Manna 

Cavitation technologies in the food industry. New cavitation technology

PROCESSING: TECHNOLOGIES AND EQUIPMENT

UDC 664: 621.929.9 V.I. Lobanov,

V.V. Trushnikov

DEVELOPMENT OF A CONTINUOUS MIXER WITH SELF-CLEANING WORKING BODIES

In sausage and meat canning industries, after grinding the raw material, it is mixed with the ingredients of the recipes to obtain homogeneous systems. The need for this operation can also arise when mixing various components, for mixing raw materials to a certain consistency, in the process of preparing emulsions and solutions, to ensure a uniform state of products for a certain time, in the case when it is necessary to intensify heat and mass transfer processes.

In the meat industry, the most widespread is mechanical mixing, which is used as the main (in the production sausages, stuffed canned food and semi-finished products) or accompanying (in the production of salted and smoked meat products, edible and industrial fats, glue, gelatin, blood processing) operations.

For mixing, mixers, mixers, mixers, etc. are used. The first two groups of machines are referred to as batch-type equipment. Mixers can be either continuous or batch.

Having considered the designs of domestic and foreign mixers, we came to the conclusion that they all have significant drawbacks - adhesion of material

rial on the working bodies in the mixing process (adhesion) and low productivity.

At the department of MPSP, an attempt was made to create a continuous minced meat mixer with self-cleaning working bodies (patent application No. 2006116842) for workshops of small capacity, which can be used both at low-power meat processing plants and in modular sausage workshops (such as MKTs-300K or modular sausage workshop of CONVICE) and large subsidiary farms, which is important for this stage of economic development of our country, when up to 60% of all livestock products on the market are provided by subsidiary farms.

The proposed mixer for viscous materials consists of a body 1 (Fig. 1), made on a frame 2, in which the working bodies 3 are installed, each of which consists of a shaft 4 with two working blades 5, made along the length of the working body along a helical line with an angle lifting within 0 ° 30 "-0 ° 50", while the screw of one working member is twisted clockwise, and the other counterclockwise. The drive 6 of the working bodies 3 is designed so that the bodies are synchronized with each other. The structure is equipped with a loading chute 7 and an unloading chute 8.

Rice. 1. Scheme of the proposed mixer

Minced meat after grinding in a meat grinder enters the loading chute 8 and falls under the specially designed working bodies 3 rotating towards each other with the same angular velocities (along a crossed path), which self-clean during operation due to a certain shape of their cross-section. In the mixer, the minced meat is actively mixed by the working bodies 3 with blades 5 made along a helical line, frayed due to the gap between the shafts 4 and moves along the working bodies to the unloading chute 7. The translational movement of the material ensures

a helical line formed by a uniform displacement of the section of the working body along its entire length by a certain angle a. The rotation of the working bodies is carried out by means of the drive 6.

The assumed shape of the working bodies was taken from the Federal Republic of Germany patent No. 1199737, where two blades rotate at constant speeds towards each other along intersecting paths. To construct the profile of the working bodies of the proposed mixer, we use the scheme (Fig. 2), where the center distance is selected so that the working bodies engage at an angle of 45 °.

Rice. 2. Scheme for building a profile of working bodies

Based on the above sentence, you can write

R + r = R-42, (1)

where R is the radius of the working body, m; r - radius of the shaft of the working body, m.

In order to set the SL curve, you need to know how the angle в and the distance OK change depending on the angle a. Thus, we will set a curve in a polar coordinate system with an angle b and a radius of curvature p = OK when changing the parent angle a in the range from 45 to 0 °. So, let's connect the angle at and a.

From the NPK triangle:

NK = R - sina; (2)

ON = r42 - NP = R (4l - cos a) (h)

From the ONK triangle:

t in NK R sin a sin a

ON R (J2 - cos a) (42 - cos a)

hence,

Let's connect the radius of curvature p to the angles at and a:

from triangle ONK:

on = r (V2 - cos a)

OK cos to cos in (6)

Thus, a curve in a polar coordinate system is given by the following system of equations:

r (V2 - cos a)

Taking into account the fact that the boxes for supplying cold air are installed discretely, the drying process of the material is repeated several times and intensified, which is the achievement of the set technical result.

Drum Dryer Analysis

Ho / yudio bozduh

Rice. Proposed Drum Dryer Layout

The proposed dryer (Fig.) Consists of a housing 1, inside which a lifting-blade nozzle 3 is installed, and a stationary casing 2 is fixed on the console of the housing 1, on which a branch pipe 4 is installed for supplying hot air. Around the circumference of the nozzle 4, longitudinal-radial windows 5 are made, and from the ends of the body 1 there is a nozzle for loading material 6, an unloading chamber 7 with nozzles for removing hot air 8 and withdrawing material 9. On the body 1 under a fixed casing 2, several boxes 10 are installed in series with inlet 11 and outlet 12 for supplying cold air. The lifting vane nozzle 3 has a special drive.

Drum dryer works as follows. The starting material through the nozzle 6 enters the housing 1. When the lifting blade nozzle 3 rotates, its blades capture the material and lift it. Falling from the blades, the material forms longitudinal jets, which penetrate the heat fluxes that have passed through the nozzle 4 and the longitudinal-radial windows 5. Moisture is removed from the outer surface of the material. Then the material moves along the body 1 to the outlet due to the inclination of the drum and the heat flow rate. At the moment the material moves along the inner surface of the body, it enters the attachment area of ​​the ducts 10, through which cold air is supplied. Cold air is supplied

through the supply nozzles 11, locally cools part of the housing 1 and is discharged through the nozzles 12. In contact with the cooled part of the housing, the surface of the material is cooled, while its middle remains heated. Moisture in the material will tend to move from the center to the periphery. Then, when passing through the area of ​​the casings, the material will again find itself on the hot surface of the case, and the air flow of the coolant will remove moisture from the surface of the material. This process is repeated several times (depending on the number of boxes 10). Then the bulk material enters the unloading chamber 7, where it is separated from the heat carrier and removed from the drum dryer.

At present, an experimental installation for drying grain and other bulk materials is being manufactured.

Bibliographic list

1. Energy-saving grain drying / N.I. Malin. Moscow: KolosS, 2004.240 s.

2. Grain drying and grain drying / A.P. Gerzhoi, V.F. Samochetov. 3rd ed. Moscow: KolosS, 1958.255 s.

3. Wheat and its quality assessment / ed. and with a foreword. Dr. Biol. sciences prof. N.P. Kuzmina and honored. Scientist of the RSFSR prof. L.N. Lyubarsky; per. from English Cand. biol. Sciences K.M. Selivanova and I.N. Silver. M .: KolosS, 1967.496 p.

UDC 664.7 V.V. Gorshkov,

A.S. Pokutnev

EFFICIENCY OF GRAIN TREATMENT BY HYDRODYNAMIC CAVITATION IN BREAD PRODUCTION

Introduction

Currently, the issue of expanding the assortment remains relevant. bakery products... The primary role is played by increasing the taste and nutritional properties bread while maintaining its low price. This is achieved by improving the technology of baking by changing the parameters of grain preparation, the degree and method of its grinding, the variety of recipes by including other grain and other components during kneading, improving the technology for loosening the dough and the conditions for baking bread.

One of possible options modernization of the stage of grain grinding is the use of cavitation grinding mills. This makes it possible to refuse from multiple running of grain through grinders with subsequent separation into fractions. At the same time, due to the fact that wet grinding takes place in the cavitation mill, there is no harmful dust factor in the grain preparation workshop. As a result, a homogenized suspension of crushed grain is fed to baking.

Research methodology

The aim of the research was to study the possibility of obtaining grain bread on the basis of a grain suspension obtained in a Petrakov disperser.

Chemical analysis of grain and suspension was carried out in the laboratory of the Altai State Agrarian University in terms of moisture, gluten and vitreousness. The quality of the resulting bread was determined at the Testing Center for Food Products and Raw Materials of the Altai State Technical University by organoleptic indicators - shape, surface, crumb, porosity, smell, taste, color and physicochemical - moisture,

slothiness, foreign inclusions, signs of disease and mold, crunching from mineral impurities. Based on the research results, the calculation of the economic efficiency of production was carried out wheat bread based on a grain suspension obtained by cavitation dispersion.

Research results

For the experiment, it was envisaged to use whole unhulled wheat grain and drinking water in a ratio of 1: 2.

For research, a prototype of a rotary-type cavitation heat generator with an electric motor power of 11 kW, a liquid flow rate of 0.15-0.5 l / s and a pressure of 0.2-0.4 MPa was used.

A dough was obtained from the grain suspension by adding 35% flour. Kneading was carried out by hand until the dough consistency is homogeneous.

The dough fermentation lasted two hours with a double kneading, which was carried out manually. The first workout was done after 40 minutes. after the start of fermentation, the second - after another 40 minutes. (1 h 20 min after the start of fermentation). Cutting was carried out mechanically into standard shapes. The proofing time was 50 minutes. at a temperature of 40 ° C. Duration of baking - 25 minutes. at a temperature of 240 ° C.

Wheat with weak baking properties was taken for setting up the experiment. Grain with such characteristics was not chosen by chance. This made it possible to assess the minimum possible quality of raw materials in the production of bread and to reduce the cost of it to a minimum. At the same time, the baking properties of the dough are leveled by adding flour to it. Indicators, characteristic

terizing the quality of the original grain are shown in table 1.

As evidenced by the data presented in Table 1, the analyzed grain samples had average quality indicators: in terms of protein and gluten they corresponded to weak varieties of wheat, and in terms of vitreousness - to strong ones. In terms of technical properties, medium grades are suitable for obtaining bakery flour without the addition of improvers.

To obtain bread, a recipe was developed. The difference in the recipe is that it is not per 100 kg of flour, but per 100 kg of the mixture. This is due to the fact that the basis of the dough is not flour, but its mixture with grain suspension. The suspension was obtained from whole grains without the use of flour. The mixture consisted of 65% grain suspension and 35% wheat flour of the 1st grade. For 100 kg of the mixture, 0.9 kg of table salt "Extra" was added and

0.3 kg yeast.

The organoleptic analysis carried out after baking showed that the finished product had a shape - characteristic

for the tin, it corresponded to the bread form in which the baking was made; surface - without large cracks and explosions; crumb - baked and elastic; porosity - developed without voids and seals; taste and smell are characteristic of this type of product; Brown color.

The assessment of physical and chemical indicators is given in table 2.

The results, shown in table 2, show that in terms of physical and chemical parameters, the resulting bread corresponds to: moisture content - Darnitskiy bread, acidity and porosity - white bread of the 1st grade.

The economic effect from the introduction of the technology was assessed by reducing the cost of bread and was determined taking into account the costs of the dispersion process and savings on raw materials. For comparison, bread was taken from wheat flour first grade. The data on the economic efficiency of the production of wheat bread based on a grain suspension obtained by cavitation dispersion are presented in Table 3.

Table 1

Assessment of the quality of wheat grain,%

Indicator Prototype Weak wheat varieties Strong wheat varieties

Humidity 14.23 - -

Protein,% 11.49 9-12 14

Gluten 20.59 Up to 20 28

Vitreousness 59 Up to 40 40-60

table 2

Physical and chemical indicators of grain bread

Indicator Test Result GOST 26983-86 "Darnitskiy Bread" GOST 26984-86 "Capital Bread" GOST 26987-86 "White Bread from 1st Grade Wheat Flour"

Humidity,% no more than 48.0 ± 0.71 48.5 47 45

Acidity, deg. no more than 2.0 ± 0.36 8 8 3

Porosity,% not less than 68.0 ± 1.0 59 65 68

Foreign inclusions Not detected - - -

Signs of disease and mold Not detected - - -

Crunch from mineral impurities Not felt - - -

Table 3

Economic effect of bread production per 1 ton

Manufacturing Cost Items Product

1st grade flour bread (basic version) grain bread (project version)

1. General production and general expenses, rub. 7570 7809

2. Raw materials, rub. 6713 4335

3. Total costs for the production of 1 ton of bread, rubles. 14283 12114

4. Economic effect, rub. - 2139

Cost savings occur due to a decrease in the cost of raw materials due to the replacement of part of the flour with grain suspension. From table 3 it follows that the economic effect per 1 ton of finished products (bread) will be 2139 rubles.

The data obtained make it possible to recommend using hydrodynamic cavitation at the stage of grinding in the production of wheat bread based on grain suspension, which will make it possible to abandon the repeated running of grain through grinders, followed by screening into fractions, eliminate losses from the formation of mill dust and obtain an economic effect of 2139 rubles / t.

Bibliographic list

1. GOST 5667-65. Bread and bakery products. Acceptance rules, sampling methods, methods for determining organoleptic characteristics and weight of products.

2. Romanov A.S. Examination of bread and bakery products. Quality and safety: study guide. manual / A.S. Romanov, N.I. Davydenko, L.N. Shatnyuk, I.V. Matveeva, V.M. Po-znyakovsky; under. total ed. V.M. Poznyakovsky. Novosibirsk: Sib. univ. publishing house, 2005.278 p.

3. GOST 26983-86. Darnitskiy bread. Enter. 01.12.86 to 01.01.92. M .: Publishing house of standards, 1986.6 p.

4. GOST 26987-86. White bread made from wheat flour of the highest, first and second grades. Technical conditions.

480 RUB | UAH 150 | $ 7.5 ", MOUSEOFF, FGCOLOR," #FFFFCC ", BGCOLOR," # 393939 ");" onMouseOut = "return nd ();"> Dissertation - 480 rubles, delivery 10 minutes, around the clock, seven days a week

Gorbyleva Ekaterina Viktorovna. Research of qualitative characteristics of grain suspensions and their use in food production: dissertation ... Candidate of technical sciences: 05.18.15 / Gorbyleva Ekaterina Viktorovna; [Place of protection: Kemer. technol. in-t food industry.] .- Kemerovo, 2008.- 175 p .: ill. RSL OD, 61 09-5 / 1247

Introduction

Chapter 1. Literature review 9

1.1 Analysis of existing types and means of grinding 9

1.2. Cavitation theory 17

1.2.1 Determination of the cavitation phenomenon 17

1.2.2 Types of cavitation 19

1.2.3 Occurrence of cavitation 21

1.2.4 Practical Application of Cavitation 23

1.3 Characteristics of wheat grain used in work 26

1.4 Ways to Improve the Nutritional Value of Grain Foods 30

1.4.1 Milk as a means of increasing the nutritional value of grain processing products 30

1.4.2 Soaking grain as a way to increase the biological and nutritional value food 34

1.5 Conclusion on the literature review 36

Chapter 2. Objects and methods of research 39

2.1. Research objects 39

2.2 Research methods 40

2.3 Statistical processing of experimental data 45

Chapter 3. Research results and their discussion 47

3.1 Determination of the method of preparing grain for cavitation grinding 47

3.2 Obtaining grain suspensions. Determination of initial temperature, sampling intervals 49

3.3 Sensory evaluation of the resulting suspensions 54

3.4 Changing the temperature of grain suspensions during cavitation 54

3.5 Study of the effect of cavitation treatment on acidity 58

3.6 Study of the carbohydrate complex 59

3.7 Determination of protein content 64

3.8 Determination of lipid content 67

3.9 Study of the effect of cavitation treatment on the content of vitamin E69

3.10 Study of the influence of cavitation treatment on the content of macroelements 70

3.11 Study of the effect of cavitation treatment on the microflora of grain suspensions 72

3.12 Investigation of the storage stability of the grain product 75

3.13 Preliminary determination of the optimal modes of cavitation grinding of grain 82

3.14 Assessment of safety indicators of grain suspensions 83

Chapter 4. Examples of possible practical use of grain suspensions 87

4.1 Using water-grain suspension in bakery 88

4.1.1 Formulation development of grain bread 88

4.1.2 Results from laboratory baked goods. Organoleptic and physico-chemical assessment finished products 91

4.1.3 Production check of bread production technology using water-grain suspension 95

4.1.4. Cost-effectiveness 98

4.1.4.1 Company Description 98

4.1.4.2 Investment plan 98

4.1.4.3 Production plan 101

4.1.4.4 Financial plan 109

4.2 Using milk-grain suspension for making pancakes and pancakes 112

4.2.1 Formulating cereal pancakes and pancakes 112

4.2.2 Results from laboratory baked goods. Organoleptic and physico-chemical assessment 113

4.2.3 Industrial Approbation 119

4.2.4 Cost-effectiveness 122

Conclusions 125

List of used literature 127

Applications 146

Introduction to work

The urgency of the problem.

Problem healthy eating a person is one of the most important tasks of our time. Grain processing products meet the requirements of good nutrition as well as possible. In this regard, there is a need to create a wide range of new grain products that allow the rational use of all valuable natural components with a significant reduction in production costs.

That is why, in the practice of grain processing, considerable attention is paid to the introduction of progressive methods and high-performance equipment in order to increase the efficiency of using grain during its processing.

One of the promising technologies that provides a significant intensification of production processes and opens up wide opportunities for expanding the range of grain, bakery and other types of products, is the cavitation processing of raw materials, which allows you to obtain grain suspensions - products with a certain set of physicochemical and organoleptic properties.

The proposed technology is based on a physical phenomenon - cavitation, which is generated either by ultrasound (acoustic) or hydraulic impulses (rotational). Acoustic cavitation units are already being used in various branches of the food industry. To date, the greatest practical results in this direction have been achieved by Ph.D. S.D. Shestakov.

Recently, however, a more powerful disintegrating agent is being used to disperse raw materials - hydroimpulse rotary generators, which have shown high efficiency in laboratory tests.

In the general case, the dispersion of solid particles in hydroimpulse rotary generators is accompanied by a hydropercussion effect,

cavitation erosion and abrasion in the annular gap between the rotor and stator. However, the mechanism of the complex effect of hydro-impulse cavitation on food raw materials has not been studied enough.

Based on the foregoing, it is relevant to study the effect of hydro-impulse cavitation treatment on the organoleptic and physicochemical properties of grain products.

Target and research objectives.

The purpose of this research was to study the qualitative characteristics of grain suspensions and their use in food production.

To achieve this goal, it was necessary to solve the following tasks:

determine the initial temperature, the ratio of solid and liquid components before cavitation grinding and the maximum possible duration of the hydro-impulse cavitation treatment of wheat grain;

to investigate the effect of the duration of the hydro-impulse cavitation grinding on the organoleptic and physicochemical indicators of the quality of grain suspensions;

to study the microbiological indicators of grain suspensions;

determine the storage capacity of grain suspensions;

evaluate the safety indicators of grain suspensions;

to develop recipes and technologies for food products using grain suspensions. Give a commodity assessment of finished products;

on the basis of all the above studies, to determine the optimal parameters of hydro-impulse cavitation processing of wheat grain;

to conduct pilot industrial testing of a new grain product and evaluate the economic efficiency of the proposed technologies.

Scientific novelty.

The expediency of hydro-impulse cavitation grinding of wheat grain in order to obtain grain suspensions as a semi-finished product in the production of food has been scientifically substantiated and experimentally confirmed.

The influence of the duration of the hydraulic pulse

cavitation effects on physicochemical and organoleptic characteristics wheat grain processing products.

For the first time, the influence of hydraulic impulse cavitation treatment on the microflora of processed grain raw materials has been revealed.

An assessment of the safety indicators of grain suspensions obtained by the method of hydro-impulse cavitation grinding of grain has been carried out.

The optimal parameters for obtaining a grain semi-finished product for baking by the method of hydro-impulse cavitation grinding of wheat grain have been determined.

For the first time, the possibility of using a suspension from germinated wheat grain obtained by the method of hydro-impulse cavitation grinding in the production of grain bread has been shown.

For the first time, a technology has been developed for preparing grain pancakes and pancakes on the basis of a milk-grain suspension obtained by the method of hydro-impulse cavitation treatment of grain with milk.

The practical significance of the work.

Based on the research carried out, practical advice for obtaining grain suspensions by the method of hydro-impulse cavitation grinding and their storage.

Examples of possible practical use of grain suspensions obtained by the method of hydro-impulse cavitation grinding for the production of various bakery products are shown: a suspension from sprouted wheat grain - for the production of grain bread, a milk-grain suspension - for the preparation of grain pancakes and pancakes.

The developed method of bread production has successfully passed the production test in the bakery of the state of emergency "Toropchina NM"; the method of preparing grain pancakes is in the dining room of AltSTU "Diet +".

The expected economic effect from the introduction of grain bread will be 155450 rubles. in year. The expected economic effect from the introduction of grain pancakes is 8505 rubles. in year.

A draft normative documentation has been developed for grain bread.

Approbation of work. The results of the work were reported at the 62nd scientific and technical conference of students, graduate students and young scientists "Horizons of education" in 2004, at the 64th scientific and technical conference of students, graduate students and young scientists "Horizons of education" in 2006. There are 10 publications, including 3 reports at conferences, 7 articles.

Structure and scope of work. The dissertation work consists of an introduction, a review of the literature, a description of objects and research methods, the results of discussion and their analysis, a description of examples of possible practical use of grain suspensions in baking, conclusions, a bibliographic list of 222 titles, including 5 foreign ones, and 6 appendices. The work is presented on 145 pages of typewritten test, contains 23 figures and 40 tables.

Milk as a means of increasing the nutritional value of grain processing products

In world practice, work on the creation of bakery products with a high content of biologically active substances is becoming more widespread. In the theory and practice of baking, two directions have been identified to increase the biological value of food products from grain.

One of these areas is the enrichment of products with raw materials containing a large amount of protein, mineral elements, vitamins. It is realized by creating bread enriched with dairy products, soy concentrates, fish meal, vitamins, etc.

The second direction is the use of all the potential opportunities inherent in grain by nature, since a significant part of the useful substances of the grain is lost during high-quality grinding.

Milk and its processed products are valuable protein and sugar-containing raw materials. In the process of making cream from milk, skim milk is formed as a result of separation. Buttermilk is a by-product of making butter from cream. In the production of cheese, cottage cheese and casein, whey is formed. All of these products can be used in baking both in natural form and after special processing.

One of the most deficient components in the diet is calcium. Bread is a limited source of calcium. In this regard, dairy products are used to increase the calcium content in it.

Milk is a complex polydisperse system. Dispersed phases of milk, constituting 11 ... 15%, are in ionic-molecular (mineral salts, lactose), colloidal (proteins, calcium phosphate) and coarsely dispersed (fat) state. The dispersion medium is water (85 ... 89%)). The approximate content of some components in cow's milk presented in table 1.1.

Chemical composition milk is fickle. It depends on the lactation period of the animals, the breed of cattle, feeding conditions and other factors. The greatest changes are in the amount and composition of fat. During the period of mass calving of cows (March-April), milk has a reduced content of fat and protein, and in October-November it is maximum.

Fat in the form of balls with a diameter of 1 to 20 microns (the main amount - with a diameter of 2 ... 3 microns) forms an emulsion in uncooled milk, and in chilled milk - a dispersion with partially hardened fat. Milk fat is represented mainly by mixed triglycerides, of which there are more than 3000. Triglycerides are formed by residues of more than 150 saturated and unsaturated fatty acids... Milk fat is accompanied by fat-like substances: phospholipids and sterols. Phospholipids are esters of glycerol, high molecular weight fatty acids and phosphoric acid. Unlike triglycerides, they do not contain low molecular weight saturated fatty acids, but polyunsaturated acids predominate. The most common in milk are lecithin and cephalin.

Milk proteins (3.05 ... 3.85%) are heterogeneous in composition, content, physicochemical properties and biological value. In milk, two groups of proteins are distinguished, having different properties: casein and whey proteins. The first group precipitates when milk is acidified to pH 4.6 at 20C, the other remains in the serum under the same conditions.

Casein, which accounts for 78 to 85% of the total protein content in milk, is in the form of colloidal particles, or micelles; whey proteins are present in milk in a dissolved state, their amount ranges from 15 to 22% (approximately 12% albumin and 6% globulin). Casein fractions and whey proteins differ in molecular weight, amino acid content, isoelectric point (IEP), compositional and structural features.

The elemental composition of milk proteins is as follows (%): carbon - 52 ... 53; hydrogen - 7, oxygen - 23, nitrogen - 15.4 ... 15.8, sulfur - 0.7 ... 1.7; casein also contains 0.8% phosphorus.

Milk carbohydrates are represented by milk sugar (lactose) -disaccharide, consisting of glucose and galactose molecules, as well as simple sugars (glucose, galactose), phosphoric esters of glucose, galactose, fructose.

Milk sugar is contained in milk in a dissolved form in the a- and jB-forms, and the "-form" is characterized by a lower solubility than the "-form". Both forms can go from one to the other. Milk sugar is approximately five times less sweet than sucrose, but in terms of nutritional value it is not inferior to the latter and is almost completely absorbed by the body.

Mineral substances are represented in milk by salts of organic and inorganic acids. Calcium salts (content 100 ... 140 mg%) and phosphorus (95 ... 105 mg%) predominate. In addition, milk contains trace elements: manganese, copper, cobalt, iodine, zinc, tin, molybdenum, vanadium, silver, etc. The content of vitamins in milk depends on the breed of animals, lactation period and other factors.

Statistical processing of experimental data

To obtain a mathematical model of the process under study, taking into account the change in several factors affecting the process, we used the methods of mathematical planning of the experiment.

To implement one of the directions, it was necessary to first germinate a grain of wheat. Therefore, initially in the course of these studies, the optimal method of preparing wheat grain was determined. At the same time, the following requirements were imposed on this process: the method of grain preparation should not provide Negative influence on its nutritional and biological value; the method should be simple and not particularly time-consuming; its implementation should not require complex expensive equipment and additional personnel, so that, if necessary, any enterprise could carry out germination with minimal re-equipment and at minimal financial costs.

As shown by the analysis of literature data, traditionally for dispersing to obtain a grain mass, the grain is subjected to soaking for 6-48 hours, which is accompanied by the initial germination of the grain. The main direction of biochemical processes in the germinating caryopsis is the intensive hydrolysis of high-molecular compounds deposited in the endosperm and their transformation into a soluble state, available for feeding into the developing sprout.

However, the formation of nutrients that increase the nutritional value of sprouted grains does not occur immediately. The initial stage of germination (latent germination, or fermentation) is accompanied by a decrease in low molecular weight substances consumed by the growing embryo. So, when soaking for 12 hours, the sugar content in the grain is reduced by almost 1.5 times, and the dextrin content by about 1.7 times. The content of vitamin C at the initial stages of germination is reduced by almost 1.5 times. But experiments show that after 12 hours of soaking the grain, the content of sugars and dextrins in the studied samples began to increase.

Consequently, the next stage of grain germination is accompanied by the accumulation of low molecular weight substances, including vitamins, due to an increase in enzymatic activity leading to the hydrolysis of high molecular weight compounds. However, too long soaking (more than a day) leads to the intensive development of bacterial microflora, mold, the appearance of a sharp sour odor. Therefore, after analyzing all the information, the following parameters of grain preparation were adopted: duration of soaking - 24 hours; the temperature of the steeping water is 25C.

Such steeping provides initial germination of grain with the formation of nutrients and does not significantly increase the microflora of grain. 3.2 Obtaining grain suspensions. Determination of initial temperature, sampling intervals

The primary task of the experimental studies was to determine the possible duration of the cavitation treatment of grain and to identify the sampling intervals for further laboratory studies. To solve this problem, trial experiments were carried out to obtain grain suspensions.

The cavitation processing of grain was carried out on the basis of the LLC Tekhnokompleks enterprise located at the address of the city of Barnaul, Karagandinskaya street, house 6.

At the moment the rotor opening is blocked by the side walls of the stator, a sharp increase in pressure occurs along the entire length of the cylindrical rotor openings (direct hydraulic shock), which enhances the "collapse" of cavitation bubbles in zone A.

In zone B, constant overpressure helps the intensive "collapse" of cavitation bubbles. As already discussed in Section 1.1, the closure of cavitation bubbles contributes to the destruction of the grain.

The grinding process was carried out in a recirculation mode. The ratio of solid and liquid parts was 1: 2. The increase in the solid fraction in the mixture is impossible due to the technical features of the cavitation unit. An increase in the liquid phase is impractical from the point of view of the nutritional value of the resulting product.

For the experiments, we used ordinary cold tap water, the temperature of which was 20C. Changing the initial temperature is impractical, since it requires additional material investments and time spent on heating or cooling, which will significantly lengthen the technological process and increase the cost of the final product. Experimental studies have shown that the possible duration of the cavitation treatment of wheat grain is 5 minutes for water-grain and milk-grain suspensions and 5.5 minutes for a suspension from germinated wheat grains. In this case, the final temperature of the grain suspensions reached 60-65C.

Further processing of grain is impossible, since in the course of cavitation grinding, the viscosity of the product increases significantly, which by the end of the process acquires the consistency of dough, as a result of which the suction pipe of the installation is not able to draw in the processed mixture and the process stops.

Study of the effect of cavitation treatment on acidity

Changes in the acidity of grain suspensions during cavitation Analyzing the results, it can be concluded that as a result of cavitation, the acidity of the products during the first minute of cavitation treatment sharply increases in comparison with the initial value by 2 - 2.5 times. But further along the process, it decreases to 1.6 degrees in a water-grain suspension, to 2.1 degrees in a suspension from germinated wheat grains, and to 2.4 degrees in a milk-grain suspension.

This can be explained by the fact that the occurrence of cavitation is accompanied by the generation of OH-, NCb-, N- free radicals, as well as the final products of their recombinations H2C 2, HNCb, HNO3, which acidify the medium. But since as a result of the pulsation and collapse of one cavitation bubble, approximately 310 pairs of radicals are formed, mainly OH-, and the hydrogen formed during the process is partially volatilized, then as the process proceeds, the number of hydroxyl groups increases, which leads to alkalinization of the medium and the acidity decreases.

Carbohydrates are the main energy resources concentrated in the caryopsis endosperm cells. In terms of the amount of easily digestible carbohydrates, products produced from grains are in first place among other human food products. The importance of carbohydrates in the technological process of grain processing and, especially, when using grain in the dough preparation process is very great.

In this work, we investigated the effect of hydro-impulse cavitation treatment on the change in the carbohydrate complex of wheat grain. To assess the changes taking place, the content of starch, dextrins, sucrose and reducing sugars was determined.

Starch plays the most important role in the process of kneading dough and baking bread. The results of the studies, presented in Figure 3.5, indicate that the hydro-impulse cavitation treatment of grain contributes to the destruction of the starch contained in it.

The maximum decrease in the amount of starch is observed in a suspension of germinated wheat grains. This is due to the fact that as a result of germination, the action of grain enzymes is sharply increased, the process of dissolution of complex substances deposited in the endosperm begins with the formation of simpler ones. Accordingly, starch is converted to dextrins and maltose. Therefore, even before the sprouted grain was fed for cavitation treatment, the starch content in it was 6-8% lower than the original wheat grain, and the mass fraction of dextrins was higher.

The sucrose content in the grain is insignificant, and the glucose and fructose content in the grain, normally ripened and stored in conditions of low humidity, is negligible. It rises significantly only during germination. Therefore, a significant increase in sugars in suspensions during the cavitation process was especially important. The results of these changes are presented in Figures 3.7 and 3.8. 1.2 i 3 4 5

Changes in sucrose content The content of reducing sugars increased especially significantly during cavitation: 5-7 times compared to the initial values, while the amount of sucrose increased only 1.2-1.5 times. First, this is because reducing sugars are the end product of starch hydrolysis. Secondly, in parallel with the decomposition of starch, when heated in the presence of a small amount of food acids, the hydrolysis of sucrose itself occurs with the formation of reducing sugars (glucose, fructose).

The main part of grain sugars is raffinose trisaccharide, glucodifructose and glucofructans, which are easily hydrolyzed oligosaccharides of various molecular weights. Apparently, it was they who, during hydrolysis during cavitation, provided an increase in the amount of sucrose.

The increased content of sugars in milk-grain suspension in comparison with water-grain products, apparently, was influenced by the sugar contained in the milk itself.

Thus, the cavitation treatment of wheat grain causes significant positive changes in the structure of its carbohydrate complex. The significance of this fact is due to the fact that with traditional grain dispersion, the degree of grinding of the grains does not provide the proper intensity of sugar and gas formation during dough fermentation. To improve the quality of grain dough, it is proposed to add sugar, phosphatide concentrates, surfactants (lecithin, fatty sugar). It can be assumed that the use of this technology in baking will allow for intensive fermentation of the dough without adding additional additives, but only at the expense of the grain's own sugars. 3.7 Determination of protein content

As you know, about 25-30% of the entire human body's need for proteins is covered by the products of grain processing. At the same time, it is the protein fractions that determine the technological properties of grain processing products, the ability to produce high-quality bread and pasta... It is therefore quite understandable that the study of grain proteins in the process of cavitation is one of the most important tasks.

Studies on the effect of acoustic cavitation treatment on the total protein content, carried out by S.D. Shestakov, indicate its increase. According to his theory, when cavitation-activated water interacts with a crushed mass containing animal or plant protein, an intense reaction of its hydration occurs - the combination of water molecules with a biopolymer, the termination of its independent existence and its transformation into a part of this protein. According to Academician V.I. water bound in this way becomes an integral part of proteins, that is, it naturally increases their mass, since it combines with them due to the action of mechanisms similar to those that take place in living nature in the process of their synthesis.

Since studies on the effect of hydro-impulse cavitation on the protein content in grain suspensions have not been previously conducted, it was necessary to identify the degree of this effect. For this, the protein content in the selected samples of the grain product was determined according to the standard method. The results of the determinations are shown in Figure 3.9.

Production check of bread production technology using water-grain suspension

The results of comprehensive studies on the use of a water-grain suspension from germinated wheat grains as a recipe component of bread showed that its use allows obtaining bakery products with a high nutritional value, with good organoleptic and physico-chemical characteristics.

Production tests of the proposed technology were carried out in the bakery of the state of emergency "N.M. Toropchina" (Appendix 4)

Assessment of organoleptic and physical and chemical indicators ready-made bread presented in table 4.5, were carried out according to the standard methods given in chapter 2.

On the basis of an operating bakery, state of emergency "Toropchina NM", located at the Altai Territory, Pervomaisky district, with. Logovskoe, st. Titova, house 6a, the production of grain bread based on water-grain suspension is organized.

The bakery produces bread from first grade wheat flour, sliced ​​loaves, bakery fines. The productivity of the bakery is 900 kg / day of bakery products. The area of ​​this bakery allows you to place a line for the production of grain bread. Raw materials - flour is supplied by LLC "Melnitsa", located in the village of Sorochy Log, grain - SPK "Bugrov and Ananyin".

The cereal bread will be sold in a bakery shop and in a number of shops located nearby. There are no significant competitors for grain bread, since there are no enterprises producing such products.

Bakery PE "Toropchina N.M." during its work, it has compensated for its initial cost. The residual value is 270 thousand rubles. Grain bread production accounts for one-sixth of the bakery's production. Thus, one sixth of the cost of the building falls on the grain bread production line. This amounts to 45 thousand rubles. For the production of grain bread based on a water-grain suspension, it is necessary to purchase the following technological equipment: a cavitation unit for crushing organic materials (Petrakov's disperser), a Binatone MGR-900 disperser, and a steeping bath. The rest of the equipment is at the enterprise and can be used in the production of grain bread.

Depreciation is calculated according to the period useful use object of fixed assets. Buildings and structures belong to the 6th depreciation group with a useful life of 10 to 15 years, since the building is not new. The useful life of the building is 12 years. The equipment belongs to the 5th depreciation group with a useful life of 7 to 10 years.

For the preparation of grain pancakes and pancakes, it was proposed to replace milk and flour with milk-grain suspension. The calculation of the recipe for grain products was based on the amount of milk 1040 g for pancakes and 481 g for pancakes. Since the cavitation treatment of wheat grain with milk is carried out in a ratio of 1: 2, the grains were taken half as much, that is, 520g for pancakes and 240g for pancakes. The rest of the raw material was taken in the same amount as in the original recipe. However, the moisture content of the pancake and pancake dough should be 65-75%. Therefore, if necessary, it is possible to add a small amount of flour to obtain the dough with an optimal consistency. The amount of the additive was calculated based on the moisture content of the raw material. Thus, the recipe for cereal pancakes and pancakes is as follows.

The suspension, yeast and sugar were dosed onto the dough, the dough was kneaded and put in a thermostat at 32 C for fermentation for 90 minutes. After the fermentation time of the dough has elapsed, all the remaining raw materials were added to it according to the recipe and the dough was kneaded.

Then pancakes and pancakes were baked. Pancakes and pancakes were baked on a laboratory stove, in a frying pan at an average temperature of 270 C. The baking time of one pancake averaged 1.5 minutes, the baking time of one pancake was 3 minutes.

As a result of baking, we found that it was impossible to make pancakes from the last suspension. When pouring the dough on these suspensions into the pan, it foams, spreads, sticks, does not come off the pan.

The method relates to the production of animal feed. The method consists in moistening, grinding and enzymatic hydrolysis of grain, while the ratio of grain to water is 1: 1, the water temperature is 35-40 ° C, and α-amylase 1.0-1.5 U / g starch and xylanase are used as enzymes 1-2 units / g of cellulose. The method allows you to obtain a product containing digestible carbohydrates. 1 tab.

Currently, molasses obtained from sugar production wastes are used in animal husbandry. This molasses, obtained by acid hydrolysis, contains 80% solids and has a high concentration of glucose.

The use of sugar beet molasses as animal feed is widely known. Due to the high calorie content of these products, their use in feed is constantly increasing. However, molasses is a viscous liquid and therefore difficult to process. When it is added to the feed, it has to be warmed up. In addition, molasses contains very little nitrogen, phosphorus and calcium and meets the protein requirements of farm animals very little.

Therefore, in the past 20 years, molasses obtained from grain or starch by enzymatic hydrolysis has been used in animal husbandry.

At present, enzymatic hydrolysis of starch-containing materials is carried out with preliminary processing of raw materials at a high pressure of 4-5 kgf / cm 2 for 120 minutes.

With such a grain pretreatment, swelling, gelatinization, destruction of starch grains and a weakening of the bond between cellulose molecules, the transition of a part of cellulases and amylase into a soluble form occurs, as a result of which the surface accessible for enzymes increases and the hydrolysability of the material increases significantly.

The disadvantages of this method include high temperatures and duration of treatment, which lead to the destruction of xylose with the formation of furfural, oxymethylfurfural and the degradation of some of the sugars. There is also a method for preparing feed, for example, according to A.S. No. 707560, which provides for moistening grain in the presence of amylase, and then crimping, tempering and drying the finished product. With this method, only up to 20% of the initial starch content is converted into dextrin and up to 8-10% into reducing sugars (such as maltose, glucose).

A similar method of processing grain for feed is proposed (AS No. 869745), which involves processing grain like AS. 707560, but differs in that after tempering the flattened grain is additionally treated with an enzyme preparation glucavamorin in an amount of 2.5-3.0% by weight of starch for 20-30 minutes. At the same time, the percentage of reducing sugars in the product increases to 20.0-21.3%.

We offer a qualitatively new product with easily digestible carbohydrates - wheat syrup (rye), obtained by the method of enzymatic hydrolysis.

Fodder syrup is a product of incomplete hydrolysis of starch and cellulose (hemicellulose and cellulose). It contains glucose, maltose, tri- and tetrasaccharides and dextrins of various molecular weights, proteins and vitamins, minerals, i.e. everything that wheat, rye and barley are rich in.

Molasses can also be used as a flavoring agent because contains glucose, which is necessary for raising young farm animals.

Taste, sweetness, viscosity, hygroscopicity, osmotic pressure, fermentability of hydrolysates depend on the relative amounts of the above-mentioned first four groups of carbohydrates and generally depend on the degree of hydrolysis of starch and cellulose.

Complex enzyme preparations were used for hydrolysis of cellulose and starch: amylosubtilin G18X, celloviridin G18X, xylanase, glucavamorin G3X.

We also offer a new method for processing grain (rye, wheat) and obtaining fodder molasses using cavitation with the simultaneous action of an enzyme complex.

The method of processing grain takes place in a special apparatus-cavitator, which is a rotating container with a perforated drum, in which the cavitation process takes place, based on high-intensity hydrodynamic vibrations in a liquid medium, accompanied by phenomena of 2 types:

Hydrodynamic

Acoustic

with the formation of a large number of cavitation bubbles-caverns. In cavitation bubbles, strong heating of gases and vapors occurs, which occurs as a result of their adiabatic compression during cavitation collapse of the bubbles. In cavitation bubbles, the power of acoustic vibrations of the liquid is concentrated and the cavitating radiation changes the physicochemical properties of the substance that is nearby (in this case, the substance is ground to the molecular level).

Example 1: The grain is preliminarily coarsely crushed on a feed grinder with a particle size of no more than 2-4 mm, then it is fractionally mixed into the water supplied to the cavitator. The ratio of grain and water is 1: 1 parts by weight, respectively. Water temperature 35-40 ° С. The residence time of the suspension of grain and water in the cavitator is no more than 2 seconds. The cavitator is connected to the apparatus, which is maintained by means of automatic regulation of pH and temperature. The volume of the reaction mixture in the apparatus depends on the power of the cavitator and ranges from 0.5 to 5 m 3.

After feeding half the amount of grain, a complex of enzymes is fed into the cavitator: bacterial amylase 1.0-1.5 units / g of starch and xylanase - 1-2 units / g of cellulose.

During cavitation, the temperature of the reaction mixture is maintained in the range of 43-50 ° C and pH 6.2-6.4. The pH of the mixture is maintained with hydrochloric acid or soda ash. After 30-40 minutes of cavitation, the liquefied finely dispersed suspension with a grain particle size of no more than 7 microns is heated to a wheat starch gelatinization temperature of 62-65 ° C and kept for 30 minutes at this temperature without cavitation. Then the clustered mass is again introduced into the cavitation mode for 30-40 minutes. The cavitation process is terminated by the iodine sample, the product is sent for saccharification into a larger container with a stirring device. For further saccharification of the reaction mass, add glucavamorin G3X at the rate of 3 U / g starch. The saccharification process is carried out at a temperature of 55-58 ° C and pH 5.5-6.0. - bacterial amylase 1.0-1.5 U / g starch and xylanase 1-2 U / g cellulose, during cavitation the temperature of the reaction mass is maintained 43-50 ° C and pH 6.2-6.4, and further saccharification of the resulting mixture is carried out with glucavamorin GZH at the rate of 3 units / g starch at a temperature of 55-58 ° C and pH 5.5-6.0.

The phenomena of cavitation are known in hydrodynamics as the phenomena that destroy the structures of hydraulic machines, ships, pipelines. Cavitation can occur in a liquid when the flow is turbulent, as well as when the liquid is irradiated by an ultrasonic field excited by ultrasound emitters. These methods of obtaining a cavitation field have been used to solve technological problems in industry. These are the problems of dispersion of materials, mixing of immiscible liquids, emulsification. But due to the high cost of equipment and the strength characteristics of the emitters, these technologies are not widely used in the Russian industry.
The proposed solution to these technological problems is based on continuous hydraulic machines to create a cavitation field in a fluid flow. Unlike traditional methods of obtaining a cavitation field using ultrasonic devices and hydrodynamic whistles, these hydraulic machines allow you to obtain a cavitation field in any liquid, with different physical parameters and with given frequency characteristics. This expands the geography of these machines for use in technological processes industry. These machines, conventionally called by the developer "cavitators", can be used in such industrial areas as the food industry for obtaining liquid food products (for example: mayonnaise, juices, vegetable oils, dairy products, feed additives, compound feed, etc.); as a chemical industry (production of paints and varnishes), obtaining fertilizers for agriculture; in the construction industry (for enriching clay, improving the quality of concrete, obtaining new building materials from ordinary compacts).
Some studies of the cavitation effect of these machines when using them as heat pumps have also been carried out. The receipt of thermal energy is based on the release of energy upon rupture of intermolecular bonds of a liquid in the process of its passage through the navigation field. Full-scale studies in this matter can result in a new generation of heating units that will have autonomy and a wide range of applications for heating small buildings and structures, remote from heating mains and even electric lines.
In terms of energy, these machines were used to obtain new types of fuel: artificial fuel oil, briquetted fuel with environmentally friendly binders from natural peat, as well as in technologies for the use of conventional fuels (oil, diesel oil, fuel oil) to save the consumption of these fuels by 25 30% of existing costs.

  • The use of a cavitator for obtaining juices, ketchups from vegetables and fruits, berries, which contain small seeds that are difficult to separate during the manufacture of the product. The cavitator allows you to make juices from berries such as raspberries, currants, sea buckthorn, processing berries without separating seeds, which are dispersed to a particle size of 5 microns and are the foam component in the products.
  • Application of the cavitator in the production technology vegetable oils allows to increase oil yield and equipment productivity. This technology makes it possible to obtain oil from any oil-containing plant structures, as well as to obtain foam feed additives for agricultural animals.
  • Technological line for the preparation of mayonnaise.
  • Technological line for the production of oil and feed additives from spruce branches of coniferous trees.
  • Cavitation plants make it possible to obtain new types of feed from peat and grain processing waste.
  • From peat with the help of cavitators from vegetables and from grain crops, it is also possible to obtain complete fertilizers for agricultural producers, these are the so-called "humates".
    II. Energy
  • Obtaining liquid fuel from waste of coal production and peat. Fuel can be used as a substitute for fuel oil. (Peat-coal fuel).
  • Technological line for the production of peat-sawdust briquettes and building materials.
  • Production of sorbents for petroleum products.
  • There are preliminary studies on the use of cavitators for the production of motor fuels and oils from crude oil without cracking directly in non-industrial wells.
  • The use of cavitators for auto-monopole heating of premises as a low-power heat carrier heater up to 100 kW.
    III. Construction
  • The technology of obtaining varnish-and-paint materials of improved quality is being tested in view of the fine dispersion of fillers and dyes.
  • Technological line for the production of drying oil, dispersion and water-based paints.
  • The use of cavitators for obtaining new building materials can be promising:
    - high-strength concretes and mortars;
    - enrichment of clays for the production of bricks.
  • Cavitators can be used to clean metals and parts from rust, scale, etc.
  • Cavitators can be used as mixers for normally immiscible components and for obtaining homogeneous structures in the food and chemical industries.
    IV. Other
  • A unit for generating steam using electricity has been developed. The steam unit can be used for the production of feed, building materials, sterilization, etc.
  • Wastewater treatment with the production of fuel from sludge materials. Purification of water from oil products.