Development of Classification Drying of High Moisture Wheat Grain According to the Moisture Content-Contents of classified grain and application using a recirculating batch drier-

DOI Web Site 1 Citations 12 References
  • KANAI Genta
    Graduate school of Life and Environment Sciences, University of Tsukuba National Agricultural Research Center
  • TAMAKI Katsuhiko
    National Agricultural Research Center
  • NAGASAKI Yuji
    Ministry of Agriculture, Forestry and Fisheries
  • SATAKE Takaaki
    Graduate school of Life and Environment Sciences, University of Tsukuba

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Other Title
  • 高水分小麦の粒厚選別による水分別乾燥―原麦成分および循環式乾燥機による検討―
  • コウスイブン コムギ ノ リュウコウ センベツ ニ ヨル スイブン ベツ カンソウ--ゲンバク セイブン オヨビ ジュンカンシキ カンソウキ ニ ヨル ケントウ
  • Contents of classified grain and application using a recirculating batch drier
  • 原麦成分および循環式乾燥機による検討

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Abstract

Using grain thickness classification, the following experiments were undertaken to develop a classification system for drying according to moisture contents. Grain contents were examined and classified using a rotary grader and a 3.2mm sieve. The classified and non-classified grain groups were examined for flour qualities after drying with a recirculating batch drier.<br>Regarding grain contents, ash and protein contents of the thicker grain group are higher than those of the thinner grain group. Non-classified grains have a median value. Flour of thicker grains also has higher ash and protein contents than of thinner grains; non-classified grains are median.<br>Because of different initial moisture contents of grain groups, the recirculating batch drier finished drying of almost equal amounts of grain in the following order: thinner, non-classified and thicker. Thicker grains needed 7h longer than thinner to finish drying.<br>Flour color evaluated using the color grader value (CGV) was preferable in the following order: thinner, not-classified, and thicker. The order was opposite that of the order of ash and protein contents, both of which reportedly degrade the flour color.<br>Amylograph, farinograph and extensograph tests indicate that the groups have different dough properties, but those differences do not affect flour quality.

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