Improving electromagnetic field exposure regimes in the production of flattened spelt groats

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.262102

Keywords:

electromagnetic field, groats, wheat spelt, culinary quality, water-heat treatment

Abstract

The modes to produce flattened spelt groats using an electromagnetic field of ultrahigh frequency have been scientifically substantiated. The influence of the duration of irradiation by the field of ultrahigh frequency and water heat treatment on the temperature, yield, and duration of flattened spelt groats cooking was investigated.

When irradiated with a field of ultrahigh frequency from 20 to 180 s, the minimum temperature of the product is 27–128 °C, and the maximum temperature is 43–159 °C. Treatment with a field of ultrahigh frequency from 20 to 100 s does not significantly affect the total yield of groats from spelt. The total yield, in this case, is 94–97 %. At the irradiation with a field of ultrahigh frequency from 120 to 180 s, the total yield of groats is significantly reduced to 83–90 %. Treating with a field of ultrahigh frequency for 100–180 s significantly reduces the duration of flattened groats cooking. The duration of cooking groats, in this case, is 14.0–15.8 minutes. It should be noted that water-heat treatment reliably reduces the duration of cooking flattened groats compared to the option without moistening.

The peculiarity of the technology to produce flattened groats from spelt wheat using the field of ultrahigh frequency is that whole groats must be irradiated for 60–80 s with moistening by 1.0–1.5 %. Under this mode, the total yield of groats is 94–97 %, and the duration of cooking groats is 14.3–15.9 minutes. Subject to the production of flattened groats of the highest grade, it is necessary to irradiate with a field of ultrahigh frequency for 80 s without water-heat treatment. Under such a mode, the yield of flattened groats of the highest grade is 80 %, and that of the first grade is 13 %. The duration of cooking such groats is 16.8 minutes.

The recommendations from this study could be used by small-scale grain processing enterprises in order to produce flattened groats.

Author Biographies

Vitalii Liubych, Uman National University of Horticulture

Doctor of Agricultural Sciences, Professor

Department of Food Technology

Ivan Mostoviak, Uman National University of Horticulture

Doctor of Agricultural Sciences, Associate Professor, First Vice-Rector

Volodymyr Novikov, Uman National University of Horticulture

PhD, Associate Professor

Department of Food Technology

Ivan Leshchenko, Uman National University of Horticulture

Doctor of Philosophy, Lecturer

Department of Food Technology

Svitlana Belinska, State University of Trade and Economics / Kyiv National University of Trade and Economics

Doctor of Technical Sciences, Professor

Department of Commodity Science, Safety and Quality Management

Viktor Kirian, Ustymivka Experimental Station of Plant Production

PhD, Deputy Director for Research, Head of Laboratory

Laboratory of Cereals

Oleh Tryhub, Ustymivka Experimental Station of Plant Production

PhD, Head of Laboratory

Laboratory of Legumes, Groats Crops and Maize

Serhii Pykalo, The V. M. Remeslo Myronivka Institute of Wheat of National Academy of Agrarian Sciences of Ukraine

PhD, Senior Researcher

Department of Biotechnology, Genetics and Physiology

Vasyl Petrenko, Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine

PhD

Laboratory of Grain Milling and Bakery Technology

Olena Tverdokhlib, H. S. Skovoroda Kharkiv National Pedagogical University

PhD, Senior Researcher

Department of Botany

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Published

2022-08-30

How to Cite

Liubych, V., Mostoviak, I., Novikov, V., Leshchenko, I., Belinska, S., Kirian, V., Tryhub, O., Pykalo, S., Petrenko, V., & Tverdokhlib, O. (2022). Improving electromagnetic field exposure regimes in the production of flattened spelt groats . Eastern-European Journal of Enterprise Technologies, 4(11 (118), 15–22. https://doi.org/10.15587/1729-4061.2022.262102

Issue

Vol. 4 No. 11 (118) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Vitalii Liubych, Ivan Mostoviak, Volodymyr Novikov, Ivan Leshchenko, Svitlana Belinska, Viktor Kirian, Oleh Tryhub, Serhii Pykalo, Vasyl Petrenko, Olena Tverdokhlib

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