Cooking Labs Cooking Labs, Guide, Projects, Research from the Basics of Cooking. Laboratory PM3
Ministry of Education and Science of the Russian Federation
Federal Agency for Education
State educational institution
higher professional education
"ORENBURG STATE UNIVERSITY"
Faculty of food production
Department of food production technology
Report
on industrial practice
Head: N.V. Biryukova
"____" _________________ 2007
Executor:
student gr. 03-TVET
Kirzeev O.V.
"____" _________________ 2007
Orenburg 2007
Laboratory work No. 1
Geometric and physical characteristics of grain and its impurities
Purpose of work:
Get acquainted with the method for determining the geometric and physical characteristics of grain and its impurities with the selection of sieves and screening schemes for effective cleaning and separation of grain.
Exercise:
2. Build a polygon for separating grain by size and determine the composition of impurities in each fraction.
Work order
A weighed portion of grain weighing 100-200 g is sieved on a sieve-analyzer, in which sieves with holes are installed, depending on the analyzed culture.
The resulting fractions are weighed, and each gathering is sorted into normal grain and impurities. Impurities are weighed and expressed in%. The amount of normal grain is defined as the difference between the weight of the fraction and the amount of impurities.
The analyzed culture is barley.
Table 1 - Sieving results
| Sieve | Remainder, % |
| 3 x20 | 1,2 |
| 2,5x20 | 37,4 |
| 2,4x20 | 17,0 |
| 2,0x20 | 29,6 |
| 1,7x20 | 10,8 |
| Pallet | 2,4 |
Conclusion: We studied the method for determining the geometric and physical characteristics of grain with different contamination on a sieve-analyzer. We built a polygon for separating grain by size and determined the composition of impurities in each fraction.
Laboratory work No. 2
Influence of grain size on the yield and quality of flour
Purpose of work: determine the evenness of grain in the test batch
Equipment: sieve analyzer, a set of sieves, scales.
Exercise:
1. Conduct sorting of several samples of grain with different contamination on a sieve-analyzer.
2. Collect 100 g of grain on sieves (coarse fraction), (fine fraction).
3. Grind the original grain and two fractions. Determine the grade of flour on the R3BPL device.
By sieving the grain, the following fractions were obtained:
Pallet - 10.77 g
We collect 100 g of grain on sieves (coarse fraction), (fine fraction).
We will grind the original grain and two fractions. Let's determine the type of flour on the R3BPL device.
We will record the research results in Table 2.
Table 2 - Research results
Table 3 - Whiteness of varietal flour
| B / C | Over 54 units R3BPL device |
| 1 / C | 36-53 units |
| 2 / C | 12-35 units |
| wallpaper | Below 12 |
Output: using the results of table 2 and table 3, it is possible to draw a conclusion about the influence of grain size on the yield and quality of flour.
The larger the grain, therefore, there will be more endosperm in it, which means that the whiteness of the large grain will be higher. We see this from our research results. In laboratory conditions, we obtained 2 grade flour (coarse fraction) and wallpaper (fine fraction and original grain).
Laboratory work No. 3
Calculation of the composition of grinding batches of grain
Purpose of work. Mastering the methodology for calculating the composition of a grinding batch of a given quality for varietal milling of wheat.
The grain batches arriving at the mill differ in a number of quality indicators: vitreousness, gluten content, ash content, etc., which is due to the varietal characteristics of grain, soil and climatic conditions of cultivation and other factors. The processing of such varied grain consignments will result in flour that does not meet the requirements of the standard. This is especially true for batches of grain of reduced quality.
It is possible to ensure the stability of the quality of flour by pre-mixing several batches of grain located in the mill elevator. Forming a grinding batch, you can mix different components according to the same indicator, for example, glassiness or gluten. It should be emphasized that vitreousness most faithfully expresses the technological, biochemical and energetic characteristics of the grain. This indicator of the known degree determines the choice of the conditioning mode, the output of crumbs "in the shredded process", the output of flour and its quality, as well as the specific energy consumption for grinding. In addition, in mills equipped with high-performance complete equipment, a grinding batch of a certain glassiness is required for each section.
The recipe for the grinding batch is preliminarily drawn up 10-15 days before the start of grinding, so that during the ten-day stop period, the technologist can make certain adjustments to the technological scheme for the preparation and grinding of grain.
Typically, a grinding batch is made up of two or three components.
Let's denote:
The weighted average value of the grain quality indicator adopted for the calculation, which is determined by the formula:
Specific values of the adopted quality indicator for the grain of each of the three components;
The total mass of the grinding batch is determined by the formula:
,(2)
where is the mass of each component required to compose a grinding batch.
The deviation from glassiness is determined by the formulas:
(3)
For the case of a grinding batch of two components:
For the case of a grinding batch of three components:
(6)
(8)
Make a grinding batch of wheat grain of the total mass M =8000 tons. Wheat grains of the following types are available with glassiness:
Weighted average batch vitreous index = 62. Find the mass of each component.
For two parties
The weighted average value of the grain quality indicator adopted for the calculation is determined by the formula:
For triple grinding batch cases:
Examination
To determine the amount of grain for each component of the grain mixture, you can also use the inverse proportion rules, and to check the solutions obtained, the mixing rules.
Table 4 - Calculation by the method of inverse proportion
Output: studied the methodology for calculating the composition of a grinding batch of a given quality for varietal milling of wheat.
Laboratory work No. 4
Determination of the technological efficiency of the separator
Purpose of work. Studying the process of separating impurities from the grain mass and determining the separation efficiency of a multicomponent mixture.
Basic theoretical provisions
The original lots of grain, despite preliminary cleaning on farms and at elevators, contain in their mass a significant amount of various impurities of mineral and organic origin. Thus, the grain mass entering the processing is a mixture consisting of the grain of the main crop and other components. When preparing grain for grinding, such a mixture should be separated in order to isolate only the grains of the main crop.
The process of mechanical separation of mixtures into their composite, more homogeneous fractions is called separation.
For the analysis and assessment of the technological process of separation of bulk mixtures, which include grain mixtures, methods are used to obtain the most objective indicators of the effect of separation of the original mixture into its constituent components.
Before proceeding to the definition of indicators of the technological effect of separation, it is necessary to introduce some terms and concepts.
Initial mixture- a grain mixture consisting of one or more components and intended for separation in a separator.
Fraction- part of the mixture, allocated on the separator. The fraction can consist of one or more components included in the original mixture.
Fraction purity- the relative content of the main component in a given fraction in fractions or percent of the output.
Faction exit- the ratio of the amount of material of the fraction to the amount of the initial mixture, expressed in fractions or percentages of the amount of the initial mixture.
Recovery rate the ratio of the amount of a component in the fraction to the amount of the same component in the initial mixture.
The general regularity of the separation process is that the initial mixture as a result of separation is divided into parts / new mixtures / that are qualitatively different from the original mixture. New mixtures / fractions / in their composition are distinguished by greater homogeneity in terms of those characteristics that underlie the separation of the mixture / length, width, thickness, etc. /, moreover, the more homogeneous the obtained fractions for this characteristic, the higher the separation effect.
The quality of the separation process is assessed by the completeness of the separation of each of the components in its pure form.
The task of cleaning is to separate the worst component / impurities / from the grain mass in order to enrich the best component / grain / with the least loss of the latter to waste.
The criterion for the separation effect is the indicator E. The physical essence of this indicator is theoretically substantiated by the example of sorting a two-component mixture into two fractions / Fig. 1 /. Let Q = 1 be the initial mixture to be separated. Suppose that the specified mixture is required to be divided according to the X feature into two components: <р \
and <р 2
.
Picture 2 - Graph of grain separation
Due to the imperfection of the separator in the fraction Q 1 contains some part of q particles of the component φ 2, and in the second faction Q 2 - R- component particles φ 1 .
First fraction purity φ 11 =
and the second faction q 22 is equal to: q 22 = .
With ideal separator operation, i.e. under optimal conditions, the initial mixture will be divided into 2 fractions with the maximum indicator of their purity φ max 1 ,
and φ max 2 .
If the separator is not working optimally, then φ 11< φ max 1 , a φ 22< φ max 2 Insofar as φ 11> φ max 1 a φ 22> φ 2, then the content of the first component in the first fraction (its purity) will increase by φ 11 - φ 1, and the content of the second component in the second fraction will increase by φ 22 - φ 2 compared to the content of these components in the original mixture.
The maximum possible increase in the content of components in both fractions with optimal operation of the separator will be respectively equal to φ max 1 - φ 1 ,
and φ max 2 -φ 2... Consequently, the degree of enrichment of the first fraction will be equal to the ratio of the actual increase in the concentration of the first component in it to the maximum possible, ie:;
and, accordingly, the degree of enrichment of the second fraction:
The overall separation effect E is defined as the weighted average degree of enrichment of both fractions:
(9)
In the particular case, when the initial mixture can be separated into components in pure form, i.e. φ max 1 = φ max 2 = 1, the exponent E will be equal to:
(10) where, and the output, respectively, of the first and second fractions.
Extending the conclusion to complex mixtures, the overall technological effect of separating an n-component mixture into n fractions can be represented as:
(11) where φ i - the content of the i-th component in the initial mixture;
φ ii - purity of the i-th fraction;
W i - the output of the i-th fraction.
Description of the laboratory setup
The work is carried out on a laboratory separator. The separator consists of a frame, a sieve body and a receiving hopper with a feeder. The sieve body makes 200 vibrations per minute with the help of an eccentric mechanism on a drive shaft rotating from an electric motor.
Figure 3 - Schematic diagram of the separator
Second sieve with 0.5 mm round holes to separate coarse impurities that have passed through the receiving sieve.
The third sieve with rectangular holes measuring 2.2x20 mm for the selection of coarse grains.
Fourth under-sowing sieve 1.7x20 mm for the separation of fine impurities. Fine grain is obtained from this sieve.
Thus, the main component / grain / is separated by passing through a sieve with a diameter of 5 mm and leaving the sieve 1.7x20 mm. The second component / coarse impurities / comes out from the first two sieves with holes 6x6. mm and a diameter of 5 mm. The third component / small impurities / - passing through a sieve with openings of 1.7x20 mm. 4. The order of the work.
From the batch of grain intended for cleaning, two weighed portions are isolated: one / 50g / for analysis, the second / 2 kg / for cleaning on a separator.
The first sample is subjected to technical analysis for the content of removed impurities in the grain before the machine, i.e. determination of the content of components φ 1 , φ 2 and φ 3 in fractions of one or percent.
The second sample is passed through the separator until the sieves are completely free from the waste product. The resulting three fractions are weighed on a balance. The weighing results, expressed as a percentage in the original mixture, are considered as the yield of each fraction. W ] , W 2 and W 3 .
From each fraction emitted after separation, a sample of 50 g is taken to determine the purity of the fraction by the content of the main components in them, namely φ 11 , φ 22 and φ 33 .
Table 5 - Results of the first separation
Based on the results obtained, determine the separation efficiency of the initial mixture by the formula:
Separation time 53 sec.
The productivity is 67.92 kg / h.
Table 6 - Results of the second separation
Separation time 10 sec.
The productivity is 360 kg / h.
Output: the higher the operating mode of the separator, the lower the efficiency of the separator.
Ministry of Education and Science of the Russian Federation
Federal Agency for Education
State educational institution
higher professional education
"ORENBURG STATE UNIVERSITY"
Faculty of food production
Department of food production technology
Report
on industrial practice
Head: N.V. Biryukova
"____" _________________ 2007
Executor:
student gr. 03-TVET
Kirzeev O.V.
"____" _________________ 2007
Orenburg 2007
Laboratory work No. 1
Geometric and physical characteristics of grain and its impurities
Purpose of work:
Get acquainted with the method for determining the geometric and physical characteristics of grain and its impurities with the selection of sieves and screening schemes for effective cleaning and separation of grain.
Exercise:
2. Build a polygon for separating grain by size and determine the composition of impurities in each fraction.
Work order
A weighed portion of grain weighing 100-200 g is sieved on a sieve-analyzer, in which sieves with holes are installed, depending on the analyzed culture.
The resulting fractions are weighed, and each gathering is sorted into normal grain and impurities. Impurities are weighed and expressed in%. The amount of normal grain is defined as the difference between the weight of the fraction and the amount of impurities.
The analyzed culture is barley.
Table 1 - Sieving results
| Sieve | Remainder, % |
| 3 x20 | 1,2 |
| 2,5x20 | 37,4 |
| 2,4x20 | 17,0 |
| 2,0x20 | 29,6 |
| 1,7x20 | 10,8 |
| Pallet | 2,4 |
Conclusion: We studied the method for determining the geometric and physical characteristics of grain with different contamination on a sieve-analyzer. We built a polygon for separating grain by size and determined the composition of impurities in each fraction.
Laboratory work No. 2
Influence of grain size on the yield and quality of flour
Purpose of work: determine the evenness of grain in the test batch
Equipment: sieve analyzer, a set of sieves, scales.
Exercise:
1. Conduct sorting of several samples of grain with different contamination on a sieve-analyzer.
2. Collect 100 g of grain on sieves
3. Grind the original grain and two fractions. Determine the grade of flour on the R3BPL device.
By sieving the grain, the following fractions were obtained:
- 3.05 g - 51.92 g - 26.00 g - 1.67 g - 6.57 gPallet - 10.77 g
Let's pick up 100 g of grain on sieves
(coarse fraction), (fine fraction).We will grind the original grain and two fractions. Let's determine the type of flour on the R3BPL device.
We will record the research results in Table 2.
Table 2 - Research results
Table 3 - Whiteness of varietal flour
| B / C | Over 54 units R3BPL device |
| 1 / C | 36-53 units |
| 2 / C | 12-35 units |
| wallpaper | Below 12 |
Output: using the results of table 2 and table 3, it is possible to draw a conclusion about the influence of grain size on the yield and quality of flour.
The larger the grain, therefore, there will be more endosperm in it, which means that the whiteness of the large grain will be higher. We see this from our research results. In laboratory conditions, we obtained 2 grade flour (coarse fraction) and wallpaper (fine fraction and original grain).
Laboratory work No. 3
Calculation of the composition of grinding batches of grain
Purpose of work. Mastering the methodology for calculating the composition of a grinding batch of a given quality for varietal milling of wheat.
Basic theoretical provisions
The grain batches arriving at the mill differ in a number of quality indicators: vitreousness, gluten content, ash content, etc., which is due to the varietal characteristics of grain, soil and climatic conditions of cultivation and other factors. The processing of such varied grain consignments will result in flour that does not meet the requirements of the standard. This is especially true for batches of grain of reduced quality.
It is possible to ensure the stability of the quality of flour by pre-mixing several batches of grain located in the mill elevator. Forming a grinding batch, you can mix different components according to the same indicator, for example, glassiness or gluten. It should be emphasized that vitreousness most faithfully expresses the technological, biochemical and energetic characteristics of the grain. This indicator of the known degree determines the choice of the conditioning mode, the output of crumbs "in the shredded process", the output of flour and its quality, as well as the specific energy consumption for grinding. In addition, in mills equipped with high-performance complete equipment, a grinding batch of a certain glassiness is required for each section.
The recipe for the grinding batch is preliminarily drawn up 10-15 days before the start of grinding, so that during the ten-day stop period, the technologist can make certain adjustments to the technological scheme for the preparation and grinding of grain.
Typically, a grinding batch is made up of two or three components.
Let's denote:
is the weighted average value of the grain quality indicator adopted for the calculation, which is determined by the formula:
- specific values of the adopted quality indicator for grain of each of the three components; The total mass of the grinding batch is determined by the formula:
, (2) is the mass of each component required to compose a grinding batch. The deviation from glassiness is determined by the formulas:
(3)
For the case of a grinding batch of two components:
(4) (5)For the case of a grinding batch of three components:
(6)
(7)
(8)
Make a grinding batch of wheat grain of the total mass M =8000 tons. Wheat grains of the following types are available with glassiness:
Weighted average batch vitreousness
Ministry of Education and Science of the Russian Federation
Federal Agency for Education
State educational institution
higher professional education
"ORENBURG STATE UNIVERSITY"
Faculty of food production
Department of food production technology
Report
on industrial practice
Head: N.V. Biryukova
"____" _________________ 2007
Executor:
student gr. 03-TVET
Kirzeev O.V.
"____" _________________ 2007
Orenburg 2007
Laboratory work No. 1
Geometric and physical characteristics of grain and its impurities
Purpose of work:
Get acquainted with the method for determining the geometric and physical characteristics of grain and its impurities with the selection of sieves and screening schemes for effective cleaning and separation of grain.
Exercise:
2. Build a polygon for separating grain by size and determine the composition of impurities in each fraction.
Work order
A weighed portion of grain weighing 100-200 g is sieved on a sieve-analyzer, in which sieves with holes are installed, depending on the analyzed culture.
The resulting fractions are weighed, and each gathering is sorted into normal grain and impurities. Impurities are weighed and expressed in%. The amount of normal grain is defined as the difference between the weight of the fraction and the amount of impurities.
The analyzed culture is barley.
Table 1 - Sieving results
Remainder, % Conclusion: We studied the method for determining the geometric and physical characteristics of grain with different contamination on a sieve-analyzer. We built a polygon for separating grain by size and determined the composition of impurities in each fraction. Laboratory work No. 2
Influence of grain size on the yield and quality of flour Purpose of work: determine the evenness of grain in the test batch Equipment: sieve analyzer, a set of sieves, scales. Exercise: 1. Conduct sorting of several samples of grain with different contamination on a sieve-analyzer. 2. Collect 100 g of grain on sieves (coarse fraction), (fine fraction). 3. Grind the original grain and two fractions. Determine the grade of flour on the R3BPL device. By sieving the grain, the following fractions were obtained: Pallet - 10.77 g We collect 100 g of grain on sieves (coarse fraction), (fine fraction). We will grind the original grain and two fractions. Let's determine the type of flour on the R3BPL device. We will record the research results in Table 2. Table 2 - Research results Table 3 - Whiteness of varietal flour
Over 54 units R3BPL device Output: using the results of table 2 and table 3, it is possible to draw a conclusion about the influence of grain size on the yield and quality of flour. The larger the grain, therefore, there will be more endosperm in it, which means that the whiteness of the large grain will be higher. We see this from our research results. In laboratory conditions, we obtained 2 grade flour (coarse fraction) and wallpaper (fine fraction and original grain). Laboratory work No. 3 Calculation of the composition of grinding batches of grain Purpose of work. Mastering the methodology for calculating the composition of a grinding batch of a given quality for varietal milling of wheat. The grain batches arriving at the mill differ in a number of quality indicators: vitreousness, gluten content, ash content, etc., which is due to the varietal characteristics of grain, soil and climatic conditions of cultivation and other factors. The processing of such varied grain consignments will result in flour that does not meet the requirements of the standard. This is especially true for batches of grain of reduced quality. It is possible to ensure the stability of the quality of flour by pre-mixing several batches of grain located in the mill elevator. Forming a grinding batch, you can mix different components according to the same indicator, for example, glassiness or gluten. It should be emphasized that vitreousness most faithfully expresses the technological, biochemical and energetic characteristics of the grain. This indicator in
to a certain extent determines the choice of the conditioning mode, the output of crumbs "in the shredded process", the output of flour and its quality, as well as the specific energy consumption for grinding. In addition, in mills equipped with high-performance complete equipment, a grinding batch of a certain glassiness is required for each section. The recipe for the grinding batch is preliminarily drawn up 10-15 days before the start of grinding, so that during the ten-day stop period, the technologist can make certain adjustments to the technological scheme for the preparation and grinding of grain. Typically, a grinding batch is made up of two or three components. Let's denote: The weighted average value of the grain quality indicator adopted for the calculation, which is determined by the formula: Specific values of the adopted quality indicator for the grain of each of the three components; The total mass of the grinding batch is determined by the formula: where is the mass of each component required to compose a grinding batch. The deviation from vitreousness is determined by the formulas: For the case of a grinding batch of two components: For the case of a grinding batch of three components: Make a grinding batch of wheat grain of the total mass M=8000
tons. Wheat grains of the following types are available with glassiness: Weighted average batch vitreous index = 62. Find the mass of each component. For two parties The weighted average value of the grain quality indicator adopted for the calculation is determined by the formula: For triple grinding batch cases: Examination To determine the amount of grain for each component of the grain mixture, you can also use the inverse proportion rules, and to check the solutions obtained, the mixing rules. Table 4 - Calculation by the method of inverse proportion
Name Glassiness,% Deviation from glassiness of a given batch,% Estimated ratio of grain in the batch Sum of parts of grinding lots Output: studied the methodology for calculating the composition of a grinding batch of a given quality for varietal milling of wheat. Laboratory work No. 4 Determination of the technological efficiency of the separator Purpose of work. Studying the process of separating impurities from the grain mass and determining the separation efficiency of a multicomponent mixture. Basic theoretical provisions The original lots of grain, despite preliminary cleaning on farms and at elevators, contain in their mass a significant amount of various impurities of mineral and organic origin. Thus, the grain mass entering the processing is a mixture consisting of the grain of the main crop and other components. When preparing grain for grinding, such a mixture should be separated in order to isolate only the grains of the main crop. The process of mechanical separation of mixtures into their composite, more homogeneous fractions is called separation. For the analysis and assessment of the technological process of separation of bulk mixtures, which include grain mixtures, methods are used to obtain the most objective indicators of the effect of separation of the initial mixture into its constituent components. Before proceeding to the definition of indicators of the technological effect of separation, it is necessary to introduce some terms and concepts. Initial mixture- a grain mixture consisting of one or more components and intended for separation in a separator. Fraction- part of the mixture, allocated on the separator. The fraction can consist of one or more components included in the original mixture. Fraction purity- the relative content of the main component in a given fraction in fractions or percent of the output. Recovery rate the ratio of the amount of a component in the fraction to the amount of the same component in the initial mixture. The general regularity of the separation process is that the initial mixture as a result of separation is divided into parts / new mixtures / that are qualitatively different from the original mixture. New mixtures / fractions / in their composition are distinguished by greater homogeneity in terms of those characteristics that underlie the separation of the mixture / length, width, thickness, etc. /, moreover, the more homogeneous the obtained fractions for this characteristic, the higher the separation effect. The quality of the separation process is assessed by the completeness of the separation of each of the components in its pure form. The task of cleaning is to separate the worst component / impurities / from the grain mass in order to enrich the best component / grain / with the least loss of the latter to waste. The criterion for the separation effect is the indicator E. The physical essence of this indicator is theoretically substantiated by the example of sorting a two-component mixture into two fractions / Fig. 1 /. Let Q = 1 be the initial mixture to be separated. Suppose that the specified mixture is required to be divided according to the X feature into two components: <р
\
and <р 2 .
Picture 2 - Graph of grain separation Due to the imperfection of the separator in the fraction Q 1
contains some part of q particles of the component φ 2, and in the second faction Q 2
- R- component particles φ 1. First fraction purity φ 11 = and the second faction q 22
is equal to: q 22
=
. With ideal separator operation, i.e. under optimal conditions, the initial mixture will be divided into 2 fractions with the maximum indicator of their purity φ
max 1
, and φ
max 2
.
If the separator is not working optimally, then φ 11< φ
max 1
, a φ 22<
φ
max 2
Insofar as φ 11> φmax 1
a φ 22> φ 2, then the content of the first component in the first fraction (its purity) will increase by φ 11 - φ 1, and the content of the second component in the second fraction will increase by φ 22 - φ 2 compared to the content of these components in the original mixture. The maximum possible increase in the content of components in both fractions with optimal operation of the separator will be respectively equal to φ
max 1
- φ 1, and φ
max 2
-φ 2... Consequently, the degree of enrichment of the first fraction will be equal to the ratio of the actual increase in the concentration of the first
component to the maximum possible, i.e.:; and, accordingly, the degree of enrichment of the second fraction: The overall separation effect E is defined as the weighted average degree of enrichment of both fractions: In the particular case, when the initial mixture can be separated into components in pure form, i.e. φ
max 1
= φ
max 2
= 1, the exponent E will be equal to: (10) where, and the output, respectively, of the first and second fractions. Extending the conclusion to complex mixtures, the overall technological effect of separating an n-component mixture into n fractions can be represented as: (11) where φ
i -
the content of the i-th component in the initial mixture; φ
ii -
purity of the i-th fraction; W i -
the output of the i-th fraction. Description of the laboratory setup The work is carried out on a laboratory separator. The separator consists of a frame, a sieve body and a receiving hopper with a feeder. The sieve body makes 200 vibrations per minute with the help of an eccentric mechanism on a drive shaft rotating from an electric motor. Figure 3 - Schematic diagram of the separator Second sieve with 0.5 mm round holes to separate coarse impurities that have passed through the receiving sieve. The third sieve with rectangular holes measuring 2.2x20 mm for the selection of coarse grains. Fourth under-sowing sieve 1.7x20 mm for the separation of fine impurities. Fine grain is obtained from this sieve. Thus, the main component / grain / is separated by passing through a sieve with a diameter of 5 mm and leaving the sieve 1.7x20 mm. The second component / coarse impurities / comes out from the first two sieves with holes 6x6. mm and a diameter of 5 mm. The third component / small impurities / - passing through a sieve with openings of 1.7x20 mm. 4. The order of the work. From the batch of grain intended for cleaning, two weighed portions are isolated: one / 50g / for analysis, the second / 2 kg / for cleaning on a separator. The first sample is subjected to technical analysis for the content of removed impurities in the grain before the machine, i.e. determination of the content of components φ 1, φ 2 and φ 3 in fractions of one or percent. The second sample is passed through the separator until the sieves are completely free from the waste product. The resulting three fractions are weighed on a balance. The weighing results, expressed as a percentage in the original mixture, are considered as the yield of each fraction. W ]
, W 2
and W 3
. From each fraction emitted after separation, a sample of 50 g is taken to determine the purity of the fraction by the content of the main components in them, namely φ 11, φ 22 and φ 33. Table 5 - Results of the first separation
Based on the results obtained, determine the separation efficiency of the initial mixture by the formula: Separation time 53 sec. The productivity is 67.92 kg / h. Table 6 - Results of the second separation
Separation time 10 sec. The productivity is 360 kg / h. Output: the higher the operating mode of the separator, the lower the efficiency of the separator.
KULINAm
RIm
I AM(lat.cul onariuskitchen, cookery)the art of cooking.
Culinam
R1) food preparation master; 2) someone who is skilled in cooking.
Entrecote(from French entre between, and coteedge). In classic French cuisine, a piece of ox meat cut betweenribs and ridge.
Bechamelone of the main sauces of French and European cuisines. Ingredients: 100 g of butter, 1 tablespoon of flour, 2 tablespoons of boiling broth (meat, fish, vegetable - depending on the purpose of the sauce), 1 glass of hot cream, fresh thin sour cream or, in extreme cases, milk.
Beatlets(cue ball) small round chops made from minced meat (originally chops). Also, dishes of this kind, cooked not from meat.
Blanching(from the French blanchir pour boiling water over) rapid scalding or scalding of any food product: meat, fish, vegetables, fruits, as a result of which they change (lose) their color most often turn white. The product is poured over boiling water in a closed vessel (but not in a colander where the water passes) or immersed in boiling water (up to 1 minute).
Steak(from the English. beef(beef) +steaks(pieces)),
fillet steakroast beef dish, originally a type of steak, steak from the head of the tenderloin.
Cuttinga kind of extinguishing. When cutting, a faint ruddy crust appears on the surface of the meat; the meat juice formed by this is called a brez
Varem
nicknames(ukr vareniki, w ??
r ?
n ??
k ??
) a Slavic dish, most common in Ukrainian cuisine, in the form of boiled unleavened dough stuffed with minced meat, vegetables, mushrooms, fruits and berries, and cottage cheese.
Galoum
shki(ukr. dumplingsm
, Slovak. halusky
) a dish of Eastern European cuisine (Hungary, Slovakia, Czech Republic, Poland, Ukraine), which is pieces of dough boiled in boiling water. In Ukraine dumplingsand served as a separate dish (with oil or with sour cream) or cook soup with dumplings.
Wanker(also fought) a dish of Russian cuisine made from eggs mixed in milk with cereals, flour or grated potatoes. In some cases, the jerk off is a semblanceomelet, in others it is harder, like a baked cake.
Msm
rkaa process in which products are heat treated with direct contact with fat or without fat (on a metal surface (frying pan), in oil (deep fryer) or over an open fire) at a temperature that ensures the formation of a specific crust on their surface, which is the result of decomposition under the high temperature of the organic substances contained in the product and the formation of new ones.
Canapesm
(fr. canape
) tiny sandwiches weight 6080 g, thickness ~ 0.5 cm 7 cm Sandwiches from toast, chopped of various and edible bases (fish, meat, cheese), impaled on skewers, which can be sent into the mouth whole without biting off a piece.
Carbationmaking shallow cuts on the surface of a piece of meat, in order to soften.
Knedley or dumplings(it. Klo?
) a European flour product, usually with the addition of cheese, potatoes and eggs in the form of small pieces. Usually added to or served with soup.
Croquettes(from fr. croquer, bite) a culinary dish of cylindrical or round shape made from minced meat or vegetables, boneless in breadcrumbs and deep-fried.
Lieson(fr. Liaison
bond, connection) a liquid mixture of eggs and milk, or cream and water. Lièzon carries out a bundle of food.
Melangefrozen mixture of egg yolks and whites.
Moussea sweet dessert dish prepared from any aromatic base (fruit or berry juice, puree, grape wine, chocolate, coffee, cocoa, etc.), which gives the taste and name to a particular mousse, and from auxiliary, nutritional substances, promoting foaming and fixing the frothy state of the mousse (gelatin, agar-agar, egg whites), as well as from sugar (saccharin, honey, molasses), imparting a sweet taste to the dish or enhancing it.
Omlem
T(from fr. omelette) French cuisine made from slightly beaten eggs fried in a pan.
Scorchingthe process of removing wool and hairs from the surface of by-products and poultry carcasses during their processing.
Parfait
? it is a kind of ice cream. It is made from whipped cream with sugar, egg-milk mixture, aromas and flavorings.
Breadingapplying an edible coating (panada) to the surface of the product, which helps to retain moisture in the dish. It can be different, ranging from crackers to flour.
Breadcrumbs
(fr. Paner
sprinkle with bread crumbs) a crumble of dry white bread, used to prepare fried dishes from meat, fish and vegetables (for example, cauliflower).
Passingthe process of frying products at a temperature of 110-120 0
With no crispy crust formation.
Profitrom
whether(fr. profiterole, profit benefit, benefit
) small (less than 4 cm in diameter) culinary products of French cuisine made from choux pastry with various fillings (both sweet and savory): custard, salad, mushrooms, meat, etc.
Poom
ding(eng. pudding) English dessert made from eggs, sugar, milk and flour, cooked in a water bath. Fruit or spices are added to the pudding. Chilling the pudding is done in a special form, although this is not necessary. It is usually served chilled.
Sambuca sweet cold dish made by whipping mashed fruits with sugar and egg yolk.
Soufflem
(fr. souffle
) a French-made dish of egg yolks mixed with a variety of ingredients, to which are then added whitewashed egg whites. It can be a main course or a sweet dessert.
Sim
rniks(cottage cheese) (Ukrainian sirniki, from Ukrainian Sir cottage cheese) a dish of Russian and Ukrainian cuisine in the form of cottage cheese pancakes; fried cakes made from cottage cheese mixed with flour (some cooks believe that flour is not added to real cheesecakes) and eggs.
Sem
ndwich,
WITHa
ndwich(eng. Sandwich) a kind of sandwich. Consists of two or more slices of bread (often rolls) and one or more layers of meat and / or other fillings.
Thosem
fteli or teftm
whetherminced meat dishes in the form of balls. In addition to meat, meatballs can include rice, bread, bread crumbs, onions, various spices, and eggs. Meatballs are fried, baked, steamed or stewed in sauce.
Extinguishingmedium procedure between roasting and boiling. In contrast to these methods, heat treatment is always carried out under a lid, in the presence of water (other liquid) and fat. Braising is always a continuation of the roasting or boiling procedure.
Flamb(from the French flamber to singe) the term means such a final stage of cooking, when, to give the final taste and not less for the corresponding solemn culinary and decorative effect, the dish already served on the table is poured with a small amount of alcohol or cognac and set on fire.
Meatballs(ital. Frittatellafried) dish, which is balls of minced meat or fish.
Shnim
goal(it. Schnitzel from schnitzencut) a thin layer of veal, pork, lamb, chicken or turkey breast, breaded in breadcrumbs or flour and fried by deep immersion in hot oil (deep fat). It differs from the chop in that the meat may not be beaten off, and in the way of frying. From the escalope, breading. A properly cooked schnitzel is golden orange in color and crispy.
Spiggingintroducing small particles of another product into the product. As a rule, this is the introduction of fat (fat) into lean meat with a scaling needle. The type of stuffing can be attributed to the introduction of liquids into the product through a syringe.
Eclair(from the French eclair glitter, that is, a hint of the shiny surface of cakes covered with icing) a common type of choux pastry, an oblong closed shape, filled with cream (sweet or sometimes salty) and covered with a frosting (chocolate) or couverture.
Escalope(fr. escalope) in Russian-French cuisine, escalopes were usually called smooth, round layers of meat, cut from tenderloin (veal, pork) or from other parts of the pulp (also in even circles, across the fibers).
- Boiled dumplings with sour cream No. 1, No. 2? 200/25 g.
Dumplings with potatoes (with butter and sour cream) No. 1, No. 2? 200/5/20 g.
Pancakes with cottage cheese with refined powder 1, No. 2? 170/10 g.
Dough kneading time; the duration of cooking dumplings, dumplings; the output of semi-finished pancakes; change in the mass of semi-finished products during cooking and frying.
Dough for dumplings and dumplings knead until it acquires a uniform consistency and stand for 30-40 minutes to swell the gluten and give it elasticity.
Pancake dough contains a large amount of liquid, therefore flour proteins swell quickly and completely in it. The dough is loosened by mechanical beating, during which the egg whites form a foam and air is trapped in the dough. During baking, due to the expansion of the air and the partial evaporation of water, the dough is loosened. This is facilitated by a thin layer of baked pancake. The dough, poured into a frying pan with a thicker layer, turns out to be dense and tasteless.
The dough contains: flour - 26%; milk - 64; eggs - 7; sugar - 2.4; salt - 0.6%.
Pancake dough. Ingredients: flour - 400 g, sugar - 30, butter - 20, eggs - 100, milk - 1000, salt - 5 g. Dough mass - 1550 g.
The dough is beaten by hand or on a whisk machine. To do this, put sugar, salt, eggs in a cauldron with a spherical bottom or in a bowl of a whipping machine and quickly beat it with a broom or turn on the machine at high speed. After the mass becomes homogeneous, pour in milk and add 50% flour (from the norm). Stir at a slow speed to avoid splashing. You cannot leave the flour unmixed even for a short time, otherwise the dough is lumpy, non-uniform and the quality of the products will deteriorate. After completely stirring the flour, add the rest of it in small portions and turn on the machine at high speed. Beat the finished dough for another 2-3 minutes. If lumps have formed in the dough, filter it.
Pancakes. Ingredients: pancake dough - 1550 g; grease for lubrication - 20. Output - 1000 g.
For baking pancakes, there is an automatic machine AVT, which fully automates this laborious operation. It is a two-section ring-type frying oven, inside of which 20 frying pans move in a horizontal plane. The electric heating of the furnace is regulated. Productivity - 720 pcs / h.
A rotating electric brazier is used for the same purpose. The batter for pancakes from a special container flows through an inclined tray to the preheated frying drum. When the drum rotates, a thin layer of batter is poured onto its hot cylindrical surface, which is baked, forming a continuous pancake belt. The scraper separates the tape from the drum, the cutter cuts it into blanks and stacks it. Productivity - 675 pcs / h.
To bake a small amount of pancakes, use an electric tabletop (EPN), on which pancakes are baked directly on the frying surface, or ordinary cast-iron pans with a diameter of at least 22 cm.
Grease the surface of the stove or frying pan, heat it well, pour the dough with a pouring spoon and level it so that the thickness of the pancake is the same. Pancakes are baked on one side until light brown. The pancake should be no more than 1.5–2 mm thick. The cooled pancakes are stacked and used for preparing second and sweet dishes, sandwiching the filling in poultry poultry, chicken pies and pancake pie.
Quality requirements: pancakes must be of the same size and thickness, well baked, without cracks and bubbles, color - yellow or light brown, texture - soft, elastic.
Cooking
Cooking is the heating of food in a liquid or saturated steam atmosphere. Cooking is one of the main methods of culinary processing, and boiled dishes undoubtedly dominate in any national cuisine, especially in medical nutrition.
At cooking in the main way the product is completely immersed in a large amount of liquid (water, milk, broth, syrup, etc.). Before boiling, the process is carried out over high heat in a container with a closed lid, after boiling, the heating is reduced and cooking is continued at a low boil until the product is fully cooked. Full boiling is undesirable, since the liquid quickly boils away, the form of the product is destroyed, and aromatic substances evaporate.
Overpressure is created in pressure cookers or autoclaves, and the temperature rises to 132 ° C, which accelerates cooking. When cooking in the main way, a large amount of nutrients is lost from the product due to their transfer to a decoction, and the boiled product becomes tasteless. However, when the ecological purity of the product is questionable, cooking in a large amount of water is a necessity, since this will extract radionuclides, xenobiotics, etc.
Frying
Frying is the heating of a product without liquid, in fat or heated air. As a result of frying, a crust forms on the surface of the product, the products lose some of the moisture due to evaporation, therefore they retain a higher concentration of nutrients than during cooking.Fat plays an important role in frying, which protects the product from burning, ensures uniform heating, improves the taste of the dish and increases its calorie content. Before frying, the fat must be reheated, since only the overheated fat does not burn, smoke, does not smoke and remains clean from the beginning to the end of cooking.
Vegetable oil is poured into a frying pan in a layer of half a centimeter and heated over medium heat, without bringing to a boil. After 2-3 minutes, the oil will brighten, and after another couple of minutes white, barely noticeable, but acrid smoke will appear above it. If you throw a pinch of salt into the oil, it will bounce off the surface with a bang. This means that the oil has overheated, excess water, gases, and various impurities have evaporated from it. Such oil will not change as it is heated further, and it will be easier to fry in it.
At the time of overheating, you can add some spices (onion, garlic, anise, fennel, dill seeds), which must be removed after 3-4 minutes. Spices fight off the specific smells of fat and give the appropriate aroma. Another way to improve the oil is to use a mixture of animal and vegetable fat: sunflower oil and lard, olive oil and chicken fat, beef fat and mustard oil, etc.
There are several types of roasting. The most common of these is roasting in the main way, in which the product is heated with a small amount of fat (5-10% by weight of the product) at a temperature of 140-150 C. The best utensils for frying on an open surface are pans or braziers with a bottom thickness of at least 5 mm. In them, the temperature is distributed more evenly, the possibility of sticking and burning of the product decreases. In recent years, non-stick pans have been used.
Tools, inventory, dishes
Pots, pans, sieve, rolling pin, knives, plates, slotted spoon, spatula, spoons, meat grinder.
- Work sequence
- Get groceries, prepare them.
Prepare dough for dumplings, dumplings, pancakes.
Prepare minced meat for dumplings, dumplings, pancakes.
Bake semi-finished pancakes.
Form dumplings, dumplings, pancakes with cottage cheese.
Boil dumplings, dumplings, fry pancakes.
To arrange products and carry out a marriage.
Draw conclusions on the work.
- Quality requirements
Company name
TECHNOLOGY CARD 1
Raw materials |
Raw material consumption (net), kg |
||||
| gross | net | 10 servings | 50 servings | 200 servings | |
| Pelmeni semi-finished product No. 1069 | - | 185 | 1850 | 9250 | 37000 |
| Sour cream | 25 | 25 | 250 | 1250 | 5000 |
| Mass of boiled dumplings | - | 200 | 2000 | 10000 | 40000 |
| - | 225 | 2250 | 11250 | 45000 | |
Cooking technology
Prepared dumplings are released into boiling salted water (for 1 kg of dumplings, 4 liters of water and 20 g of salt), bring to a boil and continue to cook at low boil for 5-7 minutes. When the dumplings float to the surface, carefully remove them with a slotted spoon with large holes and portion 14-15 pieces per serving.
Quality requirements
The dumplings should keep their shape, without tearing the shell, the surface is not sticky. No impurities, products with a naked filling are allowed. The minced meat is juicy, evenly distributed in the product. The color of the dough is from white to slightly grayish, minced meat is gray, without pink inclusions. The taste is moderately salty, the spices are also moderate. The smell is characteristic of boiled meat and dough.
TECHNOLOGY CARD 2
Raw materials |
Raw material consumption per 1000 g |
||
| gross | net | ||
| Dough for dumplings No. 1067 | - | 450 | 83,25 |
| Beef (cutlet meat) | 272 | 200 | 37 |
| Pork (cutlet meat) | 270 | 230 | 42,55 |
| Onion | 50 | 42 | 7,77 |
| Salt | 9 | 9 | 1,665 |
| Ground black pepper | 0,2 | 0,2 | 0,037 |
| Sugar | 0,5 | 0,5 | 0,0925 |
| Water | 90 | 90 | 16,65 |
| Minced meat mass | - | 560 | 103,6 |
| Eggs for lubrication | 20 | 20 | 3,7 |
Cooking technology
(indicating the methods and modes of processing)For minced meat, cutlet meat and onions are chopped in a meat grinder, salt, sugar, pepper and cold water are added, then everything is thoroughly mixed. The finished dough is rolled out into a layer 1.5-2 mm thick. The edge of the rolled layer 5-6 cm wide is smeared with eggs. In the middle of the oiled strip, along it, put in rows minced meat balls weighing 7-8 g at a distance of 3-4 cm from one another. Then the edges of the greased dough strip are raised, the minced meat is covered with it, after which the dumplings are cut out with a special device. The formed dumplings are stacked in a row on floured wooden trays. Dumplings are cooked in the main way.
Quality requirements
(appearance, consistency, color, taste, smell)
Weight of 1 piece should be 12-13 g. Before decoction, store at temperatures below 0С. The dough is not windy, plastic, without signs of impurity. The minced meat is juicy, evenly distributed in the product. Minced meat color - pink with inclusions of chopped onions, ready-made minced meat - gray. The taste is moderately salty, the spices are also moderate. The smell is characteristic of meat and dough.
Head production ______________ __Granin G.F._________________________
Signature full nameTECHNOLOGY CARD 3
according to the Collection of recipes for ____ dishes and culinary products for public catering establishments.-SPb.: Polytechnic, 2000.-392s .___________________ ____________________________
Cooking technology
(indicating the methods and modes of processing)Flour is poured into a kneading machine, water heated to 30-36C is added, eggs, salt and the dough is kneaded. The prepared dough is kept for 30-40 minutes.
Quality requirements
(appearance, consistency, color, taste, smell)
Head production ______________ __Granin G.F._________________________
Signature full nametable
- Quality requirements
canteen______________________ _______
Company name
TECHNOLOGY CARD 1
Name of a semi-finished product, dish, product _boiled dumplings ______________________ ____
______________________________ ______________________________ __________Recipe No. ____ 1072_______________ column _______________________ __________
according to the Collection of recipes for ____ dishes and culinary products for public catering establishments.-SPb.: Polytechnic, 2000.-392s .___________________ ____________________________
Raw materials |
Raw material consumption for 1 portion, g |
Raw material consumption (net), kg |
|||
| gross | net | 10 servings | 50 servings | 200 servings | |
| Pelmeni semi-finished product No. 1069 | - | 185 | 1850 | 9250 | 37000 |
| Sour cream | 25 | 25 | 250 | 1250 | 5000 |
| Mass of boiled dumplings | - | 200 | 2000 | 10000 | 40000 |
| Weight of the finished product (dish) | - | 225 | 2250 | 11250 | 45000 |
Cooking technology
(indicating the methods and modes of processing)Prepared dumplings are released into boiling salted water (for 1 kg of dumplings, 4 liters of water and 20 g of salt), bring to a boil and continue to cook at low boil for 5-7 minutes. When the dumplings float to the surface, carefully remove them with a slotted spoon with large holes and portion 14-15 pieces per serving.
Quality requirements
(appearance, consistency, color, taste, smell)
The dumplings should keep their shape, without tearing the shell, the surface is not sticky. No impurities, products with a naked filling are allowed. The minced meat is juicy, evenly distributed in the product. The color of the dough is from white to slightly grayish, minced meat is gray, without pink inclusions. The taste is moderately salty, the spices are also moderate. The smell is characteristic of boiled meat and dough.
Head production ______________ __Granin G.F._________________________
Signature full nameTECHNOLOGY CARD 2
Name of the semi-finished product, dish, product: semi-finished dumplings from beef and pork _______________________ __
Recipe No. ____ 1069_______________ column _______________________ __________according to the Collection of recipes for dishes and culinary products for public catering establishments. -SPb .: Polytechnic, 2000.-392s .________________
Raw materials |
Raw material consumption per 1000 g |
Raw material consumption (net), per 185 g |
|
| gross | net | ||
| Dough for dumplings No. 1067 | - | 450 | 83,25 |
| Beef (cutlet meat) | 272 | 200 | 37 |
| Pork (cutlet meat) | 270 | 230 | 42,55 |
| Onion | 50 | 42 | 7,77 |
| Salt | 9 | 9 | 1,665 |
| Ground black pepper | 0,2 | 0,2 | 0,037 |
| Sugar | 0,5 | 0,5 | 0,0925 |
| Water | 90 | 90 | 16,65 |
| Minced meat mass | - | 560 | 103,6 |
| Eggs for lubrication | 20 | 20 | 3,7 |
Cooking technology
(indicating the methods and modes of processing)For minced meat, cutlet meat and onions are chopped in a meat grinder, salt, sugar, pepper and cold water are added, then everything is thoroughly mixed. The finished dough is rolled out into a layer 1.5-2 mm thick. The edge of the rolled layer 5-6 cm wide is smeared with eggs. In the middle of the oiled strip, along it, put in rows minced meat balls weighing 7-8 g at a distance of 3-4 cm from one another. Then the edges of the greased dough strip are raised, the minced meat is covered with it, after which the dumplings are cut out with a special device. The formed dumplings are stacked in a row on floured wooden trays. Dumplings are cooked in the main way.
Quality requirements
(appearance, consistency, color, taste, smell)
Weight of 1 piece should be 12-13 g. Before decoction, store at temperatures below 0С. The dough is not windy, plastic, without signs of impurity. The minced meat is juicy, evenly distributed in the product. Minced meat color - pink with inclusions of chopped onions, ready-made minced meat - gray. The taste is moderately salty, the spices are also moderate. The smell is characteristic of meat and dough.
Head production ______________ __Granin G.F._________________________
Signature full nameTECHNOLOGY CARD 3
Name of a semi-finished product, dish, product: dough for dumplings _____________________ _____________________________
Recipe No. ____ 1067_______________ column _______________________ __________according to the Collection of recipes for ____ dishes and culinary products for public catering establishments.-SPb.: Polytechnic, 2000.-392s .___________________ ____________________________
Cooking technology
(indicating the methods and modes of processing)Flour is poured into a kneading machine, water heated to 30-36C is added, eggs, salt and the dough is kneaded. The prepared dough is kept for 30-40 minutes.
Quality requirements
(appearance, consistency, color, taste, smell)
Dough of homogeneous consistency, elastic, not dried out. No impurities are allowed. The color of the dough is from white to slightly grayish. The taste is moderately salty, the spices are also moderate. Dough smell.
Head production ______________ __Granin G.F._________________________
Signature full nametable
- Quality requirements
canteen______________________ _______
Company name
TECHNOLOGY CARD 1
The name of the semi-finished product, dish, product: dumplings with potatoes, butter and sour cream ______________________ ______________________________
Recipe No. ____ 1079_______________ column _______________________ __________according to the Collection of recipes for dishes and culinary products for public catering establishments. -SPb .: Polytechnic, 2000.-392s .___________________ ________________
Raw materials |
Raw material consumption for 1 portion, g |
Raw material consumption (net), kg |
|||
| gross | net | 10 servings | 50 servings | 200 servings | |
| Dough for dumplings No. 1078 | 82 | 82 | 820 | 4100 | 16400 |
| Minced meat No. 1125 | - | 103 | 1030 | 5150 | 20600 |
| Butter | 5 | 5 | 50 | 250 | 1000 |
| Sour cream | 20 | 20 | 200 | 1000 | 4000 |
| Mass of boiled dumplings | - | 200 | 2000 | 10000 | 40000 |
| Weight of the finished product (dish) | - | 225 | 2250 | 11250 | 45000 |
Cooking technology
(indicating the methods and modes of processing)Prepared dumplings are released into boiling salted water and boiled at low boil for 5-7 minutes. When the dumplings float to the surface, carefully remove them with a slotted spoon with large holes and portion 7-8 pieces per serving
Quality requirements
(appearance, consistency, color, taste, smell)
The shape is semicircular, the edges are well pinched, not stuck together, not deformed, weight 20?
25 g, consistency: soft, tender, minced meat?
homogeneous. The color is white with a cream shade. Taste and smell characteristic of the products used, moderately salty.
etc.................