Abstract
The presented article examines the relevance of the process of preparing sunflower seeds before roasting for the production of snacks by washing as one of the ways to increase the efficiency of this type of production. The article also gives a brief overview of the advantages of washing and the disadvantages of this method of preparing seeds for roasting, and highlights possible ways of leveling the negative consequences of moistening-washing.
Highlights
Roasted sunflower seeds are a very popular product in the CIS countries, incl. in the Russian Federation
The popularity of sunflower seeds as a food product can be explained by the following factors:
Improving the technological process of loading seeds into a container, moistening seeds, unloading seeds, removing contaminated water with impurities, removing external moisture from sunflower seeds by centrifugation and supplying seeds to bunkers for roasting by developing a new washing device based on rotating spiral-screw transporting working bodies is an urgent and critical task
Summary
Roasted sunflower seeds are a very popular product in the CIS countries, incl. in the Russian Federation. Improving the technological process of loading seeds into a container, moistening seeds, unloading seeds, removing contaminated water with impurities, removing external moisture from sunflower seeds by centrifugation and supplying seeds to bunkers for roasting by developing a new washing device based on rotating spiral-screw transporting working bodies is an urgent and critical task. These ratios make it possible to determine the contact surface of the phases F0, the aerodynamic (hydraulic) resistance of the sunflower seed layer, and other characteristics.
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