Study of Barley Grain Processing by Steam Pressure and Ultra-High Frequency Drying

Аннотация

In this study, a modern, energy-efficient, and resource-saving technology for the production of early- ripening cereals from the grain of the local barley variety "Istak" was developed. Analysis of the main nutrients, vitamins, minerals, and amino acids in the grain showed that the "Istak" variety has high biological value. Compared to wheat, it is characterized by the predominance of the amino acids trionine, silicon, and niacin. In the technological process, the grain was subjected to steam treatment at a pressure of 0.3 MPa with subsequent microwave drying at a frequency of 2.45 GHz and a power of 600 W/kg. Thanks to this, 84.2% of early-maturing cereals were obtained in the product composition, microbiological safety was ensured, and energy consumption was reduced by 3 times compared to the traditional method. It has been shown that the energy consumption in the proposed technology is 0.7 kW/h, which is significantly more efficient than the traditional method. This process ensures the microbiological safety of the product and allows for the preservation of nutrients. Based on the research results, the effectiveness of this technological method in processing local barley has been proven, and thanks to its implementation in practice, the possibility of providing the population with high-quality, energy-rich, and biologically rich early-ripening products has been created. Keywords: Barley grain, instant cereal, "Istak" barley variety, microwave drying, steam processing, nutritional value, mineral substances, amino acids, energy efficiency, microbiological safety.