{"title":"粮食作物的高温处理","authors":"Pakhomov V.I., Rudoy D.V., Lebedenko V.G., Ananova O.G., Kulikova N.A., M. T.A., Ugrehelidze N.T.","doi":"10.23947/itse.2022.121-123","DOIUrl":null,"url":null,"abstract":"The article presents an overview of the main methods of high-temperature processing of grain crops, which allows to improve digestibility, taste, and increase the nutritional value of raw materials with the right technology: microwave heating, IR heating, ohmic heating, high pressure and steam exposure. As raw materials for high-temperature processing, cereals, including perennial ear crops, are considered: perennial winter wheat (Trititrigia) variety “Pamyati Lyubimovoy» and Wheatgrass gray variety \"Sova\".","PeriodicalId":408604,"journal":{"name":"Х ЮБИЛЕЙНОЙ МЕЖДУНАРОДНОЙ НАУЧНО-ПРАКТИЧЕСКОЙ КОНФЕРЕНЦИИ «ИННОВАЦИОННЫЕ ТЕХНОЛОГИИ В НАУКЕ И ОБРАЗОВАНИИ» (КОНФЕРЕНЦИЯ «ИТНО 2022»)","volume":"50 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"HIGH-TEMPERATURE TREATMENT OF GRAIN CROPS\",\"authors\":\"Pakhomov V.I., Rudoy D.V., Lebedenko V.G., Ananova O.G., Kulikova N.A., M. T.A., Ugrehelidze N.T.\",\"doi\":\"10.23947/itse.2022.121-123\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article presents an overview of the main methods of high-temperature processing of grain crops, which allows to improve digestibility, taste, and increase the nutritional value of raw materials with the right technology: microwave heating, IR heating, ohmic heating, high pressure and steam exposure. As raw materials for high-temperature processing, cereals, including perennial ear crops, are considered: perennial winter wheat (Trititrigia) variety “Pamyati Lyubimovoy» and Wheatgrass gray variety \\\"Sova\\\".\",\"PeriodicalId\":408604,\"journal\":{\"name\":\"Х ЮБИЛЕЙНОЙ МЕЖДУНАРОДНОЙ НАУЧНО-ПРАКТИЧЕСКОЙ КОНФЕРЕНЦИИ «ИННОВАЦИОННЫЕ ТЕХНОЛОГИИ В НАУКЕ И ОБРАЗОВАНИИ» (КОНФЕРЕНЦИЯ «ИТНО 2022»)\",\"volume\":\"50 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-09-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Х ЮБИЛЕЙНОЙ МЕЖДУНАРОДНОЙ НАУЧНО-ПРАКТИЧЕСКОЙ КОНФЕРЕНЦИИ «ИННОВАЦИОННЫЕ ТЕХНОЛОГИИ В НАУКЕ И ОБРАЗОВАНИИ» (КОНФЕРЕНЦИЯ «ИТНО 2022»)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.23947/itse.2022.121-123\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Х ЮБИЛЕЙНОЙ МЕЖДУНАРОДНОЙ НАУЧНО-ПРАКТИЧЕСКОЙ КОНФЕРЕНЦИИ «ИННОВАЦИОННЫЕ ТЕХНОЛОГИИ В НАУКЕ И ОБРАЗОВАНИИ» (КОНФЕРЕНЦИЯ «ИТНО 2022»)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.23947/itse.2022.121-123","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The article presents an overview of the main methods of high-temperature processing of grain crops, which allows to improve digestibility, taste, and increase the nutritional value of raw materials with the right technology: microwave heating, IR heating, ohmic heating, high pressure and steam exposure. As raw materials for high-temperature processing, cereals, including perennial ear crops, are considered: perennial winter wheat (Trititrigia) variety “Pamyati Lyubimovoy» and Wheatgrass gray variety "Sova".
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