DESIGNING OPERATING PARAMETERS FOR EQUIPMENT USED TO COOL BAKERY PRODUCTS

Vitaliy Pidlisnyj; Aleksandr Semenov; Viktor Fedoriv

doi:10.30888/2709-2267.2026-35-00-007

DESIGNING OPERATING PARAMETERS FOR EQUIPMENT USED TO COOL BAKERY PRODUCTS

Authors

Vitaliy Pidlisnyj Higher Educational Institution «Podillia State University» https://orcid.org/0000-0002-4718-7787
Aleksandr Semenov Higher Educational Institution «Podillia State University» https://orcid.org/0000-0002-9990-2658
Viktor Fedoriv Khmelnytskyi National University https://orcid.org/0000-0002-4499-0910

DOI:

https://doi.org/10.30888/2709-2267.2026-35-00-007

Keywords:

equipment design, performance indicators, vacuum cooling, bakery products, structural and mechanical properties of bread crumb, process intensification, energy saving, Oval bread

Abstract

The article presents the results of research and scientific justification for the design of operational parameters for equipment for vacuum cooling of bakery products. An analysis of the effect of vacuum intensity on the quality indicators of finished pro

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Published

2025-09-30

How to Cite

Pidlisnyj, V., Semenov, A., & Fedoriv, V. (2025). DESIGNING OPERATING PARAMETERS FOR EQUIPMENT USED TO COOL BAKERY PRODUCTS. Sworld-Us Conference Proceedings, 1(usc35-00), 3–10. https://doi.org/10.30888/2709-2267.2026-35-00-007

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No. usc35-00 (2026): Modern systems of science and education in the USA, EU and other countries '2026

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This work is licensed under a Creative Commons Attribution 4.0 International License.

DESIGNING OPERATING PARAMETERS FOR EQUIPMENT USED TO COOL BAKERY PRODUCTS

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