Influence of the degree of hydrothermal processing of grain in the screw humidifier on the yield and quality of flour
Автор: Buzoverov S.Yu., Lobanov V.I.
Журнал: Международный журнал гуманитарных и естественных наук @intjournal
Рубрика: Технические науки
Статья в выпуске: 4-1 (55), 2021 года.
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It is experimentally proved that the most optimal moisture content of the grain of the I ragged system is 17.0%, since at this humidity the most optimal indicators of the quantity and quality of the finished product were obtained: the moisture content of high - grade flour-15%, first-grade flour-14.8%, semolina - 15.4%, the amount of high - grade flour was 20.5%, semolina-4%, the total yield of flour was 75.5%. Based on this, it can be concluded that the deviation of grain moisture in the I ragged system in a greater or lesser direction will lead to a decrease in the efficiency of processing wheat grain.
Processing industry, flour milling industry, hydrothermal grain processing, grain cooling, grain humidification intensification, screw humidifier
Короткий адрес: https://sciup.org/170188664
IDR: 170188664 | DOI: 10.24412/2500-1000-2021-4-1-32-35