Influence of moisture content on physical properties and some grinding features of wheat variety Muszelka
1
Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin
Acta Agroph. 2011, 17(2), 421-431
KEYWORDS
ABSTRACT
The paper presents the results of a study on the influence of wheat moisture on some physical properties and grinding energy consumption. Winter wheat cultivar Muszelka was used in the research. Prior to the experiments, moisture of wheat was determined. The kernels were then tempered to achieve five distinct water levels i.e. 8, 10, 12, 14 and 16%. The maximum shear force and shear energy absorption as well as some parameters of grinding were determined. Analysis of the experiment results showed significant dependencies between moisture and physical properties as well as grinding features. Significant differences between analysed parameters at different moisture levels were confirmed. Some relevant relations were described by means of regression equations.
METADATA IN OTHER LANGUAGES:
Polish
Wpływ wilgotności na właściwości fizyczne i parametry procesu rozdrabniania ziarna pszenicy odmiany Muszelka
Ziarno, pszenica, wilgotność, rozdrabnianie
W pracy przedstawiono wyniki badań wpływu wilgotności pszenicy na właściwości fizyczne ziarna i energochłonność procesu rozdrabniania. Badaniom poddano odmianę pszenicy ozimej Muszelka. Przed doświadczeniem określono wilgotność, a następnie ziarno doprowadzono do pięciu poziomów wilgotności: 8, 10, 12, 14 i 16%. Wyznaczono maksymalną siłę cięcia ziarna i pracę cięcia oraz parametry procesu rozdrabniania. Przeprowadzona analiza wariancji wykazała istotne różnice w wartości badanych parametrów dla poszczególnych poziomów wilgotności. Istotne statystycznie powiązania badanych cech z wilgotnością ziarna opisano równaniami regresji.
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| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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