Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002008
E. Pyanikova, A. Kovaleva, Oxana Evdokimova, N. Evdokimov, E. Bykovskaya
The innovative development of sustainable food systems is primarily aimed at preserving the health of the population, providing it with safe and nutritious products. The current trend in the consumer market is the growing demand for bakery products with the addition of cereals. The approach to solving the problem is provided through the development of prescription formulations and technologies of new types of bakery. In the course of the conducted research, recipes for whole-grain wheat-rye bread based on hop ferments were developed. The use of rye bran in bread recipes and the use of starter cultures with the addition of hops, unfermented malt and licorice root allows you to get a product with high organoleptic characteristics. The products acquire a golden color, have the right shape, a pleasant bread taste and smell. The use of the developed recipes of sourdough for bread has an effect on porosity, reduces the acidity and moisture content of the crumb, allows you to slow down the process of moisture loss during storage. Thanks to the components used in bread recipes, the content of dietary fiber, vitamins B1, B2, B9, E, PP, A and β- Carotene increases, bread is enriched with a number of macronutrients.
{"title":"The influence of food additives on the production technology and quality indicators of whole grain bread","authors":"E. Pyanikova, A. Kovaleva, Oxana Evdokimova, N. Evdokimov, E. Bykovskaya","doi":"10.1051/e3sconf/202339002008","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002008","url":null,"abstract":"The innovative development of sustainable food systems is primarily aimed at preserving the health of the population, providing it with safe and nutritious products. The current trend in the consumer market is the growing demand for bakery products with the addition of cereals. The approach to solving the problem is provided through the development of prescription formulations and technologies of new types of bakery. In the course of the conducted research, recipes for whole-grain wheat-rye bread based on hop ferments were developed. The use of rye bran in bread recipes and the use of starter cultures with the addition of hops, unfermented malt and licorice root allows you to get a product with high organoleptic characteristics. The products acquire a golden color, have the right shape, a pleasant bread taste and smell. The use of the developed recipes of sourdough for bread has an effect on porosity, reduces the acidity and moisture content of the crumb, allows you to slow down the process of moisture loss during storage. Thanks to the components used in bread recipes, the content of dietary fiber, vitamins B1, B2, B9, E, PP, A and β- Carotene increases, bread is enriched with a number of macronutrients.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57936606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339001019
R. Galeev, D. D. Petrov, M. A. Albert, A. Smirnov
The results of three-year studies (2020-2022) on the effectiveness of pre-sowing seed treatment of grain crops (spring soft wheat, spring barley and oats) and legumes (soybeans) in terms of stimulating growth and development, increasing productivity and product quality are presented. The experiments were carried out on leached chernozem and gray forest soil of the Novosibirsk and Orda districts of the Novosibirsk region. In the experiments, we used the variety of spring soft wheat Likamero, spring barley Paustian, oats - Max and soybeans - SibNIIK 9. The largest leaf area parameters were noted in spring wheat against the background of presowing seed treatment with Lignohumate 80 g/t, followed by spraying in the tillering phase with Energia M 20 g/ha. The applied growth regulators significantly increased the yield of grain crops and soybeans. The highest yield was established in the variants with seed treatment with Lingvohumate followed by the use of Energia M in the tillering phase. The increase was 21% for spring wheat, 23% for barley and 24% for soybeans. The preparations used improved the yield structure of all crops.
{"title":"Innovative aspects of stimulating the growth and development of grain and leguminous crops in Western Siberia","authors":"R. Galeev, D. D. Petrov, M. A. Albert, A. Smirnov","doi":"10.1051/e3sconf/202339001019","DOIUrl":"https://doi.org/10.1051/e3sconf/202339001019","url":null,"abstract":"The results of three-year studies (2020-2022) on the effectiveness of pre-sowing seed treatment of grain crops (spring soft wheat, spring barley and oats) and legumes (soybeans) in terms of stimulating growth and development, increasing productivity and product quality are presented. The experiments were carried out on leached chernozem and gray forest soil of the Novosibirsk and Orda districts of the Novosibirsk region. In the experiments, we used the variety of spring soft wheat Likamero, spring barley Paustian, oats - Max and soybeans - SibNIIK 9. The largest leaf area parameters were noted in spring wheat against the background of presowing seed treatment with Lignohumate 80 g/t, followed by spraying in the tillering phase with Energia M 20 g/ha. The applied growth regulators significantly increased the yield of grain crops and soybeans. The highest yield was established in the variants with seed treatment with Lingvohumate followed by the use of Energia M in the tillering phase. The increase was 21% for spring wheat, 23% for barley and 24% for soybeans. The preparations used improved the yield structure of all crops.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57936626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339001022
A. Lipshin, N. Surin, N. Kozulina, Alexander Bobrovsky, A. Vasilenko, Valentina Lipshina, Gennady Lipshin
The article presents the results of an experiment studying the influence of the technology of cultivation of Emelya barley variety on productivity in the conditions of the Republic of Khakassia. The experiment was carried out in 2022 at Chernogorskoe settlement, located in the Ust-Abakansky district of the Republic of Khakassia. The results of the study showed that the maximum productivity of barley variety Emelya was obtained when azofoska was applied at a dose of 60 kg. d. per hectar with the use of plant protection products of 4.05 t/ha. The increase in comparison with the control was 1.12 t/ha.
{"title":"The influence of agrotechnology on barley productivity in the Republic of Khakassia","authors":"A. Lipshin, N. Surin, N. Kozulina, Alexander Bobrovsky, A. Vasilenko, Valentina Lipshina, Gennady Lipshin","doi":"10.1051/e3sconf/202339001022","DOIUrl":"https://doi.org/10.1051/e3sconf/202339001022","url":null,"abstract":"The article presents the results of an experiment studying the influence of the technology of cultivation of Emelya barley variety on productivity in the conditions of the Republic of Khakassia. The experiment was carried out in 2022 at Chernogorskoe settlement, located in the Ust-Abakansky district of the Republic of Khakassia. The results of the study showed that the maximum productivity of barley variety Emelya was obtained when azofoska was applied at a dose of 60 kg. d. per hectar with the use of plant protection products of 4.05 t/ha. The increase in comparison with the control was 1.12 t/ha.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57936667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202338909060
Yuri A. Sleptsov, A. Neustroeva, T. Shergina, A. Kozhurova, A. Permyakova, Maxim Alekseev
The relevance comes from the fact that the article deals with the most important problem of educating children of small indigenous peoples of the North on the basis of their traditional way of life, native language and original ethnic culture, convincingly argued by quotations from the visiting session of the Presidium of the State Council when discussing the problems of indigenous peoples of the North, 'The concept of sustainable development of small indigenous peoples of the North, Siberia and the Far East of the Russian Federation', which stresses that 'difficult natural and climatic conditions, vulnerability of traditional way of life and small size of each of the peoples of the North conditioned the necessity to form a special state policy regarding their sustainable development, which provides for systematic measures on preservation of original culture, traditional way of life, and original habitat of these peoples.'
{"title":"Nomadic environmental camps for Evenki children: experience and development perspectives","authors":"Yuri A. Sleptsov, A. Neustroeva, T. Shergina, A. Kozhurova, A. Permyakova, Maxim Alekseev","doi":"10.1051/e3sconf/202338909060","DOIUrl":"https://doi.org/10.1051/e3sconf/202338909060","url":null,"abstract":"The relevance comes from the fact that the article deals with the most important problem of educating children of small indigenous peoples of the North on the basis of their traditional way of life, native language and original ethnic culture, convincingly argued by quotations from the visiting session of the Presidium of the State Council when discussing the problems of indigenous peoples of the North, 'The concept of sustainable development of small indigenous peoples of the North, Siberia and the Far East of the Russian Federation', which stresses that 'difficult natural and climatic conditions, vulnerability of traditional way of life and small size of each of the peoples of the North conditioned the necessity to form a special state policy regarding their sustainable development, which provides for systematic measures on preservation of original culture, traditional way of life, and original habitat of these peoples.'","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57936728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339001001
R. Adizov, M. Kamalova, Muzaffar Soliev
The authors of the article consider the properties of grain as an expensive and very complex raw material. With varietal milling of wheat in the cost of flour, the main share falls on the purchase of grain - up to 80 ... 85%. Therefore, when organizing and maintaining varietal grinding, it is required to optimize the modes of the main processes of the technology both in the preparatory and grinding sections of the mill, moreover, based on the choice of objective criteria for the efficiency of processes. The authors found out that the values obtained are significantly behind modern ones, which indicates the progress made in the organization and management of flour technology, in particular, characterizes the success in equipping our technology with highly efficient equipment.
{"title":"Operational control of grain grinding efficiency","authors":"R. Adizov, M. Kamalova, Muzaffar Soliev","doi":"10.1051/e3sconf/202339001001","DOIUrl":"https://doi.org/10.1051/e3sconf/202339001001","url":null,"abstract":"The authors of the article consider the properties of grain as an expensive and very complex raw material. With varietal milling of wheat in the cost of flour, the main share falls on the purchase of grain - up to 80 ... 85%. Therefore, when organizing and maintaining varietal grinding, it is required to optimize the modes of the main processes of the technology both in the preparatory and grinding sections of the mill, moreover, based on the choice of objective criteria for the efficiency of processes. The authors found out that the values obtained are significantly behind modern ones, which indicates the progress made in the organization and management of flour technology, in particular, characterizes the success in equipping our technology with highly efficient equipment.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57936796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339001003
Irina G. Pospelova, P. Dorodov, Ivan V. Vozmishchev, I. Vladykin, Ivan M. Novosyolov
Modern greenhouses usually have flat concrete surfaces with communications for subsurface and above surface heating. It is proposed to disinfect surfaces with infrared radiation. We solve the corresponding heat equation. Field tests of the temperature field in protected ground have been performed to verify the mathematical model validity and to determine the empiric coefficients. The numerical investigation of the solution when the quantity of the Fourier series terms changes from 100 to 200 gives the heating time τ = 15 …16 min. Using these theoretical and experimental investigations one may conclude that the sufficient heating of a surface at the depth up to 5 cm needs a relatively long time of 15 …16 min and the surface will be strongly overheated during this time. We recommend using infrared heating for the decontamination purposes, but only in the case of thin layers of the ground or of the surface. The temperature necessary for the surface contamination and elimination of different pathogenic microorganisms, fungi, rots etc. emerging in the protected ground is achieved at a relatively small-time interval of 30…40 c. We think that the infrared radiation is a powerful and advanced method of sanitation of thin layers and surfaces.
{"title":"The heat conductivity mechanism of the IR heating propagation for surfaces decontamination in protected ground","authors":"Irina G. Pospelova, P. Dorodov, Ivan V. Vozmishchev, I. Vladykin, Ivan M. Novosyolov","doi":"10.1051/e3sconf/202339001003","DOIUrl":"https://doi.org/10.1051/e3sconf/202339001003","url":null,"abstract":"Modern greenhouses usually have flat concrete surfaces with communications for subsurface and above surface heating. It is proposed to disinfect surfaces with infrared radiation. We solve the corresponding heat equation. Field tests of the temperature field in protected ground have been performed to verify the mathematical model validity and to determine the empiric coefficients. The numerical investigation of the solution when the quantity of the Fourier series terms changes from 100 to 200 gives the heating time τ = 15 …16 min. Using these theoretical and experimental investigations one may conclude that the sufficient heating of a surface at the depth up to 5 cm needs a relatively long time of 15 …16 min and the surface will be strongly overheated during this time. We recommend using infrared heating for the decontamination purposes, but only in the case of thin layers of the ground or of the surface. The temperature necessary for the surface contamination and elimination of different pathogenic microorganisms, fungi, rots etc. emerging in the protected ground is achieved at a relatively small-time interval of 30…40 c. We think that the infrared radiation is a powerful and advanced method of sanitation of thin layers and surfaces.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57936846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002036
Komil Shokirov, M. Kurbanov, T. Atamuratova, l.N. Khaydar-Zade
One of the most important directions in solving the problem of ensuring the food security of the population and improving the environmental situation in the country is the rational use of its own raw materials, including secondary ones, that is, waste from various sectors of the food industry. Their use in the composition of model composite mixtures will significantly expand the range of targeted bakery products, in this case, intended for the prevention and treatment of diseases of the musculoskeletal system. The purpose of the study is the selection and study of the chemical composition and biotechnological potential of raw materials for the production of bakery products for medical and preventive purposes. The objects of the study were germinated wheat grain, sesame seeds and grape pomace. The authors consider it possible to use bioactivated wheat grain and secondary raw materials in the production of this type of product, which will enrich it with the missing essential nutrients, reduce the cost, and also significantly improve the ecological situation of the environment.
{"title":"Prospects of using natural non-conventional raw materials and secondary raw materials in the production of bread of specific purpose","authors":"Komil Shokirov, M. Kurbanov, T. Atamuratova, l.N. Khaydar-Zade","doi":"10.1051/e3sconf/202339002036","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002036","url":null,"abstract":"One of the most important directions in solving the problem of ensuring the food security of the population and improving the environmental situation in the country is the rational use of its own raw materials, including secondary ones, that is, waste from various sectors of the food industry. Their use in the composition of model composite mixtures will significantly expand the range of targeted bakery products, in this case, intended for the prevention and treatment of diseases of the musculoskeletal system. The purpose of the study is the selection and study of the chemical composition and biotechnological potential of raw materials for the production of bakery products for medical and preventive purposes. The objects of the study were germinated wheat grain, sesame seeds and grape pomace. The authors consider it possible to use bioactivated wheat grain and secondary raw materials in the production of this type of product, which will enrich it with the missing essential nutrients, reduce the cost, and also significantly improve the ecological situation of the environment.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002038
Nargiza Sabirova, M. Sadikova
A new composition of fat shortening based on hydrogenated cottonseed oil with different iodine numbers has been proposed. Palm oil and solid animal fat are used as an additional fat component. Changes in the content of solid triglycerides depending on their melting point were determined. Hydrogenated cottonseed oil is obtained by saturating cottonseed oil on dispersed and stationary catalysts. The plasticity range of shortenings was studied depending on the content of solid triglycerides. Shortening with hydrogenated cottonseed oil as hard fat, tempered at a temperature of 30.1°C, when measuring the studied parameters, are obtained close to shortening with palm oil, tempered at 26.7°C.
{"title":"Shortenings based on hydrogenated cotton oils","authors":"Nargiza Sabirova, M. Sadikova","doi":"10.1051/e3sconf/202339002038","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002038","url":null,"abstract":"A new composition of fat shortening based on hydrogenated cottonseed oil with different iodine numbers has been proposed. Palm oil and solid animal fat are used as an additional fat component. Changes in the content of solid triglycerides depending on their melting point were determined. Hydrogenated cottonseed oil is obtained by saturating cottonseed oil on dispersed and stationary catalysts. The plasticity range of shortenings was studied depending on the content of solid triglycerides. Shortening with hydrogenated cottonseed oil as hard fat, tempered at a temperature of 30.1°C, when measuring the studied parameters, are obtained close to shortening with palm oil, tempered at 26.7°C.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002039
Jakhongir Sultonov, F. Ashurov
The article provides information on the technology for improving the quality of oilseeds. The importance of new agricultural technologies is noted in decrees of the President of the Republic of Uzbekistan, the Ministry of Agriculture to provide methodological assistance to farmers and entrepreneurs who sow and process soybeans. There is an urgent need to study the structure and chemical composition of soybean seeds cultivated in the Republic of Uzbekistan to improve the known technologies for obtaining oils from them, especially for food purposes. To implement the above-mentioned order of the President of the Republic of Uzbekistan, in the regions of the republic, more than 5,000 t/p of soybean oilseeds were sown, from which a crop of more than 80 thousand tons was harvested, which is 0.64 c/g. Cultivation and processing of soybean seeds as an oil crop and raw material for obtaining high-quality edible oil is intensively developing. The production of soybean seeds is one of the most valuable types of agricultural raw materials, the production of which, especially in the regions of the republic, is constantly increasing.
{"title":"Improvement and development of technological foundations for creating new formula of soy protein products using local raw materials of the Republic of Uzbekistan","authors":"Jakhongir Sultonov, F. Ashurov","doi":"10.1051/e3sconf/202339002039","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002039","url":null,"abstract":"The article provides information on the technology for improving the quality of oilseeds. The importance of new agricultural technologies is noted in decrees of the President of the Republic of Uzbekistan, the Ministry of Agriculture to provide methodological assistance to farmers and entrepreneurs who sow and process soybeans. There is an urgent need to study the structure and chemical composition of soybean seeds cultivated in the Republic of Uzbekistan to improve the known technologies for obtaining oils from them, especially for food purposes. To implement the above-mentioned order of the President of the Republic of Uzbekistan, in the regions of the republic, more than 5,000 t/p of soybean oilseeds were sown, from which a crop of more than 80 thousand tons was harvested, which is 0.64 c/g. Cultivation and processing of soybean seeds as an oil crop and raw material for obtaining high-quality edible oil is intensively developing. The production of soybean seeds is one of the most valuable types of agricultural raw materials, the production of which, especially in the regions of the republic, is constantly increasing.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002040
Mukhabat Mukhamedova, R. Adizov, Manzura Khafizova
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.
{"title":"Efficiency of stabilization of technological processes at the mill of food production","authors":"Mukhabat Mukhamedova, R. Adizov, Manzura Khafizova","doi":"10.1051/e3sconf/202339002040","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002040","url":null,"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.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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