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vol. 17, nr. 2 (2011)
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Influence of moisture content on physical properties and some grinding features of wheat variety Muszelka
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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. 17 (2011), nr. 2,
pp. 421-431
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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.
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keywords:
grain, wheat, moisture content, grinding process
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original in:
Polish
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