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vol. 9, nr. 1 (2007)
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Influence of moisture on rheological characteristics of the kernel of wheat
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Grzegorz Łysiak
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Department of Machine Operation and Maintenance in the Food Industry, Agricultural University
ul. Doświadczalna 44, 20-236 Lublin
e-mail: Grzegorz.Lysiak@ar.lublin.pl |
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vol. 9 (2007), nr. 1,
pp. 91-97
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abstract:
The paper presents results of studies on the influence of moisture on the relaxation characteristics obtained during uniaxial compression of single wheat kernels. The Polish wheat cv. Kobra, at six different moisture levels, i.e. 10, 12 14, 16, 18, and 20%, was used in the research. The experiments were made with the help of a Zwick Z020 universal machine. Individual wheat kernels were compressed with constant load value of 50 N between two flat plates. Relaxation time was equal to 5 minutes. Values of the relaxation parameter Y(t) were established for the determined relaxation time. Parameters k1 and k2 for a model presented by Peleg and Normand were also calculated. Increase of kernels moisture caused the load at relaxation time as well as the relaxation parameter Y(t) to decrease. Coefficients k1 and k2 decreased with the moisture rise. A linear relation between the two model coefficients was observed. The influence of kernel moisture on the analysed parameters was described in the form of regression equations.
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keywords:
wheat, rheological characteristics, relaxation, moisture
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original in:
English
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