atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-2-186-193atu-1802Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние СВЧ на хлебопекарные свойства хлебобулочных изделейEffect of very high frequency microwave light on bread propertieshttps://orcid.org/0009-0009-7370-9356ТуйчиеваД. М.ТuychiyevaD. М.

Андижан проспект Бабура, дом 56

Andijan city, Baburshoh street 56

4741601@mail.ruhttps://orcid.org/0000-0003-0951-4094СолиеваД. А.SoliyevaD. A.

170100, Андижан, 3-пер. Муканна 4

Andijan city, 3P Mukanna 4

Андижанский машиностроительный институтУзбекистанАndijan machine-building InstituteUzbekistan20230307202302186193Copyright © Туйчиева Д.М., Солиева Д.А., 20232023Туйчиева Д.М., Солиева Д.А.Тuychiyeva D.М., Soliyeva D.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1802

Статья посвящена изучению влияния муки, выработанной и обеззараженной СВЧ, на хлебопекарные свойства зерна. А также исследованию методов, направленных на обеспечение качества и безопасности зерновых продуктов. Мероприятия по дезинсекции предприятий по хранению зерна являются сложными, дорогостоящими и требуют полной остановки производства. Поэтому значительный интерес представляют методы с использованием УФ, ИК, СВЧ- излучений, электрических полей и других физических методов, не требующих остановки производства. Эти методы являются одними из самых перспективных, экологичных, действующих непрерывно и позволяющих сократить расходы на дезинсекцию с повышением её эффективности. Поэтому среди различных мероприятий по обеспечению количественной и качественной сохранности хлебных запасов существенное значение имеет борьба с вредителями под воздействием СВЧ.

The article is devoted to the study of flour produced by disinfected microwave for the baking properties of grain. The study of methods aimed at ensuring the quality and safety of grain products. Pest control measures for grain storage facilities are complex, costly and require a complete shutdown of production. Therefore, methods using UV, IR, microwave radiation, electric fields and other physical methods that do not require production interruption are of considerable interest. These methods are among the most promising, environmentally friendly, operating continuously and allowing reducing the cost of pest control while increasing its effectiveness. Therefore, among the various measures to ensure the quantitative and qualitative preservation of grain stocks, pest control under the influence of microwave is essential.

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The authors declare that there are no conflicts of interest present.