![]() Another quality indicator that narrowly correlates with hardness, total share and structure of proteins is vitreosity. This is why hardness is the common indicator used by the milling industry. Hardness of wheat’s endosperm is the key indicator of wheat quality when it comes to determining its suitability for different end products and affects further processing and milling stages. Providing a clearer cut and better readability, this solution goes beyond the current literature by reducing the force required for analysis and speeding up the analysis process. The novelty introduced by this research provided better and more reliable insight into determining the vitreousness of grains. The results obtained with the new knife gave a better read, were more precise, and the gadget was easier to operate since it demanded lower force to cut the grains. Also, a significantly lower amount of the cutting force, on the knife blade is achieved. With the proposed new design solution, amount of the moment is reduced to 2.72 Nm and the yank force is completely avoided. This design solution enables achievement of the grain “cutting”, not grain “tearing”, as observed with the existing commercial design solution. The blade of the new knife is turned at the inclination angle of 49° in relation to the cutting objects (grains). To minimize the errors using a commercially available cutter, a new knife/blade has been implemented and tested. This force can cause the whole instrument to be displaced during cutting. Due to the resistance of the grain, yank force appears. 50 grains placed in the cutter is an average of 30 Nm. ![]() Also, the moment produced from the manual force on the grain-cutter crank, needed to cut the sample of cca. Determination of vitreosity is usually done visually: namely, after the grain is cut with a commercially available grain-cutters, the cut can result in broken or crushed grains which disables the reading and hinders the precision and accuracy. It does not store any personal data.One of the main quality characteristics of cereals, especially wheat is its hardness which is closely related with grain’s vitreosity, one of the main quality indicators of a variety. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |