Managing of the baking bread process based on mathematical model of change crust color dynamics
https://doi.org/10.20914/2310-1202-2013-1-73-77
Abstract
In this article a support system of making decision about control of baking process of bread on the basis of estimating the quality ( the colors of the product surface and the mathematical model of the dynamics of change in this indicator) is offered.
About the Authors
V. K. Bitjukov
Воронеж. гос. ун. инж. технол.
Russian Federation
профессор, кафедра информационных и управляющих систем
Russian Federation
профессор, кафедра информационных и управляющих систем
A. A. Khvostov
Воронеж. гос. ун. инж. технол.
Russian Federation
доцент, кафедра информационных и управляющих систем
Russian Federation
доцент, кафедра информационных и управляющих систем
D. I. Rebrikov
Воронеж. гос. ун. инж. технол.
Russian Federation
старший преподаватель, кафедра информационных и управляющих систем
Russian Federation
старший преподаватель, кафедра информационных и управляющих систем
References
1. 1 Auerman, L. Ya. Technology of bakery production [Text]: textbook / L.Ya. Auerman. it is 9th edition.; proc. and compl. – SPb: Profession, 2003. – 416 p.
2. 2 Chertov, E. D. Mathematical model of dynamics of color of crust in the process of baking [Text] / Chertov Е.D., Khvostov A.A., Rebrikov D.I., Shtorkh L.V. // Proceedings of the Voronezh state university of engineerings technologies. – 2012. – №1. – P. 49-53.
3. 3 Bityukov, V. K. Automated control of color quality bakery products [Text] / V.K. Bityukov, A.A. Khvostov, D.I. Rebrikov,S.S. Rylev // Proceedings of the Voronezh state university of engineerings technologies. - 2011. - № 2. - P. 40-44.
4. 4 Granovsky, V. A. Methods of data processing in the measurements [Text] / V.A. Granovsky, T.N. Siraya. - L. Energoatomizdat, 1990 - 280 p.
Review
For citations:
Bitjukov V.K., Khvostov A.A., Rebrikov D.I. Managing of the baking bread process based on mathematical model of change crust color dynamics. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(1):73-77. (In Russ.) https://doi.org/10.20914/2310-1202-2013-1-73-77
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