SU28677A1 - Apparatus for determining the porosity of baked bread - Google Patents

Description

The existing method for determining the porosity of baked bread is based on the fact that a cube of a certain size is cut from the middle of the quiche. This cube is divided into nine equal cubes, which are rolled into nine dense balls with the aim of removing air from them. Then, in a graduated cylinder with some liquid: everything is immersed in oil. rolled balls, and the difference in the level of oil before and after the balls are immersed determines the volume of the latter. This method has many drawbacks: the balls may have varying degrees of compaction, moistening the balls later in the process of rolling them, not the hygiene of the method, the slowness of the process of rolling the balls (min.), Consumption of vegetable oil or kerosene and a number of other disadvantages.

The proposed device aims to maximize the accuracy in determining the% of porosity, reduce the time consumed to one min), one definition (2-1 3 min), eliminate the consumption of matsla, simplify the procedure, and so on.

In FIG. 1 depicts a general view of a part of a yribor; FIG. 2 is a longitudinal section of it.

; The device consists of a cylinder A with two pistons B and D located in it clamping the used bread. The piston B is moved in the cylinder by means of a screw / C rotated by a handle G. To determine the porosity, the bread is used on the scale Ж, strengthened on the nopmHio. The piston B is equipped with a rod E and a spring L, abutting against the back wall of the cylinder A.

For the laying of the bread, a cut is made in the side surface of the tsinkindra A (Fig. 1), and the dredging of the bread is carried out using a half ring 3c with the handle #f inserted into this cutout. . The operation of the device is as follows: a cube or cylinder is cut from the middle of the quiche, which is inserted into the open part of cylinder A and is pushed with a spatula toward the piston B so that the edges of the bread are not visible from the outside. After that, the piston B by turning the handle G pushes after the sample inserted into the cylinder and presses on it until the pores in the bread are destroyed and the air is displaced. The onset of this moment is determined by the position of the sack, which, under the pressure of the pressed bread, will compress the spring D, the resistance of which is equal to the required gain of the desired compression of the sample and will be expressed in the movement of the rod E by a certain amount indicated by a special mark on the rod. The percentage of bread porosity will be shown. On the Line, w, -; moving together with the piston & s B. V,.:,;.

After determining the% porosity, the process B returns to its original position and then with the help of rod E, the sample sample is pushed to the cutout of cylinder A, through which she and you; nyma.ets by means of semiring 3 ,. having for this purpose a special pen.

Cylinder after; Testing a few pribb must be rubbed with a kidney soaked in oil.

The subject matter of the invention.

L 1. A device for determining the porosity of baked bread, characterized by the use of an Ac cylinder by two pistons B.

and D employees compressing and destroying the test specimen inserted between them, of which the piston is under the action of a spring and is equipped with a rod E coming out of the cylinder, indicating the degree of compression corresponding to the destruction of the pores, and piston i can move in the cylinder with; power of the screw rotated by the handle G and provided with a scale graded in percentage of porosity. ; -2. The form of the device according to claim 1, characterized in that for laying the sample of bread between the pistons, cylinder A is provided on the side surface and, for removing the sample from the cylinder, serves a semi-ring 3 inserted with a handle I.

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