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July 14, 2023; Coventry, UK
IV International Scientific and Theoretical Conference «The driving force of science and trends in its development»

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DETERMINATION OF THE QUALITY OF THE CHOCOLATE MASS PREPARED FOR TEMPERATING AS A CONTROL OBJECT DURING THE PRODUCTION OF BLACK CHOCOLATE

Published 25.07.2023

  • Vadim Lukashuk
    • ,
  • Lesya Fedik
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Abstract

The food industry is a driving factor in the competitiveness of the economy and the economic growth of our country. Because it belongs to the powerful agricultural states. Among food products, chocolate has a proper place. After all, it ranks second in popularity among confectionery products, second only to flour products. This factor contributed to the creation of devices of large unit capacity and continuous processes, as well as the need to automate the production of chocolate [1-2].

References

  1. Федік Л.Ю. (2018). Особливості організації виробництв харчової промисловості на сучасному етапі розвитку автоматизації. Global Challengeres of contemporary issues: Collection of scientificarticles. Lardy Publishing House, Paris, France, 64-67 (ISBN 978-2-5355-4891-9)
  2. Лобачева І.Ф. Аналіз ринку шоколадних виробів в Україні. Бухгалтерський облік, аналіз та аудит. 847-852. Removed from https://chmnu.edu.ua
  3. Технологія шоколаду. 17. Removed from https://studfile.net.

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Copyright (c) 2023 Vadim Lukashuk , Lesya Fedik