THE EFFECT OF MOISTURE ON THE STORAGE OF FLOUR AND GROATS

Аннотация

В данной статье изучается влияние влажности на хранение муки и круп. Уровень влажности изменяет физические свойства продуктов, включая сыпучесть, пористость и сорбционные характеристики. Также анализируется влияние влажности на процессы окисления и прогоркания, а также развитие микроорганизмов и их влияние на качество продукции. При высокой влажности микроорганизмы быстро развиваются, ухудшая качество продуктов, поэтому контроль влажности при хранении имеет важное значение. В статье также рассматриваются теплофизические свойства муки и круп, подчеркивается важность контроля влажности в процессе хранения. https://scientific-jl.com/luch/ 4 6 1 Часть-41_ Том-21_ Март-2025 Annotation: This article examines the impact of humidity on the storage of flour and cereal products. The humidity level affects the physical properties of the products, including flowability, porosity, and sorption characteristics. The article also analyzes the effect of humidity on oxidation and rancidity processes, as well as the development of microorganisms and their impact on product quality. At high humidity, microorganisms develop rapidly, deteriorating the product quality, making humidity control crucial during storage. The article also discusses the thermophysical properties of flour and cereals, emphasizing the importance of humidity control in storage. Key words: Humidity, flour storage, cereal storage, flowability, porosity, sorption properties, oxidation, rancidity, microorganisms, product quality, humidity control, thermophysical properties, moisture saturation, condensation, gas exchange, insect pests, autolysis, fat hydrolysis, enzymes, proteins, gluten, ash, vitamins, flour grade, wheat flour, rye flour, cereal products, temperature fluctuations, ventilation, product spoilage, self-heating, mold, flour rancidity, humidity regulation. The role of moisture in the storage of flour and groat products is of great importance. The processes related to the moisture content of flour, unlike other factors, stop and even slow down the rancidity of flour. Moisture primarily prevents the oxidation of flour by limiting the interaction between air and flour. However, high moisture content promotes the growth of microorganisms, which deteriorates the quality of the products. The rancidity process of flour is directly dependent on the moisture content. According to N.N. Sosodova's data, wheat flours with a yield of 78% begin to deteriorate after four months of storage at moisture levels of 12%, 13%, and 14%, and this process is fully completed by the sixth month. However, flours with 15-16% moisture did not show rancidity. This explains how moisture helps prevent oxidation of flour and slows down microbiological processes. https://scientific-jl.com/luch/ 4 6 2 Часть-41_ Том-21_ Март-2025 Moisture limits the absorption of air by the flour, which helps prevent oxidation. However, high moisture content creates ideal conditions for microorganisms to thrive. Therefore, controlling moisture during the storage of flour is crucial. In places where flour is stored, sunlight can accelerate the rancidity process, but this factor does not significantly affect the quality of the flour since it is typically stored in closed environments. Microorganisms are always present in flour, and under certain conditions, especially with high moisture, they find a good substrate for development. Cleaning processes help reduce the number of microorganisms, but if washing or drying procedures are not done on time, the microbial count may increase. It is essential to take necessary measures to limit microbiological processes during storage. Mold growth, souring, or self-heating can occur due to microbial activity, so it is necessary to prevent such activities during storage. The flowability of flour and groats also changes under the influence of moisture. The flowability of flour is lower than that of grains because it consists of finer particles. As moisture increases, the flowability decreases. At moisture levels of 16% or higher, flowability significantly decreases. The flowability of groat products varies depending on the type of grain used. For example, rice groats have higher flowability compared to rice grains, and barley groats have higher flowability compared to barley grains. The porosity of flour and groat products also changes with moisture. Due to the very fine particles of flour, its porosity consists of small, crack-like voids. This reduces gas exchange and slows down the activity of harmful insects. As moisture increases, this porosity is affected, which contributes to the development of microbiological processes. Therefore, it is essential to consider their physical properties and control moisture when storing flour and groats. Flour and groat products can absorb or release moisture, gases, and odors from the environment. However, the sorption properties of flour and groats are lower https://scientific-jl.com/luch/ 4 6 3 Часть-41_ Том-21_ Март-2025 comp