664.643

dough, injection, heat conduction, heat propagation, heat flow, roller, phase, medium.

The analytical analysis of roller impact on the medium and its behavior at deformation influences are carried out, ways of choosing the optimal method of the process for providing the maximum or minimum value of parameters (criterion) are proposed. The physical essence of the equation of energy flows of the medium mass deformation intensity, which depends on the method of applying mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties, is considered. For more visual view and understanding of the overall research performance, the scheme of causal relationships between the medium and the roller, determining the temperature change of the dough injection process, is proposed. It is noted that the determination of the influence of deformation processes temperature during the process of medium injection by roller operating bodies plays an important role for calculations and designing of molding, sheeting equipment. The influence of thermal circulatory chaotic streamsthe character resulting in general heat circulation disfunction in the medium during the injection is considered. At the same time, the level of such disfunctions can be deep enough with changes in the contours directions influencing the process, according to each particular period of the deformation stage in the injection unit of the molding machine.

1. Sokolenko A. I., Mazaraki A. A., Poddubny V. A. and others. Energy Transformations and Energy Saving in Food Technologies: monography. K.: Phenix, 2012. 484 p.
2. Сharacterization and evaluation of evaluation of heat treated wheat flours by moses khamis Alexandria University, Egypt, 2006. M.S., Kansas State University, KS, 2009 an abstract of a dissertation Submitted in partial fulfillment of the requirements for the degree doctor of philosophy Department of Grain Science and Industry College of Agriculture Manhattan. Kansas, 2014.
3. Stadnyk І, Novak L. Matenchuk Global rheological approach to the quality of medium injected by the rollers. Potravinarstvo Slovak Journal for Food Sciences. 2018. Vol. 1. P. 1–8. URL: http:// www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewFile/867/pdf.
4. Lisovenko O. T., Rudenko-Gritsyuk O. A., Litovchenko I. M. Technological equipment of bakery and pasta production. K.: Naukova Dumka, 2000. 281 p.
5. Gras P. W., Carpenter H. C., Anderssen R. S. Modelling the devel-opmental rheology of flour dough using extension tests. J. Cereal Sci. 2000. 31. Р. 1–13.
6. Nashokin V. V. Technical thermodynamics and heat transfer. M.: High School, 1980. 469 p.
7. Stadnyk I., Piddubnuy V., Eremeeva O., Karpyk G. Features of heat transfer in the environment when it is sprayed with rotary rollers. Potravinarstvo Slovak Journal for Food Sciences. 2018. Vol. 1. P. 824–835. URL: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewFile/867/pdf.

1. Sokolenko A. I., Mazaraki A. A., Poddubny V. A. and others. Energy Transformations and Energy Saving in Food Technologies: monography. K.: Phenix, 2012. 484 p.
2. Сharacterization and evaluation of evaluation of heat treated wheat flours by moses khamis Alexandria University, Egypt, 2006. M.S., Kansas State University, KS, 2009 an abstract of a dissertation Submitted in partial fulfillment of the requirements for the degree doctor of philosophy Department of Grain Science and Industry College of Agriculture Manhattan. Kansas, 2014.
3. Stadnyk І, Novak L. Matenchuk Global rheological approach to the quality of medium injected by the rollers. Potravinarstvo Slovak Journal for Food Sciences. 2018. Vol. 1. P. 1–8. URL: http:// www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewFile/867/pdf.
4. Lisovenko O. T., Rudenko-Gritsyuk O. A., Litovchenko I. M. Technological equipment of bakery and pasta production. K.: Naukova Dumka, 2000. 281 p.
5. Gras P. W., Carpenter H. C., Anderssen R. S. Modelling the devel-opmental rheology of flour dough using extension tests. J. Cereal Sci. 2000. 31. Р. 1–13.
6. Nashokin V. V. Technical thermodynamics and heat transfer. M.: High School, 1980. 469 p.
7. Stadnyk I., Piddubnuy V., Eremeeva O., Karpyk G. Features of heat transfer in the environment when it is sprayed with rotary rollers. Potravinarstvo Slovak Journal for Food Sciences. 2018. Vol. 1. P. 824–835. URL: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewFile/867/pdf.