Internal damage vs. mechanical properties of microwave-dried wheat grain
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Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin 27, P.O. Box 201, Poland
CANMET, Energy Diversification Research Laboratory, 1615 Lionel-Boulet Blvd., Varennes, PQ, Canada J3X 1S6
Acceptance date: 1998-01-30
Int. Agrophys. 1999, 13(2): 259-268
Grain of Almari winter wheat variety, with two levels of initial moisture content (20 and 25%), was microwave dried for different time periods from 2.5 to 25 min. The resultant internal cracks were detected using soft X-ray technique. The physical condition of the endosperm was then quantified in terms of a damage index. Barrel-shaped core samples, cut from randomly selected kernels were then subjected to uniaxial compression tests to determine the stress at rupture point, strain, and the modulus of elasticity. A statistically significant correlation between drying conditions and mechanical properties was found. No effect of the initial moisture content on the physical conditions of the endosperm and on the mechanical properties under study was observed.
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