| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, in particular, to flour-grinding, food concentrate, cereal, confectionary, bakery, starch- and sugar-processing industries, and may be used to control process of thermal treatment of dispersed food products, namely, grain, cereal, flour, starch, sand sugar, dried and finely ground breadcrumbs, etc. The method is realised as follows: dispersed food product is prepared. Flat sample of loose layer is formed by pouring of dispersed product into reservoir. Ambient temperature and product temperature on upper surface of loose layer are measured. Ambient temperature around sample is maintained constant. Continuous infrared heating of sample to specified temperature is carried out. Upper surface of sample of loose layer is exposed to infrared radiation by radiant flux in oscillating mode. Temperature field is detected on upper surface and inside sample during infrared heating, as well as amplitude of oscillations of average temperature of sample during infrared heating in oscillating mode. Value of radiant flux of infrared energy is measured on upper surface of sample during infrared heating, as well as amplitude and frequency of oscillations of radiant flux of infrared energy on upper surface of sample during infrared radiation in oscillating mode. Angle of phase shift of radiant flux and average temperature of sample is determined in infrared radiation in oscillating mode. Produced data is used to calculate integral radiating ability of dispersed food products according to author's formula given in invention formula. ^ EFFECT: using method of invention will make it possible to increase efficiency of technological process control and accordingly to increase yield of target product, to reduce time of process and to increase accuracy of quality parametres control due to higher accuracy and reliability of measurement facilities. ^ 3 tbl, 3 ex |
