ДӘННІҢ БЕТІН ӨҢДЕУ ТЕХНОЛОГИЯСЫН ЖЕТІЛДІРУ НЕГІЗІНДЕ НАННЫҢ МИКРОБИОЛОГИЯЛЫҚ ҚАУІПСІЗДІГІН АРТТЫРУ

Abstract

At the current stage of development of bakery production in conditions of increased microbiological contamination of raw materials associated with the deterioration of the environmental situation in certain regions of the country, and the reduction of agrotechnical measures in agriculture, it is important to improve technologies aimed at solving problems of product quality and increasing its microbiological safety. The work scientifically substantiates and proves the possibility of stabilizing the microbiological purity of bakery products, preventing potato disease of bread by improving the process of cleaning the surface of the grain before milling. It was revealed that intensive processing of the grain surface under dynamic loading conditions depends on the kinematic parameters of the main working element of the installation, at which the maximum effect is achieved, satisfying technological requirements.