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vol. 2, nr. 1 (2003)
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Relation of mechanical and biological properties of barley grain microwave dried at condition of lower pressure
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Maria Konieczna, Adam Figiel
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Institute of Agricultural Engineering, University of Agriculture, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland |
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vol. 2 (2003), nr. 1,
pp. 93-104
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abstract:
Barley grain dried in condition of lower pressure was assessed by two types of tests: biological and mechanical. Results of these tests were not equal. Biological test revealed advantages effect of power of 180 W and short time of heating 30 s and 60 s i.e. improving all factors of biological quality of microwave dried grain in compare with dried in natural convection conditions. Increasing of heating time (120 s) and particularly microwave power (360 W) yielded in lowering of biological value of both husky and necked barley grain. Strength test pointed out however decrease of strength properties of barley grain at all cases of microwave drying. The value of factors decreased with increasing of time of heating as well as microwave power. Results indicated the need of practical use of diversified tests in grain quality assessment.
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keywords:
biological value, strength, microwave drying, barley grain
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original in:
Polish
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