The analysis of published results on tracking the bread cooling process shows that there is a need for a more in-depth analysis of the known methods and hitherto applied approaches that will lead to the improvement and facilitation of the process for introduction into automated measurement systems. An experimental setup has been developed to measure temperature, mass and electrical resistance on the crust and in the bread crumb when cooled. A comparative analysis has been made and models have been selected which, with sufficient precision, describe the change in technological parameters when cooling bread. Heat losses are determined. The results obtained confirm and complement those from available literature sources. The development of a clear procedure and a technical measuring instrument will make it possible to apply in the production practice the proposed non-complex method for characterizing the change of basic technological parameters in the cooling of bread.
In the paper, an algorithm analysis was performed to enumerate colonies of bacteria in digital images. The effect of the Binary threshold T on the recognition and enumeration of bacterial colonies was analyzed. From the research it was found that the color components B (RGB), S (HSV), b (Lab) and Y (CMYK) are suitable for separating the columns from the background, because in their use a classification error is less than 5%.
A review of the literature on the essence of the promising and modern method – grain extrusion and cereal extrudates - has been made. A brief characterization of the three basic methods (cold, hot and high temperature extrusion) applied to the extrusion of feedstocks is made. The nature and depth of changes are described in the physicochemical properties of the main components of extruded raw materials – starch, proteins, fats, cellulose and vitamins. Starch is clayed, the proteins denature, the fats partially polymerize, the cellulose is highly soluble, and the vitamins are largely preserved. The rheological characteristics of the extruded products have been followed.
The thermodynamic parameters Gibbs energy, entropy and enthalpy were calculated for the process of extraction – preparation of aqueous extracts from briar at different hydromodulus. Based on these calculations, the graphical dependencies showing the change of the thermodynamic parameters at the different technological regimes were drawn.
The composition occupies a central place in the system of concepts describing the visual image. It is related to the history and the aesthetic categories and to the commonality with the term "whole". In the theory of park art, term composition means - arrangement of individual plants or combined with dead materials so as to form a harmonious whole subordinate to the artistic idea. The main theoretical works in park art are closely related to the principles of the general theory of composition. In every art, the idea is expressed by an artistic image that is specific to the artificial form of aesthetic, concrete-sensory drawing of the action.
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