Улучшение технологических свойств продовольственного зерна за счет использования современных технологий: Обзор предметного поля

Введение. За последние десятилетия значительно вырос интерес научного сообщества к современным технологиям термической и нетермической обработки. Снижение времени обработки и отрицательного влияния на качество продукта позволяет рассматривать данные технологии в качестве эффективной альтернативы традиционной термическим методам. Технологические свойства зерновых продуктов включает в себя многие важные свойства, которые играют значительную роль для выбора продукта потребителем.

   Цель статьи провести критический анализ, систематизацию и обобщение результатов научных исследований фундаментальных принципов и преимуществ технологий термической и нетермической обработки и их влиянию на технологические свойства продовольственного зерна.  

 Материалы и методы: В обзор включены  зарубежные статьи опубликованные на английском языке за период 2015- 2024 год.  Поиск зарубежной научной литературы на английском языке по данной теме проводили в библиографических базах Scopus, Web of Science, Elsevier и Google Scholar. Материалами для исследования послужили 143 статьи. При отборе публикаций для обзора приоритет отдавали высокоцитируемым источникам.

Результаты. Современные нетермические и термические методы являются экологичной и эффективной альтернативой традиционной химической и термической обработке продовольственного зерна. Обзор результатов научных исследований показал, что помимо безопасности и качества пищевых продуктов, использование новых технологий в большинстве случаев положительно коррелирует с качеством продовольственного зерна.  Обработка ультразвуком приводит к разрыву внутренних водородных связей между молекулами белка, тем самым ослабляя их третичную и четвертичную структуры. Кроме того, обработка ультразвуком усиливает гидролиз крахмала и снижает его вязкость. Обработка импульсным электрическим  полем может вызывать конфигурационные и молекулярные изменения в биомакромолекулах сырья. В результате радиочастотного нагрева происходит увеличение набухания гранул, что приводит к незначительной желатинизации и ретроградации крахмала, одновременно снижая стабильность крахмального теста. Микроволновой нагрев приводит к образованию плотных и более однородных пор и структур внутри образца, тем самым способствуя образованию сетки гидратного геля крахмала. Вместе с тем,  в процессе использования современных технологий обработки зерна существуют нерешенные проблемы. Различие в конструкции оборудования, режимах, условиях эксплуатации не позволяет в полной мере провести оценку  влияния этих методов на консистенцию пищевого зерна.   

Выводы.  С целью максимального использования  преимуществ современных нетермических и термических технологий необходимы углубленные исследования их влияния на текстурные свойства различных видов зерновых и бобовых культур, обеспечив при этом подбор и разработку параметров обработки для каждого вида  продовольственного зерна. Результаты данного обзора могут представлять интерес для дальнейших научных исследований, а также для специалистов пищевой промышленности с целью внедрения этих передовых технологий. Промышленное внедрение современных технологий может стать эффективной альтернативой традиционным методам обработки  зерновых и бобовых культур. 

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