[Study toward a mechanical frekeh-making in Jordan I. Parching and threshing mechanical equipment design]
1986
Umary, M.A. | Humeid, M.A. (Jordan Univ., Amman (Jordan))
This research was carried out at the University of Jordan during the growing seasons 1983/84 and 1984/85 to identify the problems encountering the manually performed "Frekeh-Making" in Jordan. It included visits of production areas in the country to assist in finding proper solutions that may aid in modernizing the current production method for this nutritious and delicious immature parched wheat. Crucial problems facing "Frekeh-Making" are uniform parching, drying and threshing of this product in a very short time period (about 10-15 days) in the season while wheat is still immature (moisture content of kernels 40-60%). The frekeh making usually starts about end of milk stage and ends about mid of dough stage of wheat. The current production procedure requires predrying before parching and again drying of parched heads for threshing. A new experimental mechanical parching system, that enables parching of fresh heads just after harvesting, has been developed. Results of trials with this system indicate greater parching uniformity of heads and show no requirement for predrying. Threshing trials using modified thresher show that freshly parched heads may be threshed just after completion of parching without any need for drying even when the moisture content of heads lies between 35 and 50%
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