Assessment of performance of new working bodies of shell type for food raw materials cleaning and grinding

The analytical evaluation of effectiveness of new working bodies for improving equipment has been given. The equipment should provide the most complete preservation of useful nutrients in the manufacture of various kinds of food products. The ever-dwindling resources of food raw materials give relevance of the issues under review. In such circumstances the loss of nutrients while processing food production, especially in the stages of its cleaning and grinding becomes completely unacceptable. This is even more important as often in near-surface zones directly adjacent to the shells or the skin of the raw materials supplied for processing a significant portion of such substances is contained. The same pattern is observed in some types of unconventional raw materials increasingly involved in the production process of food products, they are for example lupine and amaranth. The problem forced the developers of technological equipment to seek ways of reducing the thickness removed from the surface of the raw material layer. This became available when using an abrasive tool in which the elastic materials are the substrate for attaching abrasive grain, these materials allow accurately reproducing the shape of the treated surface. The development and implementation of such working bodies is difficult because of lack of their production basis.