Influence of spray nozzle aperture during high shear wet granulation on granule properties and its compression attributes

Popov

et al. 2020

Introduction. By 2030, Russia will have abandoned the export-dependent economy and moved on to the innovation-based development, as it is stated in the Long-Term Plan for Social and Economic Development of the Russian Federation issued by the Ministry of Economic Development. Improving the production of products reduces the cost of finished products and increases their biological value. Working population often fails to maintain a balanced diet. Therefore, it is necessary to develop products that contain a large number of biologically active substances, e.g. instant drinks of plant origin. Study objects and methods. The level of integrity of the technological production line for instant starch drinks depends on the level of integrity of each of its subsystems. By comparing the monitored parameters with the given values, one can assess the integrity level of the entire system. The subsystem that is responsible for the semi-finished product causes the greatest perturbation in the stability of the entire system. According to the theory of the technological flow proposed by Dr. V.A. Panfilov, this is subsystem B. The problem is associated with the instability of the granulation process, i.e. unstable particle size distribution in the finished product. The instability may occur due to the principle of operation and design features of dish-shaped granulators. As a result, the quality of the finished product decreases. Results and discussion. The team developed a new hardware design of a machine-hardware scheme for the production of instantiated granular food products (IGPP). They conducted a repeated assessment of the integrity level of the entire technological system. The analysis of the production technology of IHPP employed a systematic approach, which made it possible to determine the level of its organization and increase it. The positive changes took place after the introduction of a new subsystem of the solid-state mechanochemical activation of potato starch. The activation changed the physical and mechanical properties of native starches, thus intensifying the process of structure formation. In addition, the integrity of the entire subsystem could be increased by changing the principle of structure formation of granules. A new granulator and a new operating principle made it possible to perform granulation by pelletizing in controlled segregated flows. Conclusion. The stability of subsystem B increased by 0.31, while the stability of the whole system increased by 0.56. The success was directly related to the new granulation technologies and a change in the technological flow of production of instant starch drinks.

Section: Introductionunclassified

Improving the Line of Instant Starch Soft Drinks

Popov

et al. 2020

“…Объекты и методы исследования В результате анализа литературно-патентного обзора была предложена новая конструкция барабанного виброгранулятора (БВГ), которая подверглась исследованию основных характеристик и сравнительному анализу с существующими моделями грануляторов на предмет конкурентоспособности [5][6][7][8][9]. Общий вид экспериментальной установки представлен на рисунке 1.…”

Section: Introductionunclassified

Instant Drinks with Amaranth Flour: Simulation of Mechatronic Systems of Production

Попов

Ivanov

et al. 2020

Introduction. The world market of instant drinks is a highly competitive environment. New mechatronic production systems can help food companies maintain their competitiveness: they determine process modes, analyze them, and choose the optimal parameters, thus increasing the efficiency of the whole food enterprise. Another problem is the low biological and nutrient value of the finished product. New biologically active instant drinks could solve the problem that occurs in conditions of unsocial hours and unbalanced diet. Products of plant origin contain a lot of useful substances. Amaranth flour increases the biological value of the final products. The research objective was to develop mechatronic systems that could be used to produce instant drinks fortified with amaranth flour at the granulation stage. Study objects and methods. The present research featured a new line of production of instant granular drinks fortified with amaranth flour. The study focused on the granulation section. A drum vibro-granulator with controlled segregated flows was used to make a hardware design of the granulation process. The granulation process often demonstrates an unstable particle size distribution, which is associated with non-uniform mixing of the dry bulk components with the binder solution. A mechatronic module can solve this problem. However, it requires detailed information about the process conditions. Results and discussion. The research determined the specific energy consumption on the operating and design parameters for the granulation process in the new drum vibro-granulator. The experiment made it possible to obtain the optimal process parameters and improve the quality of the finished product. The flow rate of the binder solution depended on the readings of the power consumed by the kneading body engine, which stabilized the system. The value of this parameter is so small that its direct regulation is technically impossible. The paper introduces a block diagram of a multi-circuit cascade system to control the quality of the mixture automatically. The authors installed a valve on the pipeline that feeds the binder fluid in the pressure tank. The valve made it possible to control the process with sufficient accuracy. Conclusion. In the new mechatronic module of the drum vibro-granulator, the quality indicators of the resulting mix depend on the amount of power consumed by the kneading body engine and on the level of the binder solution in the pressure vessel.

“…Сегодня закон философии о перерастании количества в качество, гласящий о том, что сумма «системных смыслов» свойств подсистем не равна смыслу системы, стал догмой, не вызывающей сомнения. Так, например, в ядерной физике закон синергии выражен понятием «дефект массы» [2].…”

Section: Introductionunclassified

Plant- and Whey-Based Sustainable Technology: Development Potential

Maytakov

Sarafanov

2020

Introduction. According to the Lighthouse research company, energy consumption in Russian industry exceeds the level of similar enterprises in other countries by 40–220%. In this regard, the urgent task is to find ways to improve the technological level of production in the country. The article features multi-assortment low-tonnage complex food technological in agriculture. Study objects and methods. Industrial agro-complexes that implement agricultural production technologies, storage, and processing technologies can solve the problem of food security in Russia. The research focused on food technology of open-type system complexes. To design such complexes, one has to pay attention to the entire production chain, from production of raw materials with programmed quality indicators to finished products that meet particular requirements. Results and discussion. The study summarized various data on the conditions of self-organization of system technological complexes and their main characteristics, e.g. openness, nonlinearity, instability, etc. The article describes the principles that underlie such complexes in agrifood industry, as well as the dialectic character of the synergy of several technologies united into one complex. The authors believe that agricultural industrialization is inevitable as industrial agro-complexes implement a new stage of the innovation revolution in agriculture. Therefore, priorities in agricultural development should be based on forecasts that rely on the current data and take into account the projection horizon. Conclusion. Research organizations and universities should implement complex technological systems.