THE THEORY AND PRACTICE OF GRAIN PRODUCTS COLD CONDITIONING TECHNOLOGY
Abstract
This article describes the developed device and method for grain wetting. The wetting device uses a cold wetting method, which includes a vertically installed body, grain loading and unloading nozzles, a grain unloading device, and grain steaming components. The method utilizes sensors to detect grain moisture, electromagnetic valves for grain loading and unloading, and sensors to measure grain level and consumption. Compressed humid air flows through a vertical shaft with paddles, and the wetting process is controlled automatically.
Downloads
References
Sergeevna K.T., Merco I.T., Naumov M.M. etc. "Scientific research on grain conditioning". Moscow: "scientific publication", 2021.
Qalandarov P., Yusupbekov N.R., Karimov H.G'. "Innovations in the production of flour products". Tashkent: "Technology", 2019.
Document "new development strategy of the president of the Republic of Uzbekistan for 2022-2026"
Fincher, G.B. and B.A. Stone. 1986. Cell wall and their components in cereal grain technology. In. Advances in Cereal Science and Technology. Pomeranz, Y. Ed. Am. Assoc. Cereal Chem., St. Louis.Paul, M.N. 207-295.
Hoseney, RC., P. Wade and J.W. Finlay. 1988. Soft wheat products. In Wheat Chemistry and Technology. Vol. 2. Pomeranz, Y. Ed. Am. Assoc. Cereal Chem. Inc. St. Louis Paul, Minnesota, USA. pp. 407-456.
Prof. Dr. Farhan Alfin “conditioning and tempering wheat.”
"Drying of Foods and Crops":author: J.A. Huxley, year of publication: 1998, ISBN: 978-0849349310, address: Google Books
Fundamentals of Heat and Mass Transfer: author: Frank Kreith, Ronald E. Black, year of publication: 2017, ISBN: 978-1284077217, address: Google Books
"Drying of Foods and Crops":author: J.A. H. (John Allen Huxley), year of publication: 1998, ISBN: 978-0849349310, address: Google Books
