Disinfection of grain from pests under the influence of ultra-high frequency radiation

Abstract

This research investigates the impact of microwave disinfestation on the baking properties of flour,
exploring innovative methods to enhance the quality and safety of grain products. Conventional grain
pest control strategies employed in storage facilities are often expensive, labor-intensive, and necessitate
complete production shutdowns, resulting in significant economic losses and disruptions to supply
chains. These methods also frequently involve the use of chemical pesticides, raising concerns about
environmental impact and potential residues in the final product. Therefore, the development of effective,
non-disruptive, and environmentally friendly alternatives is crucial. This study examines the potential of
microwave radiation, along with other physical methods such as electric fields and pulsed light, as
promising alternatives for grain disinfestation. The research will assess the efficacy of these methods in
eliminating common grain pests while simultaneously evaluating their effects on the key quality
parameters of the resulting flour, including its rheological properties, baking performance, and overall
nutritional value. Ultimately, this work aims to contribute to the development of sustainable and efficient
pest management practices within the grain industry, ensuring the production of safe and high-quality
grain-based products.