Effect of very high frequency microwave light on bread properties
Abstract
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.