Modern Aspects of Technological Processes Modeling to Meet the Challenges of Increasing Energy and Resource Efficiency of Food Production

Abstract

AbstractImproving energy and resource efficiency of food production technological processes, particularly the processing of raw agricultural materials, based on the use of modern physical methods, is presently one of the directions of food and processing industry development in Russia. Successful implementation of knowledge-based approaches and innovative solutions in this field is a guarantee of sustainable development of food and processing industry. Simulation is a key tool in solving this problem. The construction of adequate mathematical models of technological processes based on fundamental principles for developing a set of qualitative and functional characteristics of plant origin raw materials allows you to create differentiated technologies of processing and storage to ensure consistent quality, storage capacity and minimize losses of the target product. Using mathematical models we defined the next task as to organize the production of food grain-based target quality when using grain raw materials with predictable consumer characteristics at a certain level. We have investigated the processing of barley grain brewing by electrophysical effects and optimum parameters of this impact: the heating rate of 0.4°C/s and the exposure processing 90C; the heating rate from 0.4 to 0.8°C/s and the exposure processing from 30 to 60C; heating rate of 0.6 to 0.8°C/s and the exposure processing from 30 to 45 s; heating rate of 0.6 to 0.8°C/s and the exposure processing from 60 to 90 s. The values of these parameters allowed us to obtain stable disinfecting effect of saving, and for some indicators – improving malting grain quality of barley. Overall, it can be noted that electrical effects can reduce energy consumption, along with efficient contributes to the destruction of the grain pathogenic microflora of various etiologies, to ensure the safety of the protein complex, the quantity and quality of starch in barley, as well as improve the whole complex of physical and chemical parameters that determine malting quality of barley, and, most importantly, allows obtaining environmentally safe products