УВАГА! Нова платформа Міжнародного науково-практичного журналу «Товари і ринки».
Перейти за посиланням -  
http://journals.knute.edu.ua/commodities-and-markets/index

Статті

THERMALPHYSIC PROPERTIES OF SHORTBREAD IN THE PROCESS OF BAKING

Автор: sveta on . Posted in 2008-1

UDC 664.668
 
DROBA N.,
candidate of pedagogical sciences, assistance lecturer of Kyiv National University of Trade and Economics
 
ROMANENKO E.,
candidate of technical sciences, assistance lecturer of Kyiv National University of Trade and Economics
 
ROMANENKO R.,
assistance lecturer of Kyiv National University of Trade and Economics
 
THERMALPHYSIC PROPERTIES OF SHORTBREAD IN THE PROCESS OF BAKING
 
The article presents the heating curves of the samples of shortcakes with selenium-containing flax seed oil and holy thistle seed oil, and of a control sample. There has been conducted the analysis of temperature gradient in the process of thermal treatment in the middle and on the surface of the samples. There have been determined the changes in the volume of the shortcakes in the baking process; the coefficient of thermal conductivity of the test taking into account the convection current of a heat-carrying agent.

 THERMALPHYSIC PROPERTIES OF SHORTBREAD IN THE PROCESS OF BAKING