The effect of hydrothermal treatment in increasing the strength of the shell of wheat grain in preparation for varietal grinding
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THE EFFECT OF HYDROTHERMAL TREATMENT IN INCREASING THE STRENGTH O
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CHEMISTRY AND CHEMICAL ENGINEERING CHEMISTRY AND CHEMICAL ENGINEERING Volume 2020 Number 2 Article 15 June 2020 THE EFFECT OF HYDROTHERMAL TREATMENT IN INCREASING THE EFFECT OF HYDROTHERMAL TREATMENT IN INCREASING THE STRENGTH OF THE SHELL OF WHEAT GRAIN IN THE STRENGTH OF THE SHELL OF WHEAT GRAIN IN PREPARATION FOR VARIETAL GRINDING PREPARATION FOR VARIETAL GRINDING RAVSHANOV Suvankul Tashkent Chemical-Technological Institute, suvanbex@mail.ru MIRZAYEV Jamol Tashkent Chemical-Technological Institute, jamolmirzayev@mail.ru MUSAEV Khasanjon Tashkent Chemical-Technological Institute, hasanjon.musayev@mail.ru Follow this and additional works at: https://cce.researchcommons.org/journal Part of the Food Processing Commons Recommended Citation Recommended Citation Suvankul, RAVSHANOV; Jamol, MIRZAYEV; and Khasanjon, MUSAEV (2020) "THE EFFECT OF HYDROTHERMAL TREATMENT IN INCREASING THE STRENGTH OF THE SHELL OF WHEAT GRAIN IN PREPARATION FOR VARIETAL GRINDING," CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2020: No. 2, Article 15. DOI: 10.51348/UWBU2815 Available at: https://cce.researchcommons.org/journal/vol2020/iss2/15 This Article is brought to you for free and open access by Chemistry and Chemical Engineering. It has been accepted for inclusion in CHEMISTRY AND CHEMICAL ENGINEERING by an authorized editor of Chemistry and Chemical Engineering. For more information, please contact zuchra_kadirova@yahoo.com . 2'2020 K I M Y O v a k i m y o t e x n o l o g i y a s i CHEMISTRY AND CHEMICAL ENGINEERING ХИМИЯ И ХИМИЧЕСКАЯ ТЕХНОЛОГИЯ Kirish Bugungi kunda dunyo aholisini yuqori sifatli oziq-ovqat mahsulotlariga ehtiyoji ortib borishi va uni bartaraf etishda ilmiy asoslangan ishlanmalar dolzarbdir. Respublikamiz iqtisodiyotini rivojlantirishda va aholini oziq-ovqat mahsulotlarga boꞌlgan ehtiyojini qondirish uchun qishloq xoꞌjaligi mahsulotlarini ayniqsa donlarni qayta ishlash dolzarb vazifalardan biridir. Yuqori navli un tortish uchun bugꞌdoy donini maydalashga tayyorlash va ularni qayta ishlash jarayonida tarkibiy, mexanik va texnologik xossasalarini oꞌzgarishlarini oꞌrganish muhimligi qayd etiladi [1]. Biroq, donning biologik xususiyatini hisobga olgan holda, maydalash jarayonida don mahsulotlarining biokimyoviy oꞌzgarishlarini mohiyati toꞌliqroq ochilishi lozimligi olib borilgan ilmiy-tadqiqot ishlar tahlilidan ma’lum boꞌldi. Don tarkibidagi namlikning ahamiyatini har tomonlama oꞌrganishga boꞌlgan yondashishlar, nafaqat nazariy, balki amaliy ahamiyatga ega boꞌlishi mumkin. Ushbu tadqiqotda don namligini un chiqimiga va uning nonvoylik xossasalariga ta’siri nazariy va amaliy jihatdan tadqiq qilindi. Ishlab chiqarishga kelayotgan donning endospermi va qobiqlarini strukturali-mexanik xossalari ahamiyatsiz farq qiladi. Shuning uchun ularni bir-biridan ajratish juda qiyin boꞌlib, bunday donlarni qayta ishlash natijasida tayyor mahsulot sifati keskin pasayishiga olib keladi. Gidrotermik ishlov berishda, asosan donni qobigꞌi va endospermasining xususiyatlarini farqi oshiriladi. Bunda, tegirmonlarda jarayon shunday olib boriladiki, endospermning mustahkamligi kamaytiriladi va qobiqning mustahkamligi oshiriladi. Donni maydalash uskunasiga (I maydalash sistemasining joꞌvali dastgoh) uzatishdan oldin qoꞌshimcha 0,3-0,5% ga namlash va 20-40 daqiqa davomida dimlash majburiydir. Bunda don tashqi qobiqlarini (meva va urugꞌ qobigꞌi, aleyron qatlami) namligi oshirilib, qobiqlarning egiluvchanligi Download 338.89 Kb. Do'stlaringiz bilan baham: 
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