Influence of moisture content on the wheat kernel mechanical properties determined on the basis of shear test
Dziki D. 1
,  
Laskowski J. 1
,  
Siastała M. 1
,  
 
 
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Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
 
Int. Agrophys. 2010, 24(3): 237–242
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ABSTRACT
The results of moisture content impact on the wheat kernel mechanical properties determined on the basis of shear test are presented. Four common wheat cultivars differing in kernel hardness were used for tests. The samples of wheat were tempered by adding water or by drying to adjust moisture content. The individual kernels were placed in the hole of a special accessory and cut down by using universal testing machine ZWICK Z020/TN2S. The increase in moisture content caused linear decrease of the shear force and force-to-deformation ratio. The relation between the moisture content and the deformation up to the failure of the kernel was non-linear. The highest changes of deformation were observed at the moisture of kernels ranged from 16 to 20%. When the moisture of kernels was 10 and 12% the significant higher values of shear force were obtained for hard wheat varieties than for soft ones. The moisture content has no significant influence on the shear energy. This parameter average ranged from 11.7 to 14.0 mJ.
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