Любич В. В., Желєзна В. В. МАТЕМАТИЧНЕ МОДЕЛЮВАННЯ ВОДОТЕПЛОВОГО ОБРОБЛЕННЯ ЗЕРНА ПШЕНИЦІ СПЕЛЬТИ

Abstract

Spelt wheat is a promising crop which is characterized by high cereal and nutritional properties, namely: protein content (up to 25 %), vitamins (beta-carotene, vitamin B1 , vitamin B2 , vitamin B5 , vitamin B6 , vitamin B9 , vitamin E, vitamin K, vitamin PP), macronutrients (magnesium, sodium, potassium, phosphorus) and micronutrients (zinc, copper, manganese, selenium), carbohydrates (50–70 %) and fats (1.5–2.5 %). For spelt wheat, carbohydrates are the main component and make up 50–70 % of grain, and sugar content is 2–3 %. The organic substances contained in spelt have a high level of solubility, so they are easily and quickly absorbed by human body. The article presents the mathematical modeling results of water-heat treatment of spelt wheat grain using Statistika 10 program by the method of multifactor experiment with an orthogonal composite design of the second order. The main estimation criteria of the efficiency of spelt wheat groats № 1 production were: the yield of groats and fodder meal, improvement parameters – the duration of husking and softening and moisture content. It was found that to increase the competitiveness of a new cereal product, it is advisable to husk spelt wheat grain for 120–140 s which corresponds to the husking index of 11–13 %, moisturize to a moisture content of 15–16 % and soften for 30 minutes. Mathematical description of the corresponding processes according to the orthogonal composite design of the second order and the obtained quadratic regression equations confirm the correctness of the selected technological modes.