Efficiency of stabilization of technological processes at the mill of food production

Abstract

The article provides the description of the production experiment carried out at a mill for varietal grinding of wheat into baking flour, the technological scheme of which provides for the selection of pasta grits. To obtain a statistical set of data, the experiment was organized for 10 days, during which the values of the studied process parameters were recorded every two hours. The output of pasta grits was chosen as this. These products are subjected to thorough sorption on sieves for separation into independent fractions of products by size and quality, then the grains undergo additional processing (enrichment) on sieve machines and at the last stage - in the grinding process - their final grinding into flour takes place. Such a complex organization of grinding requires serious theoretical and practical training from the technologist to perform the main task - process control at the mill.