FIELD: food industry.
SUBSTANCE: invention relates to the food industry and can be used for accelerated determination of the shelf life of batches of wheat and rye grain. The method involves storing grain at a temperature of 20-40°C, periodically determining the fat acidity value. Samples are used from at least three batches of grain of the same crop. Based on the results obtained, the estimated shelf life is determined by the Reserve-Forecast program at any storage temperature, taking into account that the maximum permissible fat acidity value is: for wheat 25 mg KOH/g of fat, for rye 23 mg KOH/g of fat.
EFFECT: use of the invention will reduce the duration and complexity of the method for determining the shelf life of grain.
1 cl, 2 tbl, 2 ex
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