Development of an Automatic Control Scheme for the Technology of Inactivation of the Enzymatic Activity of Wheat Germs

In the wheat germs production and storage technology there is a problem concerning with the biochemical processes occuring in them, which ultimately leads to a decrease in quality. One of the possible ways to increase shelf life is to heat the product with simultaneous exposure to enzyme inhibitors. As a source of cold and hot air, it is suggested to use a vortex tube, working on the Ranque-Hilsch effect. It's proposed to use the concept of automatic control scheme for monitoring and controlling the istallation processes. Based on its analysis, it is concluded that it is possible and reasonable to use it at each of the processing stages.