2013, № 1 (150)

Krasnova M.S., Sidorenko G.A., Popov V.P., Zinyukhina A.G., Zinyukhin G.B. ELECTRICAL CONTACT BAKING BREAD AS OBJECT OF AUTOMATIONThe paper presents research results of theoretical and practical aspects of electrical contact baking. The authors showed research results of kinetics of the electrical contact (EC) baking, in particular: the change of current, temperature, porosity, volumetric and gravimetric yields, chemical composition (proteins and carbohydrates), the intensity of formation of carbon dioxide, as well as pressure in baking chamber during baking. Also worked out the parametric scheme of EC baking required to create system of automated control. Conducted on the basis of this scheme the three-factor experiment allowed to determine the range of optimal values of control parameters, allowing to obtain high-quality product.Key words: electrical contact baking bread, parametric scheme, the controlling parameters, controlled parameters, the kinetics of the baking process.

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About this article

Authors: Zinyuhin G.B., Zinyuhina A.G., Krasnova M.S., Sidorenko G.A., Popov V.P.

Year: 2013

Editor-in-chief

Sergey Aleksandrovich
MIROSHNIKOV

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