Preparation for the production of grain raw materials includes its pre-treatment at elevated temperatures, which provides improved absorption of grain nutrients. One of the varieties of grain heat treatment is its micronization, the essence of which lies in the rapid intensive heating of the grain by infrared rays (IR). IR heating has a significant effect on the carbohydrate complex: starch dextrinization occurs, denatures the protein, resulting in changes in the fractional composition of the protein complex: the proportion of water-soluble and salt-soluble proteins decreases and the content of alkaline-soluble proteins increases, the lipid and vitamin composition of the grain remain unchanged, and the proportion anti-nutritional substances of the grain. The task of using IR processing for amaranth grain is to obtain high-quality, functional food with desired properties. Heat treatment of amaranth grains using the infrared method was carried out on a UTZ4 installation. When passing through the chamber with amaranth grain, physical changes occur: it increases in volume, the structural frame of the grain is destroyed. With increasing temperature under the influence of infrared radiation, moisture turns into steam, the pressure increases sharply, which leads to a decrease in the strength of grain raw materials and contributes to a reduction in energy consumption during its further grinding. A number of combinations of the infrared flux density and the duration of the presence of various thickness of amaranth grains in the heat treatment zone were tested. Good results were obtained when the speed of the conveyor belt of the installation was 0.042 m/s and the power of the lamps was 69.2 kW/m2. The effect of micronization parameters of amaranth grains on the properties of flour obtained from it was studied. It was established that heat treatment by the infrared method of amaranth grains allows to obtain flour with improved structural and mechanical properties.
Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)
