Fundamental studies on the post-harvest process of high moisture content wheat [Triticum aestivum], 1: First-step drying of high moisture content wheat
1998
Lu, D. (Hokkaido Univ., Sapporo (Japan). Faculty of Agriculture) | Kawamura, S. | Itoh, K.
The drying system, including first-step drying, temporary storing of semidried wheat and final drying, is of great importance to the post-harvest process of high moisture content wheat in Hokkaido. To develop wheat production in Hokkaido, an optimum drying system, especially in the stages of first-step drying and temporary storing is needed. In this study, the relationship between first-step drying conditions and end-use qualities of the wheat was studied. Samples of initial moisture contents (w.b.) of 34.3%, 31.8% and 29.3% were dried to 16% moisture content with airflow temperatures of 30, 40, 50, 60 and 70 degrees C. The items of wheat quality investigated were hue and whiteness of the kernel, germination rate, amylogram characteristics and gluten content. The results are as follows: A) The redness and yellowness of the kernel increased as the airflow temperature for drying was increased. B) The whiteness of the kernel was greater the higher the airflow temperature and the higher the initial moisture content of wheat were. C) The germination rate decreased with higher airflow temperatures and higher initial moisture contents of wheat. D) The results of amylogram characteristics showed that the maximum viscosity increased as the airflow temperature rose from 30 degrees C to 50 degrees C, and decreased with airflow temperatures of over 60 degrees C. Maximum viscosity was observed at airflow temperatures from 50 to 60 degrees C. E) The gluten content decreased as the airflow temperature and initial moisture content of wheat increased. F) The results of germination tests and amylogram characteristics indicated that airflow temperature of about 30 degrees C is not suitable for drying wheat with an initial moisture content of over 34%
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