Technological process of grain molasses production: ways to optimize

Enriching the diet of cows with grain molasses increases the energy value of forage. Lack of data on the grain crumbling force acting in the process of fodder preparation; viscosity and fluidity of grain molasses depending on the type of cereal crop prevents finding possible ways to improve grain molasses production. To solve this problem, the author compared physical and mechanical characteristics of the grain of spring barley (the Raushan variety), winter rye (the Grafinya variety), and spring wheat (the Moskovskaya 35 variety) on the force of crumbling. The study proved that the maximum force of grain crumbling (10 N) is characteristic of barley (1.06 times more than winter rye and 2.00 times more than spring wheat). It was also found that the use of a passive grain crusher with a grating accelerates grain crushing by 15.0% on average. The study revealed the relationship between the force of grain crumbling, circulation time of water-grain mixture in the water circuit of the plant, temperature, kinematic viscosity of water-grain mixture, and the fluidity of grain molasses. The maximum viscosity potential of the water-grain mixture was observed in the temperature range of 34 to 56°C, and the viscosity of water-rye mixture was higher than that of water-wheat and water-barley mixtures. It was found that the use of crushed grain increases the starting value of the mixture viscosity by 10 times as compared to the whole grain. However, at 60°C this difference does not exceed 4% (as exemplified by spring barley). The kinematic viscosity of the finished product during post-fermentation for wheat and barley molasses increases in 2.7 and 1.6 times, respectively, while for rye molasses it decreases in 1.2 times. The fluidity of wheat molasses is 0.129∙10^-3 сP^-1, rye – 0.53∙10^-3 сP^-1, barley – 0.3∙10^-3 сP^-1. To optimize grain molasses production, it is necessary to feed crushed barley into the technological container, or feed whole barley at water temperature less than 30°C; reduce the percentage ratio of wheat grain to water during feeding or add water at the end of the working process.

1. Mishchenko V.A., MishchenkoA.V., Ermilov I.V., Chernyh O. Yu., Yakubenko E.V., Dumova V.V. Analysis of metabolic disorders in high-yielding cows. Veterinariya Kubani. 2012;6:15 17. (In Rus.)

2. Sizova Yu.V., Bulatov S.Yu., Nechaev V.N. Preparation of grain molasses from grain. The Bulletin of Michurinsk State Agrarian University. 2021;4(67):143 146. (In Rus.)

3. Aksenov V.V. Processing of grain of a rye and wheat on feed carbohydrate additives and their use in diets of the lactating cows. Bulletin of KSAU. 2007;1:184 186. (In Rus.)

4. ShlenkinA.G., Barakova N.V., Petrova M.N., Danilov N.P., ArgymbaevaA.E. Influence of sugar syrup, honey and cereals on the rheological properties of yogurt. Scientific Journal of ITMO University. Series: Processes and Food Production Equipment. 2015;2:24 34. (In Rus.)

5. SergeevA.G., Savinyh P.A., Bulatov S.Yu., Nechaev V.N., ShaminA.E. Low-cost grain molasses plant. Selskiy mekhanizator. 2020;5 6:26 27. (In Rus.)

6. MarczukA., Misztal W., Bulatov S., Nechayev V., Savinykh P. Research on the work process of a station for preparing forage. Sustainability. 2020;12(3):1050. https://doi.org/10.3390/su12031050

7. Chikina E.Yu., Zlochevskiy V.L. Energy of grain compression during flattening. Vestnik Altayskogo gosudarstvennogo agrarnogo universiteta. 2011;7(81):93 96. (In Rus.)

8. Bakhitov T.A., Chelnokova E.Ya., Zaytseva L.V., Kolpakova V.V. Resource-saving ways of processing rye grain. Izvestiya vuzov. Food Technology. 2008;5 6:49 52. (In Rus.)

9. GoncharenkoA.A., TimoshchenkoA.S. Comparative evaluation of grain crop varieties by the viscosity of the aqueous extract and the structure of water-soluble pentosans. Vestnik Rossiyskoy akademii selskokhozyaystvennykh nauk. 2007;1:60-61. (In Rus.)

10. VasilievaA.A., Paramonov T.A., Panova T.M. Improvement of beer wort technology with an increased share of unsalted raw materials. Vestnik Permskogo natsionalnogo issledovatelskogo politekhnicheskogo universiteta. Khimicheskaya tekhnologiya i biotekhnologiya. 2020;1:18 27. (In Rus.)

11. KholmanskiyA.S., SidorenkoA.S. Dependence of the kinetics of seed swelling on the temperature. Fiziko-khimicheskiy analiz svoystv mnogokomponentnykh sistem. 2008;6:8. (In Rus.)

12. DubinskayaA.M. Transformations of organic substances under the action of mechanical stresses. Uspekhi khimii. 1999;68(8):708 724. (In Rus.)

13. Bakhitov T.A. Resource-saving technologies of bread and compound feed making with the use of enzymatic rye grain hydrolysis products. Vestnik Orenburgskogo gosudarstvennogo universiteta. 2006;9:279 283. (In Rus.)