Inżynieria Rolnicza
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Title : The control and operation of structure creating process by using helix mixer
Key words : structure creation, bread dough, process control, process management
Summary :

In this research work is presented the control posibilitis in the rye-weat dough structure creation by appling helix mixer. It was controled moment on the shaft and the temperature of mixed mass. The registration process was curried by PC computer with appling analog-digital processor. The research results gave evidence that the mixing duration time dependent on flour taking part in. The diversified water contribution had no essential influence on the mixing lasting process.

Please use the following format to cite the selected article : Neryng, A., Gębski, J. (2005). The control and operation of structure creating process by using helix mixer. Inzynieria Rolnicza, 9(69), 215-223.
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