Preview

Пищевые системы

Расширенный поиск

CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS

https://doi.org/10.21323/2618-9771-2019-2-2-27-30

Полный текст:

Аннотация

To establish the deadline for freshness and shelf life of wheat during long-term storage, the indicator is considered — acid number of fat (ANF) mg KOH per gram of fat in the stored grain sample. To study the nature of the change of this indicator from temperature and relative humidity of the air, the present studies were performed. Samples of grain, harvest 2017, were placed in a desiccator over salt solutions, which were used to set a certain relative air humidity above the surface of the solution in the range from 35% to 75%. In each desiccator were placed two samples of wheat grain III and IV class weighing about 500 g each. The grain layer in the desiccators was 70–80 mm. To monitor the state of the samples, the Logger 100 TV temperature and relative humidity recorders were placed inside the grain layer with a recording interval of readings after 2 hours. Periodically sampled grain from each desiccator for the determination of ANF and humidity. Acid number of fat was determined by the accepted standard method.

The uniformity of humidity values in the desiccators 60% and 75% occurred after two months of storage. For a relative humidity of 35%, 44% arrived after approximately one month of storage. Some fluctuations in relative humidity values are associated with temperature changes at the storage location (laboratory room), as well as with the opening of a desiccator when taking grain samples to determine humidity and ANF. Fluctuations in relative humidity did not exceed 3%. Significant changes (growth) of ANF were observed in the fourth to fifth month of storage the samples at temperatures above 20 °C, at a storage temperature of 10 °C, practically no significant changes in ANF were observed during 9 months of storage.

Об авторах

Yu. D. Gavrichenkov
All-Russian Scientific and Research Institute for Grain and Products of its Processing — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Россия

Yury D. Gavrichenkov — сandidate of technical sciences, docent, senior researcher, laboratory of «Elevator-Storage Facilities and Grain Storage» 

127434, Moscow, Timiryazevskoe shosse, 11. Tel.: +7–499–976–34–21



A. S. Razvorotnev
All-Russian Scientific and Research Institute for Grain and Products of its Processing — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Россия

Alexander S. Razvorotnev — candidate of technical sciences, head of the laboratory, «Elevator-Storage Facilities and Grain Storage» 

127434, Moscow, Timiryazevskoe shosse, 11. Tel.: +7–499–976–34–21 



I. A. Kechkin
All-Russian Scientific and Research Institute for Grain and Products of its Processing — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Россия

Ivan A. Kechkin  — junior researcher, laboratory «Elevator-Storage Facilities and Grain Storage» 

127434, Moscow, Timiryazevskoe shosse, 11. Tel.: +7–499–976–34–21 



I. A. Verezhnikova
All-Russian Scientific and Research Institute for Grain and Products of its Processing — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Россия

Irina A. Verezhnikova — lead engineer, laboratory «Biochemistry and a microbiology of grain and grain products» 

127434, Moscow, Timiryazevskoye shosse, 11. Tel.: +7–499–976–34–21 



Список литературы

1. Kozmina, N.P. (2000). Biochemistry of grain and products of its processing. — M, Kolos,— 250 p. (in Russian)

2. Priyezzheva, L.G., Meleshkina, E.P., Sorochinsky, V.F., Yaickikh, A.V., Verezhnikova, I.A. (2017). The safe storage of bakery wheat flour at different storage conditions. Bread products, 6, 46–49. (in Russian)

3. Priyezzheva, L.G., Meleshkina, E.P. (2014). The Use of Indicators of Acid Number Fat to Set Standards for Safe Storage and Validity Grain Products. International scientific and practical conference «Innovative production technologies and storages of material values for the state needs». M, Scientific Research Institute of Problems of Storage of Rosrezerv — 194–202. (in Russian)

4. Manzhesov, V.I., Popov, I.A., Maksimov, I.V., Kalashnikova, S.V., Churikova, S.Yu., Schedrin, D.S. (2017). Technology of postharvest processing, storage and prerealizable preparation of products of crop production. Saint Petersburg, Lan. — 624 p. ISBN: 978–5–8114–2478–8 (in Russian)

5. Voblikov, E.M. (2001). Postharvest processing and storage of grain. Rostovna-Don MarT, — 229 p. (in Russian)

6. Drincha, V.M. Tsydendorzhiyev, B.Zh. (2010). Reserves of decrease in losses of grain at storage, Feeds, 7, 59–60. (in Russian)

7. Priyezzheva, L.G., Sorochinsky V.F., Meleshkina E.P. (2015). Acid number of fat — an indicator of safe storage and realization of grain products. International scientific and practical conference «Food. Ecology. Quality — 2015». — M.: MGUPP. 88–97. (in Russian)

8. Priyezzheva, L.G., Meleshkina. E.P. (2018). The specified norms of safe storage and the validity of wheat bread flour of the premium on acid number of fat. Bread products, 6, 44–47. (in Russian)

9. Voyskovoy, A.I., Zubov, A.E. (2008). Storage and assessment of quality of grain and seeds: manual, Stavropol, Agrus. — 146 p. ISBN 5–9596–0164–8 (in Russian)

10. Priyezzheva, L.G., Meleshkina, E.P., Sorochinsky, 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)

11. Tumanovskaya, N.B. (2012). Technology of storage of grain: Educational and practical grant, M, MSU. — 192 p. (in Russian)

12. Yukish, A.E., Ilyina, O.A. (2009). Tekhnika and technology of storage of grain. M, DeLi print. — 717 p. ISBN 978–5–94343–180–7 (in Russian)

13. GOST 29244–91 (ISO483–88)«Plastics. Small enclosures for conditioning and testing using aqueous solutions to maintain relative humidity at constant value «Мoscow: Standardinform. — 2004. — 11 p. (in Russian)

14. Constant relative humidity over saturated solutions of salts. [Electronic resource: http://tehtab.ru/Guide/GuidePhysics/Humidity/SaturatedSaltSolutionsHumidity Access date 20.04.2019 ] (in Russian)


Для цитирования:


Gavrichenkov Y.D., Razvorotnev A.S., Kechkin I.A., Verezhnikova I.A. CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS. Пищевые системы. 2019;2(2):27-30. https://doi.org/10.21323/2618-9771-2019-2-2-27-30

For citation:


Gavrichenkov Y.D., Razvorotnev A.S., Kechkin I.A., Verezhnikova I.A. CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS. Food systems. 2019;2(2):27-30. https://doi.org/10.21323/2618-9771-2019-2-2-27-30

Просмотров: 8


Creative Commons License
Контент доступен под лицензией Creative Commons Attribution 4.0 License.


ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)