SURFACE TREATMENT OF WHEAT GRAIN

Abstract

Grain quality can be defined as a set of indicators and signs that significantly affect the possibility of using raw materials for processing for the purpose of manufacturing products for human or animal consumption. One of the many indicators of grain quality for processing processes is: the color and smell of grain, which are characteristic of high-quality unspoiled grain during its storage. Transportation, storage in harmful conditions, grain processing change its structure, natural properties, which is accompanied by a change in indicators. The appearance of a smell that is not typical for healthy grain is explained by the sorption of chemicals from the environment, the activity of microorganisms, which is the cause of changes in sensory quality indicators. Therefore, the use of chemical, mechanical and physical means of grain processing that prevent its spoilage is an urgent task.