FEATURES OF THE TECHNOLOGICAL LINE OF THERMAL PROCESSING OF SMALL-SEEDED CROPS

Despite successes, many problems are encountered with small-seed crops (sorghum, turnip, mustard, linen, etc.), for many of them there are not enough recommendations of regulations and other normative and technological documentation. The article is devoted to ways of improving the drying process of freshly harvested grain. It is known that during post-harvest processing, small-seeded crops undergo a certain thermal effect at certain stages of it. First of all, this regards, drying and cooling processes. Meanwhile, heat treatment is a complex technological process in which numerous physical-mechanical and biochemical changes, sometimes irreversible, occur in oil seed. In addition, heat treatment is the most energy-efficient. Timely and proper drying of grain not only increases its stability during storage, but also improves food and seed quality of grain. As a result of drying, post-harvest maturing is accelerated, humidity is leveled and technological properties change. Drying has a positive effect on the yield and quality of grain and products of its processing. To our regret, there are almost no studies of drying process of small-seeded crops grown in Ukraine. Meanwhile, drying is an important link in the post-harvesting process of corn. The paper gives recommendations on drying technology of crops (sorghum) and oilseeds (turnip, mustard, flax) of smallseeded food crops in grain-harvesting enterprises. The basic scheme of technological line of heat treatment of small-seeded crops and recommendations for reducing energy intensity and increasing the efficiency of heat treatment and improving their quality are developed. The main purpose of this article is to familiarize a wide range of specialists in the field of post-harvest processing and storage of grain with drying regimes and the scheme of technological drying line of small-seeded crops.