Articles de revues sur le sujet « Kneading machines »

The usage of mould stick machines can be implemented to replace the manual hand kneading, rolling, shaping and cutting dough for fish crackers with the machine. The conventional method used manual hand kneading, rolling and shaping the dough of the fish cracker. This method takes time, need more manpower and reduce the quality of production. Therefore, the invention of machines helps producers to increase production quantity and quality by minimizing manpower. Besides that, this modern method may also help the producer to achieve the standard in terms of hygiene, safety and quality of these snacks. There are three common types of fish cracker mould stick machines used in markets such as rolling machines, conveyor machines and blowers machines. Therefore, this study aims to discuss the development and usage of mould stick machines for the fish cracker in improving its production in future.

<p>Basreng crackers are fried meatball crackers produced by Small and Medium Enterprises (SME) Sumber Rejeki and are named Kripik Basreng. Basreng is a cracker made from tapioca flour, noodles, and eggs. The problem faced by Sumber Rejeki SME’s that if the SME produces in a large capacity, the kneading process takes a long time and the ingredients used are not mixed evenly. This activity aims to introduce dough machines in SME Sumber Rejeki. The method is participatory by involving SME Sumber Rejeki, starting from the need identification stage, design, and machine introduction. As a result of these activities, the community service team succeeded in realizing a dough kneading machine under the needs and desires of SME Sumber Rejeki. This machine can increase time efficiency by about 80-90% and reduction of labor operating costs by IDR 2,000/prescription processing. The process of making dough is only one-sixth time per recipe compared to without using a machine. This process has an impact on the workforce being able to do other jobs so that they are more productive. This condition affects increasing the production capacity of basreng up to 400% per day and improving the dough quality. The side effect is good business management to production basreng more efficient than previous and fulfilled the demand quickly.</p>

Kembang Waru is one of the traditional cakes popular in Kotagede, Yogyakarta. The cake has a shape like a Waru leaf. One of the micro, small, medium enterprises (MSMEs/UMKM) that produces Kembang Waru cake is the one owned by Mr. Basiran Hargito. The process of making Kembang Waru cake starts with stirring the dough, pouring the dough into a mold, and baking process in an oven that uses charcoal. Based on observations, the problems occurred were the ineffectiveness and inefficiency of the kneading and pouring process. It causes workers to feel tired easily, which can reduce productivity. Based on these problems, the solution is making Duta Baru machines with an ergonomics-anthropometric approach. The purpose of making machines is to assist workers in the process of mixing and storing the dough in the mold. The approach aims to determine the dimensions of the machine according to the body size of the workers in the MSME. Besides, the aim of designing the Duta Baru machine supports the global agenda, namely Sustainable Development Goals, which can make the industry better. The machine was able to increase the productivity rate by 25%. Kue kembang waru merupakan makanan khas yang berasal dari Kotagede, Yogyakarta Kue ini dinamakan kembang waru sebab berbentuk seperti bunga waru. Salah satu UMKM yang memproduksi kue Kembang Waru yaitu UMKM milik Bapak Basiran Hargito. Proses pembuatan kue kembang waru mulai dari pengadukan adonan, penuangan adonan dalam cetakan, hingga proses pemanggangan dengan oven yang menggunakan arang. Berdasarkan pengamatan, ditemukan bahwa masalah yang terjadi yaitu ketidakefektifan dan ketidakefisienan proses pengadukan dan penuangan adonan. Hal ini menyebabkan pekerja mengalami kelelahan sehingga dapat menurunkan produktivitas. Berdasarkan permasalahan tersebut, maka dilakukan perancangan inovasi mesin Duta Baru dengan pendekatan ergonomi-antropometri. Pembuatan mesin bertujuan untuk membantu pekerja dalam proses pengadukan dan penuangan adonan dalam cetakan. Pendekatan ergonomi-antropometri bertujuan untuk mengetahui dimensi mesin sesuai dengan ukuran tubuh pekerja yang ada di UMKM tersebut. Selain itu, tujuan perancangan mesin Duta Baru mendukung agenda dunia yaitu Sustainable Development Goals, yang dapat membuat perindustrian menjadi lebih baik.Pembuatan mesin mampu meningkatkan tingkat produktivitas sebesar 25%.

Suka Suka is the business of making crackers fold in Bengkulu Selatan. In the production process there is still some defective products. This study to determine the causes of defects and evaluate the number of defects which passes within control limits. The method used is a tatistical method with Shewhart charts. From the observation can be known types of defects and possible causes of the occurrence faktor namely: the product can be caused by a torn printed dough is too liquid or operator fails during printing of oil slathered fries on the table printed, perforated products can be caused by overheating or print table the use of plastic that does not mean the crude product can be caused by the materials used does not clean or dough too long in an open container or less operator oversight of dough, broken product can be caused by the drying process babangi too dry or too loudly stirring operator during the frying process, products of oil burned can be caused by used cooking too hot or too old frying operator or product development can not be caused by a lack babangi dry or kneading machines are uneven. Keywords :

Kneading dough has a great influence on the processing of subsequent technological operations of the bakery production and products quality. The rheological properties change by mechanical action on the dough during kneading, and deep transformations of protein substances and changes in the properties of starch occurred. These changes cause accelerating the process of dough maturation and improvement of the bread quality in terms of specific volume, porosity structure and compressibility of the crumb. At the end of the dough kneading, a homogeneous elastoplastic capillary-porous mass containing flour, water, yeast and other components is formed and physical, colloidal, microbiological and enzymatic processes actively proceed in it. At the kneading stage, rheological properties of the dough are formed, on which the intensity of the fermentation process, the behavior of the dough during cutting depends. In the scientific and technical literature, there is absent the common point of view on the question about ways to intensify the process of dough kneading. The following parameters are mainly considered in various combinations: the geometric shape of the kneading machine capacity, the shape of the kneading blades and their location, the speed of the working body, the frequency of mechanical action on the kneading mass, the control of the test temperature. Methods of the complex intensification of the kneading process, based on the relationship of the main kneading machine parameters and changes in the rheological properties of the dough, are practically not considered in the scientific literature. One of the ways to intensify the process of dough kneading is the using of reinforced machining treatment. In the application of reinforced mechanical treatment the hydration capacity of the gluten increases, as a result, the water absorption by dough is increased by 1.0 to 1.5 %, which improves its rheological properties, quality and yield of bread.

One kind of cheese kneading experiment test rig was designed, which can imitates artificial kneading movement. Response surface method was used to enhance the performance of the machine. It was investigated that the influence of crank rolling velocity, crank length and crank angle on kneading quality and efficiency. The results show that factors influence the working efficiency list in order as follows: the crank rolling velocity, the angle between a connecting bar and a kneading bar, the crank length. The best combination of optimised parameters are: the crank rolling velocity is 62r/min, the crank length is 28mm, the angle between a connecting bar and a kneading bar is 125°.

Baking industry plays one of the most important roles in the production of vital food products. The quality of the bakery products can be improved through the improvement of quality in technological process of dough kneading. A technical solution for providing greater contact with the environment, reducing the duration of the process, and, accordingly, increase productivity due to the developed design of a new machine with a cylindrical working body was proposed. The ways of regulating the course of the technological process in the working chamber of a new kneading machine are considered. They are based on the change of parameters: duration of kneading, temperature, humidity, rotation frequency of the working body. A method of calculating the required power based on the process of kneading the dough is proposed. It allowed obtaining a theoretical calculation of power consumption at unknown values of the friction forces action on the kneading drum, but the known frequency of its rotation with the corresponding design parameters and factors of influence. In addition, it makes possibility to determine the effort main components that affect to the power increase of the working body drive.

The article presents the results of the development of a pilot model of a kneading machine with a volumetric-inertial working body and studies its influence on the quality of semi-finished products, finished products made of wheat and rye flour. Rational and optimal parameters of the dough kneading process are obtained due to the peculiarities of the biochemical and colloidal processes in wheat and rye dough. The efficiency of the design of the spherical tips of the kneading blades of the volumetric – inertial working body is proved, which allows for kneading up to 0.95 of the diameter of the inner surface of the bowl, while taking into account that S of the surface of the sphere is greater than S of the projection on the walls of the bowl.

According to the characteristics of solid propellant kneading machine, a set of wireless temperature measurement system is designed. In the system, the temperature signal is collected by three sets of temperature sensors and AT89C55, then the signal is transmitted through NRF2401+, which is the wireless transceiver module, at last, the single-chip communicate with the remote host through the RS232. Proved by experiments, the system have some advantages, such as the designed of the simple circuit, easy data transfer, multiple simultaneous acquisition, real-time good and remote monitoring.

This paper introduces the mechanical construction, operation principle, performance characteristics and the using result of physical impurities removing and purification technology of the kneading mixer, which is specially developed and particularly suitable for disintegrating and refining of synthetic diamond electrolysis residue. In order to avoid the slipping of materials in the tank and impacting the effect, non-slip kneading bar is especially equipped in the tank; the main shaft of helical mixing blade is driven by motor drive variable-speed system (speed control system), the mechanical strength is adjustable; running cycle is automatically controlled and adjustable, and the impact of human factors is excluded. Industrial tests and production applications show that the design of the machine achieves the desired results.

The features and require of tradition hammer type straw knead machine, one kind new-type cutter of applying to straw knead machine was designed. The cutter of using zigzag longitudinal knife and dovetail zigzag cross knife, able to finish crops straw longitudinal knead and transverse cutting at once. Application of the new cutter, water and sugar lose significantly reduced in the knead straw, and working efficiency was reasonably well. Field experiments show that using this new tool knead moisture content 56% corn straw ,the moisture and sugar content of material were 50% and 10% respectively after kneading, productivity was1.9t, the length of straw material was 3~6mm.

The HTPB-coated aluminum nanopowders were prepared by using horizontally-mounted kneading machine. The HTPB-coated aluminum nanopowders were characterized by TEM, XRD and FTIR. The exothermic characterization of the HTPB-coated aluminum nanopowders was analysized by simultaneous TG-DSC. The results show that the HTPB-coated aluminum nanopowders have a core-shell structure and the release heat enthalpy in pure oxygen is 4.954KJ/g at 542.7°C. The stability of HTPB-coated aluminum nanopowders excelled Al2O3-passivated aluminum nanopowders due to the hydrophobic nature of HTPB and the hydrophilic nature of Al2O3.

Abstract Kerupuk merah is a type of crackers made of flour, and it isred in color. It is a type of snacks used as complementary foods, and it can add more taste and aesthetic value on the main dish. It is a unique local product. In West Sumatra, a kerupuk merah industrial center can be found in Piladang, Akabiluru District, Lima Puluh Kota Regency. The production of this cracker is still performed manually, raising major concerns with production capacity and hygiene. The capacity of kerupuk merah production is determined by the dough mixing process (the first process). This process involves the use of a rectangular wooden box and man power from 3 to 4 people for kneading. The production capacity is 500 kg of dough/day or 56–63 kg/hour. The dough mixing process is performed 1–2 times/week. The data above reflect that the production process of kerupuk merah is energy- and time-consuming, thereby reducing the quantity and quality of the production. The design of a dough mixing machine is a solution to this problem. The dough mixer drum is designed in length, width, and height of 80 cm, 80 cm, and 60 cm, respectively. The optimum capacity of the dough mixer drum in each mixing process at the speed of 27.2 rpm and mixing rate of 906.34 kg/h is 150–200 kg. The mixing machine designed is food-safe because it is made of stainless steel. This invention may increase the industrial production capacity of kerupuk merah, save the kneading time, and improve the hygiene of the production, allowing the business to be developed.

This study involves the design and fabrication of a Wood Plastic Composite (WPC) extruding machine that recycle wood and plastic wastes; sawdust (SD) and polyethylene terephthalate (PET) into useful products for interior and exterior building applications. The machine was designed using locally sourced raw materials making it affordable, user friendly and can easily be maintained. The major components of the machine include; the melting and mixing chamber, extruding unit, heaters, control panel and discharged unit. PET chips were melted and mixed with SD at temperature 190 0C inside the melting chamber before feeding the extruding unit for thorough kneading. The extrudate is collected into a shaped mould, hot compressed and allowed to cool down before removal. A 4hp 3-phase electric motor was the prime mover. Analysis of performance test carried out on the extruder using three screw speed of 222 rpm, 277 rpm and 370 rpm shows that the best WPC was produced at speed 277 rpm with machine recycling efficiency of 89 %. It took 13 minutes to recycle a batch of the waste materials with a throughput of 0.8 kg/hr and specific mechanical energy of 145 kJ/kg. This machine gives effective waste management by turning it to wealth.

Snacks that are often consumed when gathering, one of which is cassava chips both with family, friends and in community activities. The process of making cassava chips is passed through several stages, namely in the form of slicing cassava into thinness then fried, dried/ drained, stirred together with flavored spices and as well as packing. From the survey that has been carried out on partners, the process of stirring cassava chip seasoning is one of the main problems because the stirring process still uses manual using plastic containers. The stirring process is carried out for 2 minutes with the amount of capacity of the chips stirred only 8 ounces and drains a lot of time. From this problem, it makes a cassava chip seasoning kneading machine that can replace human labor, so that the capacity and time can be increased. The implementation method to solve the problem provides assistance with a cassava chip seasoning mixer with a capacity of 5 kilogram which works for 10 minutes in each process, provides brief training on the operation and maintenance of the machine, and receives complaints and repairs to damage that occurs to the machine. It can be concluded that the help of a cassava chip seasoning machine to partners is very helpful in the development of the cassava chip business with faster and more practical results in the use of the machine.

Решение проблемы качества и безопасности пищевых продуктов зависит не только от изменения состава ингредиентов и сбалансированности структуры питания, но и от оборудования, обеспечивающего требуемые показатели. Особенно остро эта задача стоит в хлебопекарной отрасли при использовании инновационной технологии производства хлебобулочных изделий на основе сбивного теста. Наиболее энергоемкими процессами при приготовлении сбивного полуфабриката являются перемешивание и сбивание, которые в значительной мере отражают показатели качества и себестоимости готовой продукции. Научные достижения в данной области подготовили условия для численно-аналитического моделирования этого процесса с возможностью использования полученных результатов при проектировании месильно-сбивальных машин нового поколения. Вместе с тем современные научные достижения в области процессов смешивания и сбивания при производстве сбивного теста не нашли должного применения. Так, например, нет убедительных данных о влиянии на процессы сбивания ультразвуковых колебаний. К числу важных нелинейных явлений, возникающих при распространении интенсивного ультразвука в жидкостях, относится акустическая кавитация - рост в ультразвуковом поле пузырьков из имеющихся субмикроскопических зародышей газа или пара в жидкостях до размеров в доли миллиметра, которые начинают пульсировать с частотой ультразвука и захлопываются в положительной фазе давления. При захлопывании пузырьков газа возникают большие локальные давления порядка тысяч атмосфер, образуются сферические ударные волны. Возле пульсирующих пузырьков возникают акустические микропотоки. Явления в кавитационном поле приводят к ряду как полезных, так и вредных явлений. Частоты ультразвука, при которых используется ультразвуковая кавитация в технологических целях, лежат в области ультразвука низкой частоты. Интенсивность, соответствующая порогу кавитации, зависит от рода жидкости, частоты звука, температуры и других факторов. В статье приведены результаты аналитического моделирования влияния обработки полуфабрикатов в поле ультразвуковых колебаний на основные показатели качества сбивного теста. Для кинетики пенообразования системы мука-вода выполнены численные оценки на основании разработанных математических моделей и определены меры по обеспечению рациональных режимов приготовления сбивного хлебопекарного теста. The solution to the problem of food quality and safety depends not only on the change in the composition of the ingredients and the balance of the nutrition structure, but also on the equipment that provides the required indicators. This task is especially acute in the baking industry when using innovative technology for the production of bakery products based on aerated dough. The most energy-intensive processes in the preparation of whipped semi-finished products are mixing and churning, which largely reflect the quality and cost of the finished product. Scientific achievements in this field have prepared the conditions for numerical and analytical modeling of this process with the possibility of using the results obtained in the design of new generation kneading machines. At the same time, modern scientific achievements in the field of mixing and churning processes in the production of aerated dough have not been properly applied. So, for example, there are no convincing data on the effect of ultrasonic vibrations on the processes of knocking down. Among the important nonlinear phenomena that occur during the propagation of intense ultrasound in liquids is acoustic cavitation - the growth in an ultrasonic field of bubbles from existing submicroscopic nuclei of gas or vapor in liquids up to fractions of a millimeter in size, which begin to pulsate with the frequency of ultrasound and collapse in the positive phase of pressure. When gas bubbles collapse, large local pressures of the order of thousands of atmospheres arise, and spherical shock waves are formed. Acoustic microflows are formed near the pulsating bubbles. Phenomena in the cavitation field lead to a number of both useful and harmful phenomena. The frequencies of ultrasound at which ultrasonic cavitation is used for technological purposes lie in the region of low frequency ultrasound. The intensity corresponding to the cavitation threshold depends on the type of liquid, sound frequency, temperature and other factors. The article presents the results of analytical modeling of the influence of processing semi-finished products in the field of ultrasonic vibrations on the main indicators of the quality of aerated dough. For the kinetics of foaming of the flour-water system, numerical estimates were made, based on the developed mathematical models, and measures were determined to ensure rational modes for preparing aerated bread dough.

Modification of polymers by fillers is one of the most used material alterations to improve its required properties. This article is about modification of polymer matrix by fillers with layered particles. Linear low density polyethylene (LLDPE) was used as matrix and it was mixed with different kinds of fillers. Fillers used were: CaPhP – Calcium Phenylphosphonate, double layered hydroxides (ZnAl-DDS, ZnAl-lac and ZnAl-CO3) and natural Talc. Individual fillers were mixed into the matrix by kneading machine with the use of several velocities. The article focuses on influence of the individual filler on mechanical properties measured by tensile strength test. This paper also investigates the problem of process parameters’ influence on final mechanical properties and later confirms positive impact of all fillers that were used, although the size of them differs.

Ampiang or crackers ampiang is typical of Bangka original food made from tapioca, fish, pure water, salt and food flavorings. In the process of making ampiang, there is an obstacle, that is in the process of mixing spices, fish and flour. Mixing or stirring the dough by hand by rotating the dough until the dough is ready to be used takes a long time. To overcome the above problems researchers made kneading ampiang horizontal type with a capacity of 10 kg. The purpose of the research is to get the dough mixing uniformity percentage of 100% and 100% increased production time. The stages of the research are the of collecting data through surveys, questionnaires, interviews, and literature. The next step is data process, manufacture and selection of alternative concept, tool making and assembling, testing and analysis. In making the selection of alternative concepts and decided machine made with size 99 x 66 x 90 cm, using the motor 1PK and design mixer horizontal type. The results show the machine is capable to knead the 10 Kg dough of ampiang in 3 minutes and dough mixing uniformity percentage of 100%.

The effect of control factors as key process variables on injection molds of microcellular plastics were investigated experimentally in this paper. The continuous foam processing system was constructed using screw preplasticating type injection mold machine, which is capable of supplying blowing agent, plasticity, kneading and keeping of retention time for gas/polymer solution. The propriety of foam processing system constructed in this study was verified. Control factors that affect cell nucleation and growth by injection molding were classified and some of them were considered in this study. In order to investigate cell morphology and cell structure, microcellular polystyrene samples were produced under various ranges in control factors by using the above processing system. In particular, the effect of injection velocity, mold temperature, retention time, plunger stroke and dwelling pressure on cell morphology of microcellular polystyrene were examined and discussed. It was found that cell size decreases and cell density increases with an increase in injection velocity. Cell size decreases about linearly with an increase in injection velocity and becomes about half size for five times of velocity. An increase rate of cell density is about ten times to five times of injection velocity.

Recognizing different contact patterns imposed on tactile sensors plays a very important role in human–machine interaction. In this paper, a flexible tactile sensor with great dynamic response characteristics is designed and manufactured based on polyvinylidene fluoride (PVDF) material. Four contact patterns (stroking, patting, kneading, and scratching) are applied to the tactile sensor, and time sequence data of the four contact patterns are collected. After that, a fusion model based on the convolutional neural network (CNN) and the long-short term memory (LSTM) neural network named CNN-LSTM is constructed. It is used to classify and recognize the four contact patterns loaded on the tactile sensor, and the recognition accuracies of the four patterns are 99.60%, 99.67%, 99.07%, and 99.40%, respectively. At last, a CNN model and a random forest (RF) algorithm model are constructed to recognize the four contact patterns based on the same dataset as those for the CNN-LSTM model. The average accuracies of the four contact patterns based on the CNN-LSTM, the CNN, and the RF algorithm are 99.43%, 96.67%, and 91.39%, respectively. All of the experimental results indicate that the CNN‑LSTM constructed in this paper has very efficient performance in recognizing and classifying the contact patterns for the flexible tactile sensor.

In this study, olive oil producing, processing and intermediary enterprises in the TR22 Region in the 2017-18 production year were examined. As a result of the study, it was found that oil mills, olive oil factories, traders, retailers, TARİŞ and final consumers form the marketing channels in olive oil and olive oil in the research region. It was found that the waiting of oil grain olives as a result of agglomeration in post-harvest processing centers, the use of sacks in the transportation of oil grain olives, the mixing of bottom olives with the ones plucked from the branch and the use of poles in harvesting were found to reduce the efficiency. It has been found that increasing the olive paste temperature above the optimum level, opening the lid of the malaxer machine during kneading, and the emergence of the black water problem as a result of the use of three-phase and classical systems are the factors that reduce the marketing efficiency in the processing service. It was found that the marketing margin of the intermediaries was 1.64% in olive oil, 20.00% of traders in olive oil, 14.06% of factories and 22.58% of retailers. The difference between producer prices and retail prices was 51.16% for olive oil.

In the theory of traditional Chinese medicine, acupoints refer to special points and areas on the meridian line of the human body. Traditional Chinese medicine believes that the application of unique techniques such as pressing, kneading, rubbing, pushing, and patting to acupoints or massage with the help of specific tools has the effects of promoting blood circulation, dredging meridians, and eliminating fatigue. At present, most automatic massage devices are for large-area massage of the trunk, and few are specifically for acupoint massage of the limbs. First, this paper analyzes the characteristics of traditional Chinese medical acupoint massage and then obtains the design index of an automatic acupoint massage device. After that, based on the principle of a series elastic actuating mechanism, a flexible uni-acupoint massage device and control system, imitating the acupoint massage technique of traditional Chinese medicine, were designed. In order to analyze the massage force of the massage device, the man–machine contact dynamic model of the massage device was established, and the force of the massage device was simulated and analyzed. Finally, an experimental platform was built to verify the massage force and massage process of the massage device. The experimental results show that the massage device designed in this paper meets the indexes of traditional Chinese medical massage, in terms of the massage process and massage force, and verify the rationality of the design.

Extrusion technology is an efficient method of producing varieties of new food products with minimal loss of nutrients. It is a food processing technique that integrates numerous unit activities such as mixing, heating, kneading, shearing, shaping, and forming into a single process. Food extrusion is a type of extrusion that is used in the food processing industry. It is a procedure in which a mixture of materials is driven through an aperture in a perforated plate or die with a food-specific pattern, and then cut to size by blades. The extruder is the machine that drives the mixture through the die, and the mixture is known as the extrudate. The extruder is made out of a big revolving screw that is firmly fitted into a stationary barrel, with the die at the end.This paper focuses on the operational practises used in the food processing business as well as their effects on various foods and their physiochemical properties. Extrusion processing is significant in food processing because it is used to make pasta, textured vegetable protein (TVP), ready-to-eat cereal snacks, baby meals, morning cereals, dietary fibre, pet foods, cereal-based modified starch, and conventional items. Extrusion cooking aids in the inactivation of enzymes and lowers microbial activity, Because of the high temperature, extrusions have an influence on the quality of food items. The most significant influence is on nutritional and physio-chemical characteristics. Because of the forward shifting of chemical structure, nature of protein, carbohydrates, and other elements. Extruded products are manufactured using many types of extruders. Key-words: Extrusion, minimal processing technology, extruded products, ready-to-eat cereal snacks, and HTST.

The surfaces of large austenitic stainless-steel sheets, which have side lengths of at least 1 m a sheet thickness of at least 6 mm, used for food tanks and sliding plates in seismic isolation devices, must be finished to a mirror surface. Polishing is performed to improve the surface quality of such sheets and dry machining is typically applied. The problems associated with dry machining are the exhaust heat of machining and treatment of chips. A transition to wet machining is required to solve these problems. In our laboratory, we have developed a wet polishing machine and researched the selection of grinding wheels to develop wet polishing technology for large stainless-steel sheets. In this study, to reduce tool cost and reuse resources, we attempted to manufacture a recycled grinding wheel using snippets of grinding wheel scraps. A polyvinyl alcohol (PVA) aqueous solution was used as the bonding agent for the recycled grinding wheel to reduce environmental load. To overcome the ease of dissolution of PVA in water, we attempted to improve the water resistance of the PVA aqueous solution by incorporating an organic titanium compound. This is one of our efforts to contribute to sustainable development goals. The results are summarized below. (1) A recycled grinding wheel was fabricated by kneading crushed pieces of grinding wheel scrap with a bonding agent. (2) The maintenance of the shape of the recycled grinding wheel was controlled by the concentration of the bonding agent. (3) The recycled grinding wheel with a PVA bonding agent was vulnerable to water. In contrast, the recycled grinding wheel to which the organic titanium compound was added exhibited improved water resistance. (4) The polishing of stainless-steel sheets using the plain PVA recycled wheel was relatively ineffective, but polishing using the recycled wheel with the titanium additive was comparable to polishing with a new grinding wheel.

Flour confectionery semi-finished products, which are delicious and have a high nutritional value, are always popular with people of all ages. Cake is one of the favorites and most common flour confectionery products for consumers all over the world. Wheat flour is one of the main ingredients used for the preparation of biscuit semi-finished products, along with sugar, egg, preservatives, flavorings, etc. Partial or complete replacement of wheat flour is always desirable to make the product more nutritious. Replacing wheat flour with other different flour improves the functional and nutritional properties of Brownie semi-finished products. The technological parameters and the recipe for the production of semi-finished Brownie products related to low-calorie products have been developed. Wheat flour was replaced with rice, corn and flaxseed flour, the ratios of which were derived as a result of experimental studies of the recipe. Butter was replaced with soft cottage cheese, which reduced the caloric content of the product. Yogurt has been replaced with a fruit supplement (in the form of frozen apple pomace) to increase nutritional value. Instead of sugar, the sweetener "Prebiosweet" is used, which includes the sweetener erythritol, lactulose, sweetener stevia extract. In contrast to the classical production technology in the developed one: the number of technological operations is reduced; the operation of whipping the egg mixture is excluded. Mixing of ingredients was carried out in two stages: at the first stage, all dry components were mixed; at the second stage, all liquid components were mixed. Then the liquid and dry mixtures were mixed to a homogeneous consistency. The duration of mixing was reduced to 2-3 minutes. and it was carried out at low speeds of the kneading machine. The Brownie semi-finished product was baked at a temperature of 175 ℃ for 60 minutes. The addition of rice, corn and flax flour will expand the diet of people who monitor their health, apple squeezes.

This paper explores the influence of selected commercial plasticizers structure, which are based on esters of citric acid, on mechanical and thermal properties of Poly(3-hydroxybutyrate)/Poly(lactic acid)/Plasticizer biodegradable blends. These plasticizers were first tested with respect to their miscibility with Poly(3-hydroxybutyrate)/Poly(lactic acid) (PHB/PLA) blends using a kneading machine. PHB/PLA/plasticizer blends in the weight ratio (wt %) of 60/25/15 were then prepared by single screw and corotating meshing twin screw extruders in the form of filament for further three-dimensional (3D) printing. Mechanical, thermal properties, and shape stability (warping effect) of 3D printed products can be improved just by the addition of appropriate plasticizer to polymeric blend. The goal was to create new types of eco-friendly PHB/PLA/plasticizers blends and to highly improve the poor mechanical properties of neat PHB/PLA blends (with majority of PHB) by adding appropriate plasticizer. Mechanical properties of plasticized blends were then determined by the tensile test of 3D printed test samples (dogbones), as well as filaments. Measured elongation at break rapidly enhanced from 21% for neat non-plasticized PHB/PLA blends (reference) to 328% for best plasticized blends in the form of filament, and from 5% (reference) to 187% for plasticized blends in the form of printed dogbones. The plasticizing effect on blends was confirmed by Modulated Differential Scanning Calorimetry. The study of morphology was performed by the Scanning Electron Microscopy. Significant problem of plasticized blends used to be also plasticizer migration, therefore the diffusion of plasticizers from the blends after 15 days of exposition to 110 °C in the drying oven was investigated as their measured weight loss. Almost all of the used plasticizers showed meaningful positive softening effects, but the diffusion of plasticizers at 110 °C exposition was quite extensive. The determination of the degree of disintegration of selected plasticized blend when exposed to a laboratory-scale composting environment was executed to roughly check the “biodegradability”.

This paper investigates the effect of plasticizer structure on especially the printability and mechanical and thermal properties of poly(3-hydroxybutyrate)-poly(lactic acid)-plasticizer biodegradable blends. Three plasticizers, acetyl tris(2-ethylhexyl) citrate, tris(2-ethylhexyl) citrate, and poly(ethylene glycol)bis(2-ethylhexanoate), were first checked whether they were miscible with poly(3-hydroxybutyrate)-poly(lactic acid) (PHB-PLA) blends using a kneading machine. PHB-PLA-plasticizer blends of 60-25-15 (wt.%) were then prepared using a corotating meshing twin-screw extruder, and a single screw extruder was used for filament preparation for further three-dimensional (3D) fused deposition modeling (FDM) printing. These innovative eco-friendly PHB-PLA-plasticizer blends were created with a majority of PHB, and therefore, poor mechanical properties and thermal properties of neat PHB-PLA blends were improved by adding appropriate plasticizer. The plasticizer also influences the printability of blends, which was investigated, based on our new specific printability tests developed for the optimization of printing conditions (especially printing temperature). Three-dimensional printed test samples were used for heat deflection temperature measurements and Charpy and tensile-impact tests. Plasticizer migration was also investigated. The macrostructure of 3D printed samples was observed using an optical microscope to check the printing quality and printing conditions. Tensile tests of 3D printed samples (dogbones), as well as extruded filaments, showed that measured elongation at break raised, from 21% for non-plasticized PHB-PLA reference blends to 84% for some plasticized blends in the form of filaments and from 10% (reference) to 32% for plasticized blends in the form of printed dogbones. Measurements of thermal properties (using modulated differential scanning calorimetry and oscillation rheometry) also confirmed the plasticizing effect on blends. The thermal and mechanical properties of PHB-PLA blends were improved by the addition of appropriate plasticizer. In contrast, the printability of the PHB-PLA reference seems to be slightly better than the printability of the plasticized blends.

Micro, small, and medium enterprises (MSMEs) "Lancar Jaya" Bricks in Turen District, Malang Regency, East Java produce bricks. In the results of the situation analysis, it was found that the most urgent problem was the production capacity of SMEs which could not be optimal in producing bricks because they only had one kneading tool, which was used interchangeably with several other groups of workers, so that the time used for production was not very effective. In addition, it has narrow land, so the drying process is also limited for production. Market demand began to decline. To increase the production of bricks, the solution offered in the production field is to make the primary production tool more effective and efficient and to make a firm mixture of bricks. In business management, the solution offered is to increase the human resource capacity of business actors through training and mentoring. Outcome targets include appropriate technological tools in the form of modifications to serial brick mixing tools, activity videos, national journals with ISSN, e-proceedings, and mass media. The results of this program are the effectiveness of the three series red brick mixer machine by 75%, an increase in production capacity of 200%, and an increase in income turnover of 30%. The increase in marketing area from 1 city to 3 city areas and the quality of red bricks produce good products that are not easily broken, only 90% of the products produced.\ABSTRAKUsaha mikro kecil menengah (UMKM) Batu Bata “Lancar Jaya” di Kecamatan Turen Kabupaten Malang Jawa Timur memproduksi batu bata. Pada hasil analisis situasi ditemukan bahwa masalah yang paling urgen adalah kemampuan produksi UMKM yang tidak bisa optimal dalam memproduksi hasil batu bata karena hanya memiliki 1 buah alat adonan yang digunakan bergantian dengan beberapa kelompok pekerja lainnya sehingga waktu yang dipergunakan untuk memproduki sangat tidak efektif. Selain itu memiliki lahan yang sempit sehingga proses penjemurannya juga terbatas untuk produksi. Permintaan pasar mulai menurun. Untuk meningkatkan produksi batu batanya, solusi yang ditawarkan di bidang produksi adalah membuat alat utama produksi yang lebih efektif dan efisien serta membuat komposisi campuran adonan batu bata yang kuat. Di bidang manajemen usaha, solusi yang ditawarkan adalah peningkatan kemampuan SDM pelaku usaha melalui pelatihan dan pendampingan. Target-target luaran yang disusun antara lain adalah alat teknologi tepat guna berupa modifikasi alat adonan batu bata berseri, video kegiatan, jurnal nasional ber-ISSN, e-prosiding dan media massa. Hasil dari program ini adalah efektivitas mesin mixer bahan batu bata merah 3 series sebesar 75%, peningkatan kapasitas produksi 200%, omzet penghasilan meningkat 30%. Peningkatan luas pemasaran dari 1 wilayah kota menjadi 3 wilayah kota dan kualitas batu bata merah menghasilkan produk yang bagus tidak mudah pecah hanya 90% dari produk yang dihasilkan.

Abstract. The purpose of the article is to highlight the problems of providing regional labor markets with qualified personnel and identify ways of effective interaction between educational institutions and enterprises. The theoretical significance of the article is that it, based on an experimental study conducted in the Donetsk region, analyzed the reasons for dissatisfaction of enterprises with the quality of professional training; the existing experience of cooperation between educational institutions and enterprises of the region is analyzed; barriers have been identified that prevent the establishment of an effective partnership between educational institutions and enterprises aimed at meeting the existing and future needs of the labor market in qualified personnel; the level of readiness of enterprises of the region to cooperate with institutions in the direction of modernization of material and technical base, internship of teachers, joint preparation of educational programs, advanced training of personnel is analyzed; on the basis of the analysis of results of survey it was identified professions for which it is advisable to start professional traininin in vocational institutions in Donetsk region; the model of competencies of the future skilled worker elaborated by employers is presented (on the example of the profession «Locksmith for repair of wheeled vehicles. Driver of motor vehicles (category «C»). Machinist of a truck crane»). The practical significance of the article is that based on the opinion of employers of Donetsk region, the authors offer recommendations to improve the interaction between educational institutions and enterprises of Donetsk region to solve the problem of professional training for current and future needs of the region’s economy. The presented recommendations and research model can be extrapolated to the effective development of labor markets in other regions of the country. It was revealed that the modern labor market in particular in Donetsk region is characterized by significant disparities between demand and supply of personnel (almost all vacancies in terms of occupations have a deficit, i.e. supply (number of unemployed) exceeds demand). There is a great lack of vacancies in the professions of auxiliary worker, driver of vehicles, seller of food products, seller of non-food products, cook. Instead, the scarce professions that are in demand in the labor market are a machinist bypassing turbine equipment, a locksmith repairing steam and gas turbine equipment, a machinist bypassing boiler equipment, an electrician servicing electrical installations, a kneading machine operator, a plumber, a nanny, an electrician for repair and installation of cable lines, a pipe and billet cutter, an extruder of refractory products. It is determined that the system of training of future skilled workers in educational institutions of the region needs significant modernization, as there are currently significant discrepancies between the level of preparation of graduates for professional activities and the requirements of employers. The difficulty of adaptation of graduates in the workplace is associated with the lack of certain professional competencies and personal qualities, the development of which should be paid attention to in the process of initial professional training in educational institutions — practical training, experience, practical knowlwdge), motivation to work. Deficits are also responsibility, independence, purposefulness, level of qualification. It was found that cooperation between educational institutions and employers is still carried out in traditional forms — the internships of students of educational institutions on the basis of enterprises, the participation of employees in assessing the quality of training. The prevalence of formal interaction significantly determines the quality of training for the needs of regional labor markets. The directions of personnel professional training for actual and perspective needs of the region labour market are singled out: excavator driver, car mechanic, electric gas welder, locksmith-repairman, electrician, turner, crane driver, confectioner cooker. The structure of the competency model of future skilled workers was identified — basic and professional competencies — that will ensure rapid adaptation and effective work of graduates at enterprises of the region. It is determined that for the effective development of regional labor markets and effective training for them the key is to implement the idea of public-private partnership of educational institutions and employers, the most effective forms of which should be cooperation in curricula development, advising on their content, methods and technologies of the educational process, providing recommendations for updating equipment, providing teaching materials, assistance in updating the library fund, databases, to ensure the educational process in the institution (invitation of so-called guest speakers), professional development of teachers and masters of industrial training, joint project activities, implementation of career guidance activities, organization of excursions of students and entrants to enterprises, informing about employment opportunities at enterprises, lobbying the interests of the institution at the level of local governments, participation in determining the development strategy of the institution, assistance in the process of attraction of additional sources of financing, creation of advisory bodies of the educational institution (advisory committee in the specialty, supervisory boards, etc.). Keywords: regional labor markets, professional training, educational institutions, institutions of professional (vocational) education, efficiency, professional training. JEL Classification I21, L33 Formulas: 0; fig.: 0; tabl.: 0; bibl.: 9

Создана и детализирована подсистема «Совокупность энергетических воздействий, условий и средств подачи энергии рецептурным компонентам теста» первичной топологической схемы замеса теста. Показано, что энергетическое воздействие на тесто определяет степень его обработки. Условия передачи энергии рецептурным компонентам при замесе теста могут быть оценены по интенсивности, длительности и эффективности воздействия. Одним из условий повышения интенсивности воздействия при замесе является совершенствование конструкций рабочих камер и месильных органов, методов их воздействия на тесто с учетом специфики процессов, происходящих при замесе. Средствами подачи энергии к компонентам могут являться как отдельные смесительные машины, так и их совокупность в сочетании с вспомогательными устройствами, обеспечивающими интенсификацию процесса замеса теста. The subsystem “The totality of power impacts, conditions and means of energy supply for prescription components of the dough” of primary topological scheme of dough kneading was created and detailized. It is shown that the energy impact on the dough determines its degree of processing. The energy supply conditions for prescription ingredients when mixing the dough can be measured by the intensity, duration and impact efficiency. One of the conditions for increasing the impact of the intensity of kneading is to improve the structures of the working chambers and kneading organs, methods of their impact on the dough taking into account specific processes that occur during kneading. Means of power supply to the components can be separate mixing machines as well as their combination in conjunction with auxiliary devices, to ensure the intensification of the process of dough kneading.

Разработана рецептура теста для пельменей и вареников из безглютеновой мучной смеси с целью расширения ассортимента кулинарных полуфабрикатов для больных целиакией. Пресное тесто готовили из соевой, рисовой и кукурузной муки. В качестве реологических корректоров дисперсии использовали тапиоковый крахмал и ксантановую камедь. Методами математического планирования эксперимента установлены оптимальные количества сухих компонентов в рецептуре теста, : мука кукурузная 31,897, крахмал тапиоковый 24,085, мука рисовая 31,684, мука соевая 12,334, при которых технологические свойства пресного теста из беглютенового сырья практически не уступают реологическим свойствам теста из пшеничной муки. Для придания тестовой массе пластичности и повышения эластичности готовых изделий вносили ксантановую камедь в количестве 0,35 к массе композитной мучной смеси. Приготовление теста осуществляли смешиванием соевой муки с тапиоковым крахмалом и ксантановой камедью и последующим добавлением в полученную смесь подсырной молочной сыворотки температурой 3540С смесь 1. Полученную смесь выдерживали в течение 1015 мин и добавляли в нее смесь 2, состоящую из яичной массы, масла растительного, рисовой и кукурузной муки и воды. Затем производили замес в течение 1015 мин до получения равномерно перемешанного пластичного теста, которое выдерживали 4060 мин, дозировали, фасовали и направляли тестовые заготовки на охлаждение или замораживание. Промышленное производство разработанных мучных кулинарных изделий осуществляется по традиционной схеме, но при наличии двух тестомесильных машин, поскольку разработанная технология предусматривает раздельное приготовление смесей 1 и 2. Разработанные изделия из теста на основе композиции безглютенового сырья требуют более продолжительной тепловой обработки при приготовлении, характеризуются после варки упругостью и прочностью с сохранением целостности. Разработанные изделия получили высокую органолептическую оценку и прошли апробацию в производственных условиях предприятий общественного питания Краснодара. The dough formulation for dumplings and dumplings from gluten-free flour mixture is developed to expand the range of culinary semi-finished products for patients with celiac disease. Unleavened dough was made from soy, rice flour and corn. Tapioca starch and xanthan gum were used as correctors of rheological dispersion. By methods of mathematical planning of the experiment, the optimal amounts of dry components in the dough formulation were established, : corn flour 31,897, tapioca starch 24,085, rice flour 31,684, soy flour 12,334, in which the technological properties of the unleavened dough from gluten-free raw materials are practically not inferior to the rheological properties of the dough from wheat flour. For the plasticity of the test mass and increase the elasticity of the finished products, xanthan gum was introduced in an amount of 0,35 to the mass of the composite flour mixture. The dough is prepared by mixing soy flour with tapioca starch and xanthan gum and then adding to the obtained mixture of milk whey temperature 3540C mixture 1. Then the mixture 2, consisting of egg mass, vegetable oil, rice and corn flour and water, is added to the mixture 1. Kneading was carried out for 1015 minutes to obtain uniformly mixed plastic dough, which was maintained for 4060 minutes, dosed, packed and sent the dough pieces to cool or freeze. Industrial production of the developed flour culinary products is carried out according to the traditional scheme, but in the presence of two kneading machines, since the developed technology provides for a separate connection of cooking 1 and 2. The developed dough products based on the composition of gluten-free raw materials require longer heat treatment during preparation, are characterized by elasticity and strength after cooking with integrity preservation, The developed products had a high organoleptic rating and were tested in the production conditions of public catering enterprises of Krasnodar.

Рассмотрены уравнения баланса и концентрационных потоков, базирующихся на моделях, позволяющих анализировать одноименные модели реологии течения в канале шнека блока замеса тестомесильной машины. Анализ процесса транспортировки и замеса на основе одномерной модели выявил необходимость использования сигмоидальной функции коэффициента напоропроводности от давления. Переход от одномерных задач к многомерным задачам переноса связан с преобразованием систем уравнений к симметричному виду. Полученные системы уравнений после использования теоремы Грина могут быть решены методом конечных элементов. The balance equation and concentration flows based on the models which make it possible to analyze the eponymous models of flow rheology in the block screw channel in a dough mixing machine has been considered. The analysis of the transportation and batch process based on one-dimensional model proved the necessity to apply sigmoidal coefficient of pressure function. The transition from one-dimensional problems to multidimensional transport problems is associated with the transformation of systems of equations to a symmetric form. The resulting system of equations after using Green’s theorem can be solved by the finite element method.

AbstractRandom forest regression was applied to optimize the melt-blending process of polyphenylene sulfide (PPS) with poly(ethylene-glycidyl methacrylate-methyl acrylate) (E-GMA-MA) elastomer to improve the Charpy impact strength. A training dataset was constructed using four elastomers with different GMA and MA contents by varying the elastomer content up to 20 wt% and the screw rotation speed of the extruder up to 5000 rpm at a fixed barrel temperature of 300 °C. Besides the controlled parameters, the following measured parameters were incorporated into the descriptors for the regression: motor torque, polymer pressure, and polymer temperatures monitored by infrared-ray thermometers installed at four positions (T1 to T4) as well as the melt viscosity and elastomer particle diameter of the product. The regression without prior knowledge revealed that the polymer temperature T1 just after the first kneading block is an important parameter next to the elastomer content. High impact strength required high elastomer content and T1 below 320 °C. The polymer temperature T1 was much higher than the barrel temperature and increased with the screw speed due to the heat of shear. The overheating caused thermal degradation, leading to a decrease in the melt viscosity and an increase in the particle diameter at high screw speed. We thus reduced the barrel temperature to keep T1 around 310 °C. This increased the impact strength from 58.6 kJ m−2 as the maximum in the training dataset to 65.3 and 69.0 kJ m−2 at elastomer contents of 20 and 30 wt%, respectively.

ABSTRACTHumans perform fascinating science experiments at home on a daily basis when they undertake the modification of natural and naturally-derived materials by a cooking process prior to consumption. The material properties of such foods are of interest to food scientists (texture is often fundamental to food acceptability), oral biologists (foods modulate feeding behavior), anthropologists (cooking is probably as old as the genus Homo and distinguishes us from all other creatures) and dentists (foods interact with tooth and tooth replacement materials). Material scientists may be interested in the drastic changes in food properties observed over relatively short cooking times. In the current study, the mechanical properties of one of the most common (and oldest at 4,000+ years) foods on earth, the noodle, were examined as a function of cooking time. Two types of noodles, each made from natural materials (wheat flour, salt, alkali and water) by kneading dough and passing them through a pasta-making machine. These were boiled for between 2–14 min and tested at regular intervals from raw to an overcooked state. Cyclic tensile tests at small strain levels were used to examine energy dissipation characteristics. Energy dissipation was >50% per cycle in uncooked noodles, but decreased by an order of magnitude with cooking. Fractional dissipation values remained approximately constant at cooking times greater than 7 min. Overall, a greater effect of cooking was on viscoplastic dissipation characteristics rather than fracture resistance. The results of the current study plot the evolution of a viscoplastic mixture into an essentially elastic material in the space of 7 minutes and have broad implications for understanding what cooking does to food materials. In particular, they suggest that textural assessments by consumers of the optimally cooked state of food has a definite physical definition.

Aiming at the problems of large loss rate and high damage rate during buckwheat threshing, an inner and outer roller buckwheat thresher was designed. The device is mainly composed of an inner roller and an outer roller, the inner roller is a rod-tooth combination roller, and the outer roller is a grid roller, the inner and outer rollers can be rotated independently. The outer roller is supported on the friction wheels and the supporting wheels, and driven to rotate by the friction wheel transmission system. The compression device is installed at the top to prevent the outer roller from slipping during the rotation. During working, the materials enter between the inner and outer rollers and the separation of grains and stems under the brushing and kneading action of the inner and outer rollers takes place. In order to push the materials between the inner and outer rollers smoothly, a double spiral blade type screw feeding device was designed. By establishing a mathematical model of material pushing, the screw feeding device has a material conveying speed of 1.87 m/s and a conveying capacity of 4.29 kg/s. In order to study the threshing performance, the threshing device was installed on the basis of the Kubota 688 tracked type combine to complete a prototype of a tracked buckwheat combination harvester. Field tests show that the grain impurity rate is 6.50%, the grain damage rate is 1.42%, the threshing loss rate is 0.25%, the cleaning loss rate is 1.01%, the direct loss rate of the header is 2.43%, and the total machine harvest loss rate is 3.69% at the working speed of 0.53 m/s and the feeding rate of 0.41 kg/s. The test results provide a basis for the improvement of buckwheat mechanized harvesting machinery.

Описаны и теоретически обоснованы разработанные технологические приемы производства мучных кондитерских изделий при сохранении влаги на всех стадиях производства. В рамках исследования решали следующие задачи: увеличение удельной поверхности частиц дисперсной фазы эмульсии за счет моделирования рецептурного состава; дезагрегирование муки, повышение равномерности распределения дисперсионной среды (эмульсии) с образованием оболочек вокруг максимально возможного количества частиц муки различных фракций. Объектом для моделирования рецептурного состава было сахарное печенье. Установлено, что замена рецептурных компонентов с повышенной влажностью на сырье с высоким содержанием сухих веществ позволяет высвободить влагу и использовать новые виды сырья с повышенными нативными свойствами. Предложенные приемы подготовки сырьевых компонентов: снижение вязкости солодового экстракта, используемого для снижения количества сахара-песка, осмотическое набухание яичного порошка, пластикация жира со стабилизацией его структуры лецитином, инверсия сахарозы в условиях совмещения гидродинамического и акустического кавитационных воздействий при получении инвертного сиропа – обеспечивают благоприятные условия получения эмульсии с повышенной удельной поверхностью. Отличительной особенностью предлагаемой технологии является получение эмульсии в две стадии: приготовление суспензии без жира и собственно получение эмульсии. Раздельная подача сахара в два приема: 40–60% его рецептурного количества вносится на стадии приготовления суспензии, оставшаяся часть – при приготовлении эмульсии – и кавитационная обработка суспензии при температуре 36–38°С и частоте колебаний волновода 24 кГц позволяют повысить частичную концентрацию частиц сахара в 8–12 раз. При приготовлении эмульсии пластицированный жир и лецитин предварительно смешивают с оставшейся частью сахара-песка, а затем с суспензией. Дезагрегированную путем аэрации муку и эмульсию одновременно и параллельно подают в месильную машину для достижения их заданного соотношения до начала процесса тестообразования. Разработанный комплекс технологических приемов позволил создать технологический поток производства сахарного печенья с улучшенными показателями качества – намокаемостью до 230% (по классической технологии 180–200%), сниженной на 20% плотностью, повышенными пористостью и рассыпчатостью и сохраняющего до 92% влажности, что на 18% выше, чем в изделиях, полученных по классической технологии. The developed technological techniques for the production of flour confectionery products while maintaining moisture at all stages of production are described and theoretically justified. The following tasks were solved in the framework of the study: increasing the specific surface area of the particles of the dispersed phase of the emulsion by modeling the recipe composition; disaggregating flour, increasing the uniformity of the distribution of the dispersion medium (emulsion) with the formation of shells around the maximum possible number of flour particles of various fractions. The object for modeling the formulation composition was sugar cookies. It is established that the replacement of prescription components with high humidity with raw materials with a high content of dry substances allows you to release moisture and use new types of raw materials with increased native properties. The proposed methods of preparation of raw materials: reducing the viscosity of malt extract used to reduce the amount of granulated sugar, osmotic swelling of egg powder, fat plasticization with the stabilization of its structure with lecithin, sucrose inversion under conditions of combining hydrodynamic and acoustic cavitation effects in the production of invert syrup – provide favorable conditions for obtaining an emulsion with an increased specific surface area. The production of an emulsion in two stages is a distinctive feature of the proposed technology: the preparation of a suspension without fat and the actual production of the emulsion. Separate supply of sugar in two steps: 40–60% of its prescription amount is introduced at the stage of preparation of the suspension, the remaining part – during the preparation of the emulsion – and cavitation treatment of the suspension at a temperature of 36–38°С and the waveguide oscillation frequency of 24 kHz, it is possible to increase the partial concentration of sugar particles by 8–12 times. When preparing the emulsion, the plasticized fat and lecithin are pre-mixed with the remaining part of the granulated sugar, and then with the suspension. The aeration-disaggregated flour and emulsion are fed simultaneously and in parallel to the kneading machine to achieve their desired ratio before the dough-forming process begins. The developed complex of technological techniques allowed to create a technological flow for the production of sugar cookies with improved quality indicators – wetting up to 230% (according to the classical technology 180–200%), reduced density by 20%, increased porosity and friability, and preserving up to 92% humidity, which is 18% higher than in products obtained by the classical technology.

Introduction In October of 2004, La Presse asked its Quebecois reading audience a very simple question: “What is your favourite cookbook and why?” As Marie Marquis reports in her essay “The Cookbooks Quebecers Prefer: More Than Just Recipes,” “two weeks later, 363 e-mail responses had been received” (214). From the answers, it was clear that despite the increase in television cooking shows, Internet cooking sites, and YouTube how-to videos, cookbooks were not only still being used, but that people had strong allegiances to their favourite ones. Marquis’s essay provides concrete evidence that cookbooks are not meaningless objects. Rather, her use of relevant quotations from the survey proves that they are associated with strong memories and have been used to create bonds between individuals and across generations. Moreover, these quotations reveal that individuals use cookbooks to construct personal narratives that they share with others. In her philosophical analysis of foodmaking as a thoughtful practice, Lisa Heldke helps move the discussion of cooking and, consequently of cookbooks, forward by explaining that the age-old dichotomy between theory and practice merges in food preparation (206). Foodmaking, she explains through her example of kneading bread, requires both a theoretical understanding of what makes bread rise and a practical knowledge of the skill required to achieve the desired results. Much as Susan Leonardi argues that recipes need “a recommendation, a context, a point, a reason-to-be” (340), Heldke advocates in “Recipes for Theory Making” that recipes offer us ideas that we need to either accept or refuse. These ideas include, but are not limited to, what makes a good meal, what it means to eat healthy, what it means to be Italian or vegan. Cookbooks can take many forms. As the cover art from academic documents on the nature, role, and value of cooking and cookbooks clearly demonstrates, a “cookbook” may be an ornate box filled with recipe cards (Floyd and Forster) or may be a bunch of random pieces of paper organised by dividers and held together by a piece of elastic (Tye). The Internet has created many new options for recipe collecting and sharing. Websites such as Allrecipes.com and Cooks.com are open access forums where people can easily upload, download, and bookmark favourite foods. Yet, Laura Shapiro argues in Something from the Oven that the mere presence of a cookbook in one’s home does not mean it is actually used. While “popular cookbooks tell us a great deal about the culinary climate of a given period [...] what they can’t convey is a sense of the day-to-day cookery as it [is] genuinely experienced in the kitchens of real life” (xxi). The same conclusion can be applied to recipe websites. Personalised and family cookbooks are much different and much more telling documents than either unpersonalised printed books or Internet options. Family cookbooks can also take any shape or form but I define them as compilations that have been created by a single person or a small group of individuals as she/he/they evolve over time. They can be handwritten or typed and inserted into either an existing cookbook, scrapbooked, or bound in some other way. The Internet may also help here as bookmaking sites such as Blurb.com allow people to make, and even sell, their own printed books. These can be personalised with pictures and scrapbook-like embellishments. The recipes in these personal collections are influenced by contact with other people as well as printed and online publications. Also impacting these works are individual realities such as gender, race, class, and work. Unfortunately, these documents have not been the focus of much academic attention as food scholars generally analyse the texts within them rather than their practical and actual use. In order to properly understand the value and role of personal and family cookbooks in our daily lives, we must move away from generalisations to specific case studies. Only by looking at people in relationship with them, who are actually using and compiling their own recipe collections or opting instead to turn to either printed books or their computers, can we see the importance and value of family cookbooks. In order to address this methodological problem, this essay analyses a number of cookbook-related experiences that I have witnessed and/or been a part of in my own home. By moving away from the theoretical and focusing on the practical, I aim to advance Heldke’s argument that recipe reading, like foodmaking, is a thoughtful practice with important lessons. Learning to Cook and Learning to Live: What Cookbooks Teach Us Once upon a time, a mother and her two, beautiful daughters decided to make chocolate chip cookies. They took out all the bowls and utensils and ingredients they needed. The mother then plopped the two girls down among all of the paraphernalia on the counter. First, they beat the butter using their super cool Kitchen Aid mixer. Then they beat in the sugar. Carefully, they cracked and beat in the eggs. Then they dumped in the flour. They dumped in the baking powder. They dumped in the vanilla. And they dumped in the chocolate chips. Together, they rolled the cookies, placed them on a baking sheet, pat them down with a fork, and placed them in a hot oven. The house smelled amazing! The mother and her daughters were looking forward to eating the cookies when, all of a sudden, a great big dog showed up at the door. The mother ran outside to shoo the dog home yelling, “Go home, now! Go away!” By the time she got back, the cookies had started to burn and the house stank! The mother and her two daughters took all the cookie-making stuff back out. They threw out the ruined cookies. And they restarted. They beat the butter using their super cool Kitchen Aid mixer. Then they beat in the sugar. Carefully, they cracked and beat in the eggs. Then they dumped in the flour. They dumped in the baking powder. They dumped in the vanilla. And they dumped in the chocolate chips. Together, they rolled the cookies, placed them on a baking sheet, pat them down with a fork, and placed them in a hot oven. This story that my oldest daughter and I invented together goes on to have the cookies ruined by a chatty neighbour before finally finding fruition in a batch of successfully baked cookies. This is a story that we tell together as we get her ready for bed. One person is always the narrator who lists the steps while the other makes the sound effects of the beating mixer and the dumping ingredients. Together, we act out the story by rolling the cookies, patting them, and waving our hands in front of our faces when the burnt cookies have stunk up the house. While she takes great pleasure in its narrative, I take greater pleasure in the fact that, at three years of age, she has a rudimentary understanding of how a basic recipe works. In fact, only a few months ago I observed this mixture of knowledge and skill merge when I had to leave her on the counter while I cleaned up a mess on the floor. By the time I got back to her, she had finished mixing the dry ingredients in with the wet ones. I watched her from across the kitchen as she turned off the Kitchen Aid mixer, slowly spooned the flour mixture into the bowl, and turned the machine back on. She watched the batter mix until the flour had been absorbed and then repeated the process. While I am very thankful that she did not try to add the vanilla or the chocolate chips, this experience essentially proves that one can learn through simple observation and repetition. It is true that she did not have a cookbook in front of her, that she did not know the precise measurements of the ingredients being put into the bowl, and that at her age she would not have been able to make this recipe without my help. However, this examples proves Heldke’s argument that foodmaking is a thoughtful process as it is as much about instinct as it is about following a recipe. Once she is able to read, my daughter will be able to use the instincts that she has developed in her illiterate years to help her better understand written recipes. What is also important to note about this scenario is that I did have a recipe and that I was essentially the one in charge. My culinary instincts are good. I have been baking and cooking since I was a child and it is very much a part of my life. We rarely buy cookies or cakes from the store because we make them from scratch. Yet, I am a working mother who does not spend her days in the kitchen. Thus, my instincts need prompting and guidance from written instructions. Significantly, the handwritten recipe I was using that day comes from the personal cookbook that has been evolving since I left home. In their recent works Eat My Words and Baking as Biography, Janet Theophano and Diane Tye analyse homemade, hand-crafted, and personal cookbooks to show that these texts are the means through which we can understand individuals at a given time and in a given place. Theophano, for example, analyses old cookbooks to understand the impact of social networking in identity making. By looking at the types of recipes and number of people who have written themselves into these women’s books, she shows that cookbook creation has always been a social activity that reveals personal and social identity. In a slightly different way, Tye uses her own mother’s recipes to better understand a person she can no longer talk to. Through recipes, she is able to recreate her deceased mother’s life and thus connect with her on a personal and emotional level. Although academics have traditionally ignored cookbooks as being mundane and unprofessional, the work of these recent critics illustrates the extent to which cookbooks provide an important way of understanding society and people’s places within it. While this essay cannot begin to analyse the large content of my cookbook, this one scenario echoes these recent scholarly claims that personal cookbooks are a significant addition to the academic world and must be read thoughtfully, as Heldke argues, for both the recipes’s theory and for the practical applications and stories embedded within them. In this particular example, Karena and I were making a chocolate a chip cake—a recipe that has been passed down from my Oma. It is a complicated recipe because it requires a weight scale rather than measuring cups and because instructions such as “add enough milk to make a soft dough” are far from precise. The recipe is not just a meaningless entry I found in a random book or on a random website but rather a multilayered narrative and an expression of my personal heritage. As Theophano and Tye have argued, recipes are a way to connect with family, friends, and specific groups of people either still living or long gone. Recipes are a way to create and relive memories. While I am lucky that my Oma is still very much alive, I imagine that I will someday use this recipe as a way to reconnect with her. When I serve this cake to my family members, we will surely be reminded of her. We will wonder where this recipe came from, how it is different from other chocolate chip cake recipes, and where she learned to make it. In fact, the recipe already varies considerably between homes. My Oma makes hers in a round pan, my mother in a loaf pan, and I in cupcake moulds. Each person has a different reason for her choice of presentation that is intrinsic to her reality and communicates a specific part of her identity. Thus by sharing this recipe with my daughter, I am not only ensuring that my memories are being passed on but I am also programming into her characteristics and values such as critical thinking, the worthiness of homemade food, and the importance of family time. Karena does not yet have her own cookbook but her preferences mean that some of the recipes in my collection are made more often than others. My cookbook continues to change and grow as I am currently prioritising foods I know my kids will eat. I am also shopping and surfing for children’s recipe books and websites in order to find kid-friendly meals we can make together. In her analysis of children and adolescent cookbooks published between the 1910s and 1950s, Sherrie Inness demonstrates that cookbooks have not only taught children how to cook, but also how to act. Through the titles and instructions (generally aimed at girls), the recipe choices (fluffy deserts for girls and meat dishes for boys), and the illustrations (of girls cooking and boys eating), these cookbooks have been a medium through which society has taught its youth about their future, gendered roles. Much research by critics such as Laura Shapiro, Sonia Cancian, and Inness, to name but a few, has documented this gendered division of labour in the home. However, the literature does not always reflect reality. As this next example demonstrates, men do cook and they also influence family cookbook creation. A while back, my husband spent quite a bit of time browsing through the World Wide Web to find a good recipe for a venison marinade. As an avid “barbecuer,” he has tried and tested a number of marinades and rubs over the years. Thus he knew what he was looking for in a good recipe. He found one, made it, and it was a hit! Just recently, he tried to find that recipe again. Rather than this being a simple process, after all he knew exactly which recipe he was looking for, it took quite a bit of searching before he found it. This time, he was sure to write it down to avoid having to repeat the frustrating experience. Ironically, when I went to put the written recipe into my personal cookbook, I found that he had, in fact, already copied it out. These two handwritten copies of the same recipe are but one place where my husband “speaks out” from, and claims a place within, what I had always considered “my” cookbook. His taste preferences and preferred cooking style is very different from my own—I would never have considered a venison marinade worth finding never mind copying out. By reading his and my recipes together, one can see an alternative to assumed gender roles in our kitchen. This cookbook proves a practice opposite from the conclusion that women cook to serve men which Inness and others have theorised from the cookbooks they have analysed and forces food and gender critics to reconsider stereotypical dichotomies. Another important example is a recipe that has not actually been written down and inserted into my cookbook but it is one my husband and I both take turns making. Years ago, we had found an excellent bacon-cheese dip online that we never managed to find again. Since then, we have been forced to adlib the recipe and it has, in my opinion, never been as good. Both these Internet-recipe examples illustrate the negative drawbacks to using the Internet to find, and store, recipes. Unfortunately, the Internet is not a book. It changes. Links are sometimes broken. Searches do not always yield the same results. Even with recipe-storing sites such as Allrecipes.com and Cooks.com, one must take the time to impute the information and there is no guarantee that the technology will work. While authors such as Anderson and Wagner bemoan that traditional cookbooks only give one version of most recipes, there are so many recipes online that it is sometimes overwhelming and difficult to make a choice. An amateur cook may find comfort in the illustrations and specific instruction, yet one still needs to either have an instinct for what makes a good recipe or needs to be willing to spend time trying them out. Of course the same can be said of regular cookbooks. Having printed texts in one’s home requires the patience to go through them and still requires a sense of suitability and manageability. In both cases, neither an abundance nor a lack of choice can guarantee results. It is true that both the Internet and printed cookbooks such as The Better Homes and Gardens provide numerous, step-by-step instructions and illustrations to help people learn to make food from scratch. Other encyclopedic volumes such as The Five Roses: A Guide to Good Cooking, like YouTube, videos break recipes down into simple steps and include visual tools to help a nervous cook. Yet there is a big difference between the theory and the practice. What in theory may appear simple still necessitates practice. A botched recipe can be the result of using different brands of ingredients, tools, or environmental conditions. Only practice can teach people how to make a recipe successfully. Furthermore, it is difficult to create an online cookbook that rivals the malleability of the personal cookbooks. It is true that recipe websites such as Cooks.com and Allrecipes.com do allow a person to store favourite recipes found on their websites. However, unless the submitter takes the time to personalise the content, recipes can lose their ties to their origins. Bookmaking sites such as Blurb.com are attractive options that do allow for personalisation. In her essay “Aunty Sylvie’s Sponge Foodmaking, Cookbooks and Nostalgia,” Sian Supski uses her aunt’s Blurb family cookbook to argue that the marvel of the Internet has ensured that important family food memories will be preserved; yet once printed, even these treasures risk becoming static documents. As Supski goes on to admit, she is a nervous cook and one can conclude that even this though this recipe collection is very special, it will never become personal because she will not add to it or modify the content. As the examples in Theophano's and Tye’s works demonstrate, the personal touches, the added comments, and the handwritten alterations on the actual recipes give people authority, autonomy, and independence. Hardcopies of recipes indicate through their tattered, dog-eared, and stained pages which recipes have been tried and have been considered to be worth keeping. While Internet sites frequently allow people to comment on recipes and so allow cooks to filter their options, commenting is not a requirement and the suggestions left by others do not necessarily reflect personal preferences. Although they do continue a social, recipe-networking trend that Theophano argues has always existed in relation to cookbook creation and personal foodways, once online, their anonymity and lack of personal connection strips them of their true potential. This is also true of printed cookbooks. Even those compiled by celebrity chefs such as Rachel Ray and Jamie Oliver cannot guarantee success as individuals still need to try them. These examples of recipe reading and recipe collecting advance Heldke’s argument that theory and practice blend in this activity. Recipes are not static. They change depending on who makes them, where they come from, and on the conditions under which they are executed. As critics, we need to recognise this blending of theory and practice and read recipe collections with this reality in mind. Conclusion Despite the growing number of blogs and recipe websites now available to the average cook, personal cookbooks are still a more useful and telling way to communicate information about ourselves and our foodways. As this reflection on actual experiences clearly demonstrates, personal cookbooks teach us about more than just food. They allow us to connect to the past in order to better understand who we are today in ways that the Internet and modern technology cannot. Just as cooking combines theory and practice, reading personal and family cookbooks allows critics to see how theories about foodmaking and gender play out in actual kitchens by actual people. The nuanced merging of voices within them illustrates that individuals alter over time as they come into contact with others. While printed cookbooks and online recipe sites do provide their own narrative possibilities, the stories that can be read in personal and family cookbooks prove that reading them is a thoughtful practice worthy of academic attention. References All Recipes.com Canada. 2013. 24 Apr. 2013. ‹http://allrecipes.com›. Anderson, L. V. “Cookbooks Are Headed for Extinction—and That’s OK.” Slate.com 18 Jun. 2012. 24 Apr. 2013 ‹http://www.slate.com/articles/technology/future_tense/2012/06/the_future_of_cookbooks_they_ll_go_extinct_and_that_s_ok_.html›. Blurb.ca. 2013. 27 May 2013. ‹http://blurb.ca›. Cancian, Sonia. "'Tutti a Tavola!' Feeding the Family in Two Generations of Italian Immigrant Households in Montreal." Edible Histories, Cultural Politics: Towards a Canadian Food History. Ed. Franca Iacovetta, Valerie J. 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