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
Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.
The extensive development of craft brewing forms strong demand for technological equipment characterized by compactness, high-energy efficiency and ease of operation. Multifunctional apparatuses of low capacity and a high degree of modularity is becoming widespread. The design of 500-litre mash brewing and filtering apparatus (MBFA) offered in the article allows combining mashing, mash filtering and hopping within one technological unit. This process denies bringing inter-stage transfer of raw material to minimum values, reducing material losses and the length of the technological cycle. Besides, carrying out all brewing technological operations in one apparatus allows significantly reducing heat energy consumption due to the decrease in heat losses while heating relevant apparatuses. The offered design of MBFA is notable for directed circulation of extractant flows that forms optimal conditions for mass-transfer processes at the stage of malt mashing. Conducted brewing tests in a 50-litre apparatus proved the operability and high efficiency of the apparatus. Produced wort matched all controlled physicochemical parameters and was characterized by significant 33% decrease in turbidity and 6.5% reduction of polyphenol concentration that enhanced fermentation and made beer brightening easier improving its consumption properties at the same time. The degustation evaluation of finished beer showed the beer sample obtained from the MBFA-brewed wort had a prime soft and harmonious taste, pure flavour and saturated colour.
The article is devoted to peculiarities of the design of multi-product complex food technological systems designed in the agro-industrial complex (AIC). The focus is on the problem of creating industrial agro complexes, implementing technology in agricultural production, its storage and processing. Particular attention is paid to the fluctuations of the processes of «large» technological systems that make up the system complex, under the influence of internal and external disturbing factors. These fluctuations are considered as a necessary condition for the development of complex technological systems. The data on the conditions of self-organization of system technological complexes and on their main characteristics: openness, nonlinearity and instability are summarized. The principles of designing such complexes and the dialectic of mutual reinforcement of technologies combined into a complex are outlined. The necessity of industrialization of agricultural technologies as a dialectical inevitability of creating industrial agro-complexes realizing a new stage of innovative development in the agro-industrial complex is substantiated. The main provisions of the paradigm of development of agro-industrial complex technologies are formulated.
Изложена концепция формирования информационной модели для построения технологического блока путем автоматизированной селекции исходных данных и логического поиска необходимых сочетаний с последующей их оптимизацией для конкретных производственных условий. Информационная модель обеспечивает возможность управления формированием выбранной системы параметров гранул (таблеток) при их изготовлении. Эта возможность реализуется выбором рациональных методов и режимов процессов. На основании разработанной математической модели построен алгоритм оптимизации способа формообразования гранул пищеконцентратов. Разработанная методика позволяет выбрать оптимальный способ их производства исходя из конкретных производственных условий и аппаратурного оформления подсистем. The concept of forming an information model for building a technological block by automating the selection of initial data and the logical search for the necessary combinations and their subsequent optimization for specific production conditions is outlines. The information model provides the ability to control the formation of a selected system of parameters of granules (tablets) during their manufacture. This possibility is realized by choosing rational methods and process regimes. Based on the developed mathematical model, an algorithm for optimizing the method for the formation of granules of food concentrates was constructed. The developed technique allows choosing the optimum way of their manufacture proceeding from concrete industrial conditions and hardware registration of subsystems.
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