This article examines the static and dynamic deformation of the stem of an ear of wheat and of the individual grain. The purpose of the article is to determine the factors of influence on the ear of wheat to isolate the grain. Two stages of grain ripening are considered: in the early stage, the grain is attached to the spike by the stem; in the second, there is no stem, and the grain is attached to the ear by the scales. The ear fluctuations are considered within the Euler–Bernoulli bar theory. The developed model divides the study of the dynamics of the stem of an ear and the dynamics of the grain into two stages. The first stage studies the dynamics of the plant as a whole, while the second stage studies the dynamics of an individual grain in a moving system associated with the ear in bending and vertical fluctuation forms. The model of the ear and the grain fluctuation uses the mechanical characteristics of elastic bonds and elastic bodies, which are determined by spring stiffness, elastic moduli, etc. The results show that in the vertical forms of grain fluctuation, the frequency of fluctuation is much higher than in the bending ones. This article presents the natural fluctuation frequencies of grain at full ripeness and in the early phases of maturation, at which point it is released from the ear.

The article presents the research results on the cultivation of a new perennial cereal crop of winter wheat hybrid and wheatgrass—perennial winter wheat (Trititrigia) of the “Pamyati Lyubimovoy” variety (hereinafter—Trititrigia) in the southern zone of the Rostov region over two years. The purpose of the research is to assess the degree of suitability for the use of a new perennial cereal crop—Trititrigia in the southern zone of the Rostov region. The yield, technological indicators of grain, and baking properties of flour were taken as evaluation criteria. The study of all aspects of Trititrigia cultivation was carried out in comparative sowings with winter wheat of the Stanichnaya variety, common in the Rostov region, of the Agricultural Research Center “Donskoy” (ARC Donskoy). As a result of the research, it was found that the average biological yield of Trititrigia in the southern zone of the Rostov region in two years was 4.28 t ha⁻¹, which was 1.57 t ha⁻¹ less than that of the control sowing of winter wheat of the Stanichnaya variety. The weight of the straw part with an ear of Trititrigia is 1.9 times higher than that of winter wheat of the “Stanichnaya” variety. Technological indicators of the quality of Trititrigia grain corresponded to the first class in terms of amount of protein (more than 19%), gluten (33.34%), and falling number (274 s); the third class according to the gluten deformation index (GDI) (81.5 points); the fifth class according to the natural mass of grain (691 g L⁻¹). The general baking evaluation of Trititrigia grain allowed it to be classified as valuable wheat.

Insects are a valuable and renewable source of feed and food protein and fat. They have an amino acid composition similar to that of fishmeal and meat, and can serve as a worthy replacement for them. The aim of this study was to substantiate the technological parameters of the process of obtaining fat from the Hermetia illucens larvae by a mechanical method on a screw press. A laboratory screw press was used for this research. Before squeezing out the fat, the dried larvae were moistened, crushed and heated in a microwave oven to a temperature of 60 °C. The fat from the larvae was squeezed out in a screw press at different larval moisture levels, screw speeds and cake outlets. The results of this study made it possible to obtain optimal technological parameters for obtaining fat on a screw press: a screw rotation speed of no more than 20 ± 5 rpm; a diameter of the hole for the cake outlet of no more than 7–10 mm; a mass fraction of moisture in the pressed material of 8 ± 2%. The obtained fat fraction was tested for one of the main indicators of fat quality—acid number. It was found that the variable factors do not have a significant effect on the acid number of fat, changing it within the normal range of 10 mg KOH per 1 g of fat, which makes it possible to obtain a good quality product.

Cereal grain crops are used as main food and raw feed materials all over the world. Among cereal crops, wheat occupies a leading place as the most valuable crop. Harvesting is the most energy-intensive stage in wheat cultivation. Therefore, improving technologies and tools to reduce energy costs in this process is an urgent task. A new stripping and threshing unit for harvesting cereal crops has been developed, allowing the harvesting of grain at both full maturity and in the early stages of maturity, when the grain has an increased content of protein and amino acids and is a valuable raw feed material. The new unit consists of a stripping and threshing unit. The stripping unit consists of a stripping drum and stripping combs. The threshing unit contains replaceable decks that collide with the grain, separating it from the ear; an auger for transporting the heap to the unloading device; and a blade beater with a cut-off shield. Wheat grain in the early stages of maturity has a strong connection with the ear, as a result of which harvesting such grain can be energy-intensive and impractical. In this regard, the purpose of this research was to study the dynamics of changes in the energy intensity of the wheat grain harvesting process during ripening and to compare the energy intensity of the harvesting process with the new unit with the energy intensity of a combine harvester. The methodology is based on measuring torque on the shaft of the stripping and threshing unit. The results show that the power required for stripping by the new unit is reduced from 8–10 kW to 2–4 kW, which is 2.5–4 times lower. The difference in power values between harvesting at the hard wax ripeness stage and full ripeness is only 1–1.5 kW, indicating the feasibility of harvesting grain at this stage.

This work is devoted to the study of the dynamics of changes in the composition of the heap of cereal crops during maturation and identifying the optimal stage at which the grain heap has a high feed value. We studied the grain heap of winter wheat of the Admiral variety, perennial winter wheat (Trititrigia) of the Pamyati Lyubimovoy variety, and gray wheatgrass of the Sova variety for the amino acid composition, and protein, moisture, iron, phosphorus, selenium, zinc, starch, and vitamin E contents. Cereal crops harvested at the hard wax ripeness stage demonstrated a 3–4% higher protein content, along with increased levels of certain amino acids and minerals such as iron and selenium. The grain heap of hard waxy ripeness wheat was studied for prebiotic properties. The study found that it increases the number of lactic acid bacteria in the intestinal microbiota and therefore is a promising prebiotic for agriculture. Based on this study, the recommended concentration of grain heap of waxy ripeness wheat as a feed additive is 1%.

The work is devoted to the study of the dynamics of changes in the composition of the heap of cereal crops during maturation and identifying the optimal stage at which the grain heap has a high feed value. The grain heap of winter wheat of the Admiral variety, perennial winter wheat (trititrigia) of the Pamyati Lyubimovoy variety and gray wheat grass of the Sova variety was studied for amino acid composition, protein content, moisture, iron, phosphorus, selenium, zinc, starch and Vitamin E. The heap of cereal crops harvested at the stage of hard wax ripeness has a higher protein content - by 3-4% on average, some amino acids, minerals (iron, selenium) and other useful nutrients. The grain heap of hard waxy ripeness wheat was studied for prebiotic properties. It was found that it causes an increase in the number of lactic acid bacteria in the intestinal microbiota and therefore is a promising prebiotic for agriculture. Based on the studies, the recommended concentration of grain heap of waxy ripeness wheat as a feed additive is 1%.