STUDY OF PROPERTIES OF WHEAT GRAIN PROCESSED BY ELECTROMAGNETIC FIELD FOR DIFFERENT PURPOSES USE
Authors: Ковра Ю. В. , Станкевич Г. М. , Борта А. В. 
Published: April 2022

The results of studies of the influence of the electromagnetic field (EMF) and the duration of wheat grain storage of varietiesGuzel, Arista, Obrana and Shestopalivka on their technological and seed quality properties are presented. Grain processing was carried out by EMF with frequencies of 10...30 Hz with a magnetic induction of 10 mT for 6 minutes.It is shown that the processing of wheat grain with EMF increased the content of raw gluten by 1.0...3.2% for the Gyuzel variety and by 1.0...2.6% for the Obrana variety. For variety Arista, the content of crude gluten increased by 1.0% only when treated with EMF at a frequency of 16 Hz, and at other frequencies it decreased within the error. For these varieties of wheat, EMF treatment with a frequency of 16 Hz increases the amount of crude fiber, depending on the variety, by 1.0...3.2%, which increases the class of grain. However, grain processing with a frequency of 16 Hz reduces the quality of gluten in the Guzel and Arista varieties, and it passes from the 1st to the 2nd quality group.When storing wheat grain treated with EMF for about 8 months, the sedimentation index, which comprehensively characterizes the strength of flour, increases by 3 ml (by 4.6%) compared to the control only at a frequency of 16 Hz at a storage temperature of 9 °C and a relative humidity of 82%, and after storage for almost 14 months, it grows by 2 ml (by 3.1%). An increase in the sedimentation index by 6...9 ml (by 10.7...16.1%) was noted when processing grain with EMF frequencies of 10...30 Hz during storage for about 14 months at a temperature of 9 °C and a relative humidity of 33%. Under other storage conditions and EMF processing frequencies, the sedimentation index may not change or decrease to 13 ml (up to 20.0%), which indicates a deterioration in the quality of gluten.Studies of the falling number (FN) of wheat samples of varieties Guzel, Arista, Obrana and Shestopalivka showed that their EMF treatment changes the FN indicator only within acceptable deviations. The exception was a grain sample of the Shestopalivka variety treated with EMF at a frequency of 30 Hz. After its storage for 12.8 months at a temperature of 23 °C and a relative humidity of 35%, the FN index decreased by 52 seconds compared to the control.In samples of wheat varieties Guzel and Arista with a low initial after EMF treatment, germination decreased by 1.06...1.71 times compared with the control. In the wheat variety Obrana with an initial germination of 80% EMF treatment increased the germination rates. The greatest effect was obtained by processing grain with an EMF frequency of 10 Hz, at which the similarity increased by 14%, reaching 94%. An increase in the EMF frequency to 16, 24, and 30 Hz led to an increase in similarity by 9, 8, and 4%, respectively.The vitreousness of the wheat of the Shestopalivka variety treated with EMF after its storage for 9…13 months in 58% of the samples decreased by 1…17% compared to the control, and only in 29% of the samples it increased by 1…8%. However, 67% of all vitreous changes are below the margin of error. A steady decrease in grain vitreousness by 2...12% at a frequency of 10...30 Hz was noted, which persisted for about 12.5 months at a relative humidity of 33% and a temperature in the range of 9...23 °C.Significant increase in vitreousness was observed only in grain treated at a frequency of 16 Hz, after storage for 9.2 months at a relative humidity of 35% and a temperature of 23 °C.