The dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics are based on the systems of algebraic and differential equations that describe a change in the basic technological parameters. The main difficulty in using such models in MathWorks Simulink™ computer simulation systems is the representation of ordinary differential equations (ODE) and partial differential equations (PDE) that describe the dynamics of a process as a MathWorks Simulink™ block set. The study was aimed at developing an approach to the synthesis of matrix dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics that allows for transition from PDE to an ODE system on the basis of matrix representation of discretization of coordinate derivatives. A sugar syrup cooler was chosen as an object of modeling. The mathematical model of the cooler is formalized by a set of perfect reactors. The simulation results showed that the mathematical model adequately describes the main regularities of the process, the deviation of the calculated data from the regulations did not exceed 10%. The proposed approach significantly simplifies the study and modernization of the current and the development of new technological equipment, as well as the synthesis of algorithms for controlling the processes therein.
For confectionery products, the value of water activity is mainly determined by their moisture and sugar content in a recipe. Along with the preserving effect, sugar is involved in the formation of organoleptic, functional and technological products properties; it also regulates their acidity, lowers water activity, which increases water binding energy in material and reduces probability of microorganisms’ development. To reduce sugar content in products, white cane sugar is replaced by other sugars, sugar substitutes, or “new generation” sweeteners, which differ in their chemical nature, sweetness degree and technological properties (including water-binding ability). To obtain a specific confectionery product with specified consumer properties, it is necessary to make a technologically justified choice of the most suitable raw materials and semi-finished products (you need to know the chemical composition, humidity and water activity amount). The purpose of the study is the generalization and systematization of the information available in the scientific and technical literature on the value of the water activity indicator of raw materials, semi-finished products and confectionery products; obtaining new experimental data on the value of the water activity index in a number of “new generation” sweeteners sold in the Russian market. By controlling the moisture content and Aw indicator value of the products, it is possible to forecast the intensity of various physicochemical, biochemical and microbiological processes during products storage, to create “Stability maps of confectionery products depending on water activity” and to produce products with the required shelf life.
The development of the technology of whipped yeast-free bread made from whole wheat flour is an urgent task of baking. To implement this technology, it is necessary to properly manage the foaming process of whipped yeast-free dough while preserving the highly porous structure of the crumb of whipped dough blanks and thin-walled bread crust during baking. The purpose of the work is to study the quality changes and establish the modes of preparation of churned yeast-free dough, as well as churned dough blanks with their combined microwave-convective heating. In the work, samples of churned yeast-free dough obtained on a mixing-churning-forming plant and churned test blanks after pre-microwave heating with a finely porous crumb formed were studied. For an objective assessment of the porosity of bread crumb, a method of optical quantitative analysis of the structure of air bubbles has been developed. It was found that, taking into account the restriction on the maximum size of air bubbles in the crumb, churned yeast-free test blanks with a density of 0.40 ± 0.03 g/cm3 with finely dispersed air bubbles were preliminarily obtained, in order to form a stable highly porous structure, they were previously subjected to microwave heating at a temperature of 65 ± 1°C in the center of the crumb, and then convective heating at at a temperature of 99 ± 1°C in the center of the crumb to form a thin-walled crust of bread. The conducted studies have shown the dependence of changes in the porosity of the crumb, the formation of its structure on the duration of microwave heating of churned dough blanks. The rational duration of pre-microwave heating of churned dough blanks is determined – 70–80 s and final convective heating during bread baking – up to 14 min. The use of combined microwave-convective heating of churned dough blanks reduces the baking process by 26 min. The presented approach, together with the method of optical evaluation of air bubbles, allows us to develop an algorithm for optimal control of the process of combined baking bread. The accelerated technology of churned yeast-free bread has been developed and is highly promising for widespread implementation in civil and military bakery.
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