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- ДокументEFFECT OF WATER-HEAT TREATMENT ON SPELT GRAIN FLOUR QUALITY(2020) V. Liubych, V. ZhelieznaStudies have shown that the ash content of products after the first grinding was lower compared to the the second grinding. This is due to a decrease in the quality of intermediate product coming to the second grinding. The variation coefficients of analytical replicates for the results after the first grinding varied from 4,65 to 14,18, and for the results after the second grinding - from 2,44 to 13,43. This indicates little or slight variation. Therefore, the average data from the study results can be used for mathematical modeling. The theory of correct distribution of the sample data was rejected, and therefore the relationship between the parameters of water-heat treatment and ash content of flour was carried out using nonparametric statistics (determining Spearman correlation coefficient). With 95 % probability, it can be argued that there was an inverse correlation between the water-heat treatment parameters and ash content. The lowest ash content of flour after the first grinding of spelt grain can be obtained with the highest grain moisture content and the maximum duration of its softening. The correlation and influence of the factors were determined using beta and partial correlation coefficients. For the first grinding, the highest moisture content and influence on the flour ash content had the grain moisture content before grinding. The effect of moisture on milling products during the second pass resulted in a greater impact compared with softening duration. In general, flour ash content in a production using two milling systems is mostly influenced by grain moisture content. Obviously it can be explained by the fact that the formation of microcracks in a bruchid endosperm depends on the tensile forces between water and its structural parts. Moisture increase weakens the bonds between shells and endosperm of grain, which helps them to better separate during the second grinding. Therefore, the response of spelt wheat grain to water-heat treatment is similar to the known regimes for the soft type of soft wheat grain. The tendency of flour whiteness change, depending on the modes of water-heat treatment, varied similarly to the ash content.
- ДокументDIRECTION OF IMPROVEMENT OF THE WORKING BODIES OF HAMMER(2020) L. Soldatenko, A. Shipko, I. ShipkoAmong the many types of grinding machines used in enterprises of grain processing, food and other industries, an important place belongs to hammer crushers. This is explained by the possibility of their use for grinding materials of various origins (plant, animal, mineral, as well as various wastes of food production), various particle size distribution (lumpy, briquetted, granular, fibrous), having different strength properties (hard, medium hard, soft, brittle, viscous), capable of being crushed once or requiring double sequential crushing. In addition, hammer crushers are characterized by relative simplicity of design, and most importantly - they destroy materials in the most rational way - by impact loading as a result of two successive strokes: a hammer on a particle and particles on the surface of the deck. The execution of these attacks at right angles creates the conditions for the intensification of the destruction process. However, the wear of the hammers leads to a rounding of their impact faces, which makes the angles of attack in the active zone of the hammers significantly different from the direct one. Under the influence of shock-frictional loads, their working surfaces quickly wear out, which leads to a decrease in productivity and crushing efficiency, to an increase in energy consumption, a disturbance in the balance of hammer rotors, an increase in the vibroacoustic activity of crushers, and other negative consequences The invention of the “Hammer of the crusher” provides for the use of ring-shaped multi-toothed hammers, the durability of which, when using traditional materials and conventional heat treatment, is increased by 4...5 times, eliminates the need for periodic rearrangement of hammers, stabilizes the operation of crushers. The possibility of self-sharpening ring-shaped multi-toothed hammers after reversing the hammer rotor simplifies the maintenance of crushers, eliminates personnel errors when replacing worn hammers. If multi-toothed hammers are subjected to liquid non-electrolysis boration and heat treatment using an optical quantum generator, then their durability can increase by more than ten times.
- ДокументНАСІННЯ КУКУРУДЗИ КАЛІБРОВКА, НОВІ РЕШЕННЯ(2020) Л. В. ФадєєвОстанні дослідження показали значимість двох параметрів, що впливають на врожайність кукурудзи - масаи 1000 зерен насіння і глибини сівби.
- ДокументDEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F(2020) A. Levitsky, A. Lapinska, I. SelivanskayaThe article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.
- ДокументPECULIARITIES OF NAKED OAT GRAIN AS A CEREAL CULTURE(2020) S. Sots, Y. Chumachenko, I. Kustov, Y. KuzmenkoArchaeological excavations show that oats were known as early as the Bronze Age, from about 1500-1700 BC. According to various historical data, the homeland of the oat culture forms is Southern Europe, Northeast China and Mongolia. The first archeological findings of oat grain were discovered in Germany and date back to the I-VI c. In Kievan Rus oats began to grow from about the VI. For many centuries, oats have been an important feed and foof grain,and with the beginning of the twentieth century there is an increase in its use in agriculture and processing. Widespread products of oat processing in different countries of the world are groats, cereals, flour and food bran, in addition to traditional products produce instant cereals, muesli, various intended semi-finished products. Oats are also widely used in other industries: it is additionally used in the production of beer, oat milk, ice cream, bread, cookies, baby food, etc. In Ukraine, oats are grown mainly as ancillary technical culture. The area of crops is from 5000 to 6000 km2. The main production is concentrated in Polissia and Forest-Steppe, mainly spring oats are grown, to a lesser extent semi-winter and winter forms. According to the State Statistics Service of Ukraine, the gross grain harvest in the last 5-7 years has increased and is at the level of 458 ... 616 thousand tons of grain per year. Over the past 20 years, oat production in Ukraine has been declining, due to the fact that most of it is grown for cereals, with a relatively small crop yield and high cultivation costs, even with the use of state-of-the-art agrotechnology. About 60,000 tonnes of oats are used annually to meet the needs of the domestic groats industry. Breeders have received new grains that have increased nutritional and technological value. Considering new varieties of oats, it is possible to distinguish naked forms of Avena nuda (naked oats). In the world, naked oats is a valuable crop that has a consistently high nutritional value that allows it to be used in various industries. This type of oat is derived by the method of individual selection from a cross-hybrid population. The variety of this oat is inermis, morphologically different from the hull varieties by the structure of the spikelets, which determines the peculiarities of its quantitative and qualitative indicators The peculiarity of naked oats is the absence of flower hulls firmly bound to the grain surface (20 ... 40% in oat hulled forms), which significantly improves its properties. The hulls in the naked varieties are soft, do not cover the grain very tightly and are almost completely separated in the process of grain harvesting and threshing.