon dioxide by fermentation and combination in one ag-gregate of all processes of treatment of dough purveyances is proved, the constructions of fermenting-formings aggregates for the production of long products and of machine-apparatus scheme are developed.