foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2019-2-4-25-30foodsyst-54Research ArticleСтатьиEQUIPMENT AND SCIENTIFIC STUDIES OF EXPERIMENTAL DATA ON STORAGE OF WHEAT GRAINEQUIPMENT AND SCIENTIFIC STUDIES OF EXPERIMENTAL DATA ON STORAGE OF WHEAT GRAINMarkovYu. F.MarkovYu. F.

Yuri F. Markov — candidate of technical sciences, deputy director

350042, Krasnodar, Kolhoznaya st., 3

Yuri F. Markov — candidate of technical sciences, deputy director

350042, Krasnodar, Kolhoznaya st., 3

kfvniiz@mail.ruBuriakA. N.BuriakA. N.

Alexandra N. Buriak — senior scientist

350042, Krasnodar, Kolhoznaya st., 3

Alexandra N. Buriak — senior scientist

350042, Krasnodar, Kolhoznaya st., 3

kfvniiz@gmail.comEreskoL. G.EreskoL. G.

Larisa G. Eresko — senior scientist

350042, Krasnodar, Kolhoznaya st., 3

Larisa G. Eresko — senior scientist

350042, Krasnodar, Kolhoznaya st., 3

kfvniiz@gmail.comKuban Branch of V. M. Gorbatov’s Federal Research Center for Food Systems of Russian Academy of SciencesРоссияKuban Branch of V. M. Gorbatov’s Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation201920122019242530Copyright © Markov Y.F., Buriak A.N., Eresko L.G., 20192019Markov Y.F., Buriak A.N., Eresko L.G.Markov Y.F., Buriak A.N., Eresko L.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/54

A complex of technical solutions is presented which makes it possible to study the influence of external factors on changes in the indicator of fat acidity value (FAV) and a range of other parameters characterizing the quality of preservation of long-term stored wheat grains in South Russia. Storage conditions (natural climatic, model) and also the effect of dust suppression treatment of grain by oil glazing that is carried out in some grain terminals in the South of Russia were taken as controlled external factors. New data has been obtained on changes in parameters of food suitability of the wheat grains during storage under model conditions with varying degrees of severity of climatic conditions in South Russia. After 6 months of storage the most considerable changes in FAV value were found for 4th class of wheat stored in natural climatic conditions with intensive insolation, the increase was 1.7 mg KOH/1 g of fat (from 7.3 mg KOH/1 g of fat up to 9.0 mg KOH/ 1g of fat). Minimum changes in the same parameter for the same storage period were observed for the wheat of the 3rd class stored in a thermostat at a stable high temperature of 35 ºС (from 11.6 mg KOH/1 g of fat to 11.5 mg KOH/1 g of fat). For wheat of the 4th class, the changes were 0.7 mg KOH/1 g of fat (from 7.8 mg KOH/1 g fat to 8.5 mg KOH/1 g of fat). Analyzes of stored wheat grains subjected to dust suppression by the oil glazing showed similar results, which allows us to state the absence of a significant effect of oil glazing on changes in wheat properties during its storage.

Based on the results of the experimental analysis and a generalization of the data obtained an assumption was made on the possible reasons for the lack of pronounced trends in the data for the expected increase of FAV value in food suitability of the wheat grain when it is stored under typical model conditions of South Russia. The likely reason for this is the corresponding moisture state of grain, the water activity of grain was about 0.45. Such a low value was due, in particular, to the fact that samples of model-stored grain had a limited volume and do not reproduce the mass transfer processes that involve deep layers of the grain mass (because of the mass absence), which takes place during storage of grain in an industrial environment. The tools were proposed for the operational monitoring of the moisture state of wheat grain during storage. Moreover, a plan has been developed to expand the field of modelling storage processes in terms of varying the moisture state of the stored wheat grain samples with an assessment of the influence of moisture state on the dynamics of changes in the parameters to be controlled.

A complex of technical solutions is presented which makes it possible to study the influence of external factors on changes in the indicator of fat acidity value (FAV) and a range of other parameters characterizing the quality of preservation of long-term stored wheat grains in South Russia. Storage conditions (natural climatic, model) and also the effect of dust suppression treatment of grain by oil glazing that is carried out in some grain terminals in the South of Russia were taken as controlled external factors. New data has been obtained on changes in parameters of food suitability of the wheat grains during storage under model conditions with varying degrees of severity of climatic conditions in South Russia. After 6 months of storage the most considerable changes in FAV value were found for 4th class of wheat stored in natural climatic conditions with intensive insolation, the increase was 1.7 mg KOH/1 g of fat (from 7.3 mg KOH/1 g of fat up to 9.0 mg KOH/ 1g of fat). Minimum changes in the same parameter for the same storage period were observed for the wheat of the 3rd class stored in a thermostat at a stable high temperature of 35 ºС (from 11.6 mg KOH/1 g of fat to 11.5 mg KOH/1 g of fat). For wheat of the 4th class, the changes were 0.7 mg KOH/1 g of fat (from 7.8 mg KOH/1 g fat to 8.5 mg KOH/1 g of fat). Analyzes of stored wheat grains subjected to dust suppression by the oil glazing showed similar results, which allows us to state the absence of a significant effect of oil glazing on changes in wheat properties during its storage.

Based on the results of the experimental analysis and a generalization of the data obtained an assumption was made on the possible reasons for the lack of pronounced trends in the data for the expected increase of FAV value in food suitability of the wheat grain when it is stored under typical model conditions of South Russia. The likely reason for this is the corresponding moisture state of grain, the water activity of grain was about 0.45. Such a low value was due, in particular, to the fact that samples of model-stored grain had a limited volume and do not reproduce the mass transfer processes that involve deep layers of the grain mass (because of the mass absence), which takes place during storage of grain in an industrial environment. The tools were proposed for the operational monitoring of the moisture state of wheat grain during storage. Moreover, a plan has been developed to expand the field of modelling storage processes in terms of varying the moisture state of the stored wheat grain samples with an assessment of the influence of moisture state on the dynamics of changes in the parameters to be controlled.

experimental storage of wheatmonitoring of parameterslaboratory oil glazing of graincontrol of the grain moisturewater activityexperimental storage of wheatmonitoring of parameterslaboratory oil glazing of graincontrol of the grain moisturewater activityReferencesPriezzheva, L.G., Meleshkina, E.P., Sorochinskii V. F., Verezhnikova, I.A., Ignatova, L.G., Koval, A.I. (2017). Long-term storage of wheat flour in laboratory and production conditions. Bread products, 10, 44–47. (In Russian)Priezzheva, L.G., Meleshkina, E.P., Sorochinskii V. F., Verezhnikova, I.A., Ignatova, L.G., Koval, A.I. (2017). Long-term storage of wheat flour in laboratory and production conditions. Bread products, 10, 44–47. (In Russian)Markov, Yu.F., Buriak, A.G., Eresko, L.G. (2019). Modern methods, tools and standards in the field of assessment the quality of grain and grain products. Bread products, 7, 23–25. (In Russian)Markov, Yu.F., Buriak, A.G., Eresko, L.G. (2019). Modern methods, tools and standards in the field of assessment the quality of grain and grain products. Bread products, 7, 23–25. (In Russian)U. S. Congress, Office of Technology Assessment, Technology and Policy for Suppressing Grain Dust Explosions in Storage Facilities, OTA-BPENV, Washington, DC, September 1995.U. S. Congress, Office of Technology Assessment, Technology and Policy for Suppressing Grain Dust Explosions in Storage Facilities, OTA-BPENV, Washington, DC, September 1995.Priezzheva, L.G., Shuhnov, A.F. (2010). Method of definition of acid number of fat in products of processing of grain. Food industry, 12, 61–63. (In Russian)Priezzheva, L.G., Shuhnov, A.F. (2010). Method of definition of acid number of fat in products of processing of grain. Food industry, 12, 61–63. (In Russian)Markov Yu.F., Palladiev, A.A., Eresko L. G. (2016). Assessment of dustforming properties of the grain mass. The collection of materials of the III all-Russian scientific-practical conference of young scientists and graduate students. All‑Russian Research Institute of Tobacco, Shag and Tobacco Products, 296–304. (In Russian)Markov Yu.F., Palladiev, A.A., Eresko L. G. (2016). Assessment of dustforming properties of the grain mass. The collection of materials of the III all-Russian scientific-practical conference of young scientists and graduate students. All‑Russian Research Institute of Tobacco, Shag and Tobacco Products, 296–304. (In Russian)Markov, Yu. F. (2019). Instruments for monitoring the state of quality preservation of grain. Collection of materials of the 16th all‑Russian scientific and practical Conference, 16–22. (In Russian)Markov, Yu. F. (2019). Instruments for monitoring the state of quality preservation of grain. Collection of materials of the 16th all‑Russian scientific and practical Conference, 16–22. (In Russian)Barbosa-Cánovas, G.V., Fontana Jr., A.J., Schmidt S. J., Labuza, T.P. (2007). Water Activity in Foods. Fundamentals and Applications. Blackwell Publishing and the Institute of Food Technologists. — 440 p. ISBN: 978–0–813–82408–6Barbosa-Cánovas, G.V., Fontana Jr., A.J., Schmidt S. J., Labuza, T.P. (2007). Water Activity in Foods. Fundamentals and Applications. Blackwell Publishing and the Institute of Food Technologists. — 440 p. ISBN: 978–0–813–82408–6Ermolaev, V.A., Shushpannikov, A.B. (2010). Investigation of water activity index of dry dairy products. Food processing: techniques and technology, 2, 20–25. (In Russian)Ermolaev, V.A., Shushpannikov, A.B. (2010). Investigation of water activity index of dry dairy products. Food processing: techniques and technology, 2, 20–25. (In Russian)Safonova, Yu. A., Zharkova, I. M., Barinov. A. S. (2017). Influence of activity of water on properties of raw materials at storage. Bread products, 12, 52–55. (In Russian)Safonova, Yu. A., Zharkova, I. M., Barinov. A. S. (2017). Influence of activity of water on properties of raw materials at storage. Bread products, 12, 52–55. (In Russian)Kemerbaev, A. Yu. (2001). The role of water in food and its functions. Almaty: Mariya. — 203 p. (In Russian)Kemerbaev, A. Yu. (2001). The role of water in food and its functions. Almaty: Mariya. — 203 p. (In Russian)Zakladnoi, G.A., Dogadin, A.L., Abdiushev, М., Soskin, M., Markov, Yu. F. Metal silo has been turned into safe keeping grain facility. 9th Conference on Integrated Protection of Stored Products ISPS France, Talence: Agora — University Bordeaux 1, 20.Zakladnoi, G.A., Dogadin, A.L., Abdiushev, М., Soskin, M., Markov, Yu. F. Metal silo has been turned into safe keeping grain facility. 9th Conference on Integrated Protection of Stored Products ISPS France, Talence: Agora — University Bordeaux 1, 20.

The authors declare that there are no conflicts of interest present.