CHANGES OF SELECTED PHYSICAL PROPERTIES AT WHEAT GRAIN DUE TO THERMAL PROCESSING USING INFRA-RED RADIATION

The paper addresses the influence of infra-red radiation on moisture content and compressing force of wheat grain (Zawisza cv.). The decrease was observed in moisture content of wheat grains subjected to IR radiation processing. The dependence was described using first-order regression equations. Grain’s exposure to IR resulted in a decrease of compressing force recorded directly after heating. After 48 h, values of the measured forces increased considerably and sometimes were higher than those recorded for grains that were not processed with IR.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.