Method of calculating the dimensions of greenhouse-type single slope watermaker by taking into account the accumulation of solar energy parnik tipidagi bir nishabli suv chuchutgichi o

The purpose of the work. Research and improvement of technology for producing high-quality flour varieties from local wheat grains, improving their biological properties.

Objects and methods of the research

The objects of research were selected varieties of soft wheat grown in the natural and climatic conditions of Uzbekistan, which for research were with reduced biological properties.
Technological equipment that implements the processing of substances in EMF which is called electromagnetic equipment.

Obtained results and their discussion

To characterize the biochemical characteristics of the grain, it is necessary to have information about the chemical composition, the distribution of chemicals in the anatomical parts and the activity of enzymes, primarily proteolytic and amylolytic.
It should be noted immediately that the enzyme system of the grain shows the highest activity at a humidity above 15% and a temperature of 45-55° C.
The main organic substance of grain is carbohydrates and their main representative is starch. Its content in the grain varies between 60-70, cellular 2-3%, sugars about 0.5%. Protein is present in the amount of 10-20%, fat - from 2.0 to 2.5 %, and grain ash content (as an indicator of the presence of mineral elements) from 1.25 to 2.20%.
The anatomical parts of the grain perform different biological and mechanical functions, so their chemical composition, as well as the structure described above, differ significantly. Table 1 shows the average statistical data (limits of values) of the composition of the anatomical parts of the grain.
Table 1. Chemical content in the anatomical parts of the wheat grain

Anatomical parts			Content, % с.м
	Protein	Starch	Cell	Fats	Pentosan	Ash content,%
Shells: fruitable seedable	5-8 12-20	0 0	20-22 1.0-1.5	1-2 0-0.3	25-30 14-36	8.5-23.5 7.0-20.0
Aleuron layer	16-20	0	5-7	10-15	6-8	14.5-17.0
Embryo with a shield	24-43	0	2-2.5	13-24	9-11	5.5-6.5
Endosperm	12-15	75-80	0.1-0.2	0.7-1	2-3	0.35-0.60

Thus, the anatomical parts of the grain differ significantly in the content of organic and mineral components. The shells contain substances that are not digested by the human body. But they are the production of fibrous substances that affect the work of the digestive tract. The germ and the aleuronic layer contain a lot of protein, but they also contain a lot of fat, the ingress of which is undesirable in the flour, since it quickly becomes rancid (oxidized), which causes spoilage of the flour.
An important role for evaluating the baking advantages of grain is played by the activity of enzymes, primarily amylolytic ones, i.e. those that hydrolyze starch and sugars, as a result of which carbon dioxide is produced in the dough during fermentation. The most active enzymes are found in the aleuronic layer and the embryo. Currently, the definition of the “fall of number” (FN) is used as indicators of the activity of amylolytic enzymes.
When mixing strong and weak wheat, the mixture often acquires high baking properties, surpassing even the properties of strong wheat. This phenomenon is called a “departure from additive”, i.e. an overestimation of the result in comparison with the calculated weighted average. However, this effect does not manifest itself in all cases, but only with a particularly successful combination of the properties of the batches of strong and weak wheat taken for testing.
Unfortunately, the theory and practice of mixing strong and weak wheat is not sufficiently developed. It is not established what factors control this phenomenon, provide the manifestation of this effect. The question needs a thorough investigation.
The structure and properties of water are largely anomalous from the point of view of the general physical laws describing the state of substances in interaction with the surrounding atmosphere. Water is constantly in a thermodynamically nonequilibrium state due to the high instability (variability) of its structure.This structure undergoes a noticeable change even with a relatively minor change in the parameters of the external environment, and these changes can persist for quite a long time.
One of the most important features of water is the ability to change its activity under a wide variety of influences, for example, when treated with a magnetic field. This property of water attracts the attention of scientists and practitioners in various fields.
As a result of the work carried out, it was found, when processing grain with low biological properties during hydrothermal processing of grain, that the use of electromagnetic fields, magnetic water to moisten the grain during cold conditioning significantly increases the technological advantages of grain, and not only in terms of milling, but at the same time improves the baking properties of flour. Production tests of the method showed a stable positive effect. It is established that the total yield of flour increases by 1.3% due to the higher grade, since the ash content of flour decreases by 0.02-0.04%, the energy consumption for grinding decreases due to more active loosening of the endosperm, the biochemical parameters of flour improve: the content of water-soluble vitamins increases, the hydration of gluten increases.