Substantiation of Technological Parameters of Production and Consumer Properties of a New Form of Specialized Beverage

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.

Improving the Line of Instant Starch Soft Drinks

Popov

et al. 2020

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.

Effect of Vibration on the Porosity and Strength of Instant Drink Granules

Попов

Ivanov

et al. 2022

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.