Open AccessImproving the technology of crushing root crops
Author(s) -
N. Smirnov,
R. A. Smirnov
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/548/8/082044
Subject(s) - livestock , agricultural engineering , grind , productivity , production (economics) , nutrient , food preparation , consumption (sociology) , agricultural science , environmental science , food processing , agronomy , microbiology and biotechnology , business , engineering , food science , biology , economics , mechanical engineering , ecology , grinding , social science , macroeconomics , sociology
The relevance of the article is due to the fact that the efficiency of production of livestock products largely depends on the quality of the feed base, the preparation of which requires special attention. Today, farmers use various types of feed: coarse, juicy, concentrated, fermented. Due to some advantages (high yield, easy digestibility, good eating, beneficial effect on the physiological state of animals), a valuable type of juicy food is root crops. When processing root crops, including preparation for feeding, it is mandatory to grind them, which is the main focus of this article. According to zootechnical requirements, root crops are crushed to particles of 10 … 15 mm for cattle, 5…10 mm for pigs and 4…5 mm for poultry. Analysis of existing shredders today has shown that they are characterized by high energy consumption, complexity of construction, low productivity. Crushed in most of these machines, the feed does not meet the zootechnical requirements, being a porridge-like state, which leads to the loss of juice and nutrients. Therefore, the proposed method of preparation in the article, in our opinion, will allow you to get food that meets the zootechnical requirements for all groups of animals with minimal energy consumption.