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It is known that the cooling of food prevents the reproduction of microflora, thus contributing to the preservation of the beneficial properties of products. Despite this, the cooling process is still the least studied stage of cold processing, which necessitates further in-depth study of the problem discussed in the article. Given the diversity and volume of processing facilities and the energy resources they consume, it is important to justify the analytical and numerical apparatus to address many engineering and plant-based cooling products of technological challenges. Below, in the article, computer-based tools are used to be different from the method used conveniently enough for practical purposes to quantify and calculate the common in production process of food freezing.

The main process that ensures the production of bread as a marketable product is the external thermal energy supply during baking. This process is accompanied by a complex physical phenomenon - moisture exchange between the dough-bread with the external environment and the steam-air environment of the baking chamber, as well as internal heat and mass transfer in the heated dough piece. At the same time, biochemical processes associated with the transformation of starch and proteins. Taking into account that the main factor realizing the efficiency and quality indicators of baked bread is heat exchange in the dough piece, in this article, taking into account the peculiarities of the dynamics of the heat transfer phenomenon, a quantitative analysis of the course of this process is carried out. In this work, in contrast to the results obtained by other researchers in the field of calculating the processes of heat treatment of food products, a quantitative analysis of the process is proposed based on a new methodological approach to the problem of physical and mathematical substantiation of the heat transfer process in a dough piece. That can be effectively used in the simulation of innovative samples of baking equipment.