Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

2013 (published: 02.12.2013)

Number 4(18)

Home > Issue > Development of the parameters stabilization system of the freshly baked bakery products cooling process in an automated process control system of the breadmaking.The parametric diagram

UDC 664.656.3

Development of the parameters stabilization system of the freshly baked bakery products cooling process in an automated process control system of the breadmaking.The parametric diagram

Pastukhov A.S. , Danin V.B.

In this study there is a consideration of the parametric diagram of the automation of the bakery products cooling process carried out by a spiral conveyor. The input parameters are the thermal properties of the product, the shape and weight of freshly baked goods. Controllable parameters of the cooling process include temperature, humidity and velocity of the cooling air and speed of the product on the conveyor. The output parameters are the temperature of the product and its weight.
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Keywords: bread cooling, parametric scheme, automation.

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