Влияние озона на технологические показатели муки
2011
Trotskaya, T.P. | Grinevskaya, L.M. | Genselevich, A.R., Grodno State Agrarian Univ. (Belarus)
In the conditions of the Republic of Belarus there was determined the influence of a new technique of grain preparation for milling on the basis of application of ozone as the ecologically safe biological decontaminant (disinfectant) on physical and chemical state of anatomic grain particles as well as on the technological indexes of flour. It was determined that acidity of grain, processed by ozone under different concentration, noticeably falls with increase of time of the processing that positively influences upon technological quality grain during its keeping. Thereby, with using of ozone it was possible to accelerate the time of after-harvest grain maturation. With using of ozone it was possible not only to perfect the quality to finished products, but also to vastly reduce the expenses for grain conversion. It was established, that efficiency of crushing grows in accordance with the increase of ozone concentration. So, in grain of the control sample the residue on the top sieve has made 7%, in the grain processed within 10 minutes - 7,4 %, 20 minutes - 7,85 %, 30 minutes - 8,2 %. In the latter case the output of flour decreases, but the quality noticeably improves due to the decreasing of flour ash content. It was determined that acidity of grain processed by ozone at various concentrations noticeably decreases with the increase of the processing time and as a result positively influences the technological qualities of grain during its storage. Thus, with application of ozone it is possible to accelerate time of postharvest maturity of grain. With increase of ozone concentration there was marked the increase of gluten quantity. In grain of control test its contents has made 26,94 % and 28,01 % after processing by ozone during 30 minutes. With application of ozone it is possible not only to improve quality of finished goods, but also considerably to lower expenses for processing of grain.
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Эту запись предоставил National Academy of Sciences of Belarus