SELECTION OF QUALITY INDICATORS FOR THE PREPARATION OF THE STARCH-CONTAINING BATCH FOR AUTOMATIC PROCESS CONTROL

Abstract

The article analyzes the mechanical-enzymatic processing (MEP) in alcohol production. Determination of the quality indicator of starch-containing batch preparation - viscosity, which is little studied to date. Usually, the main indicators of the batch are the concentration of dry matter in the batch and the degree of starch formation in the batch, which are not controlled but determined approximately by the duration of heat treatment at a given temperature. This leads to difficulties that arise when the technological indicators required by the regulations are not obtained at the previous stage of production. The situation can be improved if the degree of starchiness of the batch is determined before it is fed to the next processing stage, which will not only improve the quality of control but also affect the quantitative indicators of the final product, allow for better and faster adjustment of the automatic control system, and save energy.