Open AccessTechnological innovations in bread production in the Arctic
Author(s) -
Nikolay Ermoshin,
С.А. Романчиков
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/862/3/032002
Subject(s) - production (economics) , arctic , russian federation , business , food processing , population , the arctic , environmental science , food science , economics , ecology , chemistry , demography , macroeconomics , oceanography , sociology , geology , biology , economic policy
The conditions and factors determining the need to develop technological innovations for food production in the Arctic zone of the Russian Federation are considered. An innovative technology of separated cleaning and electro-hydraulic grinding of grains, electrocontact baking of bread and bakery products is proposed. The composition and principles of the combined device for grinding grain and bread production are disclosed. The principles of technological operations using technological equipment for the production of whole grain bread are formed. The directions of further research on food production, optimizing food storage are determined and recommendations are given on the food supply of the population in remote areas, as well as in emergency situations, natural disasters, and in quarantine conditions.