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August 11, 2023; Amsterdam, Netherlands
IV International Scientific and Theoretical Conference «Advanced discoveries of modern science: experience, approaches and innovations»

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SELECTION OF THE FUNCTIONAL SCHEME OF AUTOMATION OF THE TECHNOLOGICAL PROCESS OF TEMPERATING DURING THE PRODUCTION OF BLACK CHOCOLATE

Published 19.08.2023

  • Vadim Lukashuk
    • ,
  • Lesya Fedik
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Abstract

The food industry of the country is one of the largest branches of the processing industry. And the state of the economy and the development of the markets of our state depend on its development. Dark chocolate occupies a proper place among the products of this industry. Due to its properties to lower blood pressure, reduce the risk of blood clots and improve the circulation of the heart [1].

References

  1. Мармуль Л.О. (2023). Інноваційні засади розвитку харчової промисловості України. 61-66. Removed from pdau.edu.ua.
  2. ДСТУ Б А.2.4-16:2008. Система проектної документації для будівництва. Автоматизація технологічних процесів. Зображення умовні приладів і засобів автоматизації в схемах. Removed from http://www.tsatu.edu.ua/ettp/wp-content/uploads/sites/25/11-dstu-b-a.2.4-16-2008.pdf.
  3. Lukashuk V.A., Fedik L.Y. (2023). Determination of the quality of the chocolate mass prepared for temperating as a control object during the production of black chocolate // The driving force of science and trends in its development: collection of scientific papers «SCIENTIA» with Proceedings of the IV International Scientific and Theoretical Conference, July 14. Coventry, United. Kingdom: European Scientific Platform. 85-88. (ISBN 979-8-88955-773-9. DOI 10.36074/scientia-14.07.2023).

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Copyright (c) 2023 Vadim Lukashuk , Lesya Fedik