The Influence of the Ozonation Process on the Quality Indicators of Winter Wheat Grain

Introduction. Ozonation makes it possible to carry out grain disinfection, pre-sowing seed treatment, disinfection of grain storage, deodorization of products, sanitation of damaged grain. However, ozonation promotes a number of chemical reactions that affect the grain.

Purpose. Determination of the influence of ozone treatment regimes on the quality indicators of winter wheat grain.

Materials and Мethods. When obtaining an ozone-air mixture, a concentration-controlled ozonizer manufactured by OZON PROM-TECH LLC was used, in which ozone generation occurs due to pulsed voltage and frequency converters from the air. The quality indicators of grain were determined according to the relevant GOST standards.

Results. It was found that ozone treatment of grain material for 1–4 hours with an ozone concentration in the range of 1.24–2.62 mg/m3 increases the gluten content in winter wheat grain from 21 % to 23–24 %. At the same time, the IDC indicator increased from 68 units in the control variant to 71–81 units in experimental samples. The protein content in the grain increased from 9.74 % to 10.69–15.0 %, depending on the mode of ozone treatment. The vitreous content of the grain during ozonation in the studied concentration range ranged from -5 to 7 % relative to the control value of 58 %. The fat content in the grain varied around the control by 0.95–1.2 times. Large exposures, as a rule, negatively affected the quality of grain.

Conclusions. The rational ozonation time was 100 minutes with an ozone concentration in the ozone-air mixture of about 1.6 mg/m3. This will increase the content of gluten in grain by 2 %, protein — by 2 %, fat – by 1.2 times,the IDC index will increase by 7 units, and vitreous — by 4 %. At the same time, the rational dose of ozone treatment was 179 mg·min/m3.

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