Calculation of moisture exchange parameters in the process of thermo-mechanical treatment of grains in a combined dryer-dispergator | Расчет параметров влагообмена при термомеханической обработке проращенного зерна в комбинированной сушилке-диспергаторе
2012
Sharshunov, V.A. | Smolyak, A.A. | Evdokimov, A.V., Mogilev State Univ. of Foodstuffs (Belarus)
Perspective direction of bakery products diversification is production of bread with addition of flour, received from germinated grain. Germinated grains contain nutritive substances, dietary fibers, vitamins, trace elements and amino acids in a much greater degree, than traditional ones. Nowadays products made of germinated grain are usually received with the help of method of short-term effect of infra-red radiation with future crashing on grinding mills. Along with this, there is a process of synchronous drying and crushing of grain, appearing more effective direction of grain processing because of its low energy consumption and cheap self-cost level. Thermo-mechanical treatment of grain in a dryer-disperser is an unsteady mass-exchanging process, causing moisture content developments of the product and changes of it's particles. Complexity of the process complicates theoretical describing of changes. That's why analytical research of the dependence of moisture content of flour, received from germinated grain, on different factors appears an essential problem for bakery industry.As a result of experimental research of grain thermo-mechanical processing in the dryer-disperser combining in one working volume material crushing and drying it is established that eventually molecular diffusion of moisture in particles acquires a regular mode character. The criterial equation describing product moisture depending on the period of staying in the machine is received.
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Эту запись предоставил National Academy of Sciences of Belarus