Wyniki wyszukiwania

1

Wpływ rozdrabniacza na właściwości fizyczne śruty pszennej

100%

Warechowski J., Warechowska M., Kozniewski K.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2012

|

tom 570

W pracy badano wpływ zastosowanego młyna walcowego na właściwości fizyczne śruty pszennej. Rozdrabniano ziarno pszenicy odmiany Radunia na dwóch młynach. Były to młyny walcowe z czterema walcami roboczymi: Quadrumat Junior firmy Brabender oraz SK firmy Sadkiewicz. Określono podstawowe właściwości fizyczne uzyskanej śruty, takie jak: kąt naturalnego usypu, kąt tarcia zewnętrznego o metal i szkło, gęstość usypowa, parametry opisujące skład granulometryczny i parametry charakteryzujące cechy reologiczne śruty. Skład granulometryczny śruty wyznaczono za pomocą urządzenia Mastersizer 2000. Uzyskane wyniki poddano analizie statystycznej – określono istotność różnic między średnimi i wyznaczono korelacje między badanymi właściwościami fizycznymi. W wyniku rozdrabniania uzyskano produkty przemiału o wyraźnie różnym składzie granulometrycznym, zależnym od użytego młyna. Uzyskane wyniki wskazują, że mimo podobnej budowy młynów i metody rozdrabniania uzyskane śruty wykazywały istotne zróżnicowanie pod względem właściwości fizycznych.

2

Milling quality of spring triticale grain under different nitrogen fertilization

100%

Warechowska M., Warechowski J., Wojtkowiak K., Stepien A.

Polish Journal of Natural Sciences

|

2013

|

tom 28

|

nr 4

This paper presents the milling parameters of spring triticale grain fertilized with nitrogen in doses of 80 and 120 kg ha⁻¹. The varied nitrogen fertilization level influenced the physical properties of triticale grain of significant importance during milling such as: test weight, thousand kernel weight, vitreousness and hardness expressed by the PSI index. Increasing the fertilization dose from 80 to 120 kg N ha⁻¹ contributed to a decrease the energy demand for grain milling from 38.98 to 33.44 kJ kg⁻¹ and a decrease in ash content in the grain. The use of the higher nitrogen dose caused an increase in the mean particle size of the milling product from 242 to 352 μm. The milling products of each of the studied cereals consisted of particles with sizes from 0.5 μm to 2000 μm. Each milling product was characterized by distribution with five modes. For sizes below 30 μm, the particle size distributions of all studied materials were comparable. The nitrogen fertilization level diversified the milling products with regard to the content of the other size fractions.

3

Effect of the size of triticale kernel on milling energy consumption, flour yield and granulometric composition of flour

100%

Warechowska M., Warechowski J., Stepien A., Wojtkowiak K.

Polish Journal of Natural Sciences

|

2016

|

tom 31

|

nr 3

This study assessed the effect of kernel size on the milling properties of triticale grain,particularly on the flour yield, energy consumption of the milling process and the granulometric composition of flour. The samples of two spring triticale varieties were segregated by kernel size into four kernel-size fractions. The grain fractions were milled in a Brabender Quadrumat Jr. roll mill.The kernel size had a significant effect on flour yield and on the milling efficiency coefficient. The milling yield increased with an increased triticale kernel size. The energy required to produce 1 kg of flour from triticale grain increased gradually, assuming the lowest value for the smallest kernels and the highest value for the kernel thickness fraction from 2.75 to 3.0 mm. The kernel size was found to have an effect on the protein and ash content in the flour. Flour milled from thesmallest-kernel fraction had a significantly lower protein content and a higher ash content. Segregating grain into kernel-size fractions before milling caused significant changes in the minimum and average size of the flour particles

4

Badanie procesu aglomeracji przesypowej proszkow spozywczych

100%

Warechowski J., Zander Z., Zander L.

Przegląd Mleczarski

|

1999

|

nr 06

179-181

5

A comparison of milling value of spelt wheat and common wheat grain grown in organic farming system

100%

Warechowska M., Warechowski J., Tyburski J.

Polish Journal of Natural Sciences

|

2013

|

tom 28

|

nr 1

The objective of the studies was to compare the milling properties of spelt wheat and winter and spring common wheat kernels. The studies were carried out with winter spelt wheat cv. Schwabenkorn and Franckenkorn and with common wheat: winter variety cv. Korweta and spring variety cv. Bombona. Spelt wheat and common wheat were grown in organic farming systems. The evaluation of kernel milling value was performed based on the physical and chemical kernel characteristics and with a trial laboratory milling. Thousand kernel weight, test weight, vitreousness, hardness and content of total ash in the kernels and flour were determined. The milling efficiency factor K, ash number and specific energy for kernel comminution (Er) were calculated. The granulometric composition of middlings (milling product) was also determined with laser diffraction. It was shown that spelt wheat kernels had lower milling parameters than common wheat grain. Out of the tested grain samples, spelt wheat – in comparison with common wheat – had a more floury structure of the endosperm and significantly higher ash content in kernels. Less flour was obtained from spelt wheat than from common wheat. The highest volume of flour was produced from spring wheat cv. Bombona. Specific energy input for milling of spelt wheat kernels was significantly lower in comparison with common wheat. The milling of common wheat cv. Bombona consumed the highest amount of energy; it resulted from higher hardness of kernels. The average particle size of the products obtained by common wheat milling was positively correlated with vitreousness of grain.

Ograniczanie wyników

3 Polish Journal of Natural Sciences

1 Przegląd Mleczarski

1 Zeszyty Problemowe Postępów Nauk Rolniczych

5 Warechowski J.

4 Warechowska M.

2 Stepien A.

2 Wojtkowiak K.

1 Kozniewski K.

1 Tyburski J.

1 Zander L.

1 Zander Z.

1 2016

2 2013

1 2012

1 1999

Wpływ rozdrabniacza na właściwości fizyczne śruty pszennej

Milling quality of spring triticale grain under different nitrogen fertilization

Effect of the size of triticale kernel on milling energy consumption, flour yield and granulometric composition of flour

Badanie procesu aglomeracji przesypowej proszkow spozywczych

A comparison of milling value of spelt wheat and common wheat grain grown in organic farming system