Determination of Rational Technological Parameters of Obtaining the Product of Grain Processing

Abstract

This work reflects the perspective use of dry grain product of talgan, as a component of functional nutrition. There are two ways of producing this product. The new technology for obtaining talgan involves reducing the time of its preparation. A laboratory-research stand has been developed that allows the preparation and convective drying of the grain. Experimental studies have made it possible to establish rational parameters for the drying of grain crops using the new technology. Regression equations are obtained showing the relationship between the qualitative indices of the product and the technological parameters, namely the drying time and the equilibrium moisture content of the grain size and the temperature of the drying agent. The results of the analysis of the chemical composition of the product show that both grinding and temperature treatment have little effect on nutritional value. As a consequence, this determines the value of barley as a raw material in the creation of a promising functional ingredient-talgan by a new technology.