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Mathematical model of the vacuum cooling process of a loaf
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| dc.contributor.author | KOZAK, Oleksandr | |
| dc.contributor.author | TELECHKUN, Volodymyr | |
| dc.date.accessioned | 2025-04-29T18:22:37Z | |
| dc.date.available | 2025-04-29T18:22:37Z | |
| dc.date.issued | 2024 | |
| dc.identifier.citation | KOZAK, Oleksandr and Volodymyr TELECHKUN. Mathematical model of the vacuum cooling process of a loaf. In: Modern Technologies in the Food Industry-2024: proceedings of the International Conference Modern Technologies in the Food Industry-2024, MTFI-2024, Chişinău, 17-18 October 2024. Chişinău: Tehnica-UTM, 2024, p. 106. ISBN 978-9975-64-472-3. | en_US |
| dc.identifier.isbn | 978-9975-64-472-3 | |
| dc.identifier.uri | https://repository.utm.md/handle/5014/31090 | |
| dc.description.abstract | To develop a mathematical model for the vacuum cooling process of a 0.5 kg loaf made from premium wheat flour, various approaches were used, including a review of literature sources and the results of experimental studies on vacuum cooling, as well as studies on the rheological properties of the crumb and the gas permeability of the loaf's crust. The main characteristics of the loaf are its initial moisture content, mass, volume, porosity, and temperature after baking. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Technical University of Moldova | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | loaf | en_US |
| dc.subject | mathematical model | en_US |
| dc.subject | pressure | en_US |
| dc.subject | throughput | en_US |
| dc.subject | vacuum cooling | en_US |
| dc.title | Mathematical model of the vacuum cooling process of a loaf | en_US |
| dc.type | Article | en_US |
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