Mathematical modelling of wheat grain processing by ozone-air mixture
2002
Iskakova, G.K. | Jankurazov, B.O. | Iztayev A.I.
The system grain (G) - flour (F) - dough (D) - bread (B) in the form of interacting and interrelated subsystems G-F-D-B is developed.Indices of qualities of grain, flour, physical properties of dough and indices of bread qualities are studied. After selection of target function all factors were sampled (content of sprouted grain, time of exposure, ozone concentration, length of sprouting) influencing upon its species. It is determined that they considerably influence upon quality indices. For selection of optimum conditions of grain processing by ozone-air mixture a complex model of nonlinear mathematical programming allowing to formulate grain batches according to characteristics of wheat strength and standard values of grain indices for some classes is developed.
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