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vol. 14, nr. 1 (2009)
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Influence of moisture content on some physical properties of rye grains
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Adam Zdybel, Sławomir Gawłowski, Janusz Laskowski
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Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin |
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vol. 14 (2009), nr. 1,
pp. 243-255
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abstract:
The paper presents the results of studies on the influence of moisture content upon some physical properties of rye grains. Two rye cultivars, i.e. Amilo and Esprit, from the field studies made at the University of Warmia and Mazury in Olsztyn were used. Geometric features of kernels, 1000 grain weight, shape coefficients, and grain density were determined at five grain moisture levels, i.e. 10, 12, 14, 16 and 18%. The results demonstrated significant relations between moisture of grain and its properties, which were described by means of regression equations. Analysis of variance confirmed the statistically significant influence of both moisture and rye variety upon grain properties.
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keywords:
rye grain, moisture content, geometric features of kernel, shape coefficient
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original in:
Polish
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