Baking in Russia №5/2016
ACTUAL PROBLEMS
Fair Price - Fair Trade
Ponomaryova O. I. International Forum "Food Security of Russia". Priorities of Agrarian Policy and the New Strategy of Import Substitution in Terms of Expansion of the Eurasian Economic Union
ENGINEERING AND TECHNOLOGY
Eyvin P. S., Turchaninova T. P., Eyvin S. P.Modern Technologies Flow Measurement of Bulk Materials
| P. 12-14 | Keyword: oil-free turbocompressor aggregate; metering; reliability; pneumatic; flowmeter; particulate material; energy efficiency Abstract: Data on Research Institute of Baking Industry (Moscow) developed and implemented at the baking enterprises of Russia innovative method of pneumatic transport of bulk materials using a turbo-compressor units of the new generation of the model series R2-IBCAO with a flexible, self-regulating process control system. Noted advantages of the new method and the prospects of its application not only in the bakery, but also in other industries who want to carry out the transportation of bulk materials on distance up to 200 m. Given information on the use of pneumatic transport systems of modern methods for measuring flow of bulk materials, such as when dispensing and when mixing different components, instead of a conventional metering and weighing more costly and complex electromechanical devices. As these methods are encouraged to use the microwave flow meters solids. For flows with a low density or concentration (up to 30 kg product per 1 kg of air), moving at relatively high speed, it recommended device SOLIDFLOW (Germany). The Research Institute of the Baking Industry studied and the results obtained using this device as a flow meter (mass) of flour during its pneumatic transport from the storage warehouse to the shop. The measurement error was within 1%. It is found that the proportional metering and measuring the consumption of raw materials, including bulk material to take into account is solved by a microwave gauges considerably easier. SOLIDFLOW device is highly adaptable to modern pneumatic conveying systems. The new generation of microwave devices can significantly improve the processes of dosing, mixing and recording, to reduce energy, raw materials and labor costs in the enterprise. Authors: Eyvin Pyotr Sergeevich, researcher Turchaninova Tamara Petrovna,Candidate of Technical Science Eyvin Sergey Petrovich,Engeneer Research Institute of Baking Industry, 26A, Bolshaya Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. . |
Chernykh V. Ya., Sarbashev K. A., Stipanyuk K. V., Artemyeva E. V.Laboratory Information-Measuring System for Monitoring the Dynamics of Wheat Dough Kneading and Pressing Pasta
| P. 16-20 | Keyword: pasta, monitoring of the dynamics of wheat dough kneading and pasta pressing Abstract: Analysis of laboratory presses has shown that they do not have transducers to render the changes of physical and chemical characteristics of the batch of pasta. It is not possible to organize the monitoring of the dynamics of the rheological behavior of semi-finished kneading and compression, set the optimum mode of operation of the equipment, to form recommendations for adjustments to the recipe, as well as to objectively evaluate technological properties of processed wheat flour. Purpose of the work: to create a modern laboratory information-measuring system (LIIS), which monitors the dynamics of the flow of processing steps of mixing wheat flour and pasta pressing. Research conducted at the Institute of Baking Industry (Moscow). The parametric circuit operation kneading and pressing the pasta division of all parameters on the control, disturbance, managed, measured, calculated and observed. The main components of this system: the domestic laboratory pasta machine (LMA-1), the device "Do-corder DCE330", vacuum station "VS" (consists of a pump and a pressure sensor (vacuum)), ultratermostat "T-150", and a personal computer . LIIS has a transducer Elemer firms that provide data to the computer, with the help of which are controlled by the following parameters: speed mixing arm and a screw; the consistency of the dough; specific intensity of mixing and compaction; amount of mechanical energy expended in forming the test structures when mixed with recipe ingredients and pressing the pasta; the test temperature; the number of test cycles stirring; discharge air into the kneading tank and into the bale chamber; ambient temperature. It sets forth an idea of the formation of the granular structure of the pasta dough kneading. Developed information-measuring system allows you to quickly evaluate the properties of wheat flour pasta and issue recommendations on the operations of mixing the ingredients and pressing prescription pasta management. Authors: Chernykh Valeriy Yakovlevich, Doctor of Technical Science Sarbashev Kirill Artyomovich, Junior Researcher Stipanyuk Konstantin Valeryevich, Researcher Research Institute of Baking Industry, 26A, Bolshaya Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Artemyeva Ekaterina Vladimirovna, Director of Quality and Technology OJSC "Extra-M", 22, 3d Rybinskaya St., Moscow, 107113, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ABROAD
Kydyraliev N. A.Study of the Rheological Bread Dough Parameters Enriched with Bean Flour
| P. 22-26 | Keyword: amplitude sweep, enrichment, rheological properties of the dough, temperature sweep, frequency sweep Abstract: It is of considerable interest to use flour from grains of beans to improve the nutritional value of bread. This will lead to high protein and essential amino acids contents. In some scientific studies, it is recommended that the optimum amount of additive bean flour is 10?% by weight of wheat flour. Introduction of additional raw material in wheat dough may change its rheological properties, which may in turn affect the quality of the finished product performance. The aim of this study was to determine the rheological properties of dough for making bread, from flour enriched with flour obtained from different varieties of beans grown in Kyrgyzstan. Experimentally oscillatory measurements were performed as amplitude sweep, frequency sweep and temperature sweep. As a result, the use of the grain flour of some varieties of beans to enrich the wheat flour has been recommended. Authors: Kydyraliev Nurudin Abdynazarovich, Candidate of Technical Science Kyrgyz-Turkish University "Manas", 56, Prospekt Mira, Bishkek, 720042, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION AND EXHIBITIONS
Chubenko N. T. On the Scientific and Technical Society Meeting
Prodexpo-2016
The Winners of the Contest "Innovative Product" and "Selecting Networks"
National Packaging Confederation of the exhibition "Packaging / UPAKITALIYA 2016"
22th Exhibition Modern Bakery Moscow - Results of Successful Work 34
Awards - To the Best