Vibrations in engineering and technology

Polievoda Yurii – PhD, Associate Professor of the Department of technological processes and equipment for processing and food production, Vinnytsia National Agrarian University (Sonyachna st., 3, Vinnytsia, 21008, Ukraine, e-mail: vinyura36@gmail.com).

Revva Viktor  – postgraduate student of the Department Technological processes and the possession of food processing and food production of the Vinnytsia National Agrarian University (Sonyachna st., 3, Vinnytsia, 21008, Ukraine, e-mail: Viktorreva1@gmail.com).

Popov Ivan – lecturer of the separate structural subdivision «Ladyzhyn Professional College of Vinnytsia NAU» (Petra Kravchika st., 5, Ladyzhyn, 24321, Ukraine, e-mail: tyutik10@gmail.com).

The primary task of grain producers is to bring it to conditioned humidity. For temporary and long-term storage, transportation and processing requires grain with a moisture content of 14%, for legumes – a little less, about 10%. This is achieved by heat treatment of grain. Thermal methods of grain processing significantly increase its nutritional and taste qualities, allow to diversify the scope of use of the processed product.

In order to carry out a high-quality and energy-saving process, it is necessary to study in detail the methods and means for its implementation.

The choice of methods and means for heat treatment of grain depends on several factors. This is the type of initial and final grain product, production volumes, available equipment, etc. The aim of the research is to minimize energy consumption and preserve the quality of finished products during heat treatment of grain by studying existing methods and choosing the optimal one, based on existing production conditions.

Widespread convective method is due to the fact that the coolant (hot air) simultaneously transfers heat to the grain and absorbs moisture released during heating, as well as the relative simplicity of the design of heat treatment units. The method of processing grain by heating it, followed by flattening, deserves attention. The grain is fed into the chamber, where it is treated for about one minute with hot air at a temperature of 260-340°C. At the same time there is an instantaneous evaporation of moisture inside the grain. At the moment when the starch becomes plastic, and the pressure inside the grain - the maximum, it is sent to the roller, where it explodes and flattens. In practice, a combination of convective and conductive heating of grain is also used. An example of this is the various frying units used in the food industry. A significant advantage is the method of heat treatment of grain by infrared or microwave radiation. After all, the use of this method allows you to supply energy directly to the material without heating the intermediate coolant, steam and air ducts, other massive equipment. Treatment of grain material with infrared radiation can reduce unproductive energy costs by almost 40%, isolate the finished product from factors that contribute to its pollution. Due to its advantages, the method of micronization can be considered the most promising for heat treatment of grain in the food industry.

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