INVESTIGATION OF THE INFLUENCE OF UHF ELECTROMAGNETIC FIELD ON THE OUTPUT OF ROLLED GROATS OF WHEAT SPELT

Nina Osokina,Valentyn Moskalets,Volodymyr Novikov,Oleksandr Balabak,Vitalii Liubych,Ivan Leshchenko,Viktor Zorunko,Svitlana Khomenko,Vasyl Petrenko,Tatiana Moskalets

doi:10.21303/2504-5695.2020.001533

Abstract

Wheat spelt is a promising crop. A high food value and high-quality biochemical composition of grains make wheat spelt favorably remarkable for groats production. Preservation of the food value is an important task of food production, but regimes of grain processing must provide good culinary quality and consumption safety. The aim of our work is to study regimes of irradiation and humidification of wheat spelt grains, influencing the output and culinary quality of the ready product; development of recommendations as to production of rolled groats. There is studied an influence of different regimes of water-thermal processing on the total output of groats and rolled groats of the highest sort. The reliable connection between the output of rolled groats of the higher sort and duration of irradiation by the electromagnetic field of the ultrahigh frequency and grain humidification has been established. No essential connection as been established between humidification and the total output of groats. The duration increase of UHF-irradiation (>120–140 s) conditions the essential growth of dust middlings and decrease of rolled groats of the highest sort. The long-term irradiation (180 s) conditions the decrease of groats boiling duration by 17 % comparing with the short-term processing (20 s). The established influences of the factors are preconditions for transferring obtained technological solutions and their use under conditions of existing groats factories of different productivity

Highlights

Groats are traditional food products together with bakery products
The aim of our work is to study regimes of irradiation and humidification of wheat spelt grains, influencing the output and culinary quality of the ready product; development of recommendations as to production of rolled groats
Many scientists [4,5,6,7] note the superiority of wheat spelt grains by food value comparing with soft wheat

Summary

Introduction

Groats are traditional food products together with bakery products. The popularity increase of groats products in the last decade is caused by popularization of health nutrition. Wheat spelt or two-grain wheat (Triticum dicoccum Shrank.) is a type of membranous wheat. Plants of this variety are characterized with resistance to unfavorable climatic conditions, tolerance to many fungal diseases, simplicity to soils. Today wheat spelt is widely introduced in organic agriculture [1,2,3]. Many scientists [4,5,6,7] note the superiority of wheat spelt grains by food value comparing with soft wheat. The biochemical composition of wheat spelt grains is in the wide spectrum. Wheat spelt grains contain more iron, selenium, zinc, manganese and copper comparing with soft wheat [7]

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