REDUCTION OF ANTI-NUTRIENT SUBSTANCES IN SOYBEANS UNDER THERMOMECHANICAL ACTION IN A MICROWAVE ENTHOLE

ABSTRACT

With the help of the SVCH system, all stages of grain development in the entoleitor are carefully controlled. Through this system, the temperature, humidity and other important parameters in the development process of the crop are measured, which makes it possible to control and optimize the production process. The advantage of the SVCH system is that it guarantees the quality of the grain, increasing productivity and efficient use of resources. In the process of processing in the entoleytor, the SVCH system helps to maintain the environmental friendliness and quality of the grain. The technology can also further conserve agricultural resources, including water and mineral fertilizers. The study studies the economic and environmental efficiency of production using the SVCH system, and the results can be applied in the development of effective innovative approaches in the field of Agriculture.

The results of this study will open up opportunities for the introduction of more efficient and technically advanced methods of grain processing, which will help improve crop quality and optimize agrotechnological processes.

АННОТАЦИЯ

С помощью системы СВЧ тщательно контролируются все стадии развития зерна в энтолейторе. С помощью этой системы измеряются температура, влажность и другие важные параметры в процессе развития урожая, что позволяет контролировать и оптимизировать производственный процесс. Преимущество системы СВЧ в том, что она гарантирует обеспечение качества зерна, повышение урожайности и эффективное использование ресурсов. Во время обработки в энтоле система СВЧ помогает сохранить экологичность и качество зерна. Кроме того, с помощью этой технологии можно дополнительно сэкономить сельскохозяйственные ресурсы, включая воду и минеральные удобрения. В исследовании изучается экономическая и экологическая эффективность производства с использованием системы СВЧ, и результаты могут быть использованы для разработки эффективных инновационных подходов в сельском хозяйстве.

Результаты данного исследования открывают возможности внедрения более эффективных и технически продвинутых методов обработки зерна, что способствует улучшению качества урожая и оптимизации агротехнологических процессов.

Keywords: Forage, wheat, barley, soybean, chemical composition, plants, nutritional value, protein, carbohydrates, fats, minerals, vitamins, microwave, based on optimal parameters, plant cultivation, forage yield, agrotechnical measures, nutrients.

Ключевые слова: Корма, пшеница, ячмень, соя, химический состав, растения, питательная ценность, протеин, углеводы, жиры, минеральные вещества, витамины, СВЧ, по оптимальным параметрам, растениеводство, урожайность кормов, агротехнические мероприятия, питательные вещества.

Introduction.

The influence of heat treatment of soybeans on anti-nutrient factors depends on the degree and duration of heating, as well as on the size and moisture content of the particles. If soybeans are not subjected to any heat treatment, their nutritional value is not of interest. Raw soybeans have a negative impact on animal health, as they contain biologically active substances against food, as well as substances that cause allergic and gastrointestinal diseases. Increasing protein concentration with low levels of anti-nutritional factors increases the value of soybean products.

The results of the study of endogenous heating of legumes show that the urease activity index strongly depends on its initial moisture content and the dose of microwave exposure (soybean yield of 2013). Therefore, we studied one of the indicators characterizing the anti-nutrient properties of soybeans at different moisture levels, namely urease activity after dielectric heating. The urease activity was determined by the duration of exposure to a microwave electromagnetic field (1 min; 1.5 min; 2 minutes; 2.5 minutes) and at a generator power of 14 W/g, the moisture content of soybeans varied (12%, 14% and 16%). Dependencies were constructed that characterize the dependence of urease activity on the dose of microwave exposure in different moisture levels of soybeans. Studies have shown that increasing the microwave dose from 400 to 2400 W/h reduces urease activity in soybeans with a moisture content of 12% from 0.32 to 0.21 units. pH. At the same time, an effective dose of 1150 W·h/g is sufficient to achieve a normal value of 0.25 units of urease activity in soybeans at a moisture content of 12%. pH. With a soybean moisture content of 14%, starting at a microwave exposure dose of 1500 W·h/g, urease activity corresponds to normal values. With a soybean moisture content of 16%, urease activity does not reach the high norm of 0.25 units.

Research methods and techniques.

Soybeans (GOST 10425-82 - for soybeans as feed), soybean grains, due to their protein and nutritional value, are widely used in animal feed [6]. The research employed methods of systems analysis, including the transition from a complex real physical model of the grain heat treatment process to a mathematical model. Gas chromatography methods and physicochemical methods were also used [7].

Results and discussions.

To implement an effective heat treatment regime for soybeans (humidity 13...15.5%, impact dose above 1150 W·h/g), several microwave devices have been developed that combine heat treatment with grinding, grinding, or grinding.

Table 1.

Scheme for conducting chemical analysis of soybeans before and after thermomechanical exposure

According to Figure 1 and Table 2, the results of studying the urease activity of soybeans depending on the dose of microwave EMPS were obtained (yield 2023).

Figure 1.

Table 2.

Results of the study of urease activity (pH) of soybeans (yield 2024)

Simultaneously, a decrease in microbiological fertilization according to Figure 4.20 and the dynamics of soybean heating according to Figure 4.21 were studied from the dose of microwave EMPS. Empirical representation of the change in the activity of the soybean harvest (U) from the dose of microwave EMPS exposure (D):

U= - 0,0015 D² -0,0043 D +0,306

Figure 2. Dependence of OMC on the dose of microwave exposure at different initial values of soybean seed yield

The empirical expression describing the decrease in microbiological fertilization (PMF) of soybeans from the dose of microwave EMPS exposure (D) at the initial OMF value:

3500 CFU/g - UMS = 3570.1 e-0.002D

1000 CFU/g:- UMS = 1052.3 e-0.002D

Figure 3. Dependence of heating temperature on the dose of microwave exposure

The empirical expression describing the dependence of heating temperature on the dose of microwave exposure: T = 25.573 ln (D) - 100.7 (4.8)

Experimental studies of the process of heat treatment of feed grain in a microwave-induction device were conducted. Experimental observations of the heating dynamics of feed wheat, barley, and rye were obtained in accordance with Figures 3.2.1...4.28.

a) 7 W/g; b) 2.3 W/g; d) 1.4 W/g

Figure 4. Dynamics of wheat heating at specific power of the microwave generator.

In a microwave induction device, increasing the nutritional value of feed grain is achieved through the influence of a microwave electromagnetic field and induction heating. The device provides two energy sources: a microwave generator and an induction heater. The purpose of the research is to determine the dependence of the grain heating temperature on the duration of the influence of dielectric and induction heating. The experiments were conducted in triplicate loading of the working chamber of the device to different volumes.

Thus, the sources: the specific operating force of the microwave generator MW - M1700 and the induction plate ATN - 191 varied:

Rd = P/m, [W/g], (4.9)

where R - power of the source, W; m - grain mass, g.

The research results show that after the influence of microwave EMPS, significant cracks in the shells are visually visible, and the grains appear swollen. The numerical values of the change in grain moisture content under the influence of microwave radiation with a specific power of 1.5...2.66 W/g are presented in Table 3

Table 3.

Change in grain moisture content under the influence of microwave radiation

Analysis of the results of experimental studies shows that all types of feed grain lose moisture on average up to 2%. At a certain temperature, due to high pressure inside the grain, mechanical decomposition and complete destruction of the external and internal microflora occurs. According to Figure 3.3, the grain structure becomes more porous and softer depending on the crop.

By controlling the rotational speed of the device's rotors, it is possible to grind only worn and unstable grains, i.e., to separate grains damaged by pests and defective ones. At a sufficient disk rotation frequency, multiple collisions lead to a high degree of crushing, therefore this device can be used not only to combat exo-endogenous pests of the product, but also for its simultaneous crushing.

Conclusion

The study investigated the effectiveness of the thermomechanical treatment process of soybeans and its impact on their nutritional and biological properties. To improve the quality of soybeans, various processing modes were used using microwave electromechanical waves. This method affects the chemical composition of soybeans, particularly the amount of protein and carbohydrates, as well as their digestibility and biological activity. The research results demonstrate the effectiveness of microwave technology (plant cultivation method) in improving the nutritional value of soybeans.

First of all, the urease activity of soybeans was studied. Chemical analysis of soybeans before and after heat treatment revealed a significant change in their urease activity. For example, urease activity in the control sample (dry, whole grain) was 0.4, and after microwave treatment this indicator decreased to 0.2. This result indicates that the heat treatment process can lead to a decrease in the biological activity of proteins through their denaturation. This, in turn, regulates the digestion of soybeans, as denatured proteins are more easily digested by enzymes.

The implementation of heat treatment using electromechanical waves of ultra-high frequency (EMF) also affects the microbial seed level of soybeans. To study the microbial seeds, the microbial activity of soybeans before and after harvesting and grinding was evaluated. High doses of microwave EMPS (1150 W/h) led to a decrease in the microbial seed level of soybeans. This condition ensured a reduction in the number of microbiological pests and pathogens, which contributed to the improvement of soybean quality.

In addition to reducing microbiological activity, heat treatment of soybeans also affected their nutritional composition. For example, high doses of heat treatment also altered the carbohydrate composition of soybeans. As a result of thermal hydrolysis, it was observed that complex carbohydrates, particularly starch, are broken down into simpler forms. This facilitates the digestion of soybeans and increases their nutritional value. Based on the empirical expressions noted in the study, it has been shown that the optimal dose of heat treatment is effective in improving the absorption of nutrients, particularly carbohydrates, by soybeans.

The influence of heat at different temperatures during the heat treatment of soybeans was also studied. Research has shown that conducting heat treatment at temperatures in the range of 85-90°C has a minimal impact on the chemical composition of soybeans. The application of heat at high temperatures plays an important role in improving the quality of molecular changes occurring during the processing of soybeans, particularly proteins and carbohydrates. High doses of heat also contribute to improving the mechanical and microbial qualities of soybeans.

Research results have shown that treatment of soybeans using microwave electromechanical waves significantly improves their biological and nutritional qualities. The use of microwave technology is effective in the food industry, allowing for an increase in the nutritional value of soybeans, improved digestibility, and reduced microbial activity. This method is also an effective technology for producing high-quality feed products from soybeans. The results of the research confirm the importance of microwave technology in improving the nutritional and microbiological qualities of soybeans and allow for the expansion of its application in the agricultural sector.

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