Stadnyk I. Scientific and technical basis of processes and equipment development for vaneless dough kneading.

The thesis is dedicated to solving problem of energy-saving as well as resource-saving in the baking and processing industry by introducing advanced shovelless blending method subjected to vicissitude of the process of viscous-elastic-plastic dough formation and also to the origination of science-based principles of high-quality bread production technology using discrete-pulse deformation on DBMT of a new generation. The usage of working body in the form of brass barrel with incisions in order to increase the deformation shift of the components mixture contact zone with the securing of the dough paste pulse compression during plasticization, was proposed for the first time. Specific factors that define the kneading process intensification are examined in detail. Energy benefits and appropriateness of the proposed technical solutions usage on the discrete-shovelless dough kneading is proven. The peculiarities of forming dough-bread structure are studied and discovered the conditions and possible introduction mechanism of improved processes of dispersion, blending and homogenization of heterogeneous systems. Influence regularity of different types of deformations under kneading vicissitude keeping is determined and principal directions of assuring their high intensification are defined. A concept is accomplished and scientific and technical bases of plasticization, based on the use of nano-effects of structural transformation dough-bread are developed. Statements on intensification improvement of technological processes of the mode selection using DBTM are developed and then theoretically and experimentally proven.