scholarly journals RESEARCH AND OPTIMISATION OF THE QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF GRAIN SHIPLOAD LOTS IN GRAIN TERMINALS

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
G. M. Stankevich ◽  
A. Kats ◽  
V. Shpak
Keyword(s):  
Quality Parameters ◽  
Falling Number ◽  
Sunn Pest ◽  
Wheat Sample ◽  
Arithmetic Means ◽  
Linear Programming Methods ◽  
Weight Content ◽  
In The Beginning ◽  
Qualitative Characteristics ◽  
Optimum Flow

The structure of loading different crops onto vessels at the company Ukrelevatorprom’s grain terminal has been considered. The total grain shipped in 2012–2015 was comprised of 33.7–41.5% of maize, 19.7– 32.2% of wheat, 14.4–26.0% of rapeseed, 6.7–14.2% of barley, and 5.4– 11.0% of soya beans. When forming a 35,000-tonne grain shipload, grain  lots stored in silos are sometimes of lower quality than contracts require: the protein and gluten contents can be inappropriate, or there can be smut grains or those damaged by sunn pests. The accepted technology of grain shipload formation does not guarantee that the grain quality will be uniform throughout the whole period of loading a vessel, especially in the beginning. In the first 1,000 tonnes of a grain shipload formed, the weight content of  wet gluten was found to be 22.6% instead of 23%, the Falling Number was 145–180 s instead of 230s, and the content of smut grains was not the tolerable 5%, but 6.95–7.8%. The subsequent 2,000–3,000 tonnes of wheat, too, had the Falling Number lower than the contract prescribed (142–215 s), and only further on, its value achieved the required range 295–356 s. In the wheat sample formed from 5,000 tonnes, only the test values of the Falling Number (176s) and the content of smut grains (5.1%) were different from what the contract required. The calculated arithmetic means of the quality parameters of the 5,000-tonne wheat samples formed were practically the same as those determined experimentally, except for the values of the Falling Number and the smut grain content. The values of the coefficient of variation obtained showed that the grain lot was of non-uniform quality: it varied in such parameters as the foreign material (20.82–50.93%), sunn pest-damaged grains (7.41–25.76%), Falling Number (8.76–36.36%), and smut grain content (35.88–78.34%). Application of linear programming methods to optimise the shipload composition has allowed all the quality parameters to meet the contract requirements. Loading grain from all silos simultaneously, with the optimum flow ratio, will result in its even distribution in a shipload, and the grain lot will be of higher quality by all  the parameters the contract specifies.

scholarly journals IMPROVING THE QUALITY OF EXPORT CONSIGNMENTS OF CLASS 4 WHEAT INTENDED TO BE USED AS FOOD

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
G. Stankevych ◽  
A. Borta ◽  
A. Penaki
Keyword(s):  
Quality Indicators ◽  
Calculated Data ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Wheat Grain ◽  
Sunn Pest ◽  
Linear Programming Methods ◽  
Test Batch ◽  
The Difference

 In Ukraine, the gross harvest of grain, including wheat, is growing from year to year. However, along with this, there is a steady tendency towards deterioration in the technological properties of wheat grain: the share of food grain is reduced in comparison with non-food wheat. That is why an important yet little studied issue is how to form export consignments with the use of grain which is substandard by some quality indicators. Primarily, this relates to class 4 non-food wheat grain. In the work, the changes and reproducibility of the quality indicators of consignments formed from different quantities of class 4 wheat of different quality have been studied. It has been shown that export consignments of food wheat can be formed from local batches of non-food wheat. On analysing their class-making characteristics, the quantitative and qualitative parameters have been determined for 11 samples of class 4 soft wheat (harvested in 2019) selected at enterprises of the Odessa Region, and for batches of export wheat formed from these samples by mixing. It has been shown that mixing individual local batches of wheat grain, which belong to class 4 by their quality characteristics, makes it possible to obtain export consignments of wheat conforming to the food class standards. It has been established that the more local batches are mixed, the greater are the differences between the calculated weighed average quality indicators and the experimentally obtained values of the same parameters. The class-making parameters “quantity and quality of gluten” do not always obey the law of mixing 2–4-component mixtures, and can behave in a most unpredictable way. This applies mainly to consignments formed on the basis of local batches where a lot of grains are damaged by the sunn pest. The rest of the quality parameters, though different from the calculated data, are within the tolerance limits for each parameter. It has also been shown that from non-food wheat grains (class 4), by using linear programming methods implemented in the Microsoft Excel spreadsheet, one can obtain the optimal export consignments satisfying all the requirements for food wheat quality (class 3). Thus, exporting enterprises, due to the difference in prices, can receive additional profit. When a consignment is formed, the calculated quality parameters can sometimes differ from the final quality characteristics needed for the intended purpose of the export consignment. Therefore, it is not only necessary to calculate the weighed averages of the consignment quality, but also to form a test batch and experimentally determine its quality indicators in the laboratory, because some of them can deviate towards better quality as well as towards deterioration.

scholarly journals Wheat and flour quality relations in a commercial mill

2013 ◽  
Vol 19 (No. 5) ◽  
pp. 189-195 ◽  
Author(s):  
M. Hrušková ◽  
K. Hanzlíková ◽  
P. Varáček
Keyword(s):  
Protein Content ◽  
Quality Parameters ◽  
Ash Content ◽  
Activity Measurement ◽  
Western Region ◽  
Falling Number ◽  
Bread Making ◽  
Gluten Index

The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological investigation (alveograph, gluten index), sedimentation test and laboratory baking test were used for characterization of wheats and flours. In addition NIR method was used to calculate ash, wet gluten, sedimentation value and protein content. Statistically significant correlations were found practically between all tested quality parameters of wheat and corresponding flour samples. However, the strongest correlation (r = 0.69–0.70) significant at 0.01 level exists between specific bread volume and protein and wet gluten content, determined both by standard or by NIR methods. 

scholarly journals The Effect of Enriching Honey with Propolis on the Antioxidant Activity, Sensory Characteristics, and Quality Parameters

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1176 ◽  
Author(s):  
Celina Habryka ◽  
Robert Socha ◽  
Lesław Juszczak
Keyword(s):  
Specific Conductivity ◽  
Sugar Content ◽  
Quality Parameters ◽  
Biologically Active ◽  
Sensory Characteristics ◽  
Antioxidant Compounds ◽  
Propolis Extract ◽  
Excellent Source ◽  
Qualitative Characteristics ◽  
Natural Way

Bee products, including propolis, are a valuable source of biologically active substances. The most natural way to introduce propolis in the diet seems to be its addition to honey. The aim of this study was to analyze the effect of honey enrichment with propolis on the content of selected bioactive compounds, antioxidant potential, as well as sensory and qualitative characteristics of honey. On the basis of the obtained results, it was stated that the addition of propolis extract to honey contributed to a significant increase in the content of polyphenolic compounds, including flavonoids and phenolic acids, among which chrysin, pinocembrin, p-coumaric, and ferulic acid reached the highest level. The increase of antioxidant, antiradical, and reduction in activity of enriched honey was observed as a result of increasing addition of propolis extract. However, the enrichment of honey with propolis contributed to deterioration of the sensory properties. The changes in color, smell, texture, and taste were observed. The addition of propolis to honey had no significant effect on 5-hydroxymethylfurfural (HMF) and sugar content, and specific conductivity. On the other hand, a significant increase in free acidity and content of substances insoluble in water was observed. The obtained results indicate that honey supplemented with propolis extract can be an excellent source of antioxidant compounds, nevertheless, the amount of additive used is strongly dependent on changes in sensory characteristics and consumer acceptability.

Quality potential of synthetic-derived commercial wheat cultivars in south-western China

2016 ◽  
Vol 67 (6) ◽  
pp. 583 ◽  
Author(s):  
Y. L. Tang ◽  
C. S. Li ◽  
W. Y. Yang ◽  
Y. Q. Wu ◽  
X. L. Wu ◽  
...  
Keyword(s):  
Environmental Effect ◽  
Grain Protein Content ◽  
Quality Parameters ◽  
Western China ◽  
Wheat Cultivars ◽  
Falling Number ◽  
Dough Strength ◽  
High Quality ◽  
Genotype Effect ◽  
Sedimentation Volume

Multi-environment trials were conducted to investigate the quality potential of synthetic-derived cultivars (SDCs) and non-synthetic-derived cultivars (NSCs) in south-western China. The environmental effect was greater than genotypic for most protein quantity and quality parameters. The genotype effect was greater for falling number and the parameters from the rapid visco analyser (RVA). In terms of group means, grain protein content, wet gluten content, falling number, and RVA parameters were all significantly lower in SDCs than NSCs. No differences in the parameters reflecting dough strength (Zeleny sedimentation volume and farinograph parameters) were found between the two groups. Significant differences existed within each group, and the degree of variation was especially great in SDCs, among which Chuanmai 104 performed well in various quality parameters. Germination index at physiological maturity varied greatly among cultivars, with the lowest being Chuanmai 104, and the SDCs significantly lower than the NSCs. Although delayed harvest resulted in a significant reduction in falling number, partial SDCs such as Chuanmai 104 and Chuanmai 42 expressed relatively small reductions. In summary, SDCs exhibit a higher degree of variation in quality parameters; these findings indicate their large potential for breeding high-quality cultivars in south-western China.

scholarly journals Changes in the Quality of Winter Wheat Varieties in a Comparative Experiment

2003 ◽  
pp. 179-183
Author(s):  
Péter Sipos ◽  
Zoltán Győri
Keyword(s):  
Crop Production ◽  
Quality Parameters ◽  
Falling Number ◽  
Wheat Varieties ◽  
Field Crops ◽  
Gluten Content ◽  
New Varieties ◽  
Two Parameters ◽  
Winter Wheat Varieties

The hungarian seed grain supply offers more and more varieties from the field crops for public cultivation in every year. The number of the admitted varieties by state doubled from 1996 to 2001. The question is what changes can the varieties newly inproved show in the quality parameters.32 varieties admitted in different years was examined on quality parameters as wet gluten content, valorigraphic value and falling number from period 1996-2001. We established that the newer varieties surpassed the traditional varieties of the variety-comparativing experiment in accordion to they wet gluten content. In connection with formation of valorigraphical value we saw that the new varieties got place in the varieties admitted for public cultivation in quality based examining. The varieties showed different reaction of fertilizer on the formation of these two parameters. In connection with the formation of the value of falling number the examined varieties suited for the requirements of quality crop production in the experimental years excepted some of them.

scholarly journals A study on the effects of foliar feeding under different soil fertilization conditions on the yield structure and quality of common oat (Avena sativa L.)

2014 ◽  
Vol 67 (1) ◽  
pp. 109-120 ◽  
Author(s):  
Stanisław Chwil
Keyword(s):  
Nutrient Content ◽  
Quality Parameters ◽  
Urea Solution ◽  
Test Plant ◽  
Soil Fertilization ◽  
Primary Yield ◽  
Magnesium Compounds ◽  
Yield Structure ◽  
Qualitative Characteristics

<p>The present study was conducted based on a field experiment established on very acidic medium soil (silt loam). The experimental design included 4 soil fertilization treatments: O, NPK, NPK + MgSO<sub>4</sub>. 7H<sub>2</sub>O, NPK + CaO + MgO, and 3 foliar feeding treatments: O<sub>(H2O)</sub>, Insol PK + 5% urea solution, Ekosol U. The test plant was the oat cultivar ‘Kwant’. The aim of this study was to characterize in detail the response of oats to foliar feeding under the conditions of different soil fertilization with calcium and magnesium compounds. The experimental factors applied increased the yield parameters and differentiated the nutrient content in oat grain and straw. Soil fertilization had a greater effect on the quality parameters of primary yield than the foliar fertilizers used in the study. The best production and quality effects in growing oats were obtained after the application of MgSO<sub>4</sub> and magnesium lime. Foliar feeding also affected beneficially the quantitative and qualitative characteristics of the yield. Among the fertilizers used, Insol PK showed a better effect than Ekosol U, in particular on the yield structure and the amino acid composition of proteins.</p>

scholarly journals Development of technological solutions for flour production with specified quality parameters

2018 ◽  
Vol 12 (3) ◽  
Author(s):  
D. Zhygunov ◽  
V. Kovalova ◽  
M. Kovalov ◽  
A. Donets
Keyword(s):  
Water Absorption ◽  
Food Industry ◽  
Viscosity Index ◽  
Quality Parameters ◽  
Absorption Capacity ◽  
High Grade ◽  
Falling Number ◽  
Damaged Starch ◽  
Sizing System ◽  
Flour Production

Today, bakery and milling industry is actively developing, as well as other branches of food industry. This is due to the applying of new foreign trends to the technology and range of products of the Ukrainian market. In these conditions, the classic offering of flour is already inadequate. To meet the needs of modern bakeries, milling industry is facing a new challenge: production of flour grades with specified quality parameters. The article considers the technological and baking properties of flour from all systems of the technological process of a flourmill with a capacity of 300 tons per day. Studies have shown that flour from first-quality systems is whiter by 15–20 units, is by 1.0–1.8% lower in ash, by 1–3% lower in protein, by 2–4% lower in gluten with more elastic properties, has a Falling Number higher by 80–110 s, a water absorption capacity lower by 1–5%, a damaged starch value lower by 1–3 UCD as compared to flour from systems of some other quality. Technological solutions are developed for producing a special flour grade by its selection and mixing from the streams of the 1st break system (B1/B2), 1st reduction system (C1/C2), 2nd sizing system (R2), and 1st vibratory bran finisher system (V1). It has been found that the developed grade of flour – patent superior grade flour – meets the requirements and has high baking performance. It has a gluten content higher by 2%, Falling Number lower by 20 s, and Starch Damage less by 2 UCD, as compared to patent high grade flour. This makes it possible to obtain bread larger in volume by 55 cm3, with smooth, even crust, elastic white crumb, and uniform porosity (80%). According to rheological characteristics determined with a Mixolab device, patent superior grade flour has a higher Water Absorption Index, a higher Viscosity Index, a lower Gluten+ Index, and a lower Amylase Index than patent high grade flour. The developed technological solutions for producing flour with specified quality parameters have been introduced at the flourmill with an equipment package, from the company Alapala (Turkey), with a capacity of 300 tons per day.

Bertelsmann China: Supply Chains for Books (B)

2018 ◽  
pp. 1-11
Author(s):  
Stephan M. Wagner ◽  
Viviane Heldt ◽  
Katrin Lentschig ◽  
Jennifer Meyer
Keyword(s):  
Linear Programming ◽  
Supply Chain ◽  
Supply Chain Management ◽  
Supply Chains ◽  
Supply Chain Design ◽  
Chain Management ◽  
Linear Programming Methods ◽  
In The Beginning

The case of Bertelsmann China: Supply Chain for Books (B) is situated in China in the beginning of 2006. Bertelsmann Direct Group, the Chinese subsidiary of the worldwide Bertelsmann AG, is one of the leading book retailers in the country. Supply chain management is essential for success in retailing, which is why Bertelsmann puts a lot of effort into the optimization of its supply chain design. As costs are paramount to importance in the low-margin book retailing sector, linear programming methods are applied to optimize the network

Effects of sprout damage on durum wheat milling and pasta processing quality

2014 ◽  
Vol 94 (3) ◽  
pp. 545-553 ◽  
Author(s):  
B. X. Fu ◽  
D. W. Hatcher ◽  
L. Schlichting
Keyword(s):  
Durum Wheat ◽  
B Value ◽  
Cooking Loss ◽  
Processing Quality ◽  
Falling Number ◽  
Wheat Sample ◽  
Noticeable Increase ◽  
Processing Properties ◽  
The Impact ◽  
Composite Samples

Fu, B. X., Hatcher, D. W. and Schlichting, L. 2014. Effects of sprout damage on durum wheat milling and pasta processing quality. Can. J. Plant Sci. 94: 545–553. Due to concerns over the unusual sprouting problem observed in the 2010 harvest of Canada Western Amber Durum Wheat (CWAD), it was deemed necessary by the industry to investigate and determine if appropriate tolerances for sprout damage were in place, particularly for No. 3 CWAD. More information on the impact of visually assessed sprout damage on durum quality is needed to better define the associated acceptable level of falling number (FN). To this end, two different samples of CWAD were sourced for this project: a No. 1 CWAD (FN 479 s) and a No. 5 CWAD (FN 68 s) degraded primarily due to sprout damage. A total of 19 samples were used in the study, i.e., a series of eight composite samples prepared by blending the No. 1 with increasing amounts of No. 5, as well as the two control extremes. The FNs of the blends were well characterized, displaying an incremental decrease of ∼50 s with increasing sprout damage. Each wheat sample was milled in duplicate. The resulting semolina was analyzed for ash, pigment, pigment loss, yellowness (b*), and speckiness. Protein content, gluten index and alveograph parameters were also evaluated. The semolina was made into spaghetti for colour measurement and texture evaluation. Results indicated that there was no change in ash content, pigment or semolina b* value even at 50% blend (FN 101 s). However, a noticeable increase in total speck count and the number of dark specks in the semolina were detected once the blending ratio reached the 35% level (FN 208 s). The increase in speck count was largely due to mildew associated with the No. 5 CWAD sample. The influence of sprout damage on gluten strength was minimal at all levels of blending. A significant increase in spaghetti redness (a*) was detected in blends with 25% (FN 152 s) or more of No. 5 CWAD. A decline in spaghetti brightness (L*) was also observed when transitioning from the 15% blend (FN 204 s) and very evident at the 35% blend (FN 123 s) level. No discernible differences due to sprout damage were noticed within the composite blends in terms of processing properties, firmness and cooking loss of the cooked pasta, although spaghetti made from the No. 5 sample showed slight checking, higher cooking loss and lower firmness.

scholarly journals Rootstock effects on fruit drop and quality of 'Arlet' apples

2006 ◽  
Vol 12 (2) ◽  
Author(s):  
J. Racskó ◽  
J. Nagy ◽  
J. Nyéki ◽  
Z. Szabó ◽  
L. Budai ◽  
...  
Keyword(s):  
Fruit Development ◽  
Seasonal Changes ◽  
Shoot Growth ◽  
Quality Parameters ◽  
Seed Number ◽  
Flesh Firmness ◽  
Fruit Drop ◽  
In The Beginning

The aim of this study is to investigate the effect of different growth inducing rootstocks on fruit drop of apple. This research was conducted for 3 years at Nagykutas, Western Hungary on apple cv. 'Arlet'. For the experiments, 3 different growth inducing rootstocks were choosen: M.9 (weak), MM.106 (moderate) and crabapple seedling (strong). There were 3 fruit shedding periods on the trees grafted M.9 and MM.106 rootstocks, but in the case of crabapple seedling, only 2 were found. The measure of fruit drop was closely related to seed count of fruits; seed number was the lowest, fruit drop was the highest. The lowest seed number was counted in fruits from trees on crabapple seedling. Seasonal changes of leaf:fruit ratio mainly depended on shoot growth and fruit drop. The rise of the curve of leaf:fruit ratio was very important during the first phase of fruit development, in especially at the end of June and in the beginning of July. The cause of this is that first and second periods of fruit drop appeared during this term. The rise of the curve was important in the beginning of June and the end of July on crabapple seedling. Decreasing tendency of quality parameters was found of fruits from trees on M.9, MM.106 and seedling rootstocks, except flesh firmness which was the highest in fruits from trees on crabapple seedling.

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