Decreasing the temperature of popping corn cobs as a process reducing the losses of mechanical seeding

• Autorzy: Domin M. , Kluza F.
• Języki publikacji: EN

Abstrakty

EN

The purpose of the study was an attempt to characterize the process of seeding the popping corn cobs at lowered temperature, with particular regard to the relations between the losses of grain weight and the temperature values. Corn cobs were picked up at the moment when the corn reached the moisture of about 15%. The seeding of corn cobs was performed in a device of the authors’ own design, after the temperature was lowered. The studies were conducted at six temperature levels, namely 17, 0, -5, -10, -15 and -38°C. After establishing the weight of the obtained grain, the weight of the grains left on the cobs and the weight of damaged corn, the possible dependence was determined between the grain losses accompanying the seeding of corn cobs and their temperature. It was found out that lowering corn temperature of cobs from 17°C to -15°C led to a statistically significant decrease of the losses of grain weight. The border values of grain weight losses in this range of temperature of corn cobs were, respectively, 16.4% and 1.0%. Further lowering of the temperature of the cobs to the lowest value of -38°C led to further reduction of the losses but it proved to be statistically insignificant.

Słowa kluczowe

EN

loss; temperature; seeding; agriculture; freeze corn cob; popping corn cob; seeding process; corn cob; mechanical seeding

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
• Rocznik: 2005
• Tom: 08
• Numer: 4
• Opis fizyczny: http://www.ejpau.media.pl/volume8/issue4/art-09.html

Twórcy

autor

Domin M.

• Agricultural University in Lublin, Doswiadczalna 44, 20-280 Lublin, Poland

autor

Kluza F.

Bibliografia

• Brzezicka A., 1988. Kukurydza na ziarno [Maize for grain]. WOPR Rejowiec z. 22/88 [in Polish].
• Carre M-A., 1994. Le mais francais a conquis nos industriels. Cultiwar 369, 30-3.
• Domin M, Kluza F., 2003. Sposób przygotowania kolb kukurydzy do omłotu [Manner of preparing maize cobs for threshing]. Zgłoszenie patentowe nr. P 363599 z dnia 20.11.2003 [in Polish].
• Gautier X., 1994. Le mais et ses industries. AGPM Montradon.
• Jesch P., 1994. Der Stärkemarkt als Konjunktubarometer. Mais 22 (1), 34-35.
• Katalog odmian 2002. Kukurydza [A catalogue of cultivars 2002. Maize]. KWS Polska Sp. z o. o. w Poznaniu [in Polish].
• Kumider J., 1995. Poszukiwanie wyróżników fizykochemicznych dojrzałoœci przetwórczej kukurydzy cukrowej [Looking for physico-chemical discriminants of processing maturity of sweet corn]. Przemysł Spożywczy 49, 7, 247-249 [in Polish].
• Meuser F., Pahne N., 1993. Möglichkeiten konzeptioneller Veränderungen bei der Stärke Gewinnung. Materiały z sympozjum: Nachwachsende Rohstoffe – Perspektiven für die Chemie – 5-6. 05. 1993, Frankfurt, Landwirtschaftsverlag Münster, 115-144.
• Puszyk T., 2002. Na kolekcji odmian kukurydzy [On a collection of maize cultivars]. Rolnicze Wieœci 10, 5 [in Polish].
• Waligóra H., 1992. Kukurydza jadalna [Edible maize]. Wielkopolski Zwišzek Producentów Kukurydzy Poznań [in Polish].
• Waligóra H., 1998. Uprawa i wykorzystanie kukurydzy [Cultivation and utilization of maize]. Nowoczesne Rolnictwo 5, 4, 10-11 [in Polish].
• Zalewski K., Login A., 1999. Zawartoœć mykotoksyn w kolbach kukurydzy zbieranej po przemrożeniu roœlin [Content of mycotoxins in the cobs of maize harvested after freezing the plants]. Zesz. Probl. Post. Nauk Roln. 469, 2. 613-619 [in Polish].