Uman NUH | today: 10/15/2024
| Author(s) |
Osokina N.M., Doctor of Agricultural Sciences, Professor, Head of Department of Technology of Storage and Processing of Grain Uman National University of Horticulture, Uman National University of Horticulture, Ukraine Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine Новіков В. В., , , Лещенко І. А., , , |
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| Category | The Agronomy | ||
| year | 2020 | issue | Issue number 96. Part 1 |
| pages | 52-71 | index UDK | 743:633.11:641.53:683.958 | DOI | 10.31395/2415-8240-2020-96-1-52-71 (Link) |
| Abstract | The article summarizes studies results of the changes in the yield of rolled grits from the effect of exposure duration to an electromagnetic field of an ultra-high frequency, conducting water treatment and the use of various initial materials. As initial materials, grain and whole grits No. 1 of spelt wheat variety Holikovska were used. A significant effect of grain processing time in a microwave oven, the use of grain/grits No. 1 and water treatment on the overall yield of rolled grits were established. The yield of rolled grits of the highest grade from grain is 1,7–2 times higher in comparison with the use of whole grits No. 1. The decrease in yield of rolled grits of the highest grade is due to an increase in the production of rolled grits of the first grade, single ‘grains’ of grits and flour. To obtain the best rolled grits yield, the exposure period to the microwave electromagnetic field, regardless of the raw materials (grain/grits No. 1), is 80–100 s, with moistening of 0,5–1,0 % is important. The yield of rolled grits of the highest grade under optimal conditions is 74,4–79,5 % of the initial materials — grain, 31,5–45,6 % of the initial materials — whole grits No. 1. The total grits yield in these modes is 85,5–96,5 %. The culinary quality of rolled grits of the highest grade depends on the content of anatomical components of the kernel (shells). The parameters of water treatment and the exposure duration to microwave EMF do not affect to the organoleptic characteristics. The high culinary evaluation (7,4 points) was obtained by rolled grits of the highest grade obtained from spelt wheat whole grits No. 1. When using initial materials – grain, the average culinary quality of grits is ensured. | ||
| Key words | spelt wheat, whole grits, grain, rolling, microwave | ||