Physical Properties Of Grains Research Articles

Physical characteristics of different oat cultivars: influence on pasting, functional and antioxidant properties

This study examined physical properties of grains from eight oat cultivars in relation to their techno-functional, pasting and antioxidant properties. All the cultivars differed significantly (P<0.05) in their physical parameters such as length, width, thickness, seed weight, seed volume, surface area and sphericity. The ash, fat, protein and fibre contents of the flours ranged from 0.84-3.54%, 2.02-7.27%, 6.12-13.33% and 0.21-0.84%, respectively. All the flours exhibited varied functional properties such as water absorption (4.0-7.24 g/g), oil absorption (3.15-6.28 g/g), Bulk density (0.511-0.610 g/ml) and gelation capacity (12-18%). The flours showed low foaming capacity but exhibited highly stable foams. The antioxidant activity of flours varied between 4.94-6.82% whereas the reducing power and total phenolic content was 1,131-1,463 μg AAE/g and 1,688-2,016 μg GAE/g. Pasting temperature, peak, breakdown and final viscosity of the flours ranged between 90.2-93.2 °C, 288-620 mPa, 50-94 mPa and 324-939 mP...

English

Physical properties of grains plays play important role in the design of seed hopper, conveyers and seed metering device. The physical properties of pigeon pea grains at different range of moisture content from 10.3 to 20.3 d.b. were investigated. The pigeon pea grains dimensions such as length, width thickness and diameter increase linearly with increase moisture content. An increase in bulk density and true density was observed at different moisture content 10.3, 13.6, 16.8 and 20.3 % d.b.

Physical properties of safflower grains. Part I: Geometric and gravimetric characteristics

ABSTRACT Safflower is an oil crop and its oil can be used for food and industrial purposes. However, there is little information about the physical properties of these grains, which is important for the planning and execution of post-harvest stages. Thus, this study was carried out with the aim of evaluating the effect of drying on the main physical properties of safflower grains. Safflower grains were harvested with an initial moisture content of approximately 0.445 decimal d.b. (dry basis) and subjected to drying in an oven with forced air circulation at 40 °C, until the grains reached a final moisture content of 0.073 ± 0.008 decimal d.b. During the drying, bulk density and true density, porosity, thousand-grain mass, circularity, sphericity, projected and surface area, and surface-volume ratio were measured. Based on these results, it is concluded that all gravimetric and geometrical characteristics of safflower grains were reduced due to the reduction of moisture content, except for the surface-volume ratio.

English

The productivity of corn grains is directly associated with factors related to soil fertility, which are relevant to the application of gypsum (calcium sulphate), in addition to variables inherent to the grain. Thus, the objective of this study was to evaluate the variability of the physical properties of grains (circularity, roundness, bulk density, real density, volume and porosity) and production components (productivity and weight of 1,000 grains) of corn irrigated with increasing doses of gypsum, and evaluate the effects of direct and indirect associations of physical properties of grains and weight of 1,000 grains on grain productivity. The soil of the experiment was a Dystrophic Red Latosol. The experiment was conducted using a random blocks design. An analysis of variance by F test and a univariate regression analysis were performed regarding the relations among culture variables with different doses of gypsum (0.0, 2.5, 5.0, 7.5 and 10 t ha-1). An analysis of variance by t test was also performed together with a multivariate analysis using a path analysis with multicollinearity in order to analyze the direct and indirect effects of the physical properties of grains and weight of 1,000 grains on productivity. The bulk density of the grains had a direct effect on productivity of corn grains. In addition, the decrease in bulk density in function of the increase of gypsum doses is attributed to a greater increase in porosity in relation to weight of 1,000 grains. Key words: Zea mays L., calcium sulphate, path analysis, bulk density.

Studies on the effects of physical properties of feed samples on the performance of fluidized bed dryer

ABSTRACTThe physical properties of grains are analysed at different levels of moisture contents using a fluidized bed dryer. The performance of fluidized bed dryer measured in terms of its efficiency is determined by using different grains as feed samples in the present work. The effects of various system parameters on the moisture content of the samples in turn on the dryer performance are studied. Again, effects of moisture content on different properties of sample, namely, grain volume, surface area, sphericity, bulk density, true density and porosity are studied. These properties of feed sample which determine the flow characteristics of the sample in a fluidized bed dryer are found to affect the dryer efficiency, in turn, the drying quality. An attempt is made to correlate the performance of the dryer against these physical properties of the materials. Thus, the efficiencies of the dryer calculated through the developed correlation and as per the literature are compared with each other. The comparison results show good agreement, thereby implying that the proposed correlation can be used for estimating the dryer performance over a wide range of parameters. With this study, the dryer can be designed properly in a cost-efficient manner.

Alternatives of storage of corn grains for the conditions of the brazilian cerrado

The storage of grains under technical conditions in favorable environment ensures grain quality and regulates the supply of raw material for food production. For this reason, the objective of this study was to evaluate the different forms of storage (aerated silo, non-aerated silo, silo bags and airtight) of grains produced in the Brazilian cerrado, over time (zero, three and six months), for different physical qualities of maize (normal grains, whole grains and broken grains). The research was conducted at the Federal University of Mato Grosso do Sul (UFMS), Chapadao do Sul Campus (CPCS), Grain Postharvest Laboratory. To determine the physical-chemical quality and the physical properties of grains over six months, samples were taken from the stored lots. Analysis of variance and comparison of means by Tukey’s test were conducted at 5% probability. The six-month storage time was the main factor contributing to the reduction of the quality of maize grains. Storage alternatives with aeration, non-aeration, bags and airtight environment did not influence the physical properties of maize grains. The broken maize grains showed the worst physical and chemical quality during storage time, while the batch of whole corn grains differ in quality during storage. It was concluded that airtight storage and storage in aerated silos were the conditions that best preserved the physical and chemical quality of maize grains over time.

Influence of variety on selected physical and mechanical properties of wheat

Data on physical properties of grains and seeds have significant importance for machinery and process equipments design. The study was performed to investigate selected geometric, physical and mechanical properties of the wheat spelt varieties in compare with the common wheat. The length, width and thickness of wheat varieties were in the range of 6.42 (Korweta) to 8.80 (Obelkulmer Rotkorn), 3.27 (Holsternkorn) to 3.49 (Oberkulmer Rotkorn) and 2.67 (Korweta) to 2.89 (Holsternkorn) mm, respectively. The bulk density ranged from 721.0 (Ceralio) to 749.6kg/m3 (Oberkulmer Rotkorn), the kernel apparent density from 1342.7 (Ceralio) to 1491.2kg/m3 (Korweta) and the porosity from 45.9 (Oberkulmer Rotkorn) to 48.1% (Holsternkorn). The equivalent diameter and volume of a single wheat kernel ranged between 4.04 (Holsternkorn) and 4.20mm (both Korweta and Oberkulmer Rotkorn), and 33.1 (Ceralio) and 42.2mm3(Oberkulmer Rotkorn). The shape of a single wheat kernel was confirmed to be ellipsoid. The sphericity ranged from 53.5 (Oberkulmer Rotkorn) to 60.6% (Korweta) while the average aspect ratio was 47.9%. This study showed that the linear dimensions of all spelt varieties kernels were higher than those observed for common wheat. Wheat kernels showed relatively high values of angle of repose ranged from 17.6° (Korweta) to 20.5° (both Holsternkorn and Oberkulmer Rotkorn). Static coefficient of friction of spelt varieties were higher than that of common wheat. Furthermore, kernels of Korweta and Oberkulmer Rotkorn varieties were characterized by the highest energy required for rupture with average of 11.3J, while Ceralio and Holsternkorn by the lowest one with average of 5.9J.

Modelling and Simulation Heat Transfer in Wheat Stored in a Simulated Sealed Pit

Abstract A mathematical model was developed to predict the change of temperature distribution with time in the radial and axial directions in a simulated sealed cylindrical pit. The finite difference method was used in the model to calculate the conductive heat transfer. The model can predict the grain temperatures in the pit during the storage period using input data of initial grain temperature, storage time and number of spatial elements in both radial and axial directions. Other input data include the finite difference spatial increment in both directions, the finite time increment, temperatures of soil surrounding the pit and the physical properties of grain, pit wall material and surrounding soil. To validate the model, predicted temperatures were compared with measured data for wheat of Apollo variety being stored in a simulated sealed pit for a period of 70 days. The wheat was stored in a cylindrical mild steel tank with 0.6 m in both diameter and height. The initial grain temperature was 15°C. Both measured and predicted wheat temperatures attained equilibrium state within a short period of storage (2 to 6 days) and the equilibrium was maintained throughout the experiment period. The conductive heat transfer model predicted the grain temperatures accurately and within the bounds of the experimental error. The standard error of estimate between measured and predicted was 0.12°C -0.25°C.

Mechanical properties of ungrouted and grouted carbonate sands

A series of isotropic consolidated drained triaxial tests were conducted on three carbonate sands with different physical properties and particle breakage potential. Tests were performed on loose and dense ungrouted and loosely grouted specimens. Two sands were obtained from north shores of Persian Gulf, south of Iran, named Kish and Hormoz sands. Another sand was taken from south of England named Rock sand. Some of specimens were cemented using injection of a chemically grout named sodium silicate. Effects of grains physical properties on the shear behavior and strength of grouted sands under constant conditions such as initial relative density (before consolidation), grout, confining pressure and loading are studied. Tests results showed different compressibility, shear behavior, shear strength parameters, deformability and particle breakage for the studied sands. Totally, bonding the particles to each other improves the shear strength parameters and reduces the compressibility of soil. However, the three grouted sands demonstrated different shear behavior and strength response including bond strength, initial relative density and confining pressure under the same conditions due to different physical properties of grains.

Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures

Abstract White dent corn was nixtamalized in a Ca(OH) 2 [1.2% (w/v)] solution, at a 1:3 corn/water ratio, at 70, 80, 90 and 100 °C for 1 h, with and without mechanical agitation. After cooking the nixtamalized grains were steeped for 48 h. During cooking, kinetics of soluble and suspended solids and total sugar were determined, while that in the grain was determined the pericarp removed. During steeping, water and calcium absorption kinetics were determined in grains and apparent diffusion coefficients were calculated using Fick’s second law. Changes in thermal properties were determined. Cooking temperature and agitation had significant effects on the chemical and physical properties of grains and nejayote. Soluble and suspended solids and total sugar in nejayote showed a linear trend over time for different temperatures, while pericarp removal during both cooking and steeping reached over 90%. Cooking temperature had a significant effect on water and calcium absorption in grains. Calcium and water diffusion were described adequately using Fick’s model. Water and calcium diffusion coefficients values were 2.07–3.52 × 10 −10 m 2 s −1 and of 0.332–1.43 × 10 −10 m 2 s −1 , respectively. Gelatinization temperature and enthalpy were significantly influenced by the temperature and time of the cooking.

Genetic analysis of some physical properties of bread wheat grain (Triticum aestivum L. em Thell)

Very little information exists on the relative genetic architecture of the grain physical properties of wheat. The physical properties of grain have a direct or indirect influence on the milling and baking quality of wheat. Therefore, understanding the inheritance of grain physical properties will be useful to improve varieties with better quality. Five bread wheat cultivars were crossed in order to evaluate the mode of inheritance and combining ability and the correlation of the grain's physical properties. Analysis of variance for combining ability showed that both additive and non-additive gene actions were involved in controlling most of the traits. Magnitudes of general combining ability (GCA) for all features except grain weight (GW) and grain height (GH) were higher than those of specific combining ability (SCA) The effect of general combining ability was more prominent for 8 out of 10 traits in accordance with ratio of GCA:SCA. Path coefficient analysis showed that grain width (GWI), number of grains per spike (GS), and grain height (GH) had the highest significant direct and indirect effect on most of the other features. The results obtained from this study might be helpful for wheat breeders trying to develop new varieties with better grain features to improve the milling and baking quality of wheat.

Grain Qualities and Their Genetic Derivation of 7 New Rice for Africa (NERICA) Varieties

NERICA are interspecific rice varieties from crossing between the high-yielding Asian rice ( Oryza sativa spp. Japonica) with locally adapted African rice ( Oryza glaberrima). In this study, we analyzed grain qualities of 7 NERICA varieties (NERICA 1 to 7) and genetic derivation of quality-related genes. Quality analyses of NERICA grains showed that 7 NERICA varieties were clearly classified into two groups based on the difference of amylose content, and the difference influenced the pasting and physical properties of grains. Genetic analysis of the gene encoding granule-bound starch synthase I (GBSSI), which is known as a key enzyme on amylose synthesis in rice grain, revealed that varieties with higher amylose content ( approximately 29%) have the gene derived from O. glaberrima parent, and group 2 with lower amylose content ( approximately 22%) have the gene from O. sativa parent. These results indicated that the difference in amylose content as well as grain properties among 7 NERICA varieties is mainly determined by the genetic derivation of GBSSI. Further genetic analysis of starch synthesis-related genes suggested that the genetic derivation of SSIIa also influences the chain length of amylopectin in 7 NERICA varieties.

Modelling and Simulation Moisture Transfer in Wheat Stored in a Simulated Sealed Pit

A mathematical model, coupled to another one which was used to calculate the conductive heat transfer, was developed to predict the change of moisture distribution with time in the radial and axial directions in a simulated sealed cylindrical pit storing wheat. The finite difference method was used in the model to calculate the diffusive moisture transfer. The model predicts the grain moisture contents in the pit during the storage period using input data of initial grain temperature, initial grain moisture content, storage time and number of spatial elements in both radial and axial directions. Other input data include the finite difference spatial increment in both directions, the finite time increment, temperatures of soil surrounding the pit and the physical properties of grain, pit wall material and surrounding soil. To validate the model, predicted moisture contents were compared with measured data for wheat of Apollo variety being stored in a simulated sealed pit for a period of 70 days. The wheat was stored in a cylindrical mild steel tank with 0.6 m in both diameter and height. The initial uniform grain temperature was 15 °C and the initial uniform grain moisture content was 12.45% (w.b.). Both measured and predicted moisture contents show that the major change in wheat moisture content took place during the first week of the storage and an establishment of steady state under the storage conditions of the pit is unattainable i.e. moisture diffusion is a very slow process. At the end of the storage period, the grain moisture contents were increased by an average of 1.62% (w.b.) and the grain temperatures were decreased by an average of 2.63°C at the top layer of the pit. For the bottom layer of the pit, the grain moisture contents were decreased by an average of 0.50% (w.b.) and the grain temperatures increased by an average of 7.04°C. The diffusive moisture transfer model predicted the grain moisture contents with a standard error of estimate between measured and predicted of 0.18 -0.75% and of 0.18-0.74% (w.b.) using Chung's equation and modified Henderson's equation, respectively. There was no difference between the two sorption equations (Chung's and modified Henderson's equations) used in predicting grain moisture contents.

Modelling and Simulation Heat Transfer in Wheat Stored in a Simulated Sealed Pit

A mathematical model was developed to predict the change of temperature distribution with time in the radial and axial directions in a simulated sealed cylindrical pit. The finite difference method was used in the model to calculate the conductive heat transfer. The model predicts the grain temperatures in the pit during the storage period using input data of initial grain temperature, storage time and number of spatial elements in both radial and axial directions. Other input data include the finite difference spatial increment in both directions, the finite time increment, temperatures of soil surrounding the pit and the physical properties of grain, pit wall material and surrounding soil. To validate the model, predicted temperatures were compared with measured data for wheat of Apollo variety being stored in a simulated sealed pit for a period of 70 days. The wheat was stored in a cylindrical mild steel tank with 0.6 m in both diameter and height. The initial uniform grain temperature was 15°C and the initial uniform grain moisture content was 12.45% (w.b.). Both measured and predicted wheat temperatures attained steady state within a short period of storage (2 to 6 days) and this equilibrium was maintained throughout the experiment period. At the end of the storage period, the grain temperatures were decreased by an average of 2.63°C and the grain moisture contents were increased by an average of 1.62% (w.b.) at the top layer of the pit. For the bottom layer of the pit, the grain temperatures increased by an average of 7.04°C and the grain moisture contents were decreased by an average of 0.50% (w.b.) The conductive heat transfer model predicted the grain temperatures with a standard error of estimate between measured and predicted of 0.12°C -0.25°C.

Physical properties and carotenoid content of maize kernels and its nixtamalized snacks

Abstract Vitamin A and protein deficiencies afflict hundreds of millions of people, and because maize is a staple food providing a large portion of energy and nutrients for many, its genetic fortification or biofortification could significantly contribute to alleviating malnutrition. Therefore, we measured carotenoid and tryptophan contents for grain, nixtamalized (lime-cooked) maize, and processed snacks of 13 maize genotypes including landraces, quality protein maize (QPM) and non-QPM hybrids. An average 36% loss of provitamin A and an 8% increase in tryptophan were observed following nixtamalization and subsequent snack preparation by deep-frying. The correlations for physical properties of grain and maize flour with provitamin A were calculated to investigate whether secondary traits may be useful as indicators of provitamin A content. The correlation of chroma values with provitamin A contents was significant (P Industrial relevance Yellow maize is used as food and feed. Possible methodologies for rapid carotenoid estimation for industrial purposes like corn flakes or for the poultry industry will be of importance. One of the objectives of this work was to establish correlation between physical parameters and carotenoid concentration in maize. The correlation of chroma values with provitamin A contents was significant (P

The effect of moisture on physical properties of sorghum and millet

Knowledge of how the physical properties of grain vary with changes in moisture content is one of the prerequisites for the design and development of efficient processing and handling machines for the grains. Physical properties of two varieties of sorghum (Dionje and Jumbo) and one variety of pearl millet (IM) were investigated at different moisture levels within the moisture range 12 to 25% dry basis. Grain samples with different moisture levels were obtained by adding calculated amounts of distilled water to the grain. Mixing was done thoroughly, the samples sealed in polythene bags and kept in refrigerator at 5oC for fourteen days to allow moisture to get distributed uniformly within each. The results showed that within this moisture range, all the physical properties studied varied linearly with moisture content. Linear dimensions (length, width and thickness), geometrical mean diameter, sphericity, surface area, volume, kernel density and porosity increased with increase in moisture content of the grain. On the other hand, bulk density decreased with increase in moisture content of the grain. Journal of Agriculture, Science and Technology Vol. 8 (1) 2006: pp. 43-54

The effect of moisture on physical properties of sorghum and millet

Knowledge of how the physical properties of grain vary with changes in moisture content is one of the prerequisites for the design and development of efficient processing and handling machines for the grains. Physical properties of two varieties of sorghum (Dionje and Jumbo) and one variety of pearl millet (IM) were investigated at different moisture levels within the moisture range 12 to 25% dry basis. Grain samples with different moisture levels were obtained by adding calculated amounts of distilled water to the grain, mix thoroughly and seal the samples in polythene bags and keep them in refrigerator at 5°C for fourteen days to allow moisture to distribute uniformly within the sample. The results showed that within this moisture range, all the physical properties studied varied linearly with moisture content. Linear dimensions (length, width and thickness), geometrical mean diameter, sphericity, surface area, volume, kernel density and porosity increased with increase in moisture content of the grain. On the other hand, bulk density decreased with increase in moisture content of the grain. Journal of Agriculture, Science and Technology Vol. 7(1) 2005: 30-40

Chemical and physical characteristics of grains related to variability in energy and amino acid availability in poultry

Grains such as wheat and barley, combined with legumes and oilseed meals, provide not only the bulk of essential nutrients for commercial poultry production and reproduction, but are also the prime source of anti-nutritive components, which are likely to have significant bearing on how effectively all dietary components are utilised by poultry. Sources of variation in the physical and chemical characteristics of grains used in poultry diets include variety, seasonal effects, and growth sites, crop treatment and grain fumigants, and post-harvest storage conditions and period of storage. The available energy and protein contents of grains fed to poultry, which best represent nutritive value, are extremely wide and in consequence there is an urgent need to develop rapid and objective tests for the assessment of nutritive value prior to including grains in poultry diets. Variation in the available energy and protein content of grains can be attributed to a wide range of anti-nutritive factors such as non-starch polysaccharides (NSP), enzyme activity, tannins, alkyl resorcinols, protease inhibitors, α-amylase inhibitors, phytohaemagglutinins, alkaloids, saponins, and lathyrogens. The relative importance of such factors will also differ according to the type of grain in question. However, NSP seem to be the predominant factor in Australia over the past few years given the volume of published literature on this topic. This argument is strongly supported by the fact that NSP-degrading enzymes are routinely used in monogastric diets with great success throughout the world. Numerous attempts over a long period have failed to provide unequivocal evidence that nutritive value in grains for poultry can be predicted with sufficient accuracy and precision by simple, low-cost physico-chemical measurements used singly or in combination. Nevertheless, it is highly desirable to continue to explore these simple measurements in the expectation that useful statistical relationships with more complex measurements will emerge, or that simple measurements can be used to fine-tune prediction equations based on more powerful techniques such as near infrared spectrophotometry. Finally, the nutritive value of grains for poultry will be determined not only by the chemical and physical properties of grains but also by the way that these interact with the processes of ingestion, digestion, absorption, and metabolism in birds. For this reason it is imperative that plant and animal scientists join forces to improve the nutritive value of plant material as feed for animals for the benefit of grain growers and producers of livestock.

DETERMINING PHYSICAL PROPERTIES OF GRAIN BY MICROWAVE PERMITTIVITY MEASUREMENTS

Potential use of the complex permittivity measured at microwave frequencies for indirect nondestructivedetermination of physical properties of grain is discussed. Examples of extraction of bulk density and moisture contentfrom permittivity measurements are shown for wheat and corn over wide ranges of frequency and temperature.Calibration equations for both entities are given along with their standard errors of performance (SEP). The bulk densityof wheat and corn, ranging from 720 to 880 kg/m3 and 695 to 830 kg/m3, respectively, can be determined without priorknowledge of the sample moisture content or its temperature with, on average, SEP of 7.8 kg/m3 and 12.9 kg/m3,respectively. The moisture content of wheat and corn, ranging from 10.6 to 19.2% and 9.0 to 19.2%, wet basis,respectively, can be determined at a given temperature independent of density with SEP of less then 0.27% and 0.46%,respectively. One of the attractive features of permittivity-based methods is that they can be applied regardless of themeasurement technique. One identified function of the complex permittivity provides moisture content for both wheat andcorn with the same calibration.

Origin of the Solar System and its elements

Formation of the Solar System from heterogeneous debris of a supernova (SN) that exploded 5 billion years ago was recorded as (1) inter-linked chemical and isotopic heterogeneities in meteorites, (2) higher levels of extinct nuclides in grains that trapped larger isotopic anomalies, (3) the physical properties of grains mentioned in part (2), and (4) patterns of isotopic anomalies in meteorites, in the solar-wind, and in solar flare particles. The Sun formed on the SN core, and planets formed in a rotationally-supported, equatorial disk of SN debris. Interiors of the Sun and the inner planets accreted first in a central, Fe-rich region surrounding the SN core. These were layered as condensate from other parts of the SN fell toward the condensing Sun. Elements in outer SN layers formed low-density, giant Jovian planets. Intra-solar diffusion enriches hydrogen and lighter isotopes of individual elements at the Sun's surface.