Determination of the influence of moisture of dehulled hemp seed kernels on storage quality indicators

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.329880

Keywords:

industrial hemp, seeds, dehulling, kernels, storage, processing, humidity, mold, packaging, nutritional value

Abstract

The object of research is the regularities of the process of storing dehulled seeds of industrial hemp, seed moisture, storage packaging, structure of dehulled hemp kernels. The effect of the moisture content of the kernels of industrial hemp seeds of the “Glesia” variety on their storage period was studied. It was noted that hemp seeds are a source of easily digestible vegetable protein and contain a wide range of phytonutrients important for the health of cells, blood vessels and internal organs of a person. The kernels of industrial hemp seeds are a ready-to-use product.

The shelling of seeds (separation of the shell from the kernel) was carried out mechanically by a centrifugal sheller of our own design. The diameter of the sheller impeller was 162 mm, the gap between the impeller and the reflecting deck was 80 mm, the impeller rotation speed was 2000 min-1.

The influence of humidity (21.6%, 16.3%, 12.0% and 8.8%) of hemp seeds on the storage period and quality indicators of kernels obtained from it was studied. Whole and crushed kernels without husks were stored in polyethylene bags without access of air from May to August under normal room conditions. It was found that kernels with a humidity of 21.6% became unusable after 15 days of storage due to the appearance of visible traces of mold. On the 30th day of storage, the mass in the bag turned into a white homogeneous mixture. It was noted that a whole kernel with increased humidity deteriorates faster compared to crushed ones. It was found that kernels with a seed humidity of 16.3% did not have visible signs of mold growth on the 15th day. However, mold was found in the bags on the 30th day of storage. In packages with whole kernels, it is more actively developed, and in packages with crushed kernels – insignificant traces. At seed moisture content of 12.0% and 8.8% after three months of storage, the packages with kernels remained unchanged. Visually, no visible signs of the appearance and reproduction of mold were found in these packages.

Logistic dependencies of the probability of kernel suitability for consumption have been established depending on seed moisture, storage duration, and kernel structure. The importance of controlling the initial seed moisture content to ensure the proper quality of the final product was noted.

Author Biographies

Viktor Sheichenko, Poltava State Agrarian University

Doctor of Technical Sciences, Professor

Department of Agricultural Engineering and Road Transport

Dmytro Petrachenko, Separate Structural Subdivision "Hlukhiv Agrotechnical Professional College of Sumy National Agrarian University"

PhD

Department of Agroengineering

Nataliia Sova, Dnipro State Agrarian and Economic University

PhD

Department of Food Technology

Vitaliy Shevchuk, Uman National University of Horticulture

PhD, SeniorResearcher

Department of Agricultural Engineering

Ihor Marynchenko, Separate Structural Subdivision "Hlukhiv Agrotechnical Professional College of Sumy National Agrarian University"

PhD

Department of Agroengineering

Oleh Prymakov, Institute of Bast Crops of National Academy of Agrarian Sciences of Ukraine

PhD, Senior Researcher, Head of Department

Department of Scientific Research on Intellectual Property and Innovation Marketing

Denys Sheichenko, Poltava State Agrarian University

Department of Mechanical and Electrical Engineering

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Determination of the influence of moisture of dehulled hemp seed kernels on storage quality indicators

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Published

2025-05-21

How to Cite

Sheichenko, V., Petrachenko, D., Sova, N., Shevchuk, V., Marynchenko, I., Prymakov, O., & Sheichenko, D. (2025). Determination of the influence of moisture of dehulled hemp seed kernels on storage quality indicators. Technology Audit and Production Reserves, 3(3(83), 69–75. https://doi.org/10.15587/2706-5448.2025.329880

Issue

Vol. 3 No. 3(83) (2025): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2025 Viktor Sheichenko, Dmytro Petrachenko , Nataliia Sova, Vitaliy Shevchuk, Ihor Marynchenko, Oleh Prymakov, Denys Sheichenko

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