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- ДокументIMPROVEMENT OF THE COLLECTOR OUTPUT DEVICE OF THE DISK SEPARATORS(2019) L. S. SOLDATENKO, I. OSTROVKYIDisk separators operate on the basis of selective removal of a short fraction grain from a mixture with longer ones, for example, darnel grains and similar impurities from a mixture of wheat grains; or wheat grains from a mixture of wild oat seeds and other longer waste particles. For this purpose, the working bodies of separators— cylinders or disks — are equipped with special cavities, so called “cells”, which location, shape and size correspond to the technological operation. In the flow lines of the grain cleaning workshops of high performance flour mills, predominantly, disk separators, which construction and productivity are well-known from the scientific and technical literature, are used. In recent decades, the improved, so-called small-scale disk separators for wild oat, for example, A9-УТО-6 and some others, have been created and become widely used. Their specialties include, in particular, the lack of interdisciplinary trays in the pre-configured prefabricated input device (i.e., they are characterized by the use of unblocked WUAs). Further improvement of an unblocked WUA is possible on the basis of “The grain mixture cleaning method", which involves the location of cells on the surface of the discs, which ensures that the short particles fall out of them with a compact beam at the same angle, regardless of the distance of the cell relative to the axis of rotation. Therefore, the casting model of the disc should receive a more complex construction, which, unlike the present, mainly manual technology, is expedient to use with modern CNC milling machines.
- ДокументPRACTICAL QUESTIONS FOR SILO BAGS GRAIN STORAGE TECHNOLOGY(2019) O. M. M. ZHELOBKOVA, G. N. STANKEVYCHIn enterprises with limited capacities and a low-powered grain drying facilities there is a problem of economical and reliable storage of dry, wet and moist grains. One of the options for its successful solution is the application of grain storage technology in silo bags, tested in many enterprises, the basic principle of which is based on the self-preservation of grain under hermetic conditions in an environment of carbon dioxide. To implement this technology, it is necessary to determine the suitability of the batch of grain for loading in the silo bags on the basis of an operational analysis of the grain quality. After loading the grain, the silo bags are sealed, the grain mass is stored for a certain time and then unloaded. After many years of industrial testing of grain storage technology in silobags, recommendations have been developed that allow to ensure the quantity and proper quality of grain in the process of implementation of the technology. To do this, it is provided to carry out a whole range of activities - personnel training, the selection and preparation of a storage area for grain, deratization, the determination of the quality of grain at all stages and a safe shelf-life, depending on the condition of the grain, weighing of the grain; loading silo bags and placing them on the site; drawing of marks for identification of silobags; monitoring of the state of silo bags and grain and the restoration of the integrity of the silo bags throughout the storage period; accounting for grain in the silobags; processing of unconditioned grain; object protection, final analysis of the work performed, identify problems and ways to solve them. The storage site for grain in the silo bags must be cleaned of stubble and grass, sharp objects, grain residues, solid hardwood or the most densely packed soil (the clay surface is undesirable, as precipitation makes imposible laying and unloading of silobags), ensure no stagnation of water during rains and melting snow, provide the possibility of free movement of special equipment on the site. It must be deratized and fenced with a mesh with small openings, a height of at least 1 m and dipped. The analysis of the characteristics of three-layer silobags showed that to optimize the storage of dry grain, it is advisable to use the largest silobags of 90 m in length, since they have a larger capacity, there will be less time spent on dressing and sealing the silobags, saving space between the silo bags lying along one another , there will be less length of silobags to go for tying, as well as saving money on the cost of silobags, the cost of working time and fuel (decreases the number of transfers of special equipment). It is advisable to take into account the possibility of unloading the sleeve during one shift. At all stages (loading, storage, unloading) the determination of the quality of grain, monitoring the condition and restoring the integrity of the silo bags checking the sanitary condition of the site and the presence of baits should be carried out. Precautions should be observed, grain accounting, working with non-standard grain and final analysis of grain storage results should be carried out.
- ДокументPRODUCTION TECHNOLOGIES OF FORMED PREMIXES(2019) A. V. MAKARYNSKA,, B. V. IEGOROVThe article presents theoretical analysis and practical experience of the production of premixes (P) by different technologies of preparation of the filler. Their advantages and disadvantages are stated. The classification of premix fillers is presented and the distribution of biologically active substances in the premix composition, which is made on different fillers, is schematically presented. The technology of production of a complex filler premixes (CFP) in the form is theoretically and practically substantiated. Various methods of forming depending on the composition of the complex filler are considered, as well as the technological scheme of their production is presented. The results of industrial approbation of technologies of forming (granulation, briquetting, rolling, extrusion) of fillers and ready premixes in the production conditions of TG "VBA" "Izvestnyaki" are presented. The physical indicators of the formed complex fillers / premixes were investigated, and on the basis of the analysis of the obtaineddata it was found that granulation and briquetting can be subjected to CFP consisting of 75… 50% wheat bran and 25… 50% limestone flour. The pellet is a CFP consisting of 85% wheat bran and 15% limestone flour. Optimal technological modes of forming KNP and P in different ways have been established, as a result of which it is possible to obtain particles of P, which, upon further mixing with the feed components, ensure a high homogeneity of the finished feed. The results of the study of microbiological parameters are presented, it is established that the formation of CFP or P reduces the bacterial flora and improves the conditions during their storage. The proposed technological methods of preparation of CFP can eliminate the stratification and stabilize its composition during transportation and storage.
- ДокументSTUDY OF INDIVIDUAL BIOTECHNOLOGICAL ASPECTS OF WHEAT DOUGH FERMENTATION PROCESS(2019) O. O. Kylymenchuk, T. O. Velichko, A. A. Umanets, A. D. Gnilichenko, H. O. ProdanovaThe article presents the results of the study of behavior of Saccharomyces cerevisiae yeast cells during the fermentation of wheat dough with different vegetable oils, namely amaranth, sunflower and corn. The calculation of yeast cells and the study of their physiological characteristics were carried out at different stages of the process of fermentation of wheat flour bread. The dynamics of changes in acidity in the fermentation process and the maturation of the dough were investigated by the titrimetric method. The study results indicate that the process of adaptation of the yeast cell to the nutrient medium in the presence of amaranth oil is faster compared to corn and sunflower vegetable oils. The components of amaranth oil increase the fermentation activity of Saccharomyces cerevisiae yeast. Due to the action of active ingredients of amaranth oil, the process of yeast activation is much faster, the mechanisms of self-regulation and self-recovery are initiated, the process of fermentation and maturation is shorter, and the quality of straight-dough bread improves. Activation of yeast cells during fermentation of dough with addition of amaranth oil is possible due to saturation of the nutrient medium with additional oxygen due to squalene, which acts at the beginning of the process of cell adaptation to the nutrient medium. In such environment, the mechanisms of self-regulation and self recovery are activated much faster. In addition to squalene, amaranth oil contains a rare tocotrienol form of vitamin E, which can increase the elasticity of cell walls, permeability of substances into the cell and the removal of metabolites from it, which accelerates the metabolic processes. Bioactive substances of amaranth oil considerably enrich the nutrient medium and have a positive effect on the development of nutrient medium-sensitive lactic acid microorganisms, which accelerates the dough maturation processes. The dough maturation process is reduced by 20 minutes. Usage of activated amaranth oil allows to improve individual organoleptic characteristics of bread. The dosage of amaranth oil has been optimized and a formula of wheat flour bread has been developed.
- ДокументTECHNOGENIC SAFETY OF GRAIN-PROCESSING ENTERPRISES(2019) O. O. FESENKO, V. M. LYSYUK, Z. M. SAKHAROVAThe article deals with the issue of technogenic safety of grain processing enterprises. The legislative background of this issue is considered – the laws of Ukraine, regulatory legal acts. The grain processing industry contains a significant number of high-risk objects, potentially hazardous objects, where high-risk works are carried out. The most common emergencies and accidents found in the grain processing industries are those related to the explosion and fire hazard. The factors of fire and explosion and the fire hazard of enterprises for storage and processing of grain raw materials are given. The potential sources of ignition of grain raw materials and grain products, the causes of explosions of the dust air, gas-air or hybrid mixtures are specified. The list of the most common places and reasons for the ignition sources and explosions in technological structures and buildings, and the ways of flame propagation are given. The main dangerous factors that arise in the accident and the most fire-dangerous buildings of the grain-processing industry are presented. The grain-processing enterprises carry out high-risk works, which are covered by the special requirements, observance of which protects against accidents, but the level of occupational injuries, including those with deadly repercussions, remains high in the agro-industrial complex of Ukraine. One of the main causes of accidents resulting in death is the lack of permits for the execution of works and operation of equipment, machinery, mechanisms and high-risk objects. The works for the fulfilment of which the employer must have permission to hazardous work and the operation (use) of high-risk machines, machinery, equipment or declaration conformity of the material and technical resources to the requirements of occupational safety legislation are defined. The analysis of the hazards of grain processing industry enterprises helps to identify all possible emergencies and accidents. This is a compulsory procedure for the emergency response plan. The plans for localization and liquidation of the consequences of accidents in high-risk objects are developed for adjustment and coordination of the actions of the authorities and civil defence forces of the enterprise, institution, organization, whichowns or uses at least one high-risk object in case of threat or occurrence of emergencies. The plans are developed and approved by a legal entity or an individual, which owns or uses at least one high risk object, as well as enterprise, institution or organization that plans to operate or operates at least one high-risk object.
- ДокументTHE CHARACTERISTIC OF COMPOUND FEEDS FOR TILAPIA FISH(2019) L. V. FIHURSKA, V. V. THORENKO,The article states that, according to the literature review, in aquaculture of freshwater fish species that acquire everincreasing production volumes, tilapia is leading with 17%, and it is follower by carp (15% of world volume). For almost 60 years, tilapia have moved into second place in the global fish production, with the prospect of taking first place in the next 2-3 years and overtake carp in world production. Since fish is a rich source of proteins and essential amino acids, vitamins, polyunsaturated fatty acids, macro and micronutrients, it is also an important component of the diet of the population. Meat of tilapia is dense, non-fat, protein content close to trout meat, does not contain intermuscular bones. One of the priorities of the development of fish farming in Ukraine is the cultivation of tilapia. The amount of feed consumption in the world is increasing every year, due to the rapid growth in demand for tilapia. Currently, Ukrainian businessmen are interested in the production of catfish and tilapia. The most famous aquapride plants that grow these breeding objects are Lauren Aquaculture LLC (Rivne region), Aqua System Organic LLC (Kiev region), Catfish from Pavlysh TM (Kirovograd region), TM “First City Fish Farm ‘’I want a catfish ”(Kiev). That is why the production of balanced domestic feed for tilapia is an important task of the feed industry of Ukraine. The theoretical study was devoted to the issue of tilapia feed production. The nutritional value of feed for tilapia depends on the stage of the life cycle of this species of fish. It was shown the world leading manufacturers of feed for tilapia, it was analyzed the nutritional value of feed for this species of fish on the content of crude protein in the starting, growth and finishing periods, respectively. The requirements for the content of essential nutrients, essential amino acids, minerals (micro and micronutrients), water-and fat-soluble vitamins and restrictions on the content of crude fiber are given. The programs of feeding of tilapia of various producers are analyzed and an own program of feeding this species of fish is developed, it is divided the starting, growth and finishing period of tilapia growing. For starter mixed feeds for tilapia, the content of crude protein should be at least 45%, crude fat at least 12%, crude fiber not more than 1.5%, gross energy not less than 18 MJ, crude ash not more than 8%. For grower’s feeds, the content of crude protein should be at least 40 %, crude fat at least 12%, crude fiber not more than 3%, gross energy not less than 17 MJ, crude ash not more than 9.5%. For finishing feeds, the content of crude protein should be at least 30 %, crude fat at least 6%, crude fiber not more than 5%, gross energy not less than 17 MJ, crude ash not more than 7%. Amino acids requirements are very important for tilapia fish, feeds for tilapia from any period should contain lysine should be at least 1.6%, methionine should be at least 0.7 %.
- ДокументWHEAT ARABINOXYLANS: STRUCTURE, EXTRACTION AND CHARACTERISTICS(2019) L. V. KAPRELYANTS, L. G. POZHITKOVA, T. A. VELICHKO, O. A. BILYKWheat bran is a by-product of conventional milling and is commercially available in large quantities. Beside its high content of dietary fibre it contains proteins, minerals as well as vitamins and others biologically active components. In recent years, there have been designed different approaches to incorporation of wheat bran in food products to optimize composition or physiological effects. Industrial wheat bran is one of the most representative available hemicellulosic rich products. Arabinoxylans are the predominant non-starch polysaccharides found in the structural matrix of cell walls in wheat grains, being present in large quantities in wheat bran, accounting for up to 15-20% of its composition. Their physicochemical properties define their functionality which can be beneficial in cereal-based products such as bread, where their addition could enhance the gluten matrix responsible for the aerated structure and quality of bread. A potential source of аrabinoxylans is its extraction from the wheat bran based low value as an end product of the milling process. The benefits of extraction are twofold, to enhance nutritional value wheat by-product reducing fibre content and produce a high value product for use as a functional ingredient in the bread making industry and in others foods. Extraction of arabinoxylans involves many possibilities for obtaining substances with different physicochemical properties, giving opportunity for integration in functional foods. Functional behaviour includes viscosity, water solubility, water holding capacity, oxidative cross linking and gel formation and foam stability, which are all reported to be affected by the physicochemical properties of arabinoxylans, as well as chain to chain interactions with other polymers and with the solvent. Currently no commercial supply of arabinoxylans is available in sufficient quantities to conduct functionality trials; therefore the objective of the current work was to study the feasibility of extracting arabinoxylans from the bran for future developing and scaled-up extraction process based on the analyzed methods and approaches.