CONCLUSIONS
The developed innovative structures of the grinding mill include:
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- reduction of the number of dredging systems of flour mills of low capacity from 3 to 2, and of medium and high capacity from 4 or 5 to 3, which implement low modes of hulled grain grinding;</li
- exclusion of grinding processes and sieve processing of fine grit and dunst from the beneficiation technology
- comprehensive and differentiated use of grinding and sieving processes in shell grinding systems according to the structure: roller mill – dismemberer – grinding machine – sieving and dismemberer – sieving.
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The following technological equipment has been developed, put into mass production and is used to implement innovative technologies for varietal bakery wheat milling: MAO wattle hulling and peeling machines, Cascade hulling and grinding machines, grain heaters of the PZ type, ESM-1.5 dismemberer, LUCH ZSO sieve separators. The novelty of these developments is confirmed by five patents of Ukraine, two of which are inventions and three are utility models.
The paper proposes a new principle of integrated modular design of flour mills of different productivity. Using the proposed universal technological modules, technological schemes of flour mills with a capacity of 30, 60, 120, 180 and 240 t/day were developed. For practical use in reconstructions in the most relevant areas of the industry, technological schemes of flour mills with complete equipment have been developed.
The proposed innovative technologies have been implemented in the industry and confirm the economic feasibility of their use in solving the problems of creating new flour mills or reconstructing existing ones. The creation of such facilities requires on average 1.3…1.7 times less equipment and, accordingly, funds for its purchase, and during operation, electricity and air consumption for grain processing is reduced by 1.05…1.08 and 1.4…2.0 times, respectively.
List of scientific works published on the topic of the dissertation
- Vereshchinsky A.P. New machines for highly efficient grain surface treatment [Text] / A.P. Vereshchinsky // Storage and processing of grain. 2002, – No. 5, – P.47-50.
- Vereshchinsky A.P. Ways to improve the performance of low-capacity mills [Text] / A.P. Vereshchinsky, A.V. Kroshko // Storage and processing of grain. 2004 – No. 2 – P.39-40.
- Vereshchinsky A.P. Machine for grain surface treatment in mills [Text] / A.P. Vereshchinsky // Storage and processing of grain. 2005 – No. 4 – P.46-47.
- Vereshchinsky A.P. Hulling of wheat in the technology of varietal grinding [Text] / A.P. Vereshchinsky // Storage and processing of grain. 2008 – No. 9 – P.52-55.
- Vereshchinsky A.P. Sieve-air separator “LUCH ZSO” – the best solution in grain cleaning technology [Text] / A.P. Vereshchinsky // Storage and processing of grain. – 2009. – №1. – P.34-36.
- Dmytruk E.A. Reduced technological process of flour production [Text] / E.A. Dmytruk, V.B. Ilchuk, O.P. Vereshchynskyi, O.A. Chornyi, E.I. Kharchenko // Storage and processing of grain. – 2009. – №2. – P.53-54.
- Vereshchynskyi O.P. Technical and economic assessment of the efficiency of varietal wheat milling [Text] / O.P. Vereshchynskyi // Storage and processing of grain. 2009 – No. 9 – P.34-35.
- Vereshchynskyi O.P. Practical use of the criterion of technical and economic assessment of the efficiency of varietal wheat milling [Text] / O.P. Vereshchynskyi // Storage and processing of grain. 2009 – №10 – P.42-43.
- Vereshchynskyi A.P. Preparation of grain by hulling in mills of varietal grinding of wheat [Text] / A.P. Vereshchynskyi // Storage and processing of grain. – 2009. – №11. – P.34-35.
- Vereshchynskyi, A.P. Basic organisational and technical approaches to the creation of successful grain processing industries [Text] / A.P. Vereshchynskyi // Storage and processing of grain. 2010 – No. 12 – P.25-27.
- Vereshchynskyi, O.P. Is it expedient to remove small grain during varietal milling of wheat [Text] / O.P. Vereshchynskyi // Storage and processing of grain. – 2011. – No. 6. – P.37-38.
- Vereshchynsky A.P. Properties and features of interaction of grinding wheels with grain during hulling [Text] / A.P. Vereshchynsky // Storage and processing of grain. – 2011. – No. 11. – P.62-65.
Vereshchinsky, A.P. Energy intensity of wheat hulling in preparation for milling [Text] / A.P. Vereshchinsky // Storage and processing of grain. – 2012. – №1. – P.37-39.
- Vereshchynskyi A.P. Hulling as a method of intensification of water-heat treatment in varietal wheat milling [Text] / A.P. Vereshchynskyi, N.S. Muzyka // Storage and processing of grain. – 2012. – №6. – P.38-40.
- Vereshchynskyi, A.P. Cleaning of grain from impurities in the process of hulling during varietal milling of wheat [Text] / A.P. Vereshchynskyi, A.V. Shevchenko // Storage and processing of grain. – 2012. – No. 7. – P.36-37.
- Vereshchinsky A.P. Efficiency of hulling and grinding machines “Cascade” in the preparation of wheat grain in varietal grinding [Text] / A.P. Vereshchinsky // Khleboprodukty. – 2012. – №11. – P.40-41.
- Vereshchinsky A.P. Regularities of hulled wheat grain grinding [Text] / A.P.Vereshchinsky // Khleboprodukty. – 2012. – №12. – P.38-39.
- Vereshchynskyi O.P. Introduction of innovative technologies in varietal bread milling of wheat [Text] / O.P. Vereshchynskyi, V.B. Ilchuk // Storage and processing of grain. 2013 – No. 5 – P.39-41.
- Vereshchinsky A.P. Cereal formation during the grinding of hulled grain [Text] / A.P. Vereshchinsky // Khleboprodukty. 2013. – №6. – P.40-41.
- Vereshchynskyi O.P. Intensification of the cold method of water-heat treatment and complex increase of grain preparation efficiency in varietal bakery milling of wheat [Text] / O.P. Vereshchynskyi, M.S. Muzyka, O.V. Shevchenko // Grain products and feeds. 2013. – №6. – P.6-8.
- Dmytruk E. The current situation in the flour milling industry requires rapid reform of its regulatory framework. Why? (Text] / E. Dmytruk, T. Mistulova, O. Vereshchynskyi // Zerno i hlib. – 2013. – №3. – P.55-56.
- Vereshchynskyi O.P. Chemical composition and baking properties of flour produced from hulled grain [Text] / O.P. Vereshchynskyi // Bulletin of Kharkiv Petro Vasylenko National Technical University of Agriculture “Modern directions of technology and mechanisation of processing and food production processes.” – 2013. – Issue 140. – P. 163-167.
- Dmytruk E. Increasing the efficiency of grinding systems in varietal bakery wheat grinding [Text] / E. Dmytruk, O. Vereshchynskyi, E. Kharchenko // Ukrainian food journal. 2013. 163-168.
- 27. Pat. No 64133 Ukraine, B02B 1/02 (2006.01). Method for preparing grain for varietal grinding [Text] / O.P. Vereshchynskyi; patentee Vereshchynskyi O.P. – u 2011 05221; application for application for utility patent for 2011; published 25.10.2011; Bulletin No. 20. – 4 p.<30. Zhur O.O. Study of technological efficiency of flour mill equipment with a reduced grinding scheme [Text] / O.O. Zhur, E.A. Dmytruk, O.P. Vereshchynskyi // Scientific achievements of youth – solving the problems of human nutrition in the XXI century: 77th International Scientific Conference of Young Scientists, Postgraduates and Students, 11-12 April 2011: abstracts – K.: NUFT – 2011. – P.87.
Author’s contribution:
1) management and participation in experimental research, generalisation of results, preparation of materials for publication (items 2-5, 7-11, 15-16, 21-23);
2) participation in experimental studies, generalisation of results, preparation of materials for publication (items 1, 6, 12-14, 17-20, 24-33).SUMMARY
Vereshchynskyi O.P. Scientific bases and practice of increasing the efficiency of varietal bread-making wheat grinding: – Manuscript.
Dissertation for the degree of Doctor of Technical Sciences in speciality 05.18.02 – Technology of cereals, legumes, cereal products and mixed fodder, oilseeds and bast crops – National University of Food Technologies of the Ministry of Education and Science of Ukraine, Kyiv, 2013.
The necessity, scientific bases, methods and means of increasing the efficiency of varietal bread-making wheat grinding, which provide for the intensification of technological processes and reduction of grinding structures using grain hulling operations in specially designed hulling and hulling and grinding machines, as well as grinding intermediate products in disintegrator-type machines, have been substantiated.
Universal standard technological modules without beneficiation and with the systematic beneficiation of intermediate products were created as a basis for the design of flour mills of various capacities. Technological schemes for newly built flour mills with a capacity of 30, 60, 120, 180, 240 tonnes per day and existing mills with a capacity of 250 tonnes per day have been developed using complete equipment for their reconstruction in the most relevant areas of industry.
Compared to traditional technologies, the economic efficiency of innovative technologies is ensured by an increase in the yield of high-grade flour by 10…20 % for two- and three-grade milling, reliable implementation of single-grade milling with a higher flour yield at flour mills of different capacities, and an increase in the total flour yield by 1…2 % at low-capacity flour mills. The creation of these industries requires on average 1.3…1.7 times less equipment and, accordingly, capital for its purchase, and during operation, electricity and air losses for grain processing are reduced by 1.05…1.08 and 1.4…2.0 times, respectively.
The use of the technologies proposed in this work is guaranteed to ensure the production of wheat bakery flour that meets the quality requirements of current standards.
Key words: grain grinding, hulling, grinding, intensification, efficiency, structure reduction, technological scheme, mode.
SUMMARY
Vereshchynskyi A.P. Scientific bases and practice of increasing the efficiency of varietal bakery wheat milling: – Manuscript.
Dissertation for the degree of Doctor of Technical Sciences in speciality 05.18.02 – Technology of cereals, legumes, cereal products and feeds, oilseeds and bast crops – National University of Food Technologies of the Ministry of Education and Science of Ukraine, Kyiv, 2013.
The necessity, scientific bases, methods and means of increasing the efficiency of varietal bakery wheat milling, which involve the intensification of technological processes and reduction of milling structures using grain hulling operations in specially designed shelling and hulling and grinding machines, as well as grinding intermediate products in disintegrator-type machines, have been substantiated.
The technological process of hulling ensures grain cleaning from impurities with an efficiency proportional to the hulling index, and at its values of more than 2.5% and 3.5%, the efficiency of hulling cleaning exceeds the efficiency of sieve-air cleaning from weed and grain impurities, respectively. Hulling grain significantly increases its water absorption capacity and the rate of moisture penetration into the endosperm. Hulled grain milling is characterised by an increase in the quality of the resulting cereal and dunst products and an increase in the yield of large and medium-sized cereals, as well as a reduction in the energy consumption of milling by 30…50%.
Flour made from hulled grain is characterised by improved baking properties and an increased content of the aleurone layer, which is a natural enrichment for high-grade flour.
A new principle of integrated modular design of flour mills of different capacities is proposed, and universal standard modules without enrichment and with sieve enrichment of intermediate products are developed as a basis for its implementation. We have developed technological schemes for newly built flour mills with a capacity of 30, 60, 120, 180, 240 tonnes per day, as well as for existing mills using complete equipment for their reconstruction in the most relevant areas of the industry.
Compared to conventional technologies, the economic efficiency of innovative technologies is ensured by an increase in the yield of high-grade flour by 10…20 % in multi-grade milling, reliable implementation of single-grade milling with the yield of high-grade flour at flour mills of different capacities and increase in total flour yield by 1…2 % at low-capacity flour mills. These facilities require on average 1.3…1.7 times less equipment and, accordingly, capital for its purchase, and during operation, electricity and air consumption for grain processing is reduced by 1.05…1.08 times, respectively.
The use of the technologies proposed in this paper guarantees the production of wheat bakery flour that meets the quality requirements of current standards.
Key words: grain grinding, hulling, grinding, intensification, efficiency, structure reduction, technological scheme, mode.
