Effect of micronization on physical properties of leguminous seeds
2000
Andrejko, D. | Rydzak, L. (Akademia Rolnicza, Lublin (Poland). Katedra Maszynoznawstwa i Inzynierii Przemyslu Spozywczego)
Micronization consists in using infrared radiation (high temperature, short time) to heating seeds up to 130-220 deg C. White lupine seeds, Wat cultivar, were micronised under different conditions at variable processing temperature, duration and seed moisture content. After each variant of micronization the seeds were crushed and the forces necessary to their destroying were recorded. Changes in seed strength resulting from micronization were presented in form of diagrams
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