The process of cooling in a granary when storing grain products followed by sale in production

Abstract

Realizing the developed method of low-temperature conservation for grain cooling is used as a natural atmosphere, but also artificially cooled with the help of refrigeration units, while achieving a nearly complete canning of the mass for the entire storage period; when there is a constant interaction of the refrigerant with the grain. The use of cold can quickly reduce the initial temperature of the batch of grain, prevent losses that result from the active development of microorganisms and comas. To describe the dynamics of the process of hooning and cooling of the material, a model of an ideal mixing flow reactor is adopted, in which gradients of process parameters along height and cross section are neglected, and the process of cooling the grain is assumed to be without gradient. Under such conditions, moisture evaporation from the grain surface, the transfer of steam from the surface to the environment occurs mainly due to the difference in the partial pressure of the vapor on the surface of the grain and the surrounding medium. A mathematical model is developed that adequately describes the dynamics of the parameters of the grain material and refrigerant at the outlet from the granary, taking into account the redistribution of moisture in the mass of the raw material under the influence of the gradual heating of the inner layers of production in a certain permissible temperature of grain heating. To assess the baking properties of grain raw materials stored according to the technology, trial laboratory baking according to the procedure of the State Commission for Variety Testing. According to the results of testing the quality of raw gluten, it became more elastic, although these changes in both samples of wheat grain were small. Storage in a controlled temperature regime promoted strengthening of gluten. Under such conditions, the products obtained have a larger volume of bobbins, a smoother and thinner surface; the shape of the bread is correct, the color of the crumb is whiter, and the pores are smaller and lined in size.