Kravchenko O. Intensification of process and perfection of equipment for mixing of the yeast dough

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0416U002455

Thesis Registration Form

0416U002455.pdf

Applicant for

Kravchenko Oleksandr Ivanovych

Specialization

05.18.12 - Процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв

Date of defense

02-06-2016

Specialized Academic Board

Д 26.058.02

National university of food technologies

Essay

The dissertation is devoted to the study of the process mixing of the yeast dough and rational determination of geometric parameters of working continuously action mixing machines. The developed experimental setup and conducted the physical modeling mixing of process. The functional dependence of the viscosity of the dough from the strain rate and the specific work were received. The process of fermenting dough under pressure was investigated and find a rational parameters of the process. The proposed design of the mixing and fermentation and continuous molding unit.

Thesis supervisor

Telychkun Volodymyr Ivanovych

Official opponents

Стадник Ігор Ярославович
Валилів Володимир Павлович

Files

aref.doc

dis.doc

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