Uman National University | today: 07/07/2025
| Author(s) |
Kostetska K.V., , Lecturer of Department of Technology of Storage and Processing of Grain (Faculty of Engineering and Technology) Uman National University of Horticulture, Uman National University of Horticulture, Ukraine Ulianych I. F., PhD of Technical Sciences, , Uman National University of Horticulture Zheliezna V.V., Postgraduate, , Uman National University of Horticulture Голубєв М. І. , , , |
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| Category | 181 "Food Technology" | ||
| year | 2021 | issue | №2,2021 |
| pages | 45-51 | index UDK | 658.512:62-91:636.085 | DOI | 10.31395/2310-0478-2021-2-45-51 (Link) |
| Abstract | The aim of the article was to expand the range of animal feed. The article presents data on the improvement of the technology of developed feed mixtures from grain and a number of components of fruits and vegetables. Work was carried out in the laboratories of the Department of Technology of Storage and Processing of Grain and the Department of Biology of Uman National University of Horticulture as well as the Department of Storage and Processing of Grain of National University of Food Technologies. The technology of extruded feed mixture production has been improved. The technology consists in preliminary preparation of raw materials: cleaned, crushed, its dosage according to the composition, mixing and special processing to improve technological properties and increase feed value with processes: premixing, aging and extrusion of the mixture, cooling and grinding depending on feed purpose. As the concentration of vegetable roots in the extruded mixture increases, the physical properties of the feed improve, in particular, the volume weight of the mixture increases to a concentration of vegetable roots of not more than 15%. The angle of natural slope is reduced by 1–3 degrees, flowability by 20–23% and the coefficient of swelling of the extruded mixture is doubled. The production methods of feed additives are different and depend on the enterprises that produce and on the physical and technological properties of raw materials. It has been proven that in feed mills, extruded feed mixtures can be introduced using a meal line if they come to the plant from other producers, and an extrusion line if it is provided at the plant. The technology of feed additives using fruit and vegetable raw materials has been improved: beets, carrots, parsnips, and potatoes. Optimization of the technology for the production of feed additives consists in the preliminary preparation of grain and vegetable crops: cleaning, grinding, dosing, mixing, tracking and extruding mixtures in accordance with the composition of the recipe, cooling and grinding the extrudate. A method for introducing vegetable raw materials into compound feeds has been developed, which includes cleaning vegetable raw materials in washing machines, extracting juice with simultaneous grinding, mixing 5–10 % of pomace with grain and wet-heat treatment of the mixture by extrusion. The most important is the influence of the factor "vegetable supplement content". The factor "modulus of size of crushed grain" had a slightly smaller influence, "thickness of crushed vegetable components". The "aging time" factor had the least effect on the quality of extrudate swelling and proved to be a weightless | ||
| Key words | grain, fruit and vegetable raw materials, feed additives, physical indicators, scientific research, optimization, engineering | ||