Olijnyk N. Improvement of the primary manufacturing for extrusion-formed wheat rusks

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0499U002805

Thesis Registration Form

0499U002805.pdf

Applicant for

Specialization

  • 05.18.12 - Процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв
  • 0.18.12 -

03-11-1999

Specialized Academic Board

Д 26.058.02

National university of food technologies

Essay

The thesis is devoted to issues of developing a new method for rusk bars manufacturing by using extrusion in formation and dough half-finished products and studying of heat processes kinetics which occur at the time of rusk bar baking and rusk drying in convection plants. The author studied the rational conditions for rusk bar formation by extrusion and rusk bar geometry change dependencies of formation techniques. Also studied are the impact of movement velocity and ambient temperature of baking chamber on rusk bar baking time. The finding obtained from research and development were impleme-nted in industry at the time of making a unit for rusk bar forma-tion at Poltava Bread-Baking Plant No 1.

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