The study of cereal processing products’ energy characteristics

The aim of the study is to investigate the properties of grain crops and grain processing products, as one of the most significant crops widely used in the food industry. The main processing method is the mechanical activation method based on triticale, wheat and oats in individual fractions of the corresponding samples. The task is to establish the degree of compliance of the dielectric parameters of the mechanically activated grain medium with unstable structural characteristics (particle size) for a wide range of fluctuations in the variable frequency of external action from 40 Hz to 1 kHz. Experimental measurements of the main electrophysical parameters for a series of grain samples (wheat, triticale and oats) are given at different degrees of grinding of the original product from 40 to 1000 μm. An algorithm for calculating permittivity and energy losses (dielectric loss tangent) based on the data on measuring the electrical capacity and conductivity is proposed. The experiment was conducted using an E7-20 immittance voltage meter and a cell in the form of a flat capacitor. The interdependence of permittivity ε and dielectric loss tangent tgδ with the size of ground grain particles is considered. The existence of a stable correlation between the energy properties of grain processed by the method of mechanical activation in a wide frequency range, as a sample of a finely dispersed medium, and the degree of grinding (particle size) is substantiated. The most energetically active are samples of finely dispersed oats with the smallest fraction size. The dependence of energy properties on the degree of milling is least pronounced for wheat, but with increasing frequency it is significantly smoothed out. Triticale occupies an intermediate position between oats and wheat in all the studied characteristics.