Obtaining Highly Dispersed Buckwheat Flour for Baby Food Using Infrared Processing
https://doi.org/10.36107/spfp.2020.357
Abstract
Baby food is an important part of the nutritional industry. Taking into account the peculiarities of the child’s body, the foods that the child consumes must be specially prepared for children. In flour for baby food, the degree of digestibility correlates with the size of flour particles and the smaller the particles, the better it is absorbed by the child’s body. This is due to the fact that in the process of grinding grain into flour, damage to starch grains occurs. The traditional technology for making flour involves the use of roller machines as the main technological equipment for grinding grain. With a high degree of grinding, energy consumption for flour production increases significantly. The purpose of the work is to develop a new technology for producing buckwheat flour for baby food using modern and advanced technological equipment and using infrared processing. The object of development is highly dispersed buckwheat flour for baby food using infrared processing. A promising way of obtaining fine flour from grain is the use of disintegrators. These machines provide finer grinding of the original grain with less energy consumption. According to the results of the experiments, it was found that the use of a disintegrator increases the yield of the finely ground flour fraction by 23,4% than when using a traditional roller mill. At the same time, the combined use of a disintegrator and infrared treatment (IR) treatment will make it possible to obtain flour for baby food with increased digestibility with greater economic efficiency and profitability.
About the Authors
V. Kirdyashkin
FSBEI HE “Moscow State University of Food Production”
Russian Federation
Russian Federation
Vladimir V. Kirdyashkin
125080, Moscow, Volokolamskoe highway, 11
R. Kandrokov
FSBEI HE “Moscow State University of Food Production”
Russian Federation
Russian Federation
Roman Kh. Kandrokov
125080, Moscow, Volokolamskoe highway, 11
A. Andreeva
FSBEI HE “Moscow State University of Food Production”
Russian Federation
Russian Federation
Alesya A. Andreeva
125080, Moscow, Volokolamskoe highway, 11
V. Shchebelev
FSBEI HE “Moscow State University of Food Production”
Russian Federation
Russian Federation
Vasily I. Shchebelev
125080, Moscow, Volokolamskoe highway, 11
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Review
For citations:
Kirdyashkin V., Kandrokov R., Andreeva A., Shchebelev V. Obtaining Highly Dispersed Buckwheat Flour for Baby Food Using Infrared Processing. Storage and Processing of Farm Products. 2020;(4):43-54. (In Russ.) https://doi.org/10.36107/spfp.2020.357
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