Yield and quality of rolled cereal from spelt wheat grain depending on the duration of irradiation with an ultrahigh-frequency electromagnetic field

Abstract

Spelt wheat has great prospects in the technology of manufacture of products of the highest biological value. In the technology of rolled cereal, water-heat treatment is energy-consuming. Therefore, the study of technological parameters of ultrahigh-frequency electromagnetic field irradiation in the technology of spelt wheat cereal is relevant. The purpose of the study is to examine the yield and quality of rolled spelt wheat depending on the duration of exposure to an ultrahigh-frequency electromagnetic field. The study used laboratory (determination of croup yield) and statistical methods. It was identified that the total yield of cereal with the use of the grain of the Holikovs`ka variety substantially increased to 97.3% with the use of irradiation for 60-80 seconds. The yield of premium rolled cereal is the highest with irradiation for 80-100 seconds. Water-heat treatment of cereal from the Holikovs`ka variety grain did not substantially increase the yield of cereal. The highest total yield of rolled cereal was obtained in the LP 1152 line with a duration of irradiation of 100-120 seconds – 93.2-94.9%. The highest yield of rolled cereal of the highest grade was obtained with an irradiation duration of 120-140 seconds. Notably, water-heat treatment substantially affected the yield of cereal (96.0-96.1%). In the technology of production of rolled cereal from spelt wheat of the Holikovs`ka variety using an ultra-high frequency electromagnetic field, the duration of irradiation is 80-100 seconds without moistening. When using cereal No. 1 from spelt wheat of the LP 1152 line, it is necessary to moisten it by 0.5% with an irradiation duration of 120-140 seconds. The duration of cooking of premium rolled cereal is 10.7-11.3 minutes. The materials of the study are of practical value for low-productivity cereal enterprises in the production of spelt wheat cereal products. If the electromagnetic field is used in the technological process, it is possible to use improved modes

Keywords

• microwave oven
• cooking time of cereal
• peeling index
• cooking time
• grain crop