Modeling of processing technologies in food industry

International Conference on Mechanical Engineering, Automation and Control Systems 2017

机械制造;无线电电子学;计算机科学

Korotkov, V.G.^1 ; Sagitov, R.F.^2 ; Popov, V.P.^1 ; Bachirov, V.D.^1 ; Akhmadieva, Z.R.^3 ; Tsirkaeva, E.A.^3

Orenburg State University, Orenburg, Russia^1

LLC Research and Design Institute of Environmental Problems, Orenburg, Russia^2

Kumertau Branch of Orenburg State University, Orenburg, Russia^3

关键词: Energy-saving technologies;    Food industries;    Gluten protein;    Heat and mass transfer;    Mathematical descriptions;    Nutrition value;    Polymer materials;    Processing technologies;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/327/2/022061/pdf
DOI  :  10.1088/1757-899X/327/2/022061

学科分类：计算机科学（综合）

来源: IOP

【 摘 要 】

Currently, the society is facing an urgent need to solve the problems of nutrition (products with increased nutrition value) and to develop energy-saving technologies for food products. A mathematical modeling of heat and mass transfer of polymer materials in the extruder is rather successful these days. Mathematical description of movement and heat exchange during extrusion of gluten-protein-starch-containing material similar to pasta dough in its structure, were taken as a framework for the mathematical model presented in this paper.