Name
Cherepov Sergey Vladimirovich
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
Maikop State Technological University
Web site url
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Articles count: 2
The article describes the process of cooking wheat granules conducted under production conditions of cooking and enzymatic cooking in laboratory conditions. It gives the values of moisture diffusion coefficients and the results of modeling the process of cooking using the equation of non-stationary diffusion method of nets for the implicit scheme. The model takes into account the changes in the moisture concentration of particles in space and time, the temperature change process and avulsion of starch outer layers
The article analyzes the effect of particle size of corn and wheat middlings on energy costs at temperature cooking. It shows a graphical depiction time of cooking on the particle size of middlings grits. We have also defined the equivalent diameters of seed corn and wheat. We have found that the minimum energy correspond to a particle size of 1 mm, is widely used in alcohol plants in Russia