Increasing the efficiency of extrudate production technology by improving equipment for grain sprouting

Abstract

The studies aimed at improving the technology of obtaining extrudates from a mixture of native and sprouted grain components that improve the nutritional and fodder properties of grain are topical. The research goal is to increase the efficiency of the technology of obtaining extrudates by improving the equipment for grain sprouting to increase the nutritional value of the finished product. The research objective was to develop the equipment for grain sprouting and a technological line for obtaining extrudates. Based on literature analysis and patent information, it was found that the installations used in industrial practice for grain sprouting have a significant material consumption, design complexity and a long time to obtain the finished product. In this regard, a device for grain sprouting was developed, patented, and manufactured. The research was carried out at the Krasnoyarsk State Agricultural University at the Engineering Center. The grain of Novosibirskaya 15 wheat variety was used in the studies. In the proposed design, compared with the existing method of grain sprouting (prototype), the time of grain sprouting is reduced from 72 to 42 hours. This is due to the preliminary grain preparation and the disinfection of air and water used in the device during sprouting process. The saturation of pre-disinfected atmospheric air passing through a layer of pre-disinfected water creates an optimal temperature and humidity regime inside the device for sprouting. Sprouted grain was mixed in a paddle-type mixer in the amount of 10, 15, 20 and 25% of the volume of native wheat, then extrusion processing was performed in EK-100 screw-type extruder; the resulting extrudate was cooled and crushed to the size required for use in food or feed purposes. It was found that the product of the resulting mixture which included 15% of sprouted grains was optimal in terms of nutritional and energy value.