About the issue
Publications
2026
2025
2024
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
Partners
2014 (published: 11.09.2014)
Number 3(21)
Home
>
Issue
>
Bakery products cooling factors apparatus-technological analysis
Pastukhov A.S. , Bogatyrev Anatoly Vladimirovich, Danin V.B., Balubash V.A.
Keywords: bread, cooler, heat transfer, logic controller.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Bakery products cooling factors apparatus-technological analysis
The article describes the process of the bakery products cooling on the spiral conveyor ("cooler"). The main task of managing such a multifactorial object is to reach a certain temperature in the center of the product by maintaining the temperature of the cooling air near the surface of the loaf to set limits t ± Δt, its velocity v ± Δv and humidity φ ± Δφ, as well as maintaining the conveyor speed within vk±Δvk at the condition that shrinkage for each type of product should not exceed the specified by GOST. Simultaneous exposure to multiple channels of control allows to select the optimal combination of process cooling control commands, yielding the product with given temperature and mass. For the selection of a control channel the process parameters were analyzed and the nominal values and ranges of variation of the main disturbing and control actions were defined.
The study found that the velocity and temperature of air blowing product have the greatest effect on the response of the output parameter (surface temperature of the product) in the event of disturbances. The possibility of using of program-logical control system is observed.
Read the full article
Read the full article
Keywords: bread, cooler, heat transfer, logic controller.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License