OPTIMIZATION OF THE PROCESS OF MANAGEMENT OF BATCH PREPARATION IN THE ALCOHOL PRODUCTION

Abstract

The article analyzes one of the key stages of alcohol production, namely the preparation of the mixture from grain raw materials and its water-heat treatment. The purpose of this stage is the destruction of the cellular structure of grain raw materials and the conversion of starch into a soluble state. Since the batch preparation process is not sufficiently studied, its automation, as the experience of modern distilleries has shown, does not ensure reliable control and regulation of process parameters. Known systems of automatic control and regulation of the preparation of the dough take into account the influence of technological factors only on the concentration of dry matter in the dough, leaving out the control and regulation of the viscosity of the dough. Since the viscosity of the dough determines the technological modes of heat treatment and subsequent operations, as well as the fluidity of the dough for its movement between them, it was proposed to introduce an additional circuit for adjusting the viscosity of the dough into the system of control and regulation of the preparation of the dough. Preliminary calculations showed that such a two-parameter (dry matter concentration and viscosity) system of control and regulation of the preparation of the mixture will allow to improve the energy and resource indicators of the alcohol production process at all stages of production.