Increasing of Sowing Qualities of a Mung Bean Seeds by Infrared Radiation
https://doi.org/10.36107/hfb.2019.i2.s209
Abstract
The main issue of the food industry is uninterrupted provision of population with good variation of foods, livestock products and feed materials. In this regard it is necessary to increase growing efficiency of legumes which is a protein base of the food industry. Mung bean is annual bean plant, which contains a lot of useful materials. The culture is widespread as a result of globalization, resettlement of people from Asia to Europe and USA and also due to the growing popularity of Asian cuisine. Mung beans is a promising material for foods production. This article focuses on germinating capacity of processed by infrared rays mung bean seeds. Infrared radiation is the most promising method of heat treatment and allows to heat legumes during a short time and hasten awaking process of a germ. Standard cereal main characteristic of which are conformed to specifications of the normative document was used in the research. The infrared treatment of mung bean was realized on heat treatment installation by OOO “MC Start”. The grain was set in one layer under heat blocks. Germination energy and seeding quality were evaluated in laboratory conditions according to standard methodology. Nonequivalence of germination is conditioned by presence of impervious and solid shell and also meteorological and biological factors influence. In addition field germination of mung bean seeds is usually lower than laboratory germination. During infrared treatment germination of legumes was increased. The impact of different modes by infrared treatment on germination process was established. In the result laboratory germination of mung bean significantly increased.
About the Authors
V. V. Kirdyashkin
Moscow State University of Food Production
Russian Federation
Russian Federation
Vladimir V. Kirdyashkin
11 Volokolamskoe highway, Moscow, 125080
A. A. Andreeva
Moscow State University of Food Production
Russian Federation
Russian Federation
Alesya A. Andreeva
11 Volokolamskoe highway, Moscow, 125080
J. E. Eliseeva
Moscow State University of Food Production
Russian Federation
Russian Federation
Julia E. Eliseeva
11 Volokolamskoe highway, Moscow, 125080
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Review
For citations:
Kirdyashkin V.V., Andreeva A.A., Eliseeva J.E. Increasing of Sowing Qualities of a Mung Bean Seeds by Infrared Radiation. Health, Food & Biotechnology. 2019;1(2):88-96. (In Russ.) https://doi.org/10.36107/hfb.2019.i2.s209
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