Search academic texts

Information × Registration Number 0216U000429, 0114U000072 , R & D reports Title Scientific and technical basis of technologies with use ozone and equipment for their implementation in grain-purveying and grain-processing branch popup.stage_title Head Stankevich Georgy Nikolaevich, Registration Date 04-02-2016 Organization Odessa National Academy of Food Technologies popup.description2 The regularities of changes in state and microbiological contamination of wheat by mold and yeast have been found on different modes of its processing by OAM. Detected the exposure of OAM treatment and the amount of ozone in OAM, which allow to achieve the steady decrease in the degree of contamination a grain by microorganisms. The influence of moisture on disinfectant effect of OAM has been determined. Showed the influence of OAM on reducing the toxicity of the grain mass contaminated by metabolites of common mold fungi and grounded the concentration of ozone in the OAM and the duration of treatment, which lead to a reduction of total toxic effect of mycotoxins present in wheat grain mass. Studied the changes of total acidity of wheat during OAM processing, given the range of concentrations of ozone and length of treatment that do not lead to deterioration of the quality of processed wheat. Showed the results of studies OAM effects on the chemical composition of processed grain samples, in particular the content of monosaccharides and oligosaccharides, easily hydrolyzed carbohydrates and carbohydrates hard hydrolyzed. Studied the changes of high carbohydrate of grains, content changes of dissolved fractions of proteins in the treated by OAM wheat grain samples, also redistribution of nitrogenous substances in grain, fluctuations of content of vitamins and increase of proteins digestibility in grain. Showed the features of changing of amylase-protease wheat enzyme complexes, which have been influenced OAM, and opportunities to improve the quality of protein-proteinase complex of grain damaged by chinch, and to improve the yield and elastic properties of flour gluten made from wheat processed by OAM. Developed the scientific and technical bases of ozone technology, technological scheme and basic design parameters of industrial machinery for generating ozone and recommendations for its implementation in agricultural enterprises. This allows to improve the hygienic condition of grain mass by OAM processing, to conduct detoxification of mycotoxins contaminated grain mass, to increase the baking properties of processed wheat flour, to improve the quality of grain damaged by chinch and to increase the nutritional and feeding value of wheat. Field of application - grain harvesting, grain processing, food companies and agribusiness sector engaged in the production, storage and processing of grain. Projected assumptions about development of object of research are the providing of grain harvesting and grain processing enterprises of AIC by clean grain storage and improving the quality of the processed grain and its products. Product Description popup.authors Бабков А. Верницька О. Гагауз Є. Гриняк А. Денісюк Н. Кудашев С. Лебедєв В. Овсянникова Л. popup.nrat_date 2020-04-02 Close