Аннотация:
The purpose of this article is to explore the possibilities
of the integrated use of ultrasonic technology to improve
the quality and intensification of recipe components
and on this basis to develop design solutions to
create a multilevel robotic technologic complex with
a high level of intellectualisation, communication and
informatization of technological operations of bread
production with embedded into the process robots
intensifiers.
For water purification, acceleration of the sourdough-
dough production, cooking brine and ingredients
there has been used an ultrasonic cavitation disintegration.
There has been used the theory of mutual
penetration of substances, which is based on Fick’s law
to determine the relationship between concentration
gradient and flux of the raw material molecules diffusing.
In a multilevel system of controlling the robotic
technologic complex there were used optimization
algorythms making sourdough, dough and bread,
which are based on fuzzy information of indirect measurement
of moisture, density, strength of flour, dough
temperature and its smell.
The study has found that ultrasonic treatment of water
in the mode: frequency 30 kHz, power 200 W, exposure
3.2 min. allows us to achieve the most clear effect on
the quality indicators, namely: the water hardness is reduced
by 15 - 20% from previous values; the pH is reduced
on average by 0.28 - 0.35; iron content decreases
on average by 25 - 28%. Also, the effectiveness of the
use of ultrasonic cavitation for water disinfection, its influence
on the water regimes has been established in
the mode: 22 kHz, power 200 W, exposure 3 min. leads
to the reduction of heavy metal pollution by 30 - 40%.
There has been developed an intelligent system of automated
control of technological process of bread production,
the architecture of which differs from the existing
built-in to the process robotic technologic cavitation
intensifiers with the ultrasonic devices of water purification,
disintegration, mixing and intensification of microbiological,
biological, colloidal, chemical and hydrodynamic
processes and systems for controlling parameters
of the sponge-dough with a dedicated frequency
of ultrasonic vibrations and a three-channel analysers to
measure density, mass capacity, mass transporting and
lifting force of sourdough.
