INVESTIGATION OF TECHNOLOGICAL PROPERTIES OF FOUR-TYPE TRITICALE SEED OF DIFFERENT FRACTIONS

  • Vitalii Liubych Uman National University of gardening
  • Volodymyr Novikov Uman National University of gardening
  • Iryna Polianetska Uman National University of gardening
  • Serhiy Usyk Uman National University of gardening
  • Vasyl Petrenko Institute of food resources of National Academy of agrarian sciences
  • Svitlana Khomenko The V. M. Remeslo Myronivka Institute of Wheat of National Academy of Agrarian Sciences of Ukraine
  • Victor Zorunko Odessa State agricultural experimental station of National Academy of Agrarian Sciences of Ukraine
  • Oleksandr Balabak Odessa State agricultural experimental station of National Academy of Agrarian Sciences of Ukraine
  • Valentyn Moskalets Institute of Horticulture of the National Academy of Agrarian Sciences
  • Tetiana Moskalets Institute of Horticulture of the National Academy of Agrarian Sciences
Keywords: triticale, technological properties of seed, mass of 1000 seeds, seed fractions

Abstract

Triticale is a promising agricultural crop. The increased content of protein, balanced by the amino acid composition, advantageously distinguishes triticale seed for peeled grains and food concentrates production. Seed cleaning is an important technological operation of food productions, but setting regimes of seed-cleaning equipment for processing triticale seed need specification today.

The aim of this work is to study geometric and physical characteristics of four-type triticale seed and elaboration of recommendations as to its cleaning and fractionating.

There was studied the fractional composition of four-type triticale seed. The comparative analysis of its length, width and thickness in samples of different sorts and fractions was realized. The dependence of geometric properties of triticale seed on sort is reliable. Fractionating reliably influences the change of the mass index of 1000 seeds, changing from 65,2 g to 25,8 g. The mass index of 1000 seeds essentially differs between studied sorts.

Such properties are inherent to seed fractions, obtained by a sieve of 3,2–20 mm and 3,0–20 mm, that are recommended to be called big seeds. Fractions, obtained by a sieve of 2,0–20 and 2,2–20 are analogously similar. Properties of the middle fraction, obtained by sieves of 2,4–20; 2,6–20; 2,8–20 essentially changed, depending on sort.

The elaborated recommendations may be used at choosing cleaning regimes for triticale seed on sieve and sieve-air separators.

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Author Biographies

Vitalii Liubych, Uman National University of gardening

Department of seed storage and processing technology

Volodymyr Novikov, Uman National University of gardening

Department of seed storage and processing technology

Iryna Polianetska, Uman National University of gardening

Department of genetics, plants' selection and biotechnology

Serhiy Usyk, Uman National University of gardening

Department of general agriculture

Vasyl Petrenko, Institute of food resources of National Academy of agrarian sciences

Laboratory of flour-grinding, peeled grain and bakery production

Victor Zorunko, Odessa State agricultural experimental station of National Academy of Agrarian Sciences of Ukraine

Department of plants' protection, genetics and selection

Oleksandr Balabak, Odessa State agricultural experimental station of National Academy of Agrarian Sciences of Ukraine

Sector of plants' genetics, selection and reproductive biology

Valentyn Moskalets, Institute of Horticulture of the National Academy of Agrarian Sciences

Selection-technological sector

Tetiana Moskalets, Institute of Horticulture of the National Academy of Agrarian Sciences

Selection-technological sector

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Published
2019-06-14
How to Cite
Liubych, V., Novikov, V., Polianetska, I., Usyk, S., Petrenko, V., Khomenko, S., Zorunko, V., Balabak, O., Moskalets, V., & Moskalets, T. (2019). INVESTIGATION OF TECHNOLOGICAL PROPERTIES OF FOUR-TYPE TRITICALE SEED OF DIFFERENT FRACTIONS. EUREKA: Life Sciences, (3), 40-47. https://doi.org/10.21303/2504-5695.2019.00915
Section
Food Science and Technology