The effect of moisture content on grinding process of wheat and maize single kernel

4th ModTech International Conference - Modern Technologies in Industrial Engineering

Lupu, M.I.^1 ; Pdureanu, V.^1 ; Canja, C.M.^1 ; Mzrel, A.^1

Transilvania University of Brasov, Food and Tourism Faculty, Engineering and Management in Food and Tourism Department, 148 Castelului Street, Brasov

500014, Romania^1

关键词: Different moisture contents;    Grinding process;    Key characteristics;    Mechanical loads;    Physical and mechanical properties;    Resistance characteristics;    Rheological property;    Single kernel;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/145/2/022024/pdf
DOI  :  10.1088/1757-899X/145/2/022024

来源: IOP

【 摘 要 】

The mechanical properties and the resistance of grains are key characteristics that enhance grinding behaviour of wheat and maize and are dependent on the moisture content of the grains. These properties were defined in the single-kernel compression test, and it seems that the qualities expressing the relations resulting during mechanical loads like mechanical and rheological properties are significant. The aim of the study reported here is to show the influence of moisture content on grinding process of wheat and maize single kernel. To show this influence it is necessary to study the physical and mechanical properties of wheat and maize single kernel at different moisture content 10%, 12%, 14%, 16%, 18% and 20%. The measurement results showed significant relationship between the cereal type, its resistance characteristics and the moisture content in the grinding process.