EXPERIMENTAL STUDY OF THE USE OF CELLULAR EM ENERGY IN ENSURING THE CHEMICAL AND MICROBIOLOGICAL SAFETY OF GRAIN, FLOUR, AND BREAD PRODUCTS PRODUCED AND STORAGED IN UZBEKISTAN

Abstract

In this work, the mathematical basis of the use of UYUCH EMM energy in ensuring the chemical and microbiological safety of grain, flour and bread products, the disinsection of wheat grain insects and the disinfection of harmful microflora of flour and bread with the help of UYUCH EMM, the experimental construction, methodology and the obtained results are presented. In particular, a special UV experimental stand was built for disinfestation of stored wheat grains, and at different UV energies, the condition of the following insects found in wheat grain warehouses: mill and barn moth, grain moth, weevils and flour mites, and mealybugs was monitored and the percentage of their death was determined. At the same time, based on electrophysical laws, the dependence of the minimum energy for killing insects on the relative radiation power and field strength of the bioobject and the power and frequency of the UV electromagnetic field, and the dielectric conductivity of the insects was shown. Also, the mineral composition, mycotoxins and toxic elements of wheat grain, flour and Uzbek national bread "Obi-non" grown in Samarkand and Surkhandarya regions, were determined on a polarography experimental stand. According to the chromatogram obtained for minerals of Uzbek national bread "Obi-non", it was confirmed that it contains seven main mineral elements, among which the most important for the human body are potassium, calcium, copper, and lead, and their content is at the required level, their normal content in bread products ensures food safety for human life. The chromatogram of the first-grade wheat flour produced at the Surkhandarya Products Enterprise for toxic elements: cadmium, arsenic, lead, mercury, lead and copper, mycotoxins and iron was obtained, and their content is at the required level.