Određivanje optimalnog režima zamrzavanja lisnatog peciva

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Anastasija Selaković

Apstrakt

U radu, koji je deo jedne od faza istraživanja u okviru doktorske disertacije, u cilju zadovoljenja trendova u pekarskoj proizvodnji ispitan je efekat šok zamrzavanja testa na tehnološke osobine lisnatog peciva. Ispitivan je uticaj ulaznih faktora (temperatura zamrzavanja tz i temperatura postignuta u središtu testanog komada tt) na fizičke parametre kvaliteta lisnatog peciva. Optimizacija procesa zamrzavanja izvršena je ispitivanjem izlaznih parametara kvaliteta (specifična zapremina, čvrstoća, skupljanje, eliptičnost, narastanje) lisnatog peciva od zamrznutog testa skladištenog na temperaturi -18°C 1, 7 i 30 dana. Tokom zamrzavanja testanih komada praćena je dinamika promene temperature od početka zamrzavanja do postizanja željene temperature u središtu testa. Na bazi rezultata istraživanja primenom funkcije poželjnosti izvršena je optimizacija temperature zamrzavanja (-25, -30 i -35°C) i temperature u središtu testanog komada (-10, -15 i -20°C). Zamrzavanje lisnatog testa na temperaturi -35°C do postizanja -10°C u središtu testanog komada je optimalni i najkraći režim zamrzavanja (19 min), sa najmanjim negativnim efektom na fizičke parametre kvaliteta lisnatog peciva.

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Kako citirati
SELAKOVIĆ, Anastasija. Određivanje optimalnog režima zamrzavanja lisnatog peciva. Zbornik Međunarodnog kongresa o procesnoj industriji – Procesing, [S.l.], v. 36, n. 1, p. 190, aug. 2023. Dostupno na: <https://izdanja.smeits.rs/index.php/ptk/article/view/6908>. Datum pristupa: 26 feb. 2024
Sekcija
Procesne tehnologije

Reference

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