Parameters modelling of amaranth grain processing technology

International Conference on Mechanical Engineering, Automation and Control Systems 2017

机械制造;无线电电子学;计算机科学

Derkanosova, N.M.^1 ; Shelamova, S.A.^1 ; Ponomareva, I.N.^1 ; Shurshikova, G.V.^2 ; Vasilenko, O.A.^1

Voronezh State Agricultural University Named after Emperor Peter i, Michurina St. 1, Voronezh

394087, Russia^1

Voronezh State University, University Square 1, Voronezh

394018, Russia^2

关键词: Amaranth flour;    Consumer preferences;    Grain processing;    Modelling and analysis;    Multicomponents;    Nutrient contents;    Optimal solutions;    Three-component mixtures;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/327/2/022023/pdf
DOI  :  10.1088/1757-899X/327/2/022023

学科分类：计算机科学（综合）

来源: IOP

【 摘 要 】

The article presents a technique that allows calculating the structure of a multicomponent bakery mixture for the production of enriched products, taking into account the instability of nutrient content, and ensuring the fulfilment of technological requirements and, at the same time considering consumer preferences. The results of modelling and analysis of optimal solutions are given by the example of calculating the structure of a three-component mixture of wheat and rye flour with an enriching component, that is, whole-hulled amaranth flour applied to the technology of bread from a mixture of rye and wheat flour on a liquid leaven.