In conditions of high employment, the question of proper and balanced nutrition is becoming more and more acute, since it is not always possible to get all the substances necessary for the body with food. In this regard, the development of functional instantiated products is an urgent task. The paper investigates the new design of a drum vibrating unit, namely, determining the strength of the obtained granules depending on the design and operating parameters of the process. The object of research was instantiated jelly in the form of granules with dimensions of 1–3 mm. Another task was to determine the effect of mechanical activation of potato starch on the strength of the resulting granules. From the analysis of the obtained data, it can be concluded that the greatest influence on the strength of the granules is exerted by the dynamic component, namely, the frequency and amplitude of vibrations, and the rotation frequency of the kneading unit does not have a significant impact, but directly affects the time when the product is in the drum unit. Analysis of the effects of mechanical activation of potato starch showed that granules obtained based on native potato starch have less static crushing strength. This is because during the mechanical activation of starch agglomeration centres are formed, which ultimately leads to an increase in strength.
According to the research by the Lighthouse company, energy consumption in the Russian industry exceeds the level of similar enterprises in other countries by 40-220%. In this regard, the study of energy consumption for production and selection of rational parameters using a new hardware design of processes is an urgent task. As research object a line for the production of granulated feed was selected. Based on the results of literature data analysis and patent review, a new design of drum vibration device with controlled segregate flows was proposed. The results of study of specific energy consumption for the drying process allowed to determine the percentage ratio between the values of energy consumption from each component of the process, and the coefficient of accounting for the conditional moisture evaporated from the granules. It allowed establishing rational parameters of the process. The use of phase volume characteristics of dispersed systems allows to improve the method for determining the thermal characteristics of dry and wet dispersed systems. The application of the developed methods will significantly reduce energy costs for the production of granulated feed, which eventually creates a competitive enterprise.
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