Changes in strength characteristics of heat-treated wheat grain (communication)
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Department of Food Engineering and Machinery, University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland
Acceptance date: 2002-02-25
Int. Agrophys. 2002, 16(2): 167-170
A preliminary study was conducted to determine the effect of a high temperature on some strength characteristics of wheat grain. The grain’s moisture content (15, 20, and 30%) was tested in a microwave oven and a roaster of the ‘jet-sploder’ type. The strength characteristics of heat-treated wheat grain were tested on Instron 4302 apparatus. After heat treatment of grain wetted to 20% moisture content the shearing forces decreased compared to the control grain.
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