Abstract
The development of technologies of flour confectionery products, carried out by the all-Russian research Institute of the confectionery industry, is in the field of knowledge of industrial engineering, which are tools for creating innovative technologies. Innovation, confectionery companies carried out by combining equipment, control, measuring and information systems, by eliminating technical contradictions between the operation and control of technological flow. Theoretical prerequisites for the management of technologies of flour confectionery products were the provisions of the system approach and physico-chemical mechanics. Thus, by determining the criteria and regulation of the rheological properties of confectionery masses provides stabilization of the process and it becomes possible to control the intermediate stages and the flow of technology as a whole for different types of products that have a common principle of the structure of the process. For the purpose of practical realization of theoretical prerequisites of technology management the Institute has developed a complex of technological methods. Obtaining of two-phase systems for each type of raw material provides the possibility of adapting the technology to the use of raw materials with a significant range of quality characteristics. Increasing the amount of "free" water provides a test with a given humidity. The flow of components for kneading dough ensures an increase in the uniformity of the distribution of components. Control of the degree of dissolution of sugar provides products with specified structural and mechanical parameters. The use of a new type of energy supply provides an increase in the number of solid phase particles in the emulsion more than 75 times and intensification of the process. Methods of obtaining semi-finished products on the basis of fruits and vegetables provides the possibility of obtaining semi-finished products from fresh fruits and vegetables according to the technologies developed by the Institute. Also in practical implementation it is necessary to use developments of Institute in which the basic principles of creation of innovative technologies of flour confectionery with the set structure and properties are lit.
Highlights
Стадия Эмульсия 40% сахара при перемешивании в течение [2,3] мин, что обеспечивается наличием частиц твердой фазы stage Emulsion 40% sugar with stirring for [2,3] minutes, which is ensured by the presence of particles of the solid phase стадия Тесто stage Dough
Также в практической реализации теоретических предпосылок управления технологическим потоком необходимо использовать разработки института, в которых освещены основные принципы создания инновационных технологий мучных кондитерских изделий:
─научные основы получения мучных кондитерских изделий с использованием фруктов, овощей и продуктов их переработки – естественных носителей витаминов и микроэлементов
Summary
Теоретические предпосылки управления технологией мучных кондитерских изделий и их практическая реализация // Вестник ВГУИТ. ─ технологическое с применением механизации, автоматизации, электронизации, для приготовления изделий с заданными показателями качества, при одновременной интенсификации процессов производства и снижении энергетических затрат. Теоретическими предпосылками управления технологиями мучных кондитерских изделий явились положения системного подхода и физико-химической механики.
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