MATHEMATICAL MODEL OF A CRUST COLOR DYNAMICS OF BAKERY PRODUCTS IN THE BATCH PROCESS
In article the mathematical model describing of a crust color dynamics of bakery product and its temperature in the batch process is offered. Parametrical identification of model on an example of a test preparation batch is considered and adequacy of mathematical model is shown.
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2012-01-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/487 |