Affiliation
a Biysk Technological Institute (branch), Altai State Technical University named after I.I. Polzunova
Copyright ©Mar'in et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
It has been found that the improper storage of buckwheat grain lead to its quality worsening. As a result hatched, sprouted, blackpoint grains as well as grains with damaged fruit shell appear. Moisture-heat treatment at the stage of hydrothermal treatment leads to the condition when defective grains darken and become rotted, the mass fraction of the output decreases, the amount of crushed core and the mass fraction of waste increase. So, the study of defective grains is urgent. The aim of this study is to investigate the influence of hydrothermal treatment on mechanical properties of buckwheat grain stored under snow. The objects of study are the core and grits of buckwheat harvested in spring 2015 after thawing of snow as well as the core and grits of normal quality. Analysis of buckwheat grain harvested in spring suggests that all test samples meet the requirements of regulatory documents in terms of quality and safety and can be used for processing into buckwheat grits. The study on mass fraction of grain processing products has been conducted. The microstructure of the core surface of defective grains and that of sound grains is given; their mechanical characteristics have been investigated. The results show that the grain without post-harvest treatment and stored in improper condition is not uniform in its physical-chemical and mechanical properties. The research results make it possible to confirm that the grain stored in improper conditions differs from the normal one in low mechanical strength and increased proportion of defective grains. Their presence should be considered when preparing grain for processing.
Keywords
Buckwheat grain,
grain of spring harvest period,
strength,
core,
hydrothermal treatment,
the grain defects,
grain storage
REFERENCES
- Meleshkina, E.P. Sovremennye aspekty kachestva zerna pshenicy / E.P. Meleshkina // Agrarnyy vestnik Yugo- Vostoka. - 2009. - № 3. - S. 4-7.
- Vazhov, V.M. Agroekologicheskie voprosy vyraschivaniya Fagopyrum esculentum moench na Altae / V.M. Vazhov, V.N. Kozil, S.V. Vazhov // Uspehi sovremennogo estestvoznaniya - 2016. - № 1-0. - S. 56-60.
- Zhuravlev, A.P. Posleuborochnaya obrabotka zerna s osnovami hraneniya zernoproduktov: monografiya / A.P. Zhuravlev, L.A. Zhuravleva. - Samara: RICSG SHA, 2012. - 365 s.
- Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat / Yun Deng, Olga Padilla-Zakour, Yanyun Zhao, Shishi Tao // Food and Bioprocess Technology. - 2015. - Vol. 8. - Is. 11. - Pp. 2235-2245. DOI 10.1007/s11947-015-1578-9.
- Formation of off-flavour components during storage of buckwheat / Przybylski R., Eskin N.A.M., Malcolmson L.M., Ryland D., Mazza G. // Proceedings of the 7th International Symposium on Buckwheat, 12-14 August 1998,Winnipeg, Canada. - Pp. 3-7.
- Mar'in, V.A. Vliyanie pokazateley kachestva zerna grechihi na izmenenie kislotnogo chisla zhira / V.A. Mar'in, A.L. Vereschagin // Vestnik Altayskogo gosudarstvennogo agrarnogo universiteta. - 2015. - № 3 (125). - S. 147-152.
- Regulirovanie cvetnosti yadra grechnevoy krupy / V.A. Mar'in, E.A. Fedotov, A.L. Vereschagin, K.S. Baraboshkin // Hranenie i pererabotka sel'hozsyr'ya. - 2009. - № 5. - S. 39-41.
- Mar'in, V.A. Vliyanie termofilirovaniya na prochnostnye harakteristiki obolochek zerna grechihi / V.A. Mar'in, A.L. Vereschagin, N.V. Bychin // Hleboprodukty. - 2013. - № 1. - S. 54-55.
- Mar’in V.A. Effects of humidity and the content of sprouted and spoiled buckwheat grains on the changes of acid number of fat and grain acidity / V.A. Mar’in, A.L. Vereshchagin // Foods and Raw Materials. - 2014. - Vol. 2. - № 1. - Rr. 31-35.
- Mar'in, V.A. Tehnologicheskie svoystva vlazhnogo i syrogo zerna grechihi / V.A. Mar'in, A.L. Vereschagin, N.V. Bychin // Tehnika i tehnologiya pischevyh proizvodstv. - 2015. - T. 38. - № 3. S. 35-40.
- Mar'in, VA. Mehanicheskie i fiziko-himicheskie svoystva krupy yadricy grechnevoy iz zerna, ubrannogo iz-pod snega / V.A. Mar'in, A.L. Vereschagin, N.V. Bychin // Vestnik Altayskogo gosudarstvennogo agrarnogo universiteta. - 2016. - № 6 (140). - S. 167-172.
