Instrument for monitoring the moisture content of wheat grain in the production process of drying

This article deals with thermophysical properties of nutritive raw materials particularly of corn and wheat granary mass. It is necessary to know thermophysical performance of granary mass for protection of quality of technological process by processing to final products. Granary mass consist of grains complex of specific kind. It is non uniform material in microscopic and macroscopic structure. There are enacted biophysical and physiological processes. Heat transfer can not be isolated by solid transfer and heat – moisture transfer. It means that specification of granary mass and granary fragments is difficult to determine. We researched thermal properties of fragments of corn and wheat grain, concretely corn and wheat flour. In the first series of measurements we measured relations of thermal conductivity  to the moisture content  in range (2÷18) % for two different samples – corn flour and wheat flour. Function f ( to bulk density <sub>S</sub>, samples had identical moisture content 6.5%. For size of corn and wheat grains in range (0.063÷0.5) mm this is polynomical function. Measured results are corresponding with results at present literature (Ginzburg et al. 1985).

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Preservation of dormancy in freshly harvested wheat grain

Australian Journal of Agricultural Research ◽

10.1071/ar9830033 ◽

1983 ◽

Vol 34 (1) ◽

pp. 33 ◽

Cited By ~ 26

Author(s):

DJ Mares

Keyword(s):

Moisture Content ◽

Germination Rate ◽

Freeze Storage ◽

Wheat Grain ◽

C Storage ◽

Freezing Treatment ◽

Time Of Harvest

Freshly harvested grain from 14 varieties of wheat was stored in a deep-freezer at 15�C, or alternatively, in an air-conditioned seed room at 12�C for periods of up to 9 months. Freeze-storage preserved the germination rate of hand-threshed grain at the level observed at harvest, provided that the moisture content of the grain had reached 12%. When frozen grain was transferred to 12�C storage, its germination rate improved with time in parallel with changes observed in freshly harvested seed stored at 12�C from the time of harvest, i.e. after-ripening was not adversely affected by the freezing treatment. This technique should enable greater quantities of material to be screened for low germinability at harvest ripeness and for tolerance to pre-harvest sprouting damage. It also allows the provision of a continuous supply of uniform material for investigations of dormancy and grain after-ripening.

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Use of an industrial by-product as a liming source

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v78i3-4.4276 ◽

1969 ◽

Vol 78 (3-4) ◽

pp. 73-86

Author(s):

Miguel A. Muñoz ◽

Lourdes Peña ◽

Julia M. O’Hallorans

Keyword(s):

Moisture Content ◽

Production Process ◽

Industrial Waste ◽

Soil Acidity ◽

Agricultural Soils ◽

Acid Soils ◽

Incubation Experiment ◽

Short Term ◽

Ph Values ◽

Acetylene Production

Calcium hydroxide [Ca(OH)2], a by-product of the acetylene production process, is a potential liming source for acid agricultural soils. The material as generated has a moisture content of 80%, which decreases to about 50% after settling in a collecting pond. Air dried Ca(OH)2 (2.63% moisture), ground to pass a 300 µm sieve, had a CaCO3 equivalent of 120%, Commercial CaCO3 (1.53% moisture) had a pure CaCO3 equivalent of 84%. Both liming sources were evaluated in laboratory incubation studies using four acid soils; Corozal clay (Ultisol), Mariana (Inceptisol), Bayamón (Oxisol) and Alonso (Ultisol). The industrial waste [Ca(OH)2] was as effective as CaCO3 in neutralizing soil acidity. An application of 8.0 meq/100g of both liming sources increased the pH of Mariana soil from 4.65 to 6.07, Corozal soil from 4.13 to 4.92 and Alonso soil from 4.74 to 6.48. The pH of Bayamón soil increased from 4.39 to 6.65 with the application of 8.0 meq of CaCO3; however, the same amount of Ca(OH)2 increased the pH to 6.92. Exchangeable Al3+ levels were close to zero in Mariana, Bayamón and Alonso soils at pH values between 6.0-6.3. Exchangeable Al3+ in Coroza! soil decreased from 934.37 mg/kg to 269.79 mg/kg as the pH increased from 4.13 to 4.92. in a short term incubation experiment (5 days), Ca(OH)2 reacted faster than CaCO3 to neutralize soil acidity. Samples of Mariana, Alonso and Bayamón soils treated with 8.0 meq/100g of Ca(OH)2 reached pH values around 6,00 after one day of incubation, whereas CaCO3-treated samples reached similar pH values only after the second or third day of incubation.

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Effects of Wetting Treatment Period and Moisture Content on Water Uptake by Wheat Grain During Germination and .ALPHA.-amylase activity.

Japanese Journal of Crop Science ◽

10.1626/jcs.67.165 ◽

1998 ◽

Vol 67 (2) ◽

pp. 165-169 ◽

Cited By ~ 4

Author(s):

Satoshi NAKATSU

Keyword(s):

Moisture Content ◽

Treatment Period ◽

Water Uptake ◽

Amylase Activity ◽

Alpha Amylase ◽

Wheat Grain

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THE STUDY OF QUALITY INDICATORS AND FRACTIONAL COMPOSITION OF WHEAT GRAIN PROTEIN OF SOUTHERN REGIONS OF UKRAINE

Grain Products and Mixed Fodder’s ◽

10.15673/gpmf.v4i4.2013 ◽

2021 ◽

Vol 20 (4) ◽

pp. 4-10

Author(s):

A. Penaki ◽

A. Borta

Keyword(s):

Moisture Content ◽

Protein Content ◽

Bulk Density ◽

Quality Indicators ◽

Protein Structures ◽

Protein Fractions ◽

Falling Number ◽

Wheat Grain ◽

Molecular Weights

The results of studies of the quality of food and non-food grain of wheat from the southern regions of Ukraine in 2016 harvest are presented. The indicators of the quality of wheat grain were determined, the uniformity of their distribution in different classes of wheat was assessed, the content of protein fractions of the gluten complex and the molecular weights of individual protein structures were determined. It was found that the studied 13 samples of wheat grain had the following quality indicators: moisture content 9.4 ... 13.5%, bulk density 731 ... 814 g/l, protein content 10.1 ... 13.2%, gluten content 16.4 ... 25.6%, gluten quality 50 ... 110 units of the IDK device, falling number 311 ... 493 s, grain admixture 1.2 ... 10.5%, grains damaged by a wheat bug, 0.1 ... 10.1%. It was noted that the bulk density of all samples of wheat of 2 ... 6 classes exceeded the standard values in each class. In terms of protein content, 2 from 3 samples of class 5 wheat and 1 from 2 samples of 6 class exceeded the standard value of class 3 wheat (≥11.0%). The same was observed for these samples and for the gluten content (≥18%). Almost all grain samples, except for 2 samples of the 5th class and 2 samples of the 6th class, met the requirements of wheat of the 2nd class (45 ... 100 units device VDK). The falling number of all samples was high and significantly exceeded the normalized value (180 s), even for class 2 wheat. It was found that the uniformity of the distribution of individual quality indicators in different classes of wheat grain by the coefficient of variation is not the same. Such indicators of grain quality as moisture content, bulk density and protein content in different samples of the south of Ukraine in 2016 harvest fluctuated weakly (V≤10%), in terms of the amount of gluten and the falling number fluctuations were average (10% ≤V≤20%). Fluctuations in the content of grain impurities and grains damaged by the wheat bug are big (V≥20%). For the last indicator, fluctuations relative to the average are very large and exceed 120 %. This indicates that in different areas where wheat was grown, the infestation by the wheat bug was very different. It was shown that regardless of the total amount of protein determined by the Infratec FOSS express analyzer, four protein fractions of the gluten complex (albumins, globulins, gliadins and glutenins) are present in all grain classes, and the molecular weights of the protein structures of the main fractions are within small limits, which are in kDa - for albumins and globulins 20...30, gliadins 27.. 100 and glutenins 30...35. It was noted that in the varietal wheat "Chernobrova" albumins and globulins have a slightly higher molecular weight (30...40 kDa) than in non-varietal wheat.

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Bakery properties of spelt wheat grain depending on fertilization and storage period

Agrobìologìâ ◽

10.33245/2310-9270-2021-163-1-75-84 ◽

2021 ◽

pp. 75-84

Author(s):

V. Lubich ◽

V. Zhelyezna

Keyword(s):

Moisture Content ◽

Grain Quality ◽

Wheat Variety ◽

Storage Period ◽

Nitrogen Fertilizers ◽

Wheat Grain ◽

Spelt Wheat ◽

Gluten Content ◽

Study Results ◽

And Storage

The article presents the study results of spelt wheat grain baking properties depending on fertilization and storage period. Europe (huskless) winter spelt wheat variety obtained by hybridization of Triticum aestivum L./Triticum spelta L. was studied. For fertilization, ammonium nitrate, ammonium sulfate, granular superphosphate, potassium chloride were used. Spelt wheat grain was stored for a year without air access at an unregulated temperature regime dry (moisture content during storage – 13.0–13.5 %) in airtight polyethylene sleeves in the conditions of usual storage. It was found that spelt wheat has a high response to the application of nitrogen fertilizers. The protein content increased from 18.6 to 22.8 % in P60K60 + N120 variant. The spelt wheat grain quality varied depending on the storage period. Thus, before storage, the gluten content was 41.1–50.4 % depending on the fertilizer variant. The lowest indicator was in the control variant and for P60K60 introduction – 41.1–41.2 %. In other fertilizer variants, the gluten content was at the level of 49.1–49.9 %. The largest was in P60K60 + N60S70 + N60 –50.4 % variant or 9 % compared to the control. Storage had a positive eﬀect on the gluten content in spelt wheat grain as its content increased signifcantly. It can be explained by the post-harvest grain ripening, in the process of which the protein-proteinase complex changes due to the oxidizing action, oxygen, in particular. Thus, after storage for 30 days, this indicator was 41.8–52.1 % depending on the experiment variant. It was the largest when N60S70 + N60 was applied – 52.1 %, and the smallest in the variant with no fertilizers and with phosphorus-potassium (P60K60) fertilizer – 41.8–42.3 %. These indicators exceeded the gluten content before storage by an average of 1.2 abs. %. The content of protein and gluten-forming fractions is the highest after storage for 90 days. These indicators almost did not change after 180–270 days of storage. After 360 days they decreased to the grain quality indicators before storage. The gluten deformation index increased to 105–108 units of GSI instrument or by 4–8 % depending on the fertilization compared to fresh grain. Gluten moisture content decreased after 30 days of grain storage, and then increased to 68.0–69.8 % after 360 days, depending on the experiment variant. The grain acidity also increased from 3.0 to 4.0–4.1 degrees. Key words: spelt wheat, fertilization, storage, protein, gluten, dynamics, moisture content, acidity.

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