Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 27628 ТЕХНОЛОГИЯ ПИЩЕВЫХ ПРОИЗВОДСТВ FOOD PRODUCTION TECHNOLOGY ТЕХНОЛОГИЯ ПИЩЕВЫХ ПРОИЗВОДСТВ THE INVESTIGATION OF THE EFFECT OF THE COMPLEX ADDITIVE FOR HEAT TREATMENT OF MERINGUE ИССЛЕДОВАНИЕ ВЛИЯНИЯ КОМПЛЕКСНОЙ ДОБАВКИ НА ТЕРМООБРАБОТКУ ВОЗДУШНОГО ПОЛУФАБРИКАТА Тошев Абдували Джабарович D Toshev A D fpt_09@mail.ru Саломатов Алексей Сергеевич S Salomatov A S SalomatovAS@mail.ru ФГБОУ ВПО «Южно-Уральский государственный университет» (национальный исследовательский университет) ru «South Ural State University» (national research university) ru ФГБОУ ВПО «Южно-Уральский государственный университет» (национальный исследовательский университет) ru «South Ural State University» (national research university) ru 30 3 62 65 https://vestnik-bees.kemsu.ru/en/nauka/article/27628/view

Разработана технология производства воздушного полуфабриката с использованием комплексной добавки на основе взорванной перловой крупы (6 %) и порошка яичной скорлупы (2 %). Определено влияние добавки на распределение температуры в воздушном полуфабрикате в процессе выпечки. Выпечку образцов производили при температуре 100 ºС до содержания сухих веществ 96 %. Выявлено, что добавка не оказывала значительного влияния на распределение температур в поверхностном слое воздушного полуфабриката, в то время как в глубоких слоях исследуемых образцов различия в распределении температуры более выражены. Следует отметить, что теплопроводность предложенной добавки выше в сравнении с пенной массой. Введение ее в технологию воздушного полуфабриката приводило к сокращению продолжительности выпечки на 12,5 %, что способствовалоэкономии электроэнергии иинтенсификации производства.

Engineered the technology of production of meringue using complex additive based on puffing pearl barley (6 %) and egg shell powder (2 %). Determined the effect of the additive on temperature distribution in the product during the process of baking. The samples were baked at a temperature of 100 ºC until solids content of 96 %. Revealed that the additive did not have a significant effect on temperature distribution in the surface layer of the meringue, while differences in the distribution of the temperature are more pronounced in the deeper layers of the samples. Noteworthy that heat conductivity of the proposed additive is higher in comparison with the mass of the foam. The result of addition of the additive to technology of the meringue is the fact that baking time shortened to 12,5 %, contributing to energy conservation and intensification of production.

 Воздушный полуфабрикат взорванная перловая крупа порошок яичной скорлупы продолжительность выпечки Air semi-finished product blasted pearl barley eggshell powder baking time

Исследование влияния комплексной добавки на термообработку воздушного полуфабриката

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