SELECTION AND SUBSTANTIATION OF BIOTECHNOLOGICAL SYSTEM FOR PRODUCTION OF PUMPKIN-HOP FERMENT
Ivanova Ekaterina Petrovna, Rodionov Yurii Viktorovich, Kapustin Vasilii Petrovich
Michurinsk State Agrarian University
Tambov State Technical University
Abstract. The article presents an example of the hardware-based design of baking ferment production used at modern enterprises. The authors analyze three options for the biotechnology system (BTS) for the production of dry pumpkin-hop ferment (PHF), and give their comparative analysis. The classification of ferments and the methods of the criterial substantiation and calculation of BTS for the production of dry PHF are given. The main dependences describing the stages of the technological process basing on the conditions of material balance are presented.
Key words and phrases: классификация хлебопекарных заквасок, биотехнологическая система, тыква сорта "Мичуринская", критерии для выбора оборудования, сухая хмелево-тыквенная закваска, classification of baking ferments, biotech system, pumpkin of sort "Michurinskaya", criteria for selection of equipment, dry pumpkin-hop ferment
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