transcript

1 TECHNOLOGICAL MACHINERY AND EQUIPMENT OF BIOTECHNOLOGY Recommended by the Educational and Methodological Association for Education in Food Technology and Food Engineering as a textbook for students of higher educational institutions studying in the specialty "Food Engineering for Small Enterprises" and the areas of training "Food from plant materials", "Food of animal origin" and "Technological machines and equipment" at the undergraduate and graduate levels St. Petersburg GIORD 2015

2 UDC 664 LBC Ya73 T38 Authors: Alekseev G.V., Antufiev V.T., Kornienko Yu.I., Palchikov A.N., Gromtsev A.S., Ivanova M.A. SPb. : GIORD, p. : ill. ISBN The book contains basic information on the purpose, classification, design and operation of technological machines and biotechnology equipment. Methods and examples of calculation are given, promising directions for the development of biotechnology equipment are indicated. The textbook is intended for students studying in the specialty "Food Engineering of Small Enterprises" and the areas of study "Food from plant materials", "Food of animal origin" and "Technological machines and equipment" at the undergraduate and graduate levels, and can also be used by specialists working in the relevant industries. UDC 664 BBK Ya73 ISBN GIORD Publishing House LLC, 2015

3 Table of contents Preface Chapter 1. CONCEPT OF TECHNOLOGICAL PROCESSES AND CLASSIFICATION OF TECHNOLOGICAL MACHINERY AND EQUIPMENT OF BIOTECHNOLOGIES The concept of bio technological processes in food production Classification of technological machines and equipment of biotechnology Chapter 2. TECHNOLOGICAL MACHINERY AND EQUIPMENT FOR BIOSYNTHETIC PROCESSES AND BIOTECHNOLOGIES Bioreactors for cultivation of microorganisms and plants type BAG Equipment for salting and salting food media Apparatus for injection salting Apparatus for salting skins Equipment for maturation of food media Apparatus for making cheese Cottage cheese maker Equipment for smoking food media Smoking plant Smoke generator

4 Table of contents Drum washing machine Bottle washing machine Equipment for cleaning and separating bulk agricultural raw materials Grain cleaning separator Cylindrical trier Flour sifter Equipment for inspection, calibration and sorting of piece raw materials Machine for grading fruits Herring sorting machine Equipment for separating vegetable and animal raw materials Pulping machine Skinning machine Skinning machine Drum flake machine Equipment for grinding food media Hammer crusher Homogenizer Calculation Beet Cutter Grinder Cutter Equipment for Sorting and Enrichment of Bulk Products Sieving Milling Machine Equipment for Separating Liquid Heterogeneous Food Media Separator Centrifuge Drum Vacuum Filter Equipment for Mixing Food Media Dough Mixer Paddle Mixer Meat Mixer Equipment for Forming Food Media Pasta Press Dough Roller Candy Caster Extruder

5 Table of contents Chapter 4. EQUIPMENT FOR HEAT AND MASS EXCHANGE PROCESSES Apparatus for tempering and increasing the concentration of food media environments Bakery oven Roasting oven Scalding tub Apparatus for cooling and freezing food media Air cooler Freezer Eskimogenerator Cooling chamber Apparatus for conducting processes of diffusion and extraction of food media Inclined diffusion apparatus Extractor Apparatus for conducting crystallization of food media Vacuum crystallizer Oil maker Cylindrical crystallizer-supercooler Apparatus for conducting processes of food media rectification ) Chapter 5. FOOD PACKAGING EQUIPMENT Dosing equipment food products and products Disc batcher Dough divider Machines for wrapping and packaging bulk products and piece goods

6 Table of contents Productivity of machines of various classes Roll device for feeding packaging materials Mechanisms of working bodies in machines of class II Machines for filling liquid and pasty products Filling machine Automatic filling and packaging of cottage cheese General provisions systems for maintenance and repair of equipment of food industry enterprises Maintenance of equipment in production Basic requirements for the maintenance of equipment Maintenance of equipment Obligations and responsibilities of operating personnel in preparing equipment for repair Obligations of operating personnel to comply with the requirements of the maintenance and repair system Equipment repair Types of repairs Repair planning Standards for equipment operation time between repairs, downtime in repairs and labor intensity of repairs. The procedure for the revision of standards The procedure for accepting equipment for repair. Technical documentation for repairs Forms and methods for carrying out repairs Safety precautions for maintenance and repair Procedure for acceptance of equipment from repair Stop repair Financing of repair work Bibliographic list

7 FOREWORD In accordance with the doctrine of food security in Russia, the main purpose and priorities for the development of the food and processing industry in the agro-industrial complex are aimed at the production of safe food from our own raw materials and on domestic equipment. The commonality of goals, requirements for raw materials and products serve as the basis for the development of a conceptual system of scientific and engineering support for food production. Modern food production is a set of scientifically based sequential technological processes for the processing of raw materials of plant and animal origin in order to obtain food products with a given quality and shelf life. Right choice technological equipment of food production ensures the reliability of its operation, durability, minimum operating costs and, as a result, the release of high-quality products. With the modern variety of food industries used in them technological equipment has many designs and differs in the principle of operation. The choice of one or another technological equipment is a multifactorial task, which each time requires taking into account various requirements and conditions. From the very beginning of their acquaintance with the calculations and design of modern biotechnological equipment, students must represent the range of knowledge that they have to master. Therefore, the selection and calculation of equipment for the student, especially at the stage of graduation qualifying work, presents a certain difficulty, since in each individual textbook or study guide often different calculation methods are proposed, not always confirmed by examples. The purpose of this textbook is to systematize the previously acquired knowledge of students about the technological equipment used in the food industry, and to use the methods and examples of calculations of machines and apparatus in the study of special and fundamental disciplines. The textbook "Technological machines and equipment of biotechnologies" covers the main technological equipment for refrigeration, thermal and mechanical processing of meat products and fish, milk 9

8 Foreword and fruits, fruits and vegetables, grain products, culinary products and ready meals, their packaging and labeling. The way of presenting the material allows you to focus on the study of the subject, eliminating the need for parallel collection of information in many books and textbooks. The presence of drawings or diagrams of equipment, detailed strength or thermal calculations, performance calculations with a preliminary explanation of the methodology greatly facilitate the understanding of the processes in this design. The data given in the textbook may be useful for professionals working in the relevant industries. The authors express their deep gratitude to the reviewers Doctor of Technical Sciences, Professor, Head of the Department of Meat and Dairy Production Engineering of the Institute of Refrigeration and Biotechnology of the St. Petersburg National research university information technologies, Mechanics and Optics (NRU ITMO) V.A. Aretu and Ph.D. Sc., Associate Professor, Head of the Department of Logistics of the Military Academy of Logistics LN Rudakov.

9 Chapter 1 THE CONCEPT OF TECHNOLOGICAL PROCESSES AND CLASSIFICATION OF TECHNOLOGICAL MACHINES AND EQUIPMENT OF BIOTECHNOLOGIES 1.1. The concept of biotechnological processes in food production Biotechnological processes are based on the laws of biochemistry and biophysics. Such processes occur under certain conditions that provide the necessary relationship between the activation energy and the energy of thermal motion of molecules or their individual links, causing the breaking of bonds that exist between the individual links of molecules, and their reorientation. Depending on the types of impacts, biotechnological processes can be divided into biochemical and microbiological. Biochemical processes are based on the use of biological catalysts (enzymes), in the presence of which biochemical transformations of biological materials occur (coagulation of proteins, hydrolysis of carbohydrates, etc.). Enzymes are introduced into biological materials by hydromechanical processes or they can be natural components of biological raw materials. Microbiological processes are based on irreversible biocatalytic transformations of biological materials due to enzymes produced by microorganisms. The vital activity of microorganisms takes place in environments containing nutrients. The main specific feature of all biotechnological processes is that they necessarily involve, in one role or another, biological objects of protein or biological substances of a protein nature. At the same time, the focus of any biotechnological process is reduced to one of two phenomena: either biosynthesis, the formation of new compounds with useful consumer properties, or biocatalysis, which results in the transformation of some compounds into others (biotransformation) or the decomposition of substances with a complex structure into simple compounds (biodegradation). eleven

10 Chapter 1. The concept of technological processes Another feature of biotechnological processes (both biosynthetic and biocatalytic) is that specific biological (biochemical, physiological, microbiological, etc.) processes in them are accompanied by typical physical and physico-chemical reactions with known thermal, mass transfer, hydrodynamic and other processes. The specificity of biotechnological processes requires the use special equipment, which takes into account the features of these processes to the greatest extent. Such equipment, in particular, includes complex bioreactors technical devices, providing optimal conditions for the development or operation of biological objects, as a result of which either the biosynthesis of useful compounds, or the biodegradation or biotransformation of almost any natural organic substances is carried out. according to the method of cultivation; by the structure of the work cycle; according to the conditions of asepsis; according to aeration conditions; according to the method of energy input; on the organization of mixing and aeration, etc. According to the direction of biological processes, bioreactors for biosynthetic and biocatalytic processes are distinguished. According to the method of cultivation, bioreactors for deep and surface cultivation are distinguished. Any cultivation of biological objects is carried out by the interaction of three phases of solid, liquid and gaseous. With deep cultivation, the development of biological objects occurs in the entire volume of a liquid nutrient medium saturated with air (using aerobic cultures), and with surface cultivation only in a film on the surface of a thin layer of liquid substrate. In some bioreactors, cultivation is carried out under conditions in which the role liquid phase it is minimized only by

MINISTRY OF EDUCATION AND SCIENCE OF THE RUSSIAN FEDERATION FSBEI HE "VORONEZH STATE UNIVERSITY OF ENGINEERING TECHNOLOGIES" PROGRAM OF ENTRANCE TESTS for a comprehensive interdisciplinary exam in the field of study

A. A. Kurochkin, G. V. Shaburova, V. M. Zimnyakov, A. V. Polikanov EQUIPMENT AND AUTOMATION OF PROCESSING INDUSTRIES. WORKSHOP TRAINING MANUAL FOR SVE 2nd Edition, Revised and Expanded Recommended

A. A. Kurochkin, G. V. Shaburova, A. S. Gordeev, A. I. Zavrazhnov

Discipline "THEORETICAL FOUNDATIONS AND MATHEMATICAL MODELING OF PROCESSES AND TECHNOLOGIES OF AGRICULTURAL PRODUCTION PROCESSING" 1. The purpose and objectives of the discipline The place of discipline in the structure

KAMCHATKA STATE TECHNICAL UNIVERSITY DEPARTMENT OF FISH PRODUCTS TECHNOLOGY TECHNOLOGICAL EQUIPMENT Guidelines for independent work for students of the specialty 260601 "Machines

KUBAN STATE TECHNOLOGICAL UNIVERSITY Å. P. KOSHEVOY TECHNOLOGY THE SCHOOS OF DEFINITION OF PROPERTIES. STRATEGIC PRACTICE TRAINING MANUAL FOR SPO 2nd Edition, Revised and Expanded

SUMMARY OF THE WORK PROGRAM OF DISCIPLINE B1.V.OD.3 STRUCTURAL AND TECHNOLOGICAL PROPERTIES OF EQUIPMENT FOR PROCESSING AGRICULTURAL PRODUCTS Direction of preparation: 35.04.06 Agroengineering Direction

RUSSIAN UNIVERSITIES E. P. Koshevoy TECHNOLOGICAL EQUIPMENT FOR FOOD PRODUCTION

RESOLUTION OF THE MINISTRY OF AGRICULTURE AND FOOD OF THE REPUBLIC OF BELARUS December 30, 2015 51 On approval of standard curricula in academic disciplines of specialties of secondary specialized

MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION educational institution higher professional education "CHELYABINSK STATE AGRICULTURAL ENGINEERING

TECHNOLOGICAL EQUIPMENT FOR STORAGE AND PROCESSING OF AGRICULTURAL PRODUCTS 1. The purpose and objectives of the discipline The place of discipline in the structure of the main professional educational program Discipline

V. I. IVASHOV TECHNOLOGICAL EQUIPMENT OF THE MEAT INDUSTRY Textbook for students of higher educational institutions studying in the specialties 260301 "Technology of meat and meat products", 260601

Vinnikova, L.G. Technology of meat products. Theoretical basis And practical advice[Text]: textbook / Vinnikova Lyudmila Grigorievna. - Kyiv: Education of Ukraine, 2017. - 364 p. : tab., fig. -

PROCESSES AND EQUIPMENT OF FOOD PRODUCTION Edited by Professor A. N. Ostrikov Recommended by the Educational and Methodological Association for Education in the Field of Food Technology and Food Engineering

Work program Form F SO PSU 7. 18.2/06 Ministry of Education and Science of the Republic of Kazakhstan Pavlodar State University them. S. Toraigyrova Department of "Biotechnology" WORKING PROGRAM of the discipline

CONTENTS Basic symbols .................................................. 5 Basic indices for legend.............. 6 Foreword............................................... 8 SECTION ONE

MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Vologda State Dairy Academy named after N.V. Vereshchagin Faculty of Technology Department of Technological Equipment

TEST 1 1. Classification of the main processes food technology. 2. Flavoring products (tea, coffee, spices and seasonings, alcoholic and soft drinks) chemical composition, types, quality requirements,

Yu. A. ZAYATS A. N. PROKHOROV V. L. YAROVOY IMPROVEMENT OF TECHNOLOGICAL PROCESSES IN THE PROCESSING INDUSTRY Ur ozhai "BBK 36.81 3-40 Reviewers: E. I. Vorobiev, leading researcher of VNIISP,

TECHNOLOGICAL EQUIPMENT OF ENTERPRISES IN THE INDUSTRY 1. The purpose and objectives of the discipline The place of the discipline in the structure of the main professional educational program Discipline "Technological equipment of enterprises

The program was developed on the basis of the requirements of the Federal State Educational Standard of Higher Education in the direction of training bachelors 15.03.02 "Technological machines and equipment". The program is intended for persons with a bachelor's degree, diploma

Direction of undergraduate training 15.03.02 "Technological machines and equipment" Training profile "Food engineering of small enterprises" RPD B1.V.OD.7 Technological equipment for food production

FEDERAL AGENCY FOR FISHING federal state budgetary educational institution higher education"KAMCHATKA STATE TECHNICAL UNIVERSITY" APPROVED at a meeting of the reception

TECHNOLOGY OF CONFECTIONERY PRODUCTS Technological calculations Recommended by the Educational and Methodological Association for Education in Food Technology and Food Engineering as a teaching aid

(/" at 6... Kaloshin, M. E. Chernov, V. M. Khromeenkov, M. V. Kalachev, A. A. Libkin, L. V. Vernyaeva THE BASIS OF CALCULATION OF EQUIPMENT for bakery and pasta enterprises UDC 664.6L7 BBK 36.83 (y73) 075 Reviewers:

Ministry of Education and Science Russian Federation FSBEI HE "Tver State University" Lapin "12" 03 2015 The work program of the discipline (with annotation)

1Mf\ X 94 L. G. Khromova, A. V. Vostroylov N. V. Baylova BBK 36.95y73 X 94 Khromova L. G., Vostroylov A. V., Baylova N. V. X 94 Dairy business: Textbook. St. Petersburg: Lan publishing house, 2017. 332 p.: ill. (Textbooks

MINISTRY OF EDUCATION AND SCIENCE OF THE REPUBLIC OF KAZAKHSTAN ALMATY TECHNOLOGICAL UNIVERSITY CATALOG OF ELECTIVE DISCIPLINES SPECIALTY 6D070100 BIOTECHNOLOGY Almaty, 2018 LIST OF ELECTIVE DISCIPLINES

Guidelines for the study of the discipline "General Chemical Technology" natural resources

2 The program of entrance examinations was compiled on the basis of the educational standard of the second stage of higher education OSVO 36 80 06 202 of the specialty “Machines, units and processes (chemical and petrochemical

The task of the Olympiad "Knowledge line: Processes and apparatuses of food technology" Instructions for completing the task: I. Carefully read the instructions for section II. Read question III carefully. Correct variant

2 REVIEWERS: Department of Biotechnology and Bioecology of the Belarusian State Technical University (Head of the Department, Candidate of Chemical Sciences, Associate Professor V.N. Leontiev); Shalygo Nikolai Vladimirovich, head

L. V. Golubeva O. I. Dolmatova PRODUCTION ACCOUNTING AND REPORTING IN THE DAIRY INDUSTRY

1 2 CONTENTS 1 List of competencies indicating the stages of their formation in the process of mastering the educational program 4 2 Description of indicators and criteria for assessing competencies at various stages of their

Exam questions 1. Classification of the main processes 2. General principles analysis and calculation of processes. Material and heat balances 3. Laws of mass and energy transfer. Intensity of processes 4.

Non-state educational institution of higher professional education of the Central Union of the Russian Federation SIBERIAN UNIVERSITY OF CONSUMER COOPERATION APPROVED by the Rector of the University V.V. Stepanov

2 3 1. Goals and objectives of the discipline, its place in the postgraduate training system, requirements for the level of mastering the content of the discipline 1.1 Goals and objectives of studying the discipline The main goal of the course is to form

State educational institution of secondary vocational education "Novokuznetsk College of Food Industry" WORKING PROGRAM OF THE DISCIPLINE Biochemistry and microbiology of meat and meat

1 2 CONTENT 1 Objectives of mastering the discipline 2 List of planned learning outcomes in the discipline, correlated with the planned results of mastering the educational program 3 Place of the discipline in the structure

Passport of the appraisal funds fund by discipline Introduction to the specialty p / p Controlled sections (topics) of the discipline* Name of the appraisal tool 1 Classification of food production from vegetable raw materials

1 2 CONTENT 1 Objectives of mastering the discipline 2 List of planned learning outcomes in the discipline, correlated with the planned results of mastering the educational program 3 Place of the discipline in the structure

Department of Education and Science of the Tambov Region. Tambov Regional State Budgetary Educational Institution of Secondary Vocational Education "Kotovsky Industrial College" AGREED:

Review of the book MM Karpenya, VI Shlyakhtunov VN Podrez TECHNOLOGIES OF MILK AND DAIRY PRODUCTION PRODUCTION 637.1 KarpyanyaM, M., ShlyakhtunovV. I., UndercutV. N. K-262 Technology of milk and dairy products.-

V. D. Ershov COMPLEX MECHANIZATION OF PRODUCTION PROCESSES IN PUBLIC CATERING Part 2 COMPLEX MECHANIZATION OF LOADING AND UNLOADING AND TRANSPORT WORKS Recommended by the Educational and Methodological Association

CONTENTS 1. Planned learning outcomes in the discipline, correlated with the planned results of mastering the BEP 4 1.1. The purpose and objectives of the discipline 4 1.. Planned learning outcomes in the discipline (indicators

Annotation to work program discipline "Fundamentals of Microbiology, Sanitation and Hygiene in Food Production" The program of the academic discipline is part of the main professional educational program

The document became invalid due to the issuance of the Committee's order Stavropol Territory on food and processing industry, trade and licensing dated February 18, 2016 N 22 / 01-07 o / d, which entered into force on

Faculty of Correspondence Education Department of Heat Engineering and Energy Supply of Enterprises APPROVED by Dean of the Faculty P.A. Silaichev "" 20 Work program Direction: 650301 Agroengineering Specialty:

Program annotations academic disciplines Fundamentals of microbiology, sanitation and hygiene in food production, the main groups of microorganisms; major foodborne infections and food poisoning; possible sources

QUESTIONS OF THE CANDIDATE EXAM FOR THE SPECIALTY "BIOTECHNOLOGY OF FOOD PRODUCTS AND BIOLOGICALLY ACTIVE SUBSTANCES" 1. History, state of the art and prospects for the development of food biotechnology. 2. Objects

MINISTRY OF EDUCATION AND SCIENCE OF THE REPUBLIC OF KAZAKHSTAN ALMATY TECHNOLOGICAL UNIVERSITY AFTER UNIVERSITY EDUCATION I APPROVE the protocol of 2016 by the decision of NMS ATU. CATALOG

PROGRAM CONTENT 1. Technological principles of production Catering Classification and range of products. Normative documents. Trends in the expansion of the product range.

1 2 CONTENT 1 Objectives of mastering the discipline 2 List of planned learning outcomes in the discipline, correlated with the planned results of mastering the educational program 3 Place of the discipline in the structure

MINISTRY OF EDUCATION AND SCIENCE OF THE REPUBLIC OF KAZAKHSTAN RSE "Kostanay State University named after A. Baitursynov" STATE PROGRAM

Dedicated to the 85th anniversary of the Department of Technology of Fats, Cosmetics and Expertise of Goods of the Kuban State Technological University TECHNOLOGY OF THE INDUSTRY (acceptance, processing and storage of oilseeds)

MINISTRY OF EDUCATION AND SCIENCE OF RUSSIA Federal State Budgetary Educational Institution of Higher Professional Education "Samara State Technical University" (FGBOU VPO "SamSTU")

Ministry Agriculture Russian Federation Department of Science and Technology Policy and Education Federal State Budgetary Educational Institution of Higher Education "Krasnoyarsk

Ministry of Education and Science of the Russian Federation Federal State Budgetary Educational Institution of Higher Education "Ural Forestry Engineering University" (FGBOU VO UGLTU) I APPROVE

Annotation to the work program of the discipline Author (Savilova O.V., senior lecturer) Name of the discipline: (B1.V.DV.08.01 - Commodity science, examination and biological safety of goods). Purpose of development

1 2 CONTENTS 1 List of competencies indicating the stages of their formation in the process of mastering the educational program 4 2 Description of indicators and criteria for assessing competencies at various stages of their

SUMMARY OF THE TRAINING PROGRAM FOR SKILLED WORKERS. EMPLOYEES 19.01.17 (260807.01) Cook, confectioner GENERAL PROVISIONS

Gk B A KA L A V R I A T A. G. Koshchaev, S. N. Dmitrenko I. S. Zholobova BIOCHEMISTRY OF AGRICULTURAL PRODUCTS BBK 28.072-73 K 76

MINISTRY OF EDUCATION AND SCIENCE OF THE RUSSIAN FEDERATION

The program is based on federal state requirements to the structure of the main educational program of postgraduate professional education (postgraduate studies), approved by order

REPORT ON THE WORK OF THE FINAL CERTIFICATION COMMISSION in the specialty 240901.65 "Biotechnology" at the Penza State Technological Academy for the 2010/2011 academic year I. QUALITATIVE COMPOSITION OF THE FINAL

CONTENTS SECTION III. MASS TRANSFER PROCESSES CHAPTER 11. BASICS OF MASS TRANSFER... 3 11.1. General information... 3 11.2. Methods for expressing the concentrations of components... 6 11.3. Basic laws of mass transfer...

V. D. Ershov COMPLEX MECHANIZATION OF PRODUCTION PROCESSES IN PUBLIC CATERING Part 1 COMPLEX MECHANIZATION OF TECHNOLOGICAL PROCESSES Recommended by the Educational and Methodological Association for Commodity Science

Producer: "GIORD" The book contains basic information on the purpose, classification, design and operation of technological machines and biotechnology equipment. Methods and examples of calculation are given, promising directions for the development of biotechnology equipment are indicated. The textbook is intended for students studying in the specialty 260602 `Food Engineering of Small Enterprises` and areas of training 260100 `Food from vegetable raw materials`, 260200 `Food of animal origin` and 151000 `Technological machines and equipment` at the undergraduate and graduate levels, and can also be used by specialists working in the relevant industries. ISBN:978-5-98879-179-9 Publisher: "GIORD" (2015) ISBN: 978-5-98879-179-9

Other books on similar topics:

See also other dictionaries:

Date of birth: September 24, 1958 (1958 09 24) (54 years old) Place of birth: Yamnoye village, Ramonsky district, Voronezhsk ... Wikipedia

A distinctive feature of alcohols is the hydroxyl group at a saturated carbon atom in the figure highlighted in red (oxygen) and gray (hydrogen). Alcohols (from Latin ... Wikipedia

This article lacks links to sources of information. Information must be verifiable, otherwise it may be questioned and removed. You can ... Wikipedia

This article or section needs revision. Please improve the article in accordance with the rules for writing articles ... Wikipedia

Food additives are substances that technological purposes are added to food products during production, packaging, transportation or storage to give them the desired properties, for example, a certain flavor (flavors), ... ... Wikipedia

Sorbic acid ... Wikipedia

"St. Petersburg GIORD UDC 664 BBK 36.81-5ya73 T38 Authors: Alekseev G. V., Antufiev V. T., Kornienko Yu. I., Palchikov A. N., Gromtsev A. S., ..."

TECHNOLOGICAL MACHINES

AND EQUIPMENT BIOTECHNOLOGIES

as a textbook for students of higher educational institutions studying in the specialty 260602 "Food engineering of small

enterprises” and areas of training 260100 “Food

from vegetable raw materials”, 260200 “Food products of animal origin” and 151000 “Technological machines and equipment”

undergraduate and graduate level St. Petersburg GIORD UDC 664 LBC 36.81-5ya73 T38 Authors: Alekseev G. V., Antufiev V. T., Kornienko Yu. I., Palchikov A. N., Gromtsev A. S., Ivanova M. A.

Technological machines and equipment of biotechnologies: textbook / T38 G. V. Alekseev, V. T. Antufiev, Yu. I. Kornienko [and others]. - St. Petersburg. : GIORD, 2015. - 608 p. : ill.

ISBN 978-5-98879-179-9 The book contains basic information on the purpose, classification, design and operation of technological machines and biotechnology equipment.

Methods and examples of calculation are given, promising directions for the development of biotechnology equipment are indicated.

The textbook is intended for students studying in the specialty 260602 "Food Engineering of Small Enterprises" and the areas of training 260100 "Food products from vegetable raw materials", 260200 "Food products of animal origin" and 151000 "Technological machines and equipment" at the undergraduate and graduate levels, and can also be used by specialists working in the relevant industries.

UDC 664 BBK 36.81-5ya73 © GIORD Publishing House LLC, 2015 ISBN 978-5-98879-179-9

AND CLASSIFICATION OF TECHNOLOGICAL MACHINES

AND EQUIPMENT FOR BIOTECHNOLOGIES .............................. 11

1.1. The concept of biotechnological processes in food production.................................................................... 11

1.2. Classification of technological machines and equipment for biotechnology .............................................................. 12 Chapter 2. TECHNOLOGICAL MACHINERY AND EQUIPMENT

FOR BIOSYNTHETIC PROCESSES AND BIOTECHNOLOGIES... 14

2.1. Bioreactors for cultivation

–  –  –

In accordance with the doctrine of food security in Russia, the main purpose and priorities for the development of the food and processing industry in the agro-industrial complex are aimed at the production of safe food from our own raw materials and on domestic equipment. The commonality of goals, requirements for raw materials and products serve as the basis for the development of a conceptual system of scientific and engineering support for food production.

Modern food production is a set of scientifically based sequential technological processes for the processing of raw materials of plant and animal origin in order to obtain food products with a given quality and shelf life. The right choice of technological equipment for food production ensures the reliability of its operation, durability, minimal operating costs and, as a result, the release of high-quality products. With the modern variety of food production, the technological equipment used in them has many designs and differs in the principle of operation. The choice of one or another technological equipment is a multifactorial task, which each time requires taking into account various requirements and conditions.

From the very beginning of their acquaintance with the calculations and design of modern biotechnological equipment, students must represent the range of knowledge that they have to master. Therefore, the selection and calculation of equipment for a student, especially at the stage of preparing a final qualification work, presents a certain difficulty, since in each individual textbook or manual, often different calculation methods are proposed, which are not always confirmed by examples.

The purpose of this textbook is to systematize the previously acquired knowledge of students about technological equipment used in the food industry, and use the above methods and examples of calculations of machines and apparatus in the study of special and fundamental disciplines.

Textbook "Technological machines and equipment of biotechnology"

covers the main technological equipment for refrigeration, thermal and mechanical processing of meat products and fish, milk and fruits, fruits and vegetables, grain products, culinary products and ready meals, their packaging and labeling.

The way of presenting the material allows you to focus on the study of the subject, eliminating the need for parallel collection of information in many books and textbooks.

The presence of drawings or diagrams of equipment, detailed strength or thermal calculations, performance calculations with a preliminary explanation of the methodology greatly facilitate the understanding of the processes in this design.

The data given in the textbook may be useful for professionals working in the relevant industries.

The authors express their deep gratitude to the reviewers - Doctor of Technical Sciences, Professor, Head of the Department of Meat and Dairy Production Engineering of the Institute of Refrigeration and Biotechnology of the St. Petersburg National Research University of Information Technologies, Mechanics and Optics (NRU ITMO) V.A. Aret and Ph.D. Sc., Associate Professor, Head of the Department of Logistics of the Military Academy of Logistics LN Rudakov.

THE CONCEPT OF TECHNOLOGICAL

PROCESSES AND TO LASSIFICATION

TECHNOLOGICAL MACHINES

AND EQUIPMENT BIOTECHNOLOGIES

1.1. The concept of biotechnological processes in food production Biotechnological processes are based on the laws of biochemistry and biophysics. Such processes occur under certain conditions that provide the necessary relationship between the activation energy and the energy of thermal motion of molecules or their individual links, causing the breaking of bonds that exist between the individual links of molecules, and their reorientation.

Depending on the types of impacts, biotechnological processes can be divided into biochemical and microbiological. Biochemical processes are based on the use of biological catalysts (enzymes), in the presence of which biochemical transformations of biological materials occur (coagulation of proteins, hydrolysis of carbohydrates, etc.). Enzymes are introduced into biological materials by hydromechanical processes or they can be natural components of biological raw materials. Microbiological processes are based on irreversible biocatalytic transformations of biological materials due to enzymes produced by microorganisms.

The vital activity of microorganisms takes place in environments containing nutrients.

The main specific feature of all biotechnological processes is that they necessarily involve, in one role or another, biological objects - protein or biological substances of a protein nature. At the same time, the focus of any biotechnological process is reduced to one of two phenomena: either biosynthesis - the formation of new compounds with useful consumer properties, or biocatalysis, which results in the transformation of some compounds into others (biotransformation) or the decomposition of substances with a complex structure into simple compounds (biodegradation).

Chapter 1. The concept of technological processes Another feature of biotechnological processes (both biosynthetic and biocatalytic) is that specific biological (biochemical, physiological, microbiological, etc.)

) processes in them are accompanied by typical physical and physico-chemical reactions with known thermal, mass transfer, hydrodynamic and other processes.

The specificity of biotechnological processes requires the use of special equipment, which takes into account the features of these processes to the greatest extent. Such equipment, in particular, includes bioreactors - complex technical devices that provide optimal conditions for the development or operation of biological objects, as a result of which either the biosynthesis of useful compounds, or the biodegradation or biotransformation of almost any natural organic substances is carried out.

1.2. Classification of technological machines and equipment of biotechnology

In modern biotechnological production, a variety of bioreactors are used, which can be classified according to various criteria:

According to the direction of biological processes;

According to the method of cultivation;

According to the structure of the work cycle;

According to the conditions of asepsis;

According to the conditions of aeration;