БИДАЙДЫҢ ӨНГЕН ДӘНДЕРІН ЫСТЫҚ АУАМЕН ЖӘНЕ АСҚЫН ЖОҒАРЫ ЖИІЛІКТЕГІ ЭЛЕКТРОМАГНИТТІК ӨРІСТЕ ӨҢДЕУДІ САЛЫСТЫРМАЛЫ БАҒАЛАУ

Abstract

During harvesting, defective grains are encountered as part of a batch of grain. Defective grains, they include sprouted, frost-bitten, unripe, damaged by pests, discoloured and others. Technological properties of such defective grains will always be lower than those of normal grains. It is necessary to additionally treatment to bring them to a normal condition. More than 60% of the harvested crop in Northern Kazakhstan has high humidity, which will lead to grain germination. Approximately 50% of the grain arriving at grain receiving points contains sprouted grains. The technological properties of wheat in these batches directly depend on the degree of germination of sprouted grains and reduces their baking properties. The main way to improve the baking properties of such grain, flour and bread is to reduce the activity of amylolytic and proteolytic enzymes. To achieve this goal, such batches of grain must be treated with heat. The following two methods of heat treatment of grain have been investigated: hot air and heating of grain in electromagnetic field (EMF) of ultra-high frequency (UHF). After analysing and comparing the results of the two processing methods, the advantage and features of the second one were revealed, i.e. processing of grain in an electromagnetic field (EMF) of ultra-high frequency (UHF). The modes of processing of a batch of grain with sprouted grain by this method were determined. At application of the given method are determined: heating of zarn batch occurs at low temperature, enzyme activity decreases, gluten quality improves. Therefore, this method allows improving the technological properties of a batch of wheat containing sprouted grain.