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Rambler's Top100

Storage and processing of farm products №5/2016

THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING

Magomedov G.O., Zatsepilina N.P., Malyutina T.N., Dzantieva E.Е., Lygin V.V., Alieva Z.M.Modeling and Optimization of Technological Parameters Kneading Dough Kneaded from Flour, Coarse Whole Meal Triticale Grain

P. 5-8 Key words
buckwheat; lentil flour; mathematical methods of planning; coarse whole meal flour from grain triticale; aerated bread; apple juice.

Abstract
The article discusses the issues of technology development of aerated bakery products from flour alinasmurago triticale grain, fortified food fibers, mineral substances, vitamins (retinol, tocopherol, vitamin B, PP, N), by applying Apple juice, buckwheat and lentil flour. Analysis of chemical composition of coarse whole meal flour from triticale grain, Apple juice, buckwheat, lentil flour leads to the conclusion that the choice of these types of materials appropriate for inclusion in the formulation of aerated baked goods, as by their use it is possible to increase the amount in bread is not only basic nutrients of food, but also vitamins, mineral and biologically active. Buckwheat, lentil flour contain complex necessary for a person of b vitamins, including B1, B2, B6, PP and others. Also contains provitamin A (carotene) and vitamin E (tocopherol). Buckwheat, lentil flour is rich in minerals such as potassium, magnesium, chromium, zinc, copper, selenium and other trace elements. They are rich in insoluble fiber and can be helpful to reduce the risk of developing colon cancer. Apple juice contains simple sugars, mineral substances, dietary fibers, biologically active components, which are natural antioxidants. The introduction in the diet of these components contributes to the prevention and treatment of atherosclerosis, diabetes and anemia. They restore nalivayut blood pressure, reduce blood sugar and improve the cardiovascular system, nor-maliseet the bowels. Coarse whole meal flour from grain triticale is the main supplier of bread protein and starch, while retaining maximum original nutritional value of grain, kneaded bread enriches the macro - and mic-renutrients. In this work established the mathematical dependence and causal relationship between technological parameters of dough and quality of kneaded bread. Conducted a full factorial experiment (PPE) type 23, made planning matrix. When processing the results of the experiments were prima created statistical tests: t-test and Fisher's exact test. The optimum parameters of the duration of kneading dough and Scrivania, mass fraction of moisture in the dough, the duration of beating the test.

References
Authors
Magomedov Gazibeg Omarovich, Doctor of Technical Sciences, Professor;
Zatsepilina Natal'ya Petrovna, Candidate of Technical Sciences;
Malyutina Tatyana Nikolaevna, Candidate of Technical Sciences;
Dzantieva Elena Еduardovna, Master;
Lygin Valeriy Viktorovich
Voronezh State University of Engineering Technology,
19 Prospect Revolutsii, Voronezh, 394000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Alieva Zaira Magomedovna, Candidate of Economic Sciences
Dagestan State University,
4 Batiraya St., Makhachkala, 367000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Avanesov V.M., Plaksin Yu.M., Streliukhina A.N., Larin V.A.Production of Disperse Plant Products by Spray-Drying Method

P. 9-13 Key words
competitiveness; modernization; natural products; powder; spraying; sublimation; drying chambers; jets.

Abstract
Currently, there is a steady increase in demand for natural products of plant origin. However, the use of fresh plant products in food technology limited as fresh perishable raw materials requires special conditions during transportation and storage. This leads to a complication of the organization of production and improving commodity production costs. The use of dry dispersed plant products can solve these problems, increase food and biological value of products, expand their range and improve the production technology. Dry chunks and powder products allow long-term storage, so their use is economically feasible and technologically efficient. For drying plant raw materials using a variety of methods and types of energy supply dryers: air-fountain, drum, roller, combined, conveyor, tunnel, etc... The article presents a comparative analysis of different methods and designs of dryers, describes their advantages and disadvantages. It was concluded that the spray-drying can be any fluids and extracts, which can be supplied to the spray device or pressurized pump. Spray drying has several advantages compared with other drying methods. Because the drying process is extremely fast (15-30 seconds) and low temperature sputtered particles obtained dried product of high quality. The authors also noted disadvantages of spray drying, such as large size dryers, high cost of equipment, increased power consumption. At the same time it provides methods for intensification of the spray drying process, improve economic performance.

References
Authors
Avanesov Valeriy Mikhailovich, Candidate of Technical Science, Associate Professor;
Plaksin Yuriy Mikhailovich, Doctor of Technical Science, Professor
Moscow Institute of Energy Safety and Energy Saving,
27 4-ya Parkovaya St., Moscow, 105043, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Streliukhina Alla Nikolaevna, Doctor of Technical Science, Professor;
Larin Veniamin Andreevich, Candidate of Technical Science, Associate Professor
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS

Bykova T.O., Demidova A.V., Eremeeva N.B., Makarova N.V., Demenina L.G.The Chemical Compound and Antioxidant Activity of Plum and Cherry Plum

P. 14-17 Key words
cherry plum; antioxidant; plum; varieties; chemical compound.

Abstract
Currently, much attention is paid to the production of products of a functional purpose. One of the most promising areas - production of antioxidant action, minimize the negative effects of free radicals on the human body. However, the main natural sources of antioxidants - products of plant origin, including plum culture. These raw materials can be a valuable domestic source of antioxidants, as the majority of similar products of foreign origin. This article is devoted to the study of different varieties of plums and plum grown according to indicators such as antioxidant properties, sugar content, organic acids, phenols, flavonoids and antioxidants. The purpose of this work - to determine and compare the chemical composition and antioxidant activity of plums and plum different varieties grown in the territory of the Samara region in 2015. The results showed that plum contains more organic acids and sugars. The minimum content of organic acids in plums Orlovsky Suvenir. Sugar and acid number in plum lower than plums. The maximum content of phenolic compounds are different varieties of plums and Alenushka and Nezhenka, plum - Alaya Zarya. The highest content of flavonoids in the sink grades Nezhenka and Krasa Orlovschiny. Least of all the antioxidants found in the cherry plum Gek. The cherry plum and plum varieties in Orlovsky Suvenir and Skoroplodnaya anthocyanins were not detected. The maximum rate of the restoring force in the plum cultivars Nezhenka and Krasa Orlovschiny. Minimum performance characteristic for plum. The maximum rate of antioxidant activity in the system of "linoleic acid", approximate to 100?%, have a plum varieties Nezhenka, Krasny Shar, Shernevskaya and Krasa Orlovschiny. Thus, the highest content of antioxidants and antioxidant properties are characterized by the best varieties Nezhenka and Krasa Orlovschiny. From plum cultivar can be noted Alaya Zarya. In general, plum and cherry plum may serve as a promising feedstock for producing semifinished products with a high content of nutrients.

References
Authors
Bykova Tatiana Olegovna, Post-graduate Student;
Demidova Anna Vladimirovna, Post-graduate Student;
Eremeeva Nataliya Borisovna, Post-graduate Student;
Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Professor
Samara State Technical University,
244 Molodogvardeiskaya St., Samara, 443100, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Demenina Lubov Georgievna
Research Institute of Horticulture and Drug Plants "Zhigulevskie sady",
18 km p. Experimental Station for Horticulture, Samara, 443072, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Goldenberg S.P., Lapus A.P.The Influence of Main Technological Factors on the Accretion of Crystals of Sucrose and Analysis of Their Relationships

P. 18-22 Key words
crystallization; criterion of an optimality; modeling; generalised criterion; parametrical model; distribution of technological streams; sucrose; massecuite; criterion function.

Abstract
Issues of boiling sugar CAF and the process of accretion of crystals during crystallization continues to be the center of attention of the scientific community. This is especially true of issues in the field of modeling of technological processes and Informatization of sugar production. In this work it is shown the influence of the described processes on the yield and quality parameters of sugar, and the analysis of technological opportunities for improvement. Special attention is paid to the modeling and optimization of the conditions of the described processes, as well as analysis of production, optimum solutions management of the studied processes. The analysis will allow not only to minimize the loss of sugar in manufacture, but also to improve capacity utilization of sugar factories to improve the production efficiency. In the article the approach to the problem of intergrowths of crystals during the crystallization of sugar, which is based on an objective assessment of choice of optimal variant of process conducting. It is based on the use of the proposed objective function. These circumstances enabled the authors to examine the dynamics of the process and make some important discoveries, which allow a somewhat new approach to the understanding of the crystallization process and to make a number of conclusions important for practice of sugar production. Thus, describing mathematically the process of intergrowths of crystals, depending on the main technological process parameters and their interaction, was obtained the system of equations that describes the relationship between input, output and control parameters of the process of intergrowth of crystals. Posed and solved the optimization process, the process of accretion of crystals. According to the obtained results it is concluded that to improve the efficiency of crystallization separation, it is recommended to carry out the process of crystal growth in the optimal mode, in this case, the optimality criterion must select the work described in the criterion.

References
Authors
Goldenberg Sergey Petrovich, Candidate of Technical Science
Lapus Anna Pavlovna
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Rimareva L.V., Overchenko M.B., Ignatova N.I., Shelekhova N.V., Serba E.M., Krivova A.Y., Martynenko N.N. Accumulation of Metabolites in the Yeast Saccharomyces cerevisiae 1039 for the Cultivation of Grain in Wort Treated

P. 23-27 Key words
amylases; оsmofilia yeast; side metabolites; proteases; wheat wort; Saccharomyces cerevisiae; alcohol; enzymatic complexes.

Abstract
Enzyme preparations are usually used primarily for bioconversion of the initial plant raw material, the most time-consuming steps of its processing when it is necessary to split the structural components or replacement, as well as in the final stages of processing plant substrates in order to maintain the quality of foods or improve the organoleptic properties. The choice of enzymes for hydrolysis of raw material is determined by the task, the properties of raw materials and the possible parameters of the hydrolysis process in the framework of a particular technology. Therefore, the development and improvement of alcohol production technology, providing a high degree of biocatalytic degradation of vegetable raw polymers - the current direction of research. Studied the effect of enzyme systems with different substrate specificity in the composition of the anions of organic acids in wheat mash, change it in the process of alcoholic fermentation and the processes of formation of ethanol and of metabolites osmofilia race of the yeast Saccharomyces cerevisiae 1039. For the preparation of concentrated wheat mashes were applied enzymatic complexes, enzymes containing amylolytic, proteolytic and hemicellulase steps in various combinations. The preparation of the wort was carried out on a "soft" mechanical-enzymatic scheme of cooking at temperatures up to 90...95 °C and water ratio 1:1.8, creating a concentration of soluble solids (RSV) 29-31?%. Found that the use of a full complex of enzymes amylolytic, proteolytic and hemicellulase steps in the process of biocatalytic conversion of polymers of grain raw materials allows the release of cations and anions, which play a significant role in the metabolism of yeast cells and glycolysis. By the end of the fermentation when used in the preparation of the wort are complex enzymes containing amylolytic and proteolytic enzymes concentration of alcohol was the highest - 15.8-16.9?%, and of metabolites amounted 3483-3695 mg/dm3 against 5568-5805 mg/dm3 in brakah, where in the preparation of the wort have been applied only amylolytic enzymes or a complex of the latter with hemicellulase.

References
Authors
Rimareva Lyubov Vyacheslavovna, Doctor of Technical Science, Professor, Academician of RAS;
Overchenko Marina Borisovna, Candidat of Technical Science;
Ignatova Nadezhda Iosifovna;
Shelekhova Natalia Viktorovna, Candidate of Economic Science;
Serba Elena Michailovna, Doctor of Biological Science;
Krivova Anna Yurevna, Doctor of Technical Science, Professor;
Martynenko Nikolay Nikolaevich, Doctor of Biological Science
All-Russia Research Institute of Food Biotechnology
4b Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Aleksashina S.A., Makarova N.V.Study Antioxidant Activity and Chemical Composition Vegetables

P. 28-32 Key words
antioxidant activity; vegetables; oxidative stress; phenolics; chemical composition.

Abstract
According to scientists, the cause of oxidative stress is free radicals. They are the basis for the aging of the organism. The main way to combat oxidative stress - the use of special additives - stabilizers (antioxidants). Antioxidants - agents capable of giving unstable free radical electron, the reby neutralizing their harmful effects. As objects of study chosen high-quality vegetables, grown in the Samara region: zucchini Gepard, Belye Rosy; cauliflower Baryshnja F1, Linda, Lilovyj Shar; eggplant Bljek B'juti, Murzik; pepper Bratec Lis, Belosnezhka, Zvezda Vostoka Oranzhevyj. Vegetables are studied less than the berries and fruits. However, they (the vegetables) are more often used by people as a food product. In order to determine the antioxidant activity depending on the variety of vegetables, choose different types of raw materials. As a result of experimental studies of the chemical composition and antioxidant activity of variety of vegetables Samara region highlighted the leaders on the content of phenols (pepper Bratec Lis, Zvezda Vostoka Oranzhevyj, cauliflower Linda); flavonoids (pepper Belosnezhka); antioxidant activity by DPPH method (eggplant Murzik); iron restoring force by FRAP method (pepper Zvezda Vostoka Oranzhevyj); antioxidant activity in the system of linoleic acid (cauliflower Baryshnja). In pepper Belosnezhka varieties found anthocyanins at a level of 4.01 mg equivalent of cyanidin-3glycoside / 100 g of feedstock. In the study of technological parameters analyzed raw cauliflower varieties Baryshnja showed the best results on the content of vitamin C and total titratable acidity; zucchini varieties Belye Rosy was the leader on the content of sugars; the highest content of soluble solids showed a sample of Linda cauliflower varieties. Presented in the experimental data suggest the following conclusions: grade vegetables affect their antioxidant activity, chemical composition and technological parameters. Vegetables Samara region can be recommended as a food relatively cheap, accessible, exhibit antioxidant effects and contains necessary for the proper functioning of the components: organic acids, sugar and vitamins.

References
Authors
Aleksashina Sofia Anatolieva, Post-graduate Student;
Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Professor
Samara State Technical University,
244 Molodogvardeiskaya St., Samara, 443100, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS

Kovalev N.N., Esipenko R.V., Kovalev A.N. Technochemical Characteristics and Foundation of Spisula Sakhalinensis Biotechnology

P. 33-36 Key words
amino acid swift; protein; size-weight composition; spizula; technochemical composition.

Abstract
Research of coastal fauna of bivalves is of great scientific and practical interest. Bivalves - one of the most widely distributed groups of marine animals. Despite the diversity of species, the species and especially burrow forms in any significant scale are used. New commercial species of burrowing bivalves, including spizula Sakhalin (Spisulasa chalinensis) - the most promising object for various products for general and special purpose, as characterized by specific organoleptic properties and chemical composition contains a rare biologically active substances. The unique composition of biologically active components of the soft tissues of spisula stimulate the search for technological solutions to engage more fully of this raw material for the production of food and biologically active products. The aim of the present study was to investigate chemical composition and safety parameters of the beam of the soft tissues of Spisula sakhalinensis, to justify biotechnology processing. Spisula from the coast of the Primorsky territory is represented by a large shellfish, with an average weight 193.3 g, half the weight is shell. The weight beam of the soft spisula tissues is about 27.6?% by weight. Determination of spisula soft tissues chemical composition showed that the soft tissue of the mollusk is heavily watered. The moisture content in the soft spisula tissues of reaches 80?%. The amount of lipids in spisula muscle tissues, as in other species of bivalves, low and amounts to 2.2?% by weight of the clam. Determination of the chemical composition showed that the total content of collagen at spisula tissue is 1.5?%, carbohydrates - 1.3?%, minerals 1.2?%. The quantitative content of soluble proteins in the beam of soft tissues is 5.2?%, share of sarcoplasmic is 20.2?%, myofibrillar - 12?%, and dilaceration 42?%. The composition of free amino acids, the beam of the soft spisula tissues significantly inferior to the reference protein. 40?% of spisula lipids is saturated fatty acids. Most of the EFAS are palmitic (22.3) and stearic (10.3) acid. The proportion of PUFA in the total lipid composition is 25?%. The soft tissue of Spisula sakhalinensis correspond to sanitary rules and norms for raw materials when receiving food and medical products.

References
Authors
Kovalev Nikolay Nikolaevich, Doctor of Biological Science
Esipenko Roman Vladimirovich;
Kovalev Alexey Nikolaevich, Student
Far Eastern State Technical Fisheries University,
52b Lugovaya St., Vladivostok, 690087, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS

Ovsyannikov Yu.S., Filimonova G.V., Kovalenko E.A., Leshchenko A.A., Pogorelsky I.P., Lazykin A.G.Perspectives of Using of Waste Chicken Embryos for Microbiological Nutrient Media

P. 37-41 Key words
protein substrate; chicken embryos; non-food raw materials; nutrient base; sulfuric acid hydrolysis.

Abstract
The article presents the results of studies on justification of the possibility to use non-food secondary agricultural raw material - waste chicken embryos in the preparation of microbiological culture media. Methodological approaches to the production of nutrient basis and media from waste chicken embryos are offered in the course of studies. Technological parameters of the process of acid hydrolysis of autoclaved embryonic mass are substantiated: hydronic module; concentration of hydrolyzing agent; temperature mode; process time. Technical sulfuric acid was used as hydrolyzing agent at concentrations of 1, 4 and 6?%. Nutrient base from waste chicken embryos was evaluated by the following physicochemical parameters: the concentration of hydrogen ions; amine nitrogen using the Zerensen-Gavrilov method; total nitrogen by Kjeldahl method; the concentration of sulfate ions according to Komarovsky; hydrolysis coefficient calculated by the ratio of the quantities of amine and total nitrogen. The biological properties of the culture medium prepared on the nutrient basis were studied using the test strain Pseudomonas fluorescens. Growing of the P. fluorescens strain was carried out in Petri dishes at a temperature of 28±1 °С for two days. The growth of the culture was evaluated in dynamics after 24 and 48 hours by determining the number of colonies and their size. The experimental culture medium provides a stable growth of the test strain with typical properties. Besides, consumer properties of the experimental medium were comparable to those of the culture medium prepared from traditional raw material, which allows recommending its use for cultivation of many species of bacteria, including technophilic microorganisms. The use of non-food raw materials in the production of microbiological culture media is a promising direction to reduce the production costs and promotes comprehensive solution of the problem of protein waste disposal, decrease the ecological load on the environment. It is shown that scaling of the hydrolysis process on the industrial equipment allows to intensify the process and to achieve an increase of the targets values of nutrient bases (amine and total nitrogen).

References
Authors
Ovsyannikov Yuriy Stepanovich, Candidate of Biological Science, Associate Professor;
Filimonova Galina Vladimirovna;
Kovalenko Elena Alexandrovna
Vyatka State Agricultural Academy,
133 Oktiabskiy Pr-t, Kirov, 610017, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Leshchenko Andrey Anatolievich, Doctor of Technical Science, Professor;
Pogorelsky Ivan Petrovich, Doctor of Medical Science, Professor;
Lazykin Alexey Gennadievich, Candidate of Biological Science
Vyatka Statу University,
36 Moskovskaya St,. Kirov, 610000, Russia



TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT

Semenov E.V., Slavjanskij A.A., Makarova S.A., Deshevaya I.Yu. Simulation of Process of Separation of thе Suspension in Rotor Auger Filtering Centrifuge

P. 42-48 Key words
continuous action; rotor; sedimentation; suspension; filtering centrifuge; centrifuge; auger.

Abstract
Filter screw centrifuge (FНS), with high performance, ease of construction, the continuity of the technological process, minimum services are widely used in various processes food, meat, fish-processing, pharmaceutical and other industries. Centrifuges of this type are intended for separation of inhomogeneous liquid under the influence of centrifugal force and they are indispensable in obtaining аscorbic and citric acids, lactose, potassium fertilizers and other. Centrifuges of this type are intended for separation of inhomogeneous liquid under the influence of centrifugal force and they are indispensable in obtaining аscorbic and citric acids, lactose, potassium fertilizers and other. In addition to food and allied industries filter screw centrifuge effectively utilize in responding to environmental challenges on different kinds of wastewater treatment plants. A distinctive design feature such centrifuges is a perforated drum rotor (in which the process of filtering slurries and flushing sediment) and the аuger, rotating on the shaft with large, differing by 1-2?%, the angular velocities. Filter screw centrifuge are characterized by a high factor of separation with a thin layer of sediment in the rotor and low load, allowing the rotor small lengths and have it on the shaft of the cantilever. Сentrifuge FНS used primarily for materials, easily filterable and quickly losing fluidity with about 50?% of the solid phase, and when you want to get deeply dehydrated and well washed sediment, as well as for centrifugal extraction non flowable products. The quantitative analysis of separation of suspensions at the FНS must take into account the kinetics of formation of sediment on the wall of the rotor, the concentration of processed liquid systems, variability of particles suspended in size, duration, etc. The purpose of work: on the basis of the physical-mechanical and geometrical parameters of filteringscrew centrifuge, as well as precipitation based on dispersive characteristics of the treated liquid systems, generate physical and mathematical modelling of the process of sedimentation in suspensions of particles of small size in the implementation of the FНS. The object of study of centrifugal separation process chosen system type of massecuite sugar production. As the management of process used the relative angular velocity screw. As a result of a numerical experiment on the analysis of dependence of performance from the specified coefficient of lightening equipment type FНS-50 had been received data, equal real.

References
Authors
Semenov Evgeniy Vladimirovich, Doctor of Technical Science, Professor;
Slavjanskij Anatoliy Anatolievich, Doctor of Technical Science, Professor;
Makarova Svetlana Albertovna, Candidate of Chemical Science;
Deshevaya Irina Yurievna, Candidate of Technical Science
Moscow State University of Technology and Management named after K. G. Razumovsky (the First Cossacs University),
73 Zemlyanoy val, Moscow, 109004, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Sukin I.A., Nikitushkina M.Yu., Voronina P.V. Development of a Distillation Column Adaptive Control Concept for the Purpose of Its Productivity Improvement

P. 49-53 Key words
inconvertibility of heat and mass transfer; efficiency; distillation column; thermodynamic approach; reflux ratio; characteristic coefficients; entropy.

Abstract
Purpose of the study is to achieve the maximum possible performance of a distillation column under structurally and technologically defined limitations on inflow of coolant supplied to bottom of the column. А thermodynamic approach based on assessing the irreversibility of heat- and mass-transfer processes in the column as well as on equations of energy, material and entropy balances is applied to estimate the maximum allowable performance of the distillation column with given flow of heat. In this context two main sources of irreversibility in the column are taken into account: 1) heat-transfer with heat inflow to bottom of the distillation column and with heat removal from reflux column and 2) mass-transfer between vapour and reflux along the distillation column height. Analysis of energy and entropy balances equation resulted in expression of correlation between heat flux magnitude and the distillation column performance. Formula for performance calculation on the basis of known heat flow represents the difference between the first term that describes a fully reversible mixture separation process, and the second term that takes into account heat- and mass-transfer entropy. Expressions are obtained for entropy magnitude estimation. Conclusion is made that distillation column performance is determined by only two characteristic coefficients - column's reversible efficiency coefficient and irreversibility coefficient, both depending on separated mixture parameters and the column's mode of operation. In this context, the column efficiency in ultimate performance mode does not dependent on irreversible factors and equals to half of reversible efficiency coefficient. And irreversible factors do influence the value of the ultimate performance and corresponding heat consumption. Expressions are obtained for calculation of the said characteristic coefficients, depending on separated mixture qualities and allowable column's operation modes. The formula is defined for column's reflux ratio calculation based on generic coefficients, including for the ultimate performance mode conditions. The principle of column's automatic control system architecture is introduced, ensuring its maximum performance: the computing device calculates flow of heat and reflux ratio required values on the basis of the characteristic coefficients, and PI controllers maintain the calculated values by adjusting heating vapour consumption and flow of reflux being returned to the column. It is demonstrated that the generic characteristic coefficients values can be obtained analytically as well as calculated directly by column operation process measurements.

References
Authors
Sukin Ivan Andreevich
Program Systems Institute of RAS,
4a Petra I St., Veskovo, Pereslavl District, Yaroslavl Region, 152021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Nikitushkina Marina Yurievna, Candidate of Technical Science;
Voronina Polina Viktorovna, Candidate of Technical Science
Moscow State University of Food Production,
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.