Перегляд за Автор "L. Ovsiannykova, O. Sokolovskaya, L. Valevskaya, S. Orlova"

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    AWARENESS OF THE EQUILIBRIUM MOISTURE CONTENT OF CHIA SEEDS IS AN IMPORTANT STEP TO PRESERVING IT
    (2020) L. Ovsiannykova, O. Sokolovskaya, L. Valevskaya, S. Orlova
    The article presents the results of studies of hygroscopic properties of chia seeds, which is a relatively new culturefor the Ukrainian industry. Chia seeds are a product with a high nutrient content and rich in trace elements, vitamins andminerals that can be of great benefit to human health. Therefore, the main task of post-harvest technology is to bring it to a state that will ensure long-term storage of chia seeds without loss in weight and poor quality. An important influence on the condition of the grain mass during storage and, in particular, during the initial treatment has its hygroscopicity, ie the ability to sorption and desorption of water vapor. Knowledge about the hygroscopic properties of grain are of practical importance for the scientific substantiation of the choice of rational modes of active ventilation, drying. The main characteristic of hygroscopic properties of grain materials is equilibrium moisture, so its determination is an important step for maintaining the quality of grain. The equilibrium moisture of chia seeds has been determined for the first time. The studies were carried out by the generally accepted tensimetric method in the range of air temperatures in the range of 5... 25 °C and iota relative humidity of 33...70 %, which model the conditions of storage of seeds and corresponding to the long-term average data, correspond to the warm and cold seasons in Odessa region. The influence of relative humidity, air temperature and grain moisture on the equilibrium moisture of chia was investigated, numerical values of equilibrium moisture of chia seeds were determined according to environmental parameters: temperature 5, 15, 25 °C and relative humidity 33, 45 and 70 %.The nature of the change in the equilibrium moisture of chia seeds was determined depending on the temperature and relative humidity. With increasing relative humidity and decreasing ambient temperature, the equilibrium moisture of chia seeds increases. The empirical coefficients and the equation that describes the dependence of the equilibrium moisture of chia seeds on the parameters of ambient air - temperature and relative humidity at which its change can be predicted.The data obtained can be used to select drying and active ventilation modes, as well as storage conditions for chia.