COMPARISON OF SOME OF PHYSICAL AND MECHANICAL PROPERTIES OF SOUND AND SUNN PEST-DAMAGED WHEAT KERNEL OF SALARY VARIETY (FOR IDENTIFICATION)

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RASEKH MANSOUR; FIROUZABADI B.; MINAEI S.; AFKARI SAYAH A.H.; ASGHARI ALI

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2007 | Volume:4 | Issue:3 Page(s): 21-30

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Title

COMPARISON OF SOME OF PHYSICAL AND MECHANICAL PROPERTIES OF SOUND AND SUNN PEST-DAMAGED WHEAT KERNEL OF SALARY VARIETY (FOR IDENTIFICATION)

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Keywords

WHEATQ3

SUNN PESTQ3

MECHANICAL PROPERTIESQ2

COMPRESSION TESTQ3

SARDARY VARIETYQ4

Abstract

There are two reasons for measuring MECHANICAL PROPERTIES of cereal, at first determination of grain texture for classification, and second, in modification of harvesting and processing machinery. Therefore, this research was accomplished on sardary WHEAT variety. For this purpose, exactly 160 simple COMPRESSION TESTs were conducted including four levels of moisture content and two types of WHEAT (good and SUNN PEST- damaged) at twenty replications. According to the research, it is possible to distinguish SUNN PEST and good grains from each other. Results of this study were defined which able to us on basis of mechanical. The best moisture contents for separation are 12 and %14 (w.b.) based on toughness and maximum force respectively. The results of analysis of variance indicated that two types of WHEAT at three attributes (toughness, maximum force and initial tangent of the curve) were different, significantly. The maximum force to rupture for good grain is higher than SUNN PEST-damaged grain, but, SUNN PEST-damaged grains were more tougher than good grains. This phenomenon is due to porosity of SUNN PEST-damaged grain tissue. Also its maximum strain is twice as many as of good grains. Among the mechanical parameters which extracted from the tests, it was shown that the toughness is from most suitable factor to recognize SUNN PEST-damaged grain from other grain. Also the results of this study indicate which maximum and minimum force to rupture of SUNN PEST-damaged grain are 90.6 and 7.35 N respectively. Whereas, the similar values for good grain are 121.8 and 28.34 N respectively. Also, there are no significant differences between SUNN PEST-damaged and good WHEAT kernels based on physical parameters.

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APA: Copy

RASEKH, MANSOUR, FIROUZABADI, B., MINAEI, S., AFKARI SAYAH, A.H., & ASGHARI, ALI. (2007). COMPARISON OF SOME OF PHYSICAL AND MECHANICAL PROPERTIES OF SOUND AND SUNN PEST-DAMAGED WHEAT KERNEL OF SALARY VARIETY (FOR IDENTIFICATION). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 4(3), 21-30. SID. https://sid.ir/paper/72498/en

Vancouver: Copy

RASEKH MANSOUR, FIROUZABADI B., MINAEI S., AFKARI SAYAH A.H., ASGHARI ALI. COMPARISON OF SOME OF PHYSICAL AND MECHANICAL PROPERTIES OF SOUND AND SUNN PEST-DAMAGED WHEAT KERNEL OF SALARY VARIETY (FOR IDENTIFICATION). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2007;4(3):21-30. Available from: https://sid.ir/paper/72498/en

IEEE: Copy

MANSOUR RASEKH, B. FIROUZABADI, S. MINAEI, A.H. AFKARI SAYAH, and ALI ASGHARI, “COMPARISON OF SOME OF PHYSICAL AND MECHANICAL PROPERTIES OF SOUND AND SUNN PEST-DAMAGED WHEAT KERNEL OF SALARY VARIETY (FOR IDENTIFICATION),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 3, pp. 21–30, 2007, [Online]. Available: https://sid.ir/paper/72498/en

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