ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING

Authors

Suvankul RAVSHANOV, Shakhrisabz branch of the Tashkent Chemical-Technological Institute, Shakhrisabz, UzbekistanFollow
Ismoil ISABAEV, Bukhara Engineering Technological Institute, Bukhara, UzbekistanFollow

DOI

10.34920/cce2021410

Abstract

The purpose of the study is to change the properties of water in order to achieve the optimum impact on wheat grain in preparation for variety milling. The results of influence on the properties of drinking water by acoustic waves in the frequency range of 10-1000 Hz for 1 minute were determined. It is established that the optimal range of exposure is the interval of 80-100 Hz. At the same time water activation is achieved, leading to changes in its properties, such as specific water resistance, electric conductivity, content of dissolved salts, which positively affects the technological indicator - the amount of conductometric ash.

Recommended Citation

RAVSHANOV, Suvankul and ISABAEV, Ismoil (2022) "ACTIVATION OF WATER USED IN THE PREPARATION OF WHEAT GRAIN FOR VARIETAL MILLING," CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2021: No. 4, Article 10.
DOI: 10.34920/cce2021410
Available at: https://cce.researchcommons.org/journal/vol2021/iss4/10