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september 2017 (published: 29.09.2017)
Home > Issue > The effect of shock activator-disintegrating processing (UDA-processing) on the technological parameters of rye gydrolysates
The effect of shock activator-disintegrating processing (UDA-processing) on the technological parameters of rye gydrolysates
Sabirov A.A., Barakova N.V., Самоделкин Е.А.
The article deals with the influence of shock-activator-disintegrating processing (UDA treatment) of rye on the rheological characteristics of the batches obtained from the crushed grain and the yield of dry substances to determine the parameters of water-thermal processing of mixtures while receiving grain hydrolysates. The analysis of the methods intensifying the process of water-thermal processing of grain mixtures is carried out and a promising method for preparation the grain for extraction i.e. shock activate-disintegratory treatment is demonstrated. To determine the advantages of UDA-treatment is possible on the basis of studies concerning the determination of the batch viscosity, which will substantiate the influence of the preparation of the starch-containing raw materials used in the process of hydrolysis on the temperature of water-heat treatment for the grain batches processed by disintegrating unit. The experiment was conducted using DESI-15 disintegrator with different working bodies: three- and five-row rotors rotating with frequency of 120 s-1. To compare the methods of grain processing the grinding of rye by a laboratory rotary knife mill was carried out. For the experiments the rye crop of 2016 with 8% mass fraction of moisture, starch content of 65%, sugar content of 5.5%, impurities of up to 1%, which corresponds to R 53049-2008 GOST was used. Granulometric composition of grinding was determined by Malvern Mastersizer 2000 diffraction particle size analyzer. The average particle size obtained by three-row rotary disintegrator was 167.5 mm, by five-row one – 158.1 mm, by rotary knife mill– 384.278 microns. Rheological characteristics of the batches were determined by Visco Basic Plus viscometer with R4spindle and the number of revolutions was 100 per minute when mixtures were heated in the temperature range of from 0 to 90ºC. It was established that as a result of UDA treatment due to the deep destruction of the grain structure the point of starch gelatinization is missed, that justifies determining the temperature of water-heat treatment for rye batches. The possibility of water-heat treatment without the use of an enzymic preparation with hemicellulase action was demonstrated. The expediency of reducing the time of obtaining the hydrolysates is shown. The obtained results can be used in technologies for the production of ethanol, sugar products, dried protein hydrolysates, etc.
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Keywords: water-heat treatment of batch; rye; shock-activator-disintegratory treatment; hydrolyzate; viscosity; point of starch gelatinization, enzymic preparation
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