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:2072-2389

MARCH 2012 (published: 01.03.2012)

Number 1(13)

Home > Issue > THE ACCOUNT OF THE FORM OF BAKERY PRODUCTS IN HEAT EXCHANGE PROBLEMS

UDC 517.956.4+536.24

THE ACCOUNT OF THE FORM OF BAKERY PRODUCTS IN HEAT EXCHANGE PROBLEMS

Sergeev A.A., Kosachev V.S., Koshevoy E.P.

At the analysis of work of a line of a bakery at release polyassortment production it is established, that critical, influencing productivity of work of a line, are operations of a batch and cooling of the bakery products, differing the various form. For definition of ways of an intensification of processes it is necessary to construct mathematical model of heat exchange in bodies of the various form. In modelling of process of heat exchange, definition of corresponding physical model is necessary as a condition of the adequate description heatconduct in a body.
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Keywords: heatconduct; the wrong form; mathematical model

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