Department of Food Engineering, Faculty of Engineering, University of Cumhuriyet, Sivas, Turkey.
Department of Food Technology, Zara Ahmet Çuhadaroğlu Vocational School, University of Cumhuriyet, Zara, Sivas, Turkey.
J Food Sci Technol. 2014 Sep;51(9):1990-7. doi: 10.1007/s13197-012-0704-1. Epub 2012 Apr 27.
Some physical and mechanical properties of roasted Zerun wheat were investigated in the moisture range from 8.80 % to 23.40 % wet basis. Mechanical properties were evaluated by examining the effect of moisture content upon the grain rupture force, energy and Weibull parameters. Length, width, thickness, porosity and angle of repose increased nonlinearly from 6.09 to 6.36 mm; 4.17 to 4.18 mm; 2.66 to 2.78 mm; 37.71 % to 39.09 % and 33.02° to 37.90°, respectively when moisture content increased. The Weibull distribution fits the data for rupture force and energy. The Weibull modulus and scale parameter for rupture force varied between 3.88 and 6.20; 26.61 and 44.24N, respectively. The Weibull modulus for energy increased from 2.15 to 3.24 with increased in moisture content. Measured mechanical properties of grains showed that the brittleness and fragile structure of the roasted grain gradually lost its characteristic crispiness and become soft and ductile above 13.78 % moisture content.
研究了水分范围为 8.80%至 23.40%湿基的烤泽伦小麦的一些物理和机械性能。通过考察水分含量对谷物破裂力、能量和 Weibull 参数的影响，评估了机械性能。长度、宽度、厚度、孔隙率和休止角分别从 6.09 毫米增加到 6.36 毫米；从 4.17 毫米增加到 4.18 毫米；从 2.66 毫米增加到 2.78 毫米；从 37.71%增加到 39.09%；从 33.02°增加到 37.90°。当水分含量增加时，破裂力和能量的 Weibull 分布拟合数据。破裂力的 Weibull 模数和规模参数在 3.88 到 6.20 之间变化；分别为 26.61 和 44.24N。随着水分含量的增加，能量的 Weibull 模数从 2.15 增加到 3.24。测量得到的谷物机械性能表明，在水分含量高于 13.78%时，烤谷物的脆性和脆弱结构逐渐失去其特有的脆性，变得柔软和有延展性。
