Research on the Processing of Corn Grain by Steam Pressure and Ultra-High Frequency Drying

Abstract

The process of obtaining instant cereals from corn grain is one of the important areas of research aimed at the efficient use of plant resources. From this point of view, research on obtaining special flour and groats from corn not only contributes to increasing the efficiency of its industrial production, but also opens up new prospects in the field of functional nutrition, aimed at organizing special food rations. When processing corn grain, it is important to isolate optimal components for special consumption rations. For this purpose, based on the study and analysis of the chemical composition of corn grain, a number of substances with functional properties were identified. Also, the important properties of the identified substances for human health are scientifically substantiated. Corn stalks and grains are mainly used for fodder purposes for livestock. It should be noted that today, due to unfavorable climatic conditions, the yield of food crops grown on rainfed lands is decreasing or declining, which requires the effective use of available raw materials. For the use of corn grain for food purposes, the autumn varieties "Oqpari" and "Ivola," registered in the state register, were studied.