Improving the Line of Instant Starch Soft Drinks

Abstract

Introduction. By 2030, Russia will have abandoned the export-dependent economy and moved on to the innovation-based development, as it is stated in the Long-Term Plan for Social and Economic Development of the Russian Federation issued by the Ministry of Economic Development. Improving the production of products reduces the cost of finished products and increases their biological value. Working population often fails to maintain a balanced diet. Therefore, it is necessary to develop products that contain a large number of biologically active substances, e.g. instant drinks of plant origin. Study objects and methods. The level of integrity of the technological production line for instant starch drinks depends on the level of integrity of each of its subsystems. By comparing the monitored parameters with the given values, one can assess the integrity level of the entire system. The subsystem that is responsible for the semi-finished product causes the greatest perturbation in the stability of the entire system. According to the theory of the technological flow proposed by Dr. V.A. Panfilov, this is subsystem B. The problem is associated with the instability of the granulation process, i.e. unstable particle size distribution in the finished product. The instability may occur due to the principle of operation and design features of dish-shaped granulators. As a result, the quality of the finished product decreases. Results and discussion. The team developed a new hardware design of a machine-hardware scheme for the production of instantiated granular food products (IGPP). They conducted a repeated assessment of the integrity level of the entire technological system. The analysis of the production technology of IHPP employed a systematic approach, which made it possible to determine the level of its organization and increase it. The positive changes took place after the introduction of a new subsystem of the solid-state mechanochemical activation of potato starch. The activation changed the physical and mechanical properties of native starches, thus intensifying the process of structure formation. In addition, the integrity of the entire subsystem could be increased by changing the principle of structure formation of granules. A new granulator and a new operating principle made it possible to perform granulation by pelletizing in controlled segregated flows. Conclusion. The stability of subsystem B increased by 0.31, while the stability of the whole system increased by 0.56. The success was directly related to the new granulation technologies and a change in the technological flow of production of instant starch drinks.