Developing a model of cooking grain batch

By batch cooking of grain accumulated considerable experimental and production material. However, the theory of this process has not been developed to the desired extent. It is shown that the mathematical modeling of the process of cooking the grain batch can be used as a basis for non-stationary diffusion equation and its numerical solution based on the grid method. It is shown that in addition to non-stationary diffusion process by using the grid method can take into account the temperature processes and the theory of swelling of the starch granules. The values of the activation energy of diffusion bound moisture in grains and the pre-exponential value were determined. To describe the swelling of the starch granules used solutions sufficiently numerous studies, and the selected model based on chemical reaction kinetics of the second order. Elaboration of the model of cooking done on experimental data for wheat grits, and concluded the need to address the gap of the starch granules during swelling and separation of layers of material adjacent to the liquid phase during the entire process until the complete cooking of cereal grits. An enlarged under a microscope photos edge dry and tenderized particles showing swelling of the starch granules and the isolation of the outer layer of the particle. Simultaneously taken into account in the model dynamics of temperature changes during heating and mixing the grain of cooking. The simulation results are identified according to a pilot study of cooking barley grits. Found that the developed model accurately describes the results of the pilot study. It is shown that the mathematical model based on the non-stationary diffusion equation, excluding the effects of temperature and swelling of the starch granules theory gives too high of cooking time.