Аналітичне моделювання температурних режимів процесу випікання хлібобулочної продукції

Abstract

Analytical modeling of the temperature regime during baking of BAKERY PRODUCTS

V. Kozyrsky, V. Momotyuk

At the bakery oven bulk of energy consumption in enterprises baking industry. The possibility of using a mathematical model relatively quickly and thoroughly investigate the properties and parameters of the baking process Depending on the conditions and goals free of material costs is very topical task.

To address energy efficiency in the production of bakery products are quite important heat transfer processes that occur in ovens. The research results of these processes current with respect to the management and supply of heat to reduce the amount of fuel consumed in baking ovens.

The purpose of research - to develop a mathematical model to be able to assess the effectiveness of the process of making bread, the study of static and dynamic modes and their effect on the performance of the baking oven.

Materials and methods of research. In the first stage for the creation and study of process control systems necessary to get bread linear mathematical model of the process. Take into account all non-stationary object in the impossible, because, first, it is impossible to construct a mathematical model that will take into account all the possible deviation of the object, and second, a mathematical model that takes into account many non-stationary in the object is fairly cumbersome, leading a significant complication of building control systems and thus to implement it.

Baking oven can imagine how Multiparameter odnoyemnisnyy object that is characterized by a number of technical and thermal quantities.

Was conducted analytical calculation of static and dynamic characteristics for furnace capacity. As a result, the system of equations, which is a mathematical model of the baking oven temperature.

For the simulation modeling using this system of equations was compiled block diagram of the control object. Analysis of static and dynamic characteristics of the process control object was made on basis of the mathematical model.

Experimental data for temperature regime of baking furnace at the established normal work it received in LLC "New Perspectives".

The calculations, modeling error of the mean (the temperature difference between the output object and model) does not exceed 10 C. Therefore, the mathematical model is quite adequate to the selected object.

Conclusions

Based on the heat balance of the furnace chamber and baking derived mathematical model of the baking oven temperature. A statistical analysis of experimental data main process variables of baking ovens and prove that the mathematical model is quite adequate selected object