The positive influence of ultrasonic radiation on the fermenting microflora of the semi-finished dough product and the quality of bakery products is determined. The experiments were performed with the help of experimental ultrasonic radiators with a frequency of 100 ± 6 kHz and 20 ± 2 kHz. The ultrasonic effect was performed in the stages of kneading the dough and proofing the dough billets. The properties of the semi-finished dough products were evaluated by the amount of yeast microflora and fermented sugars. The quality of finished products was determined by the indicators of shape stability and volume. The maximum positive effect of the influence of the ultrasonic wave on the semi-finisheddough product has an effect for 30 minutes during the proofing of the doughbillets by an ultrasonic wave of 20 ± 2 kHz. At the same time the amount of fermented sugars in the semi-finished product increases by 29.4%, yeast cells-3.6 times, the volume of the finished product-2.7 times, and the form stability is slightly changed in comparison with the control sample.
The paper considers mathematical modeling of thermal processes in metals during pulsed processing by concentrated energy flows. Calculations of thermal processes in steels under pulsed heating are given, considering the phase transformations and the temperature dependences of the thermophysical properties, as well as the space-time characteristics of the thermal energy source. It is shown that the created mathematical model is universal for various sources of thermal energy and adequately describes the space-time distribution of temperature fields during pulsed heating of the surface layers of metals and alloys.
In work features of application of concentrated streams of energy in technologies of thermal-cycle processing of metal products are considered. Examples of application of currents of high frequency at thermal-cycle processing are given. It is shown that application of concentrated streams of energy significantly reduces processing time, increases energy efficiency and allows receiving especially fine structure in the surface layers.
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