SUBSTANTIATION OF THE APPLICATION OF SHOCK-ACTIVATOR-DISINTEGRANT TREATMENT IN THE TECHNOLOGIES FOR OBTAINING SYRUPS FROM STARCH-CONTAINING RAW MATERIALS

Abstract

Starch syrup is widely used in the national economy and approved to be safe for human health
to use it in the food industry. In addition, starch syrup is used in feeding agricultural animals and
poultry to supplement the readily accessible carbohydrates. The main technological stage upon the
production of molasses and syrups is the catalytic conversion of starch into low molecular weight
sugar. Mineral acids (hydrochloric) and enzymatic agents of amylases are used as catalysts. The use
of hydrochloric acid has a number of disadvantages in terms of product purification of excipients
and work safety. In addition, enzymatic hydrolysis allows to obtain the batch with less duty of water.
The main drawback of such syrups is that the target product lacks biologically active substances,
which include amino acids. One of the ways to obtain a syrup with other quality indicators is getting
syrups from whole grains. Destruction of grain raw materials can be implemented by various methods:
mechanical grinding, extrusion, cavitation, infrared irradiation and others. Percussion machines
(disintegrators and dismembrators), ring cutters, finger shortening are also used for prehydrolysis
processing of raw materials. The disruptors are among this number of units of particular interest. It
is possible to achieve the preliminary mechanochemical activation of raw grain with the help of these
installations. So the chemical structure of the grinding is subjected to profound changes, the
starch and protein matrix are greatly destroyed, the high-molecular compounds are destructed. In the
future this allows you to minimize the use of excipients such as enzymatic drugs, to reduce the temperature
of the hydrolysis process upon receipt of the syrups.