Vibrating moistening of wheat grain

• Autorzy: Chornyi Valentyn , Kharchenko Yevgen

Identyfikatory

DOI

10.21008/j.0860-6897.2023.1.13

• Języki publikacji: EN

Abstrakty

EN

The article experimentally established the influence of amplitude, frequency and duration of processing on the efficiency of vibratory wetting of wheat. With increasing amplitude and frequency of oscillations, as well as the duration of processing, the increase in moisture in the grain increases nonlinearly. With oscillation amplitudes of 10 and 20 mm and constant frequency of 10 Hz and processing duration of 8 min., Wheat grain increased moisture by 2.1%. Processing time more than 8 min. does not increase the moisture content of wheat. The largest increase in moisture in wheat was observed at an oscillation frequency of 12 Hz and an amplitude of 20 mm and a treatment duration of 5 min. Increasing the oscillation frequency more than 12 Hz did not lead to an increase in wheat moisture. It was found that the load does not affect the efficiency of moistening wheat grain.

Słowa kluczowe

EN

wheat; moisture; amplitude; frequency; vibration

PL

pszenica; wilgoć; amplituda; częstotliwość; drgania

• Wydawca: Poznan University of Technology. Institute of Applied Mechanics
• Czasopismo: Vibrations in Physical Systems
• Rocznik: 2023
• Tom: Vol. 34, nr 1
• Strony: art. no. 2023113
• Opis fizyczny: Bibliogr. 22 poz., 1 rys., wykr.

Twórcy

autor

Chornyi Valentyn

• Department of Processes and Apparatuses of Food Production, National University of Food Technologies, 68 Volodymyrska, Kyiv, Ukraine

• https://orcid.org/0000-0002-8719-2118

autor

Kharchenko Yevgen

• Department of Grain Storage and Processing Technology, National University of Food Technologies, 68 Volodymyrska, Kyiv, Ukraine

• https://orcid.org/0000-0003-1270-3283

Bibliografia

• 1. J. Butcher, N.L. Stenvert; Conditioning studies on Australian wheat. I. The effect of conditioning on milling behaviour; J. Sci. Food Agric., 1973, 24, 1055-1066; DOI:10.1002/jsfa.2740240907
• 2. M.I. Lupu, V. Padureanu, C.M. Canja, A. Mazarel; The effect of moisture content on grinding process of wheat and maize single kernel; J. Ser.: mater. Sci. Eng., 2016, 145, 1-7; DOI:10.1088/1757-899X/145/2/022024.
• 3. E.S. Posner; Wheat Flour Milling; In: Wheat, 4th ed.; AACC, St. Paul, USA, 2009, 119-152
• 4. K. Rosentrater, A. Evers; Kent’s Technology of Cereals, 5th ed.; Woodhead Publishing, Oxford, 2017
• 5. M. Warechowska, A. Markowska, J. Warechowski, A. Mis, A. Nawrocka; Effect of tempering moisture of wheat on grinding energy, middlings and glour distribution, and gluten and dough mixing properties; J. Cereal Sci., 2016, 69, 306-312; DOI:10.1016/j.jcs.2016.04.007
• 6. V.L. Kym, B.Y. Leonchyk, Y.V. Tokar; Intensification of hydrothermal treatment of grain; Proceedings of universities. Food technology, 1999, 5-6, 59-60
• 7. A.V. Martseniuk, E.P. Tiurov; Control of the intensification of the grain conditioning process; Khleboprodukty, 1991, 9, 33-35
• 8. M.A. Promtov; Prospects for the use of cavitation technologies for the intensification of chemical technological processes; Bulletin of Tver State Technical University, 2008, 14(4), 861-866
• 9. S.Y. Buzoverov, N.S. Protasov; On the issue of modernization of a moisturizer for hydrothermal treatment of grain; Altai State Agrarian University Bulletin, 2015, 12(134), 139-143
• 10. M. Fowler; Wheat conditioning. Many mixer alternatives available, but all have goal of optimizing wheat uniformity to mill; World Grain, 2011, 5, 75-74
• 11. O.I. Haponiuk, L.S. Soldatenko, L.H. Hrosul, V.F. Petko, V.M. Petrov, I.I. Haponiuk; Design features of foreign equipment for processing grain with water; In: Technological equipment for flour and groat enterprises; OLDI plus, Kherson, Ukraine, 2018, 445-453
• 12. L.A. Hlebov, A.B. Demskyi, V.F. Vedenev, A.E. Yablokov; Moistening machines with vibration moistening zone; In: Processing equipment and production lines of grain processing enterprises; Deli print, Moscow, Russian Federation, 2010, 348-351
• 13. L.V. Ustynova; Vibrating grain moistening; Storage and processing of grain, 2011, 12, 52-53
• 14. A.B. Demskyi, V.F. Vedenev; Vibrating method of grain moistening; In: Equipment for the production of flour, cereals and animal feed; Deli print, Moscow, Russian Federation, 2005, 208-211
• 15. V. Entwistle; A Whole lotta shakin’ goin on; Milling and Grain, 2018, 129(08), 76-78
• 16. A.V. Martseniuk; Influence of vibration processing of grain during conditioning on the efficiency of the grinding process; Proceedings of the VII conference of young scientists and specialists dedicated to the 60th anniversary of MTIFT "Theory and practice of grinding", Moscow, Russian Federation, 1991, 142-146
• 17. A.V. Martseniuk, E.P. Tiurov; Intensification of grain conditioning in a flour mill plant; Khleboproducty, 1991, 5, 19-24
• 18. ISO 712:2009(E); Cereals and cereal products. Determination of moisture content - Reference method; International Organization for Standardization, Geneva, Switzerland, 2009
• 19. ISO 520:2010; Cereals and pulses - Determination of the mass of 1000 grains; International Organization for Standardization, Geneva, Switzerland, 2010
• 20. ISO 7971-3:2009(E); Cereals - Determination of bulk density, called mass per hectoliter - Routine method; International Organization for Standardization, Geneva, Switzerland, 2009
• 21. M.J. Sissons. B.G. Osborne. R.A. Hare, S.A Sissons; Application of the single-kernel characterization system to durum wheat testing and quality prediction; Cereal. Chem., 2000. 77(1), 4-10; DOI: 10.1094/CCHEM.2000.77.1.4
• 22. S. Arya, J.J. McKinnon; The effects of a low lignin hull. High oil groat oat on the performance and carcass characteristics of feedlot cattle; Can. J. Anim. Sci., 2011, 91, 685-693; DOI: 10.4141/CJAS2011-052

Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).