Issue |
E3S Web Conf.
Volume 279, 2021
III International Conference “Energy Efficiency and Energy Saving in Technical Systems” (EEESTS-2021)
|
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Article Number | 03004 | |
Number of page(s) | 5 | |
Section | Energy Efficiency and Energy Saving in the Technological Processes of the Agro-Industrial Complex | |
DOI | https://doi.org/10.1051/e3sconf/202127903004 | |
Published online | 01 July 2021 |
To the justification of the calculation of the heat conduction process in the dough piece
1
K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University), St. Zemlyanoy Val, 73, Moscow, Russia
2
P.N. Lebedev Physical Institute of Russian Academy of Sciences, 119991, Leninsky pr-t, 53, Moscow, Russia
3
Moscow Aviation Institute (National Research University), 125993, Volokolamskoe shosse, 4, Moscow, Russia
* Corresponding author: nikitinia@mgutm.ru
The main process that ensures the production of bread as a marketable product is the external thermal energy supply during baking. This process is accompanied by a complex physical phenomenon - moisture exchange between the dough-bread with the external environment and the steam-air environment of the baking chamber, as well as internal heat and mass transfer in the heated dough piece. At the same time, biochemical processes associated with the transformation of starch and proteins. Taking into account that the main factor realizing the efficiency and quality indicators of baked bread is heat exchange in the dough piece, in this article, taking into account the peculiarities of the dynamics of the heat transfer phenomenon, a quantitative analysis of the course of this process is carried out. In this work, in contrast to the results obtained by other researchers in the field of calculating the processes of heat treatment of food products, a quantitative analysis of the process is proposed based on a new methodological approach to the problem of physical and mathematical substantiation of the heat transfer process in a dough piece. That can be effectively used in the simulation of innovative samples of baking equipment.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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