Open AccessJustification of design-mode parameters of the chopper soaked soybean grain
Author(s) -
Vladimir Ju Frolov,
Georgy Georgievich Klasner,
Vladislav F. Kremyansky
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/315/6/062014
Subject(s) - emulsion , process engineering , extraction (chemistry) , process (computing) , computer science , manufacturing engineering , engineering , chemistry , chromatography , chemical engineering , operating system
The most efficient way to prepare the leguminous plants’ seeds for the livestock animal food is making of the protein emulsion. There are a lot of ways of obtaining the protein emulsion. However, process operations provide for the use of large-scale, energy-intensive and expensive machines, which often cannot be afforded by the small enterprises producing more than 50% of animal and poultry products today. This way, it is necessary to develop a universal technology of making the protein emulsion applied in small holdings. The research objective is development of a waste-free technology of making the protein emulsion for the animal food, which is implemented by means of one facility. Proceeding from patent search for technologies and designs to make a protein emulsion we offered a waste-fee technology, which makes it possible to unite a whole number of technological operations (chopping, extraction, division of suspension into fractions) into one operation through using a new facility, the RF Patent No. 2614777. Theoretical and experimental research of processes of the grain chopping and the soya protein extraction into emulsion was described. The main design and standard parameters of the device developed were substantiated theoretically and experimentally.