Investigation of the thermophysical characteristics of triticale grain of the Gorka variety by the method of non-stationary thermal re-gime
https://doi.org/10.20914/2310-1202-2021-2-17-22
Abstract
In solving the problem of vegetable protein deficiency, triticale grain is of great interest – a unique hybrid that com-bines the best hereditary qualities of wheat and rye. The protein content of triticale is 1.0 – 1.5% higher than that of wheat and 3–4% higher than that of rye. Obtained a new variety of grain triticale – "Slide". Products prepared from this grain crop have a high nutritional value, since the protein that is part of triticale is characterized by an increased content of essential amino acids, and is not inferior to wheat grain in terms of the content of macro – and micro-elements. It contains a lot of copper, phosphorus, potassium, magnesium, calcium, sodium, zinc, manganese and iron, as well as vitamins В9, В5, В1, PP and E. Information about thermal characteristics as functions of tempera-ture plays a key role in engineering calculations and mathematical modeling of the processes of drying and heat treatment of triticale grain. The method of nonstationary thermal regime, based on the solution of the problem of thermal conductivity over two temperature-time points, developed by B.C. Wolkenstein, was used to determine the thermophysical characteristics. The determination of the thermophysical characteristics of the grain was carried out on the Kossfield RT 1394 N measuring unit (National Instruments). Revealed the character of the dependence of diffusivity, thermal conductivity and specific heat capacity on temperature. Equations describing the thermophysi-cal characteristics of grain at a humidity of 13.57 and 21.83% in the temperature range of 20–100 оС are obtained
About the Authors
A. V. Drannikov
Voronezh State University of Engineering Technologies
Russian Federation
Russian Federation
Dr. Sci. (Engin.), Dean of the Faculty of Food Machines and Automata, associate professor machines and devices for food production department, Revolution Av., 19, Voronezh, 394036, Russia
T. N. Tertychnaya
Voronezh State Agrarian University named after Emperor Peter the Great
Dr. Sci. (Agric.), professor, technology for storage and processing of agricultural products department, Michurina str., 1, Voronezh, 394087, Russia
A. A. Shevtsov
Voronezh State University of Engineering Technologies
Dr. Sci. (Chem.), professor, technology of fats, processes and apparatuses of chemical and food production department, Revolution Av., 19 Voronezh, 394036, Russia
N. V. Zasypkin
Voronezh State University of Engineering Technologies
master, machines and apparatus for food production department, Revolution Av., 19, Voronezh, 394036, Russia
A. A. Ryndin
Moscow State University of Food Production
Cand. Sci. (Engin.), assistant professor, technology of fermentation and winemaking department, Volokolamskoe Highway 11, Moscow, 125080, Russia
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For citations:
Drannikov A.V., Tertychnaya T.N., Shevtsov A.A., Zasypkin N.V., Ryndin A.A. Investigation of the thermophysical characteristics of triticale grain of the Gorka variety by the method of non-stationary thermal re-gime. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(2):17-22. (In Russ.) https://doi.org/10.20914/2310-1202-2021-2-17-22
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