РЕЗУЛЬТАТЫ ЭКСПЕРИМЕНТАЛЬНО-ПОИСКОВЫХ ИССЛЕДОВАНИЙ ПО ВЛИЯНИЮ МИКРОНИЗАЦИИ НА УСИЛИЕ РАЗРУШЕНИЯ ЗЕРНОВКИ

Abstract

In conditions of increased productivity of farm animals, it is important to increase the energy efficiency of feed. The micronization of feed grains improves its digestibility, disinfects it, and reduces the amount of antinutrients. One of the criteria for the sufficiency of micronization is the fracture strain of caryopsis. Research to study the influence of micronization modes on the force of destruction of a grain with a wedge-shaped tip was carried out using the example of rye and barley grain. In a series of one-factor experiments, the fracture strain of caryopsis was determined upon the occurrence of various events: the beginning of cracking of the grain and the beginning of burning. The fracture strain at the beginning of cracking for rye grain decreased in the range from 9% to 20%, for barley grain - from 10% to 44%, at the beginning of burning - from 16% to 26% and from 44% to 50%, respectively. Measuring the breaking force of grains that were processed during the average time between the time of cracking and the start of burning showed that increasing the heating time did not lead to a significant decrease in the breaking force. To obtain the least force of grain destruction during micronization, it is necessary to ensure the height of the radiation source above the transporting surface from 10 mm to 15 mm with a processing duration of 33 to 41 s, preventing burning and charring of the grains. The resulting mathematical models adequately describe the change in the fracture force depending on the processing conditions. Processing in the optimal mode leads to a reduction in the force of destruction of the rye grain by 1.8 times from 66 to 37 N, of barley - by 2.3 times from 101 to 44 N.