This article presents the results of research, on the basis of which the criteria and elements identification of the environment, manufactured food product; developed a new concept of technological preparation for the processes of formation functional physico-chemical and physico-mechanical properties of multicomponent granulated product, allowing to carry out their system unification, to create an element base for technological quality assurance. The proposed system of identification such elements of the operating environment and objects of failures allows you to objectively identify options, methods and means of technological quality assurance of semi-finished products. A large number of factors, that characterize the objects of failures, operating environment, types of molding and hardening of granules (briquettes), modes of formation determined the need to develop the structure and type of information model of the technological unit, the subsequent development and implementation of the logic of synthesis such model, the formation of sets equipment, tools and technological materials. The principal novelty of this proposed concept lies in the presentation of the information model of the technological unit logically defined set of their elements in the form of a virtual polyhedron consisting of virtually rotating around three coordinate axes congruent polyhedral, the faces of which are carriers of codes of operating conditions, sets characteristics, failure patterns, technological capabilities of control methods, structural components of technological units, in the creation of logic of automated target synthesis or selection of the structure of the process unit. The methodology of implementation and optimization of the technological unit with the identification of elements of the operating environment and objects of images, technological impact, the relationship of quality indicators of functional elements, operating environment and technological effects, shows the algorithm and program of the information model of the technological unit and the methodology of its synthesis
The creation of this article was the necessity of experimental determination of the electric conductivity of juice depending on the concentration of solids, expressed by the empirical formula, in order to more precisely control specific power supplied to the machine and foaming. Authors of the article held staged experimental studies using apple juice, the juice of red mountain ash, buckthorn and black currant. Found that the relationship between the conductivity of the juice solids content corresponds to the empirical formula of Kohlrausch, however, this formula does not represent the contribution juice acidity value of conductivity, and allows to correlate the specific power input to the device with the concentration of solids. The empirical formulas for the distribution of electrical juice conductivity depending on the acidity and for calculation of the specific power depending on the concentration of dry matter, allows to keep the speed of the foam below its destruction speed in the zone of vigorous reflux.
Instant food products are extremely popular, and food industry knows numerous ways and methods of their production. To remain competitive, an instant drink production process should be efficient and flawless. The research objective was to improve the physical profile of granular instant products.
The study featured a vibrating drum unit controlled segregated flows. The granulometric composition, porosity, and strength of the obtained granules were tested in a vertical vibration cl assifier.
The new design of the drum with an installed classifier was able to grind larger granules. The research revealed the effect of frequency and amplitude on the porosity and strength of the granules. The rotation rate of the belt mixer had a greater effect on the agglomeration process than the amplitude and frequency of the vibrations in the generator. The porosity and strength of the granules depended on the parameters of the classifier. Therefore, the new drum design made it possible to control the operating parameters depending on the required properties of the finished product. The rational parameters were obtained as follows: frequency and amplitude of the vibration generator – 1 mm and 40 Hz, respectively; rotation speed – 7 rpm; drum tilt angle – 3°; amplitude and frequency of the classifier – 2 mm and 100 Hz, respectively.
The study revealed the optimal technological parameters for a new instant drink. The new vibration classifier increased the distribution density of the granular composition.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.