Studies On The Preserves Of Nutritional Contents During Processing And Storage Of Green Wheat Berry And Design Of Production Line

In order to get the optimum process parameters in blanching,quick-freezing and storing during the processing of green wheat berry, the changes of nutrition facts were discussed in this paper. The main conclusions are as follows:1. For blanching process, different temperature,time and vacuum degree of blanching have a different impact on nutrition. The optimum blanching process concludes that:95℃ blanching temperature,3 min blanching time,0.08 MPa vacuum degree.2. The influence of frozen temperature on prolamin and glutenin was studied. From-20℃to -40℃, spreads of the two kinds proteins between the quick-frozen processing samples and the untreated sample were both decreased. Then the spreads were almost unchanged with the further decrease in temperature. Quick-frozen processing at -20℃, a relatively high temperature, ice crystals inside the green wheat berry formed slowly and their final form was large, which could destroy the structure of the two kinds of the proteins. Thus, quick-frozen processing at -45℃ was the optimum process temperature. The nutrient loss was the least and the energy consumption was low at -45℃.3. In order to prolong shelf period, the frozen green wheat berry had to rely on frozen storage. It was indicated that the contents of moisture, fat, starch and the amylose in frozen green wheat berry were gradually reduced with frozen storage time increasing. At the same time, changes in the contents of the four kinds of protein were taking place as well, the content of prolamine and glutenin decreased, while the albumin and globulin contents increased. The aim of the research was to determine the shelf life of frozen green wheat berry. The result which was concluded from the changing laws of these nutrition facts suggested that the shelf life was 18 months.The results of this study were combined with the actual production to design continuous and practical large-scale devices for green wheat berry processing, such as centrifugal shelling, screening, cleaning, blanching and wind drying. Meanwhile, a production line, the output every-12-hours of quick-frozen green wheat berry reached 3.6 tons, was also designed for large-scale.