Development of the technology of receiving fodder products on the basis of ultrasonic impact on cellulose containing and fatty waste

Abstract

The article presents a systematic approach to solving production problems is the most striking difference between the modern algorithm of planning technological processes from similar schemes of industrial society. This fully applies to modern technological solutions for the construction of production lines in the industry. A significant mass of the substance remaining after food production is nothing more than secondary resources and requires either recycling or deeper processing for further use in animal feeding. The problem of waste disposal is becoming increasingly important worldwide. Interest in it is caused by the depletion of certain types of raw materials and the possibility of obtaining products from secondary raw materials (SM) of sufficiently high quality with the lowest production costs. One of the promising areas is the development of technology for the production of new competitive feed additives from waste processing industry, providing a significant increase in the bioavailability of nutrients from diets. The basic concept of formation of the proposed methodology the creation of a highly efficient technology for processing waste into feed components is based on a methodological complex of studies of the preparation of a highly nutritious feed mixture. This set covers the whole of the system as a whole with technological approaches and high-quality output. According to the presented variants of ultrasonic waste processing, the end-to-end layout of processing lines for processing sunflower and wheat bran for feed, in which the full cycle of production and processing of the product with a continuous transition of processed raw materials from one process operation to another, is carried out.

Investigation of Chopped Semi-Finished Products Made From the Broiler Chicken Meat and Enriched With Raw Buckwheat Flour

“…Ливинской и др. (2018) установлено, что водоудерживающая способность гречневой муки превосходит этот показатель для пшеничной муки, а жироудерживающая способность сопоставима с пшеничной мукой [14].…”