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Relevant bibliographies by topics / Kneading machines

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Journal articles

Academic literature on the topic 'Kneading machines'

Author: Grafiati

Published: 10 March 2023

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Journal articles on the topic "Kneading machines"

1

Mat Rasat, Mohd Sukhairi, Muhammad Iqbal Ahmad, Mohd Hafiz Jamaludin, Sharifah Aisyah Syed Omar, and Siti Saniah AB Karim. "Development of Small Scale Mould Stick Machine for Fish Cracker Production." Journal of Tropical Resources and Sustainable Science (JTRSS) 5, no. 3 (2017): 134–39. http://dx.doi.org/10.47253/jtrss.v5i3.658.

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The usage of mould stick machines can be implemented to replace the manual hand kneading, rolling, shaping and cutting dough for fish crackers with the machine. The conventional method used manual hand kneading, rolling and shaping the dough of the fish cracker. This method takes time, need more manpower and reduce the quality of production. Therefore, the invention of machines helps producers to increase production quantity and quality by minimizing manpower. Besides that, this modern method may also help the producer to achieve the standard in terms of hygiene, safety and quality of these sn

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2

Alvin, Lori. "Toeplitz kneading sequences and adding machines." Discrete and Continuous Dynamical Systems 33, no. 8 (2013): 3277–87. http://dx.doi.org/10.3934/dcds.2013.33.3277.

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3

Jones, Leslie Braziel. "Kneading sequences of strange adding machines." Topology and its Applications 156, no. 17 (2009): 2735–46. http://dx.doi.org/10.1016/j.topol.2008.11.018.

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Alvin, Lori, and Karen Brucks. "Adding machines, kneading maps, and endpoints." Topology and its Applications 158, no. 3 (2011): 542–50. http://dx.doi.org/10.1016/j.topol.2010.12.005.

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5

Riptanti, Erlyna Wida, Kusnandar Kusnandar, Isti Khomah, and Raden Rara Aulia Qonita. "The Application of Appropriate Technology for Basreng Crackers Dough Mixer Machine for Home Industry Development." PRIMA: Journal of Community Empowering and Services 6, no. 1 (2022): 62. http://dx.doi.org/10.20961/prima.v6i1.61051.

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<p>Basreng crackers are fried meatball crackers produced by Small and Medium Enterprises (SME) Sumber Rejeki and are named Kripik Basreng. Basreng is a cracker made from tapioca flour, noodles, and eggs. The problem faced by Sumber Rejeki SME’s that if the SME produces in a large capacity, the kneading process takes a long time and the ingredients used are not mixed evenly. This activity aims to introduce dough machines in SME Sumber Rejeki. The method is participatory by involving SME Sumber Rejeki, starting from the need identification stage, design, and machine introduction. As a resu

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White, J. L. "Fourth of a Series: Pioneering Polymer Industry Developments: The First Continuous Kneading Machines." International Polymer Processing 18, no. 4 (2003): 326. http://dx.doi.org/10.3139/217.0342.

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7

Ayunin, Nia, Firdaus Fitri, and Febbyola Raflyani. "Inovasi Mesin Duta Baru sebagai Pengaduk dan Pencetak Kue Kembang Waru di UMKM Kotagede Yogyakarta." Amalee: Indonesian Journal of Community Research and Engagement 2, no. 1 (2021): 63–73. http://dx.doi.org/10.37680/amalee.v2i1.638.

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Kembang Waru is one of the traditional cakes popular in Kotagede, Yogyakarta. The cake has a shape like a Waru leaf. One of the micro, small, medium enterprises (MSMEs/UMKM) that produces Kembang Waru cake is the one owned by Mr. Basiran Hargito. The process of making Kembang Waru cake starts with stirring the dough, pouring the dough into a mold, and baking process in an oven that uses charcoal. Based on observations, the problems occurred were the ineffectiveness and inefficiency of the kneading and pouring process. It causes workers to feel tired easily, which can reduce productivity. Based

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8

Oktian, Mike, Sigit Mujiharjo, and Dorlan Tobing. "EVALUATION ON DEFECT PRODUCTS OF SUKA SUKA CRECKER HOME INDUSTRI USING SHEWHART CONTROL DIAGRAM." Jurnal Agroindustri 4, no. 2 (2014): 100–111. http://dx.doi.org/10.31186/j.agroind.4.2.100-111.

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Suka Suka is the business of making crackers fold in Bengkulu Selatan. In the production process there is still some defective products. This study to determine the causes of defects and evaluate the number of defects which passes within control limits. The method used is a tatistical method with Shewhart charts. From the observation can be known types of defects and possible causes of the occurrence faktor namely: the product can be caused by a torn printed dough is too liquid or operator fails during printing of oil slathered fries on the table printed, perforated products can be caused by o

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9

Magomedov, G. O., V. L. Cheshinsky, J. N. Trufanova, M. G. Magomedov, and V. A. Isaev. "Constructive and technological methods of intensification of kneading and improving the quality of bread." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (2019): 232–37. http://dx.doi.org/10.20914/2310-1202-2019-1-232-237.

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Kneading dough has a great influence on the processing of subsequent technological operations of the bakery production and products quality. The rheological properties change by mechanical action on the dough during kneading, and deep transformations of protein substances and changes in the properties of starch occurred. These changes cause accelerating the process of dough maturation and improvement of the bread quality in terms of specific volume, porosity structure and compressibility of the crumb. At the end of the dough kneading, a homogeneous elastoplastic capillary-porous mass containin

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10

Wu, Bai Zhong. "The Optimization Design of Cheese Bionic Kneader with Response Surface Method(RSM)." Advanced Materials Research 299-300 (July 2011): 1115–19. http://dx.doi.org/10.4028/www.scientific.net/amr.299-300.1115.

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One kind of cheese kneading experiment test rig was designed, which can imitates artificial kneading movement. Response surface method was used to enhance the performance of the machine. It was investigated that the influence of crank rolling velocity, crank length and crank angle on kneading quality and efficiency. The results show that factors influence the working efficiency list in order as follows: the crank rolling velocity, the angle between a connecting bar and a kneading bar, the crank length. The best combination of optimised parameters are: the crank rolling velocity is 62r/min, the

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