RU2315467C1 - Method for reserving of green pea grains - Google Patents

Abstract

FIELD: agriculture, in particular, process for preparing of green pea grains for storage.

SUBSTANCE: method involves mowing, threshing pea vine and drying; 5-8 hours before mowing procedure, treating green pea with mixture of lower alkyl ether of arachidonic acid and chitasan used in equal amounts at the rate of 0.5-10 mg/hectare. Drying procedure is performed together with pea vine in windrows. Threshing procedure is effectuated when grain residual moisture content is about 14 wt%.

EFFECT: reduced consumption of power and grain waste on further processing thereof.

Description

The invention relates to a technology for preparing for storage of green pea grain.

There is a method of reserving green pea grain, which includes mowing, threshing tops and water cooling (Pavlova G.N. Change in the quality of green peas during ripening, transportation and storage and improving the technology of its conservation. Abstract of dissertation, candidate of technical science - Odessa: OTIPP 1979, p.13-17).

The disadvantage of this method is the ability to store the reserved grain for no more than 7 days.

A known method of reserving green pea grain, involving mowing, threshing tops and freezing (Technology for the production of canned food "Green peas" (instruction) - M .: Agropromizdat, 1989, p.3-7),

This method provides the possibility of unlimited storage of reserved grain, but has a high energy intensity associated with the need for temperature control of the grain during storage, and during the subsequent processing, the amount of grain waste increases.

Closest to the proposed one is a method of reserving green pea grain, which involves mowing, threshing tops and convective drying (A.F.Namestnikov, Research on the technology of drying green peas in convection dryers. Abstract of dissertation, candidate of technical science - M .: MTIPP, 1953 , p. 7-12).

This method provides the possibility of unlimited storage of reserved grain and has a twice reduced energy intensity compared to the previous one, but maintains high grain losses during its subsequent processing.

The technical result of the invention is a further reduction in energy intensity, as well as a reduction in the amount of waste during subsequent processing of the reserved grain.

This result is achieved in that in the method of reserving green peas, involving mowing, threshing tops and drying, according to the invention, 5-8 hours before mowing peas, they are treated with a mixture of equal amounts of lower alkyl ester of arachidonic acid and chitosan at a rate of 0.5-10 mg / ha, drying is carried out together with the tops in the rolls, and threshing is carried out after reaching a residual moisture content of grain of about 14% by weight.

The method is implemented as follows.

When peas reach the canning maturity stage 5-8 hours before mowing, they are treated with a mixture of equal amounts of lower alkyl ester of arachidonic acid and chitosan at a flow rate of 0.5-10 mg / ha, which is traditional for pesticides with such an active substance (Kulnev A.I. ., Sokolova EA Multipurpose stimulants of protective reactions, plant growth and development. Textbook for university students - Pushchino: ONTI PNC RAS, 1997 - 100 pp .; Tyuterev SL Scientific principles of the use of chemical activators of disease resistance in plant protection . T pathogens Abstract dbn dis - St. Petersburg - Puschino:... VIZR, 1999 - 52), and allowed to mow in windrows in a field for atmospheric drying. Drying is carried out until the residual moisture content of the grain reaches about 14% by weight, as provided for in the normative documentation for dried green pea grain.

Traditionally, pea mowing is carried out using reapers with a working width of up to 1.5 m. In this case, the roll height is 0.3-0.5 m, and the required residual moisture content of the grain is reached after 3-12 days, depending on weather conditions.

Then the tops are threshed by traditional methods, and the resulting grain, if necessary, is separated from mechanical impurities and Packed in kraft bags for storage.

As can be seen from the description of the proposed technology, its implementation does not require artificial supply of energy during the drying of grain, which determines a reduction in energy intensity compared to the closest analogue.

The grain reserved according to the proposed method and the closest analogue, after being restored with drinking water at room temperature, was processed into canned "Green Peas" according to traditional technology (The technology for the production of canned food "Green Peas" (instruction) - M .: Agropromizdat, 1989 - 21 s .). The amount of waste for grain reserved by the proposed method and the closest analogue was 8 and 16%, respectively.

Thus, the proposed method has a reduced energy intensity and can reduce the amount of waste during subsequent processing of the reserved grain.

Claims (1)

A method of reserving green peas, including mowing, threshing tops and drying, characterized in that 5-8 hours before mowing peas is treated with a mixture of equal amounts of lower alkyl ester of arachidonic acid and chitosan at a flow rate of 0.5-10 mg / ha, drying is carried out jointly with tops in the rolls, and threshing is carried out after reaching a residual moisture content of grain of about 14 wt.%.