IMPROVEMENT OF TEXTURED FLOUR PRODUCTION TECHNOLOGY

The purpose of the study is to reduce energy costs for the production of textured flour by optimizing the technology of its production. Tasks: to develop a constructive and technological scheme for the production of textured flour and evaluate its technical and economic efficiency. The object of research is a technological line for the production of textured flour from wheat grain. Research was carried out at the Engineering Center of the FSBEI HE Krasnoyarsk State Agrarian University. Flour production was carried out according to two technologies, differing in that after cleaning, the grain was either extruded or pre-moistened and softened using a developed and patented grain processing device, and then extruded. The obtained extrudates were ground to obtain a textured flour. Its analysis showed a change in nutritional value. There was an increase in the content of protein, starch and fat by 4.7 %, 1.4 and 29.4 %, respectively, a decrease in the content of sugars – by 13.8 % and fiber – by 22.5 % when using preliminary grain conditionning. Based on the equipment used in production, taking into account all stages of processing of raw materials, an analysis of energy costs for the production of textured flour was carried out. The assessment of energy flows was used to justify the efficiency and feasibility of its production. To assess the energy efficiency of production, the energy income indicator E (MJ/kg) was used, showing the difference between the energy contained in the resulting product and the total energy costs invested in the production of textured flour at the stages of grain cleaning, moisturizing and tempering, extrusion and grinding. The cost of producing textured flour in the technology without pre-moistening and tempering of the grain amounted to 3.72 MJ/kg, with pre-moistening and tempering – 3.73 MJ/kg, at the same time, the energy income in the proposed technology increased and amounted to 8.81 MJ/kg. kg, compared with the original – 8.34 MJ/kg.