A study of moisture dependent changes in engineering properties and debranning characteristics of purple wheat

Praveen Saini, Nitin Kumar, Sunil Kumar, Peter Waboi Mwaurah, Vijay Singh

Research output: Contribution to journalArticlepeer-review

Abstract

To assess the efficient storage and processing yields, simultaneously reducing the qualitative and quantitative losses from wheat grains, it is necessary to consider and study their engineering properties. The present study was conducted to determine the moisture-induced changes in the engineering properties and debranning characteristics of colored wheat varieties. Wheat was tempered to three moisture levels (12%, 14%, and 16%), and parameters were recorded using standard techniques and methods. Engineering properties such as bulk density, true density, porosity, and grain hardness decreased; the angle of repose, coefficient of external friction, arithmetic mean diameter, geometric mean diameter increased, while the coloring properties (chroma and hue angle) varied erratically with the increase in moisture content. Debranning characteristics also showed a positive correlation with moisture content. Practical applications: The engineering properties and debranning characteristics of cereal grains are essential to design new equipment or to upgrade an existing one for their cleaning, grading, sorting, separation, material handling, storage, and milling. The present research provides a database needed for the design and development of purple wheat storage and processing equipment. It thoroughly discusses the impact of moisture levels on the engineering properties and debranning characteristics; the machinery that can be used by the farmers and processors to extract bran which can further be used to extract color rich in anthocyanins.

Original languageEnglish (US)
JournalJournal of Food Processing and Preservation
DOIs
StateAccepted/In press - 2021

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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