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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.

In this work, it is shown that intensive treatment of dispersed systems with ultrasound is an effective method for enhancing the interaction of particles and polymer with the subsequent formation of adsorption layers of high thickness and strength. This makes possible to obtain highly stable dispersed systems with a modified surface of the solid phase. The studies proved the important role of intensive ultrasonic action for controlling the properties of the nanoparticles surface in heterophase systems. It is shown that an increase in the activity of the surface of nanoparticles as a result of ultrasonic treatment is of great importance for the study of their antibacterial activity: after ultrasonic activation, nanoparticles are more active in interaction with cell membranes.