Özet:

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

Anahtar Kelimeler: