vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2025-4-80-85vguit-3738Research ArticleПищевые системыFood systemsФормование хлебопекарных дрожжей: исследование реологических характеристик и кинетика процессаMolding of baker's yeast: study of rheological characteristics and process kinetics.https://orcid.org/0000-0002-7031-7738ЛавровС. В.LavrovS. V.

к.т.н., доцент, кафедра физики, теплотехники и теплоэнергетики, пр-т Революции, 19, г. Воронеж, 394036, Россия

Cand. Sci. (Engin.), assistant professor, physics, heat engineering and heat power engineering department, Revolution Av., 19 Voronezh, 394036, Russia

ya-serglavrov@ya.ruhttps://orcid.org/0000-0002-7391-0254БелозерцевА. С.BelozertsevA. S.

к.т.н., доцент, кафедра физики, теплотехники и теплоэнергетики, пр-т Революции, 19, г. Воронеж, 394036, Россия

Cand. Sci. (Engin.), physics, heat engineering and heat power engineering department, Revolution Av., 19 Voronezh, 394036, Russia

alex_bel77@mail.ruВоронежский государственный университет инженерных технологийVoronezh State University of Engineering Technologies2025301220258748085Copyright © Лавров С.В., Белозерцев А.С., 20252025Лавров С.В., Белозерцев А.С.Lavrov S.V., Belozertsev A.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3738

В работе представлено исследование процесса формования хлебопекарных дрожжей на промышленном автомате. Изучены реологические свойства прессованных дрожжей и кинетика их формования. Установлено, что дрожжи относятся к вязким неньютоновским материалам. Их эффективная вязкость значительно снижается с повышением влажности и температуры продукта, а также с ростом скорости сдвига. Полученные зависимости аппроксимированы степенной функцией. Анализ кинетики процесса выявил характерное распределение давления по рабочим зонам автомата: от атмосферного в зоне загрузки до максимального в зоне прессования с последующим снижением. Повышение начальной температуры дрожжей приводит к увеличению давления в системе из-за роста вязкого трения. Температура продукта возрастает по ходу формования, достигая максимума в конечных зонах вследствие перехода механической энергии в теплоту, при этом система не возвращается к исходному температурному состоянию. Основной вывод заключается в том, что для обеспечения стабильного качества дрожжей и снижения энергозатрат необходимо организовать отвод тепла непосредственно в процессе формования, например, путем охлаждения рабочей камеры. Полученные результаты реологических характеристик и кинетики процесса представляют практическую ценность для оптимизации режимов работы, проектирования формовочного оборудования и разработки систем автоматизации данного технологического этапа.

This paper presents a study of the molding process of baker's yeast on an industrial molding machine. The rheological properties of pressed yeast and the kinetics of their molding were investigated. It was established that yeast belongs to viscous non-Newtonian materials. Its effective viscosity significantly decreases with an increase in product moisture and temperature, as well as with an increase in shear rate. The obtained dependencies were approximated by a power function. The analysis of the process kinetics revealed a characteristic pressure distribution across the machine's working zones: from atmospheric in the loading zone to a maximum in the pressing zone, followed by a decrease. An increase in the initial yeast temperature leads to an increase in system pressure due to increased viscous friction. The product temperature increases during the molding process, reaching a maximum in the final zones due to the conversion of mechanical energy into heat, while the system does not return to its initial temperature state. The main conclusion is that to ensure stable yeast quality and reduce energy costs, it is necessary to organize heat removal directly during the molding process, for example, by cooling the working chamber. The obtained results on rheological characteristics and process kinetics are of practical value for optimizing operating modes, designing molding equipment, and developing automation systems for this technological stage.

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The authors declare that there are no conflicts of interest present.