Email this article Technological line for the production of sunflower cake
- Authors: Priporov I.E.1
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Affiliations:
- Kuban State Agrarian University named after I.T. Trubilin
- Issue: Vol 91, No 4 (2024)
- Pages: 478-484
- Section: Economics, organization and technology of production
- URL: https://journals.rcsi.science/0321-4443/article/view/269915
- DOI: https://doi.org/10.17816/0321-4443-625957
- ID: 269915
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Abstract
BACKGROUND: The results of the study conducted to increase the shelf life of sunflower cake by justifying the optimal operating parameters of the ozonizer in the line of the sunflower cake production are presented. Studies of the processing of sunflower cake with an ozone-air mixture at optimal operating parameters, such as its concentration, the duration of its processing and the intensity of the high-frequency field, have been conducted.
AIM: Increasing of the long-term storage of protein feed by improving the basic design parameters of the device for its production.
METHODS: Resulting from the conducted theoretical research, the technological line for the protein feed production was developed according to the patent for the invention of the Russian Federation No. 2706188. To determine the optimal operating parameters of the device in the sunflower cake production line, which affect its shelf life, the design of experiment theory was used.
RESULTS: A regression equation in coded values, characterizing the effect of the concentration of the ozone-air mixture, the duration of the sunflower cake treatment and the intensity of the high-frequency field on the sunflower cake shelf life, is obtained. The analysis of the obtained mathematical model of the processing process is performed.
CONCLUSION: Experimental studies of the developed line for the production of sunflower cake with quality control of its treatment with an ozone-air mixture have shown that the sunflower cake shelf life depends on the ozone-air mixture concentration and the duration of treatment of the sunflower cake, as well as on the intensity of the high-frequency field. At the same time, with a decrease in the ozone-air mixture concentration, the duration of treatment of the sunflower cake and the intensity of the high-frequency field during the treatment increase. In the area of low concentration, increased duration up to 120 s and intensity up to 15250 V/m, the shelf life of the cake increases. It is reasonable to process sunflower cake with the ozone-air mixture to increase its shelf life from 3 to 5.45 months according to the GOST 80-96 using the developed line (patent RF 2706188) at a concentration of 23.03 mg/m3, processing time of 134 s and a high-frequency field strength of 17374 V/m.
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##article.viewOnOriginalSite##About the authors
Igor E. Priporov
Kuban State Agrarian University named after I.T. Trubilin
Author for correspondence.
Email: i.priporov@yandex.ru
ORCID iD: 0000-0002-8201-2819
SPIN-code: 4330-0224
Associate Professor, Cand. Sci. (Engineering), Associate Professor of the Tractors, Automobiles and Technical Mechanics Department
Russian Federation, 13 Kalinina street, 350044 KrasnodarReferences
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