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| International Agrophysics |
| wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
| ISSN: |
0236-8722 |
vol. 16, nr. 2 (2002)
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poprzedni artykuł wróć do listy artykułów następny artykuł
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Changes in strength characteristics of heat-treated wheat grain (communication)
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Grochowicz J., Zawiślak K.
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Department of Food Engineering and Machinery, University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland |
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vol. 16 (2002), nr. 2,
pp. 167-170
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streszczenie
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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słowa kluczowe
wheat grain, microwave, heat treatment, strength characteristics
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