Effect of microwave pretreatment on the exchange energy of forage barley. (19th June 2021)

• Record Type: Journal Article
• Authors: Belov, Alexander; Vasilyev, Alexey; Dorokhov, Alexey
• Is Part Of: Journal of food process engineering. Volume 44:Number 9(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-06-19
• Subjects: Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.13785
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: The effect of microwave pretreatment on the exchange energy of forage barley was studied using the developed experimental setup. The novelty of the developed experimental setup in the summation of the power of microwave magnetrons in the waveguide, which provides an increase in productivity up to 50 kg/h while reducing energy consumption to 0.04 kW h/kg. The hypothesis of summation of the power of microwave magnetrons has been confirmed using a computer model in CST Studio. The average combined power of two magnetrons is 13 V A/m 2 . Using the method of planning the full factorial experiment, experimental studies of microwave pretreatment of forage barley of the second class with an exchange energy of 12 MJ/kg were carried out. Optimized significant factors affecting the pretreatment, such as grain moisture 16.5%, device power level 2, and the height of the waveguide end relative to the grain layer 41.7 mm. With these experimental parameters, the level of the exchange energy of forage barley will be 13.1 MJ/kg, which corresponds to forage barley of the first class. Microwave pretreatment of grain by increasing the exchange energy can increase the nutritional value of grain. Practical applications: Increasing the exchange energy and nutritional value of forage barley will increase its digestibility by animals. It is proposed to use the developed microwave setup in agricultural farms to reduce energy consumption for grain pretreatment before feeding animals. Abstract :