Cabinet for bread thermostimulation with negative vacuum pressure in the ultrasound field
DOI: 10.17586/1606-4313-2018-17-4-22-27
UDC 664
Romanchikov S.A.
Keywords: bakery product, freshly baked bread, thermal stimulation, negative vacuum pressure, ultrasound, finished product.
UDC 664
Cabinet for bread thermostimulation with negative vacuum pressure in the ultrasound field
For citation: Romanchikov S.A. Cabinet for bread thermostimulation with negative vacuum pressure in the ultrasound field. Vestnik Mezhdunarodnoi akademii kholoda. 2018. No 4. p.22-27.
Abstract
The final stage of bread production is the process of its cooling. In order to speed up the process of cooling freshly baked bread without reducing the quality indicators of finished product a cabinet for cooling bread in the SHOH-1 field is proposed. The principle of operation of SHOH-1 is based on the use of the method of bread thermostimulation with negative vacuum pressure in the ultrasound field. The essence of the technical solution isa sharp decrease in the temperature of the crumb due to the use of the capillary effect formed inside the crumb and providing shrinkage reduction. The practical significance of theconstructive solution is to reduce the cooling time of the finished product by 5...7 times and to ensure the possibility of its issuance to consumers without compromising quality indicators. Thermostimulation of freshly baked bread is achieved due to the synergy of negative vacuum pressure (0.05 MPa) and ultrasonic field effects (intensity I = 2.2 W/cm2, sound pressure 145 dB). The novelty of the proposed SHO-1 cabinet is the inclusion of a heat-insulated cooling chamber, vacuum compressor, ultrasonic generator with ultrasonic emitter, air distribution system, as well as an automated control system in its design, which creates a synergy of negative vacuum pressure (0.05 MPa) and ultrasonic field (intensity 2.2 W/cm2) to accelerate the process of thermostimulation of freshly baked bread. Experimental studies have confirmed the correctness of the selected parameters of negative vacuum pressure and the intensity of ultrasound, whichensure the shortening of the cooling time of bakery products by 7...10 times; the reduction of shrinkage by 30%, theelimination of microflora formation processes in finished products. All these factors provide increasingthe storage of finished products by 1.3...1.5 times.
Abstract
The final stage of bread production is the process of its cooling. In order to speed up the process of cooling freshly baked bread without reducing the quality indicators of finished product a cabinet for cooling bread in the SHOH-1 field is proposed. The principle of operation of SHOH-1 is based on the use of the method of bread thermostimulation with negative vacuum pressure in the ultrasound field. The essence of the technical solution isa sharp decrease in the temperature of the crumb due to the use of the capillary effect formed inside the crumb and providing shrinkage reduction. The practical significance of theconstructive solution is to reduce the cooling time of the finished product by 5...7 times and to ensure the possibility of its issuance to consumers without compromising quality indicators. Thermostimulation of freshly baked bread is achieved due to the synergy of negative vacuum pressure (0.05 MPa) and ultrasonic field effects (intensity I = 2.2 W/cm2, sound pressure 145 dB). The novelty of the proposed SHO-1 cabinet is the inclusion of a heat-insulated cooling chamber, vacuum compressor, ultrasonic generator with ultrasonic emitter, air distribution system, as well as an automated control system in its design, which creates a synergy of negative vacuum pressure (0.05 MPa) and ultrasonic field (intensity 2.2 W/cm2) to accelerate the process of thermostimulation of freshly baked bread. Experimental studies have confirmed the correctness of the selected parameters of negative vacuum pressure and the intensity of ultrasound, whichensure the shortening of the cooling time of bakery products by 7...10 times; the reduction of shrinkage by 30%, theelimination of microflora formation processes in finished products. All these factors provide increasingthe storage of finished products by 1.3...1.5 times.
Keywords: bakery product, freshly baked bread, thermal stimulation, negative vacuum pressure, ultrasound, finished product.
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