Development of a Method of Luminescent Analysis of Grain Products Grinding Degree

The aim of this work is to develop a luminescent method for assessing the quality of grinding of grain processing products. In the course of the study, we studied luminescent characteristics of peas and lentils, as well as their grinding on a spectrofluorimeter. The spectra were measured by means of a synchronous scanning, then were measured excitation and luminescence spectra, which was followed by calculation of integral parameters, namely the excitation energy and the luminescence flux. The excitation spectra of pea grindings have maximums at wavelengths of 288, 362 and 424 nm, and of lentils grindings reach 288, 424 and 530 nm. In the range of 410-470 nm, the dependence of the excitation energy on the grinding diameter is systemic. The dependences of the photoluminescence flux on the average particle diameter can be approximated with sufficient accuracy by means of linear regression models. The express-analysis technique developed on the basis of these models of analysis of the average particle size of the fractions in the grinding includes sample preparation, excitation and registration of photoluminescence, amplification of the received signal, and size determination based on previously obtained calibration curves. The technique can be applied in grain processing and food industries.