Abstract: A crop threshing method involves threshing a grain crop, thereby causing the grain to separate into an edible grain portion and a non-grain portion of the crop. The threshing process uses a beater-type threshing drum, and continuously exposing the edible portion traveling through the threshing drum to a magnetic fields. Magnetic exposure of the edible portion during the threshing process is conducted by increasing the initial speed of crop mass fed into the threshing drum from 1.8 to 8.0 meters per second, a distance between threshing hammers during the threshing process is increased from 180 mm to 280 mm, and the number of threshing hammers is increased from six to twelve. Magnetic exposure of the edible portion during the threshing process is conducted by increasing the drum diameter from 380 mm to 800 mm with a constant developed concave length.

Abstract: Methods for threshing crops by magnetically treating the freshly threshed seeds in order to alter their biophysical, biochemical and physicochemical properties. The methods can be used in agriculture to magnetize seeds when threshing different types of crops during harvesting. In the crop threshing method which includes threshing to separate the mass of grain and chaff into an edible portion and a non-grain portion of the crop, the freshly threshed edible portion of the harvest is magnetically treated during the threshing process using a classic beater-type threshing drum. Magnetic treatment of the edible portion of the crop increases the germinating ability, yield and quality of crops and extends their storage life without loss of quality.