Determination of Rational Technological Parameters for the Operation of a Continuous Drum Mixer When Obtaining a Gluten-Free Flour Mixture

The insufficiently wide range of domestic flour confectionery products for specialized nutrition presented on the consumer market of the Kuzbass region, including gluten-free products, and the growth in demand for these products determines the need to meet customer requirements by expanding the range and introducing innovative production technologies. The relevance of developing gluten-free (GF) products is beyond doubt, since the number of people with gluten intolerance is increasing annually and satisfying consumer demand is an important task. Also, the main task is not only the development of the mixtures, but also to select technological modes and parameters for their preparation for practical implementation of the results in industrial production. The article presents the results of studies on obtaining a homogeneous gluten-free flour mixture on a continuous drum mixer. The flour mixture is intended for the production of flour confectionery products that do not contain gluten. For an experimental study of the gluten-free mixture mixing process, a continuous drum mixer with a smooth inner surface of the drum without additional mixing devices was selected, and rational mixer operation parameters were determined. The values   of the indicators describing the heterogeneity of the mixture were obtained using the conductometric method of chemical analysis. The results obtained showed that the best quality of the obtained gluten-free flour mixture is achieved at a drum rotation frequency of 10 min-1and its fill factor of 30%. Processing of the research results was carried out using multiple regression methods. The obtained regression model can be used with sufficient accuracy to predict the quality of the obtained GF flour mixture, since the average value of its relative error did not exceed 10%.

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