Agriculture/2. Mechanization of agriculture

Gorb S. S. Klasner, G. G.

Kuban state agrarian University named after I. T. Trubilin, Russia

Removal of anti-nutritional substances in legume method of toasting and micronized substance.

Soybean grain is high feed product as it is rich in protein, essential amino acids and energy providing a high productivity of animals and birds. However, untrained to use soy in animal feeding is strictly not allowed because soy contains biologically active substances of anti-nutritional orientation, which will adversely affect animal health. Mostly, it's the protease inhibitors and the hemagglutinins (lectins, saponins), as well as substances causing allergic, endocrine and rachitic disorder.[1,2,3,4]

Roasting soybeans.

The physics of the Browning process of inactivation of anti-nutritive compounds is due to direct heating of the grain surface on which it is located. The flow of heat comes from the bottom contact method. When roasting the seeds of the soybean is given a pleasant taste, increase digestibility, the digestibility of the product, increases biological value of protein. The method allows to treat soybean seeds regardless of the source of moisture and kill pests by exposure to high temperature [5,6,7].

Roasting of soybean seeds for a longer time at a lower temperature is always more gentle way for the product. While short-time treatment at high temperatures can be considered way on the verge of over-and under-treatment. However, compared to other treatment methods, broiling is more costly in energy and time, as it uses the contact method of heat transfer. The disadvantages of this method of treatment are: high metal content of equipment and the need for more staff leads to a high cost of the final product. Long processing time though is an advantage in relation to intensive cultivation, however, it increases the loss of heat energy.

The micronization.

One of the promising directions in the development of energy-saving technologies of processing of soybeans on the use of new physical methods of heat supply to the product. Application in the technology of processing soybeans of infrared radiation intensificare internal processes, improves quality indicators, facilitates the monitoring and control of technological parameters. As a result, the IR processing is intensification of the processes of biochemical transformations in the grain, due to the resonance effect of the absorbed energy in molecules of biochemical polymers [8,9].

Mikronizirovanne soybean grain has a high organoleptic characteristics. The heat flux density considerably higher than that of convective and conductive teplopodachi. Infrared radiation heats the grain and penetrates into the depth of the layer of material up to 4-6mm. the thermal diffusion flow of moisture from the surface, turning into steam, creating internal pressure and loosens each individual grain. In this regard, the processing occurs in the minimum time, the protein content in the dry matter and amino acid composition are not substantially changed.

Heating soybeans to 120-130 С and extract it in thermostatic conditions allows to achieve a good result of the suppression of inhibitors of trypsin 4-8 times. Urease activity falls to 0.3 pH. Exposure to temperatures above 150 С leads to a sharp loss of solubility of soy protein, that negatively affects its digestibility by animals. When heated to 180 С occurs With the erosion of the grain surface [10,11].

Because of this method of minimal processing time in comparison with other methods, it is obvious that power consumption will be higher. However, by reducing processing time, energy consumption can be less than with other methods. Another advantage of this method is the preservation of the physical integrity of the grain, which increases the storage time of the processed soybeans. A significant disadvantage of this method is uneven heating of the inner part of grain, as grain heating by infrared teploenergomontazh is performed on one side (top). As a result the upper part of the grain is heated to a predetermined temperature, the lower much smaller. To compensate for the unevenness of the micronized substance in soybeans is necessary to increase the heating temperature and processing time, which also increases energy consumption and reduces performance.

Literature:

1. Класнер Г.Г. Применение сои в кормах сельскохозяйственных животных / Класнер Г.Г., Горб С.С. // Международное научное периодическое издание по итогам международной. науч.-практ. конф.: Новая наука: Проблемы и перспективы: ООО "Агентство международных исследований" (Уфа), 2016. № 5-2 (79). С. 89-91.

2. Класнер Г.Г. Применение сои в кормах / Класнер Г.Г., Горб С.С. // Международное научное периодическое издание по итогам международной. науч.-практ. конф.: Новая наука: Проблемы и перспективы: ООО "Агентство международных исследований" (Уфа), 2016. № 5-2 (79). С. 91-93.

3. Класнер Г.Г. Применение экструдированной сои в животноводстве / Класнер Г.Г., Горб С.С. // Международное научное периодическое издание по итогам международной. науч.-практ. конф.: Новая наука: Проблемы и перспективы: ООО "Агентство международных исследований" (Уфа), 2016. № 5-2 (79). С. 93-94.

4. Класнер Г.Г. Соевое молоко в рационе кормления сельскохозяйственных животных / Класнер Г.Г., Горб С.С. // Международное научное периодическое издание по итогам международной. науч.-практ. конф.: Новая наука: Проблемы и перспективы: ООО "Агентство международных исследований" (Уфа), 2016. № 5-2 (79). С. 110-112.

5. Фролов В.Ю. Классификация способов инактивации антипитательных веществ / Фролов В.Ю., Сысоев Д.П., Класнер Г.Г., Горб С.С. // International Scientific and Practical Conference "World science". 2016. Т. 1. № 4 (8). С. 39-43.

6. Фролов В.Ю. Ресурсосберегающая, безотходная технология глубокой переработки сои / Фролов В.Ю., Сысоев Д.П., Класнер Г.Г// В сборнике: Актуальные вопросы ветеринарной и зоотехнической науки и практики – 2015. с. 344–350.

7. Frolov V.Yu. The evaluation of efficiency of using technologies for preparation and distribution of fodder at small farms / Frolov V.Yu., Sysoev D.P., Klasner G.G., Gorb S.S. // International Scientific and Practical Conference "World science". 2016. Т. 1. № 5 (9). С. 68-71.

8. Класнер Г.Г. Аналитические аспекты приготовления высокобелковых кормов /В.Ю. Фролов, Д.П. Сысоев // Научный журнал КубГАУ [Электронный ресурс]. -Краснодар: КубГАУ, 2014. -№99(05). -Шифр Информрегистра: IDA [article ID]: 0991405058. -Режим доступа:http://ej.kubagro.ru/a/viewaut.asp?id=3699

9. Горб С.С. Soybeans in the feeding of pigs / Горб С.С., Класнер Г.Г. / Уральский научный вестник. 2016. Т. 8. № 2. С. 85-88.

10. Фролов В.Ю. Измельчитель зерна сои в замоченном виде / Фролов В.Ю., Сысоев Д.П., Горб С.С., Класнер Г.Г. // Эффективное животноводство. 2016. № 6 (127). С. 22-23.

11. Фролов В.Ю. Устройство для получения белковой суспензии из зерна бобовых культур / Фролов В.Ю., Сысоев Д.П., Горб С.С., Класнер Г.Г. // Эффективное животноводство. 2016. № 6 (127). С. 26-27.