Relevant bibliographies by topics / Dehulled kernels

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Academic literature on the topic 'Dehulled kernels'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 May 2022

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Journal articles on the topic "Dehulled kernels"

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Anders, Andrzej, Ewelina Kolankowska, Dariusz Jan Choszcz, Stanisław Konopka, and Zdzisław Kaliniewicz. "The Effect of Selected Parameters on Spelt Dehulling in a Wire Mesh Cylinder." Sustainability 12, no. 1 (2019): 43. http://dx.doi.org/10.3390/su12010043.

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A spelt dehuller with an innovative structural design is described in the study. In the developed solution, spelt kernels are separated by the mechanical impact of friction in a wire mesh cylinder with 4 × 4 mm openings. The dehuller is powered by a motor with a rotating impeller with an adjustable blade angle. In the experimental part of the study, spelt kernels are dehulled at five rotational speeds of the shaft: 160 to 400 rpm at intervals of 60 rpm, and five rotor blade angles: 50° to 90° at intervals of 10°. The efficiency of spelt dehulling (removal of glumes and glumelles) is evaluated based on kernel separation efficiency, husk separation efficiency, and the proportion of damaged kernels.
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Ogunsina, Babatunde Sunday, Motunrayo Funke Olumakaiye, Chiemela Eyinnaya Chinma, and Opeyemi Paul Akomolafe. "Effect of hydrothermal processing on the proximate composition and organoleptic characteristics of dehulled Moringa oleifera seeds." Nutrition & Food Science 45, no. 6 (2015): 944–53. http://dx.doi.org/10.1108/nfs-04-2015-0036.

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Purpose – This paper aims to investigate the effect of hydrothermal treatment by conventional, microwave and pressure cooking on the cooking properties, proximate composition and organoleptic characteristics of dehulled Moringa oleifera seeds. Design/methodology/approach – Samples of Moringa oleifera seeds were subjected to cooking for the minimum time by each of the methods under study. Cooking properties, proximate composition and organoleptic characteristics were determined following standard analytical procedures. Findings – The results showed that the average cooking time were 25, 30 and 40 mins for conventionally, pressure- and microwave-cooked moringa kernels, respectively. There was no significant difference in cooking weight, moisture absorbed and water uptake ratio of conventionally and pressure-cooked samples. The protein content of moringa kernel reduced from 41.9 for raw kernels to 40.2, 41.2 and 36.9 per cent for conventionally, pressure- and microwave-cooked samples, respectively. Pressure and microwave cooking indicated 40.1 and 39.3 g/100g of crude fat, whereas raw kernels indicated 37.1 g/100g. Conventionally and pressure-cooked kernels had lower fibre content than the raw kernels, but there was no significant difference in the ash contents of the samples. Cooking influenced the proximate composition and colour of moringa kernels. Microwave cooking indicated higher values of cookability than other cooking methods considered in this study, but no significant difference was observed in the organoleptic characteristics of moringa kernels due to the cooking methods. Practical implications – Given the high protein and vital nutrients content which are seldom found in daily diets, moringa kernels may be considered by processors of edible nuts and kernels for food-based applications such as cooked, roasted, mixed or spiced kernels. Originality/value – This work is perhaps the first to document moringa seeds processing by hydrothermal treatment.
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Janic-Hajnal, Elizabet, Miona Belovic, Dragana Plavsic, et al. "Visual, instrumental, mycological and mycotoxicological characterization of wheat inoculated with and protected against Alternaria spp." Chemical Industry 70, no. 3 (2016): 257–64. http://dx.doi.org/10.2298/hemind141114031j.

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The aim of this work was to characterize visual properties, instrumentally measured colour properties, field fungi presence and Alternaria toxins levels in wheat samples grown under conditions aimed at inhibition and stimulation of wheat infection with fungi from the Alternaria genus. Experiment was carried out on the wheat treated by fungicide and wheat inoculated by Alternaria spp., while non treated wheat was used as a control. Statistically significant difference was observed between all three treatments using visual scale. Protected wheat samples were significantly different from other samples in terms of all measured colour parameters while inoculated and control wheat samples were significantly different in terms of lightness and dominant wavelength. Identification of field fungi in the all examined wheat samples showed that the dominant mycotoxigenic fungus was Alternaria spp., followed by Fusarium spp. The content of Alternaria toxins in samples of wheat hulls and dehulled kernels point out at higher concentrations of Alternaria toxins in hulls than in dehulled kernels.
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Doehlert, D. C., M. S. McMullen, and N. R. Riveland. "Groat proportion in oats as measured by different methods: Analysis of oats resistant to dehulling and sources of error in mechanical dehulling." Canadian Journal of Plant Science 90, no. 4 (2010): 391–97. http://dx.doi.org/10.4141/cjps09184.

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Groat proportion is the groat yield from an oat dehulling process. We compared hand, impact and compressed-air dehulling to measure groat proportion, and evaluated sources of error. Hand dehulling was the simplest and most accurate method, because all groats and hulls can be accounted for. Mechanical methods dehulled most, but not all, oat kernels. Failure to account for oats resistant to dehulling in calculations resulted in gross errors. Oats resistant to impact dehulling did not differ in groat proportion from the general population, but differed in many physical properties. Hull structure may account the most for their resistance to dehulling. Mechanically dehulled oats consistently yielded lower groat proportions than those from hand dehulling. Since the difference cannot be attributed to oats resistant to dehulling, groats must be lost during the aspiration process, common to all mechanical methods. Uniform aspiration protocols should provide a uniform error. All groat proportion values obtained here were highly correlated among themselves, except when values were not corrected for oats resistant to dehulling. A theoretical groat proportion calculated from the ratio of the mean groat mass (collected by any means available) and the mean kernel mass yielded a groat proportion value that did not differ significantly from the hand dehulling value.Key words: Oat milling, groat proportion, oat dehulling
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Clear, R. M., S. K. Patrick, T. Nowicki, D. Gaba, M. Edney, and J. C. Babb. "The effect of hull removal and pearling on Fusarium species and trichothecenes in hulless barley." Canadian Journal of Plant Science 77, no. 1 (1997): 161–66. http://dx.doi.org/10.4141/p96-014.

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Fourteen samples consisting of three cultivars of hulless barley (Hordeum vulgare L.), grown commercially in southern Manitoba in 1994, were examined for levels of Fusarium species and seven fusarium trichothecene mycotoxins: deoxynivalenol (DON), diacetoxyscirpenol, 15-acetyldeoxyni-valenol (15ADON), fusarenone-X, HT-2 toxin, neosolaniol and T-2 toxin. Four fractions from each sample were analysed. These consisted of kernels with the hulls still attached, kernels whose hulls had been removed at harvest, kernels that had been dehulled in the laboratory using a deawner, and kernels that had been pearled in the laboratory to 60% of their original weight. A composite sample of the hulls, obtained from the laboratory dehulling, was also tested. Mycotoxins were determined by gas chromatog-raphy-mass spectrometry. DON and 15ADON were the only trichothecenes detected in this study. The greatest numbers of propagules of Fusarium spp. and the highest concentrations of DON and 15ADON were found in the hulls. The average concentrations of F. graminearum Schwabe and DON in barley were reduced: 90 and 49%, respectively, as a consequence of laboratory dehulling; 95 and 59%, respectively, as a result of dehulling during harvest; and 99 and 86%, respectively, as a result of pearling. Results suggest that growing hulless cultivars shows promise for management of mycotoxin problems associated with FHB. Key words: Fusarium graminearum, Fusarium poae, Fusarium avenaceum, deoxynivalenol, 15-acetyldeoxynivalenol, fusarium head blight
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Gracia, Montilla-Bascón, Paul R. Armstrong, Han Rongkui, and Sorrells Mark. "Quantification of betaglucans, lipid and protein contents in whole oat groats (Avena sativa L.) using near infrared reflectance spectroscopy." Journal of Near Infrared Spectroscopy 25, no. 3 (2017): 172–79. http://dx.doi.org/10.1177/0967033517709615.

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Whole oat has been described as an important healthy food for humans due to its beneficial nutritional components. The positive health benefits of consuming oats as a whole-grain food are attributed in part to β-glucan, which has outstanding functional and nutritional properties. Near infrared reflectance spectroscopy is a powerful, fast, accurate and non-destructive analytical tool that can be substituted for some traditional chemical analysis. A total of 1728 single intact groats of six different oat varieties were scanned by near infrared spectroscopy to develop non-destructive predictions for (1,3;1,4)-β-D-glucan (β-glucan), protein and oil content in groats. Prediction models for single kernels were developed using partial least squares regression. Regression parameters between the chemical values, determined by wet-lab reference methods, and the predicted values determined from near infrared spectra, were verified by cross-validation and against data from a set of independent samples. The cross-validation correlation coefficients ( R2CV) for β-glucan, protein and oil were 0.83, 0.72 and 0.92, respectively, the root-mean-square error ranged from 0.25% to 0.60% for all compounds. Independent validation data had r2 values ranging from 0.69 to 0.95; root-mean-square error of prediction values (RMSEP) values were equal to or less than 0.52%, 0.62% and 0.27% for β-glucan, protein and oil, respectively. The data indicated that non-destructive screening of β-glucan, protein and oil contents in single kernels of dehulled oat grains from their near infrared spectra could be successfully used in breeding programs.
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Obi, Okey Francis, and Clement O. Akubuo. "Performance Evaluation of African Breadfruit (Treculia Africana) Seed Dehuller." Agricultural Engineering 22, no. 4 (2018): 51–60. http://dx.doi.org/10.1515/agriceng-2018-0036.

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AbstractThis paper reports the effect of the parboiling time on dehulled kernel out-turns (DKO) of African breadfruit seeds, and the most recent effort to upgrade an existing dehuller and its performance. Two common and readily available varieties – Treculia var. africana and var. inverse were used in the study. The seeds were parboiled for 0 (control), 2, 5, 8, 11 and 14 minutes and then dehulled. The result revealed that the parboiling time had a significant effect on the DKO of the two varieties of the seed. The DKO increased from 0 to 5 min of the treatment, after which it decreased considerably up to 14 min of the parboiling time. The obtained data were used to develop a non-linear quadratic regression model to predict the DKO as a function of the parboiling time. The performance evaluation of the breadfruit seeds dehuller revealed that it was significantly influenced by the variety.
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Doehlert, D. C., M. S. McMullen, J. L. Jannink, S. Panigrahi, H. Gu, and N. R. Riveland. "A bimodal model for oat kernel size distributions." Canadian Journal of Plant Science 85, no. 2 (2005): 317–26. http://dx.doi.org/10.4141/p04-054.

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Oat kernel size distributions are important to the oat milling industry because size separation of kernels is routine in oat milling. Dehuller rotor speeds are set in order to deliver the optimal mechanical stress to different kernel size streams for dehulling. In this study, size distributions were evaluated by digital image analysis in 10 cultivars grown in eight environments. Observed distributions were compared with quality characteristics and with panicle characteristics and spikelet type frequencies. Size distributions within samples, as evaluated from individual kernel image areas, tended to depart from normal distributions and graphical depictions of data frequently resembled bimodal populations. A statistical test to compare a bimodal distribution with a normal distribution indicated that a bimodal model was more effective at describing the distributions. Panicle analysis indicated that two-kernel spikelets were the most abundant spikelet type found. Because two-kernel spikelets consist of one larger kernel and one smaller kernel, it is likely that the root of the bimodal distribution can be attributed to these spikelets. Although some departures from the mixture of two normal distributions can be attributed to the occurrence of one- and three-kernel spikelets, many of these departures must be attributed to other sources of variation in oat kernel size. Key words: Oats, panicle, kernel size, spikelets
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Upreti, Meghna, Kinga Norbu, Ugyen Phuntsho, Jom Norbu, and Dema Tshering. "AMC-made Impeller-type Buckwheat Dehuller and Optimization of Impeller Speed." Bhutanese Journal of Agriculture 5, no. 1 (2022): 172–82. http://dx.doi.org/10.55925/btagr.22.5114.

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The outer hull or husk of buckwheat (Fagopyrum esculentum Moench.) kernel comprises about 20-30% of the weight of the buckwheat grain. Since it is inedible it should be removed before processing into flour. While imported and expensive dehulling machines are available in Bhutan, to reduce cost and gain wider adoption by farmers and perform the operation efficiently, the Agriculture Machinery Centre (AMC) has developed a buckwheat dehuller based on the impact and shear principle for efficient dehulling of whole buckwheat with most of the machine's body parts available locally. The present study was carried out to test the machine and to evaluate the best operating impeller speed for efficient dehulling of buckwheat. The machine was tested at five different levels of impeller speed: 1,700, 1,800, 1,900, 2,000 and 2,100 revolutions per minute (rpm). Process performance of dehulling efficiency (DE), and broken percentage (B%) were measured at each rpm. There was a significant difference in DE and (B%) across the five different speeds. The best DE of 88.94 % was observed at 2,100 rpm. However, there was also a high correlation between dehulling efficiency and the proportion of broken kernels, with the highest broken percentage of 43.96% observed at 2,100 rpm.
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BROWNE, R. A., E. M. WHITE, and J. I. BURKE. "Hullability of oat varieties and its determination using a laboratory dehuller." Journal of Agricultural Science 138, no. 2 (2002): 185–91. http://dx.doi.org/10.1017/s0021859601001769.

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Ease of removal of the husk of oats from its enclosed kernel, hullability, affects the efficiency with which oats are milled. Hullability of a range of oat varieties was examined using a mechanical dehuller from autumn-sown trials in Northern Ireland, 1996–98, and in the Republic of Ireland, 1997–98. Varieties differed greatly in hullability, the spring variety, Barra, having good hullability while the winter variety, Gerald, had poor hullability. Differences between the varieties were largely consistent from site to site and from year to year despite large differences in the amounts of grain remaining unhulled from trial to trial. Although secondary grains were easier to dehull than primary grains, differences in the structure of the grain populations did not explain variation in hullability of the varieties. This study highlights the need for an investigation of the effects of agronomic factors on hullability.
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Dissertations / Theses on the topic "Dehulled kernels"

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Добрунов, Дмитро Євгенійович. "Технологія комплексної переробки соняшникової макухи з безлушпинного ядра". Thesis, НТУ "ХПІ", 2016. http://repository.kpi.kharkov.ua/handle/KhPI-Press/21793.

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Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.06 – технологія жирів, ефірних масел і парфумерно-косметичних продуктів. – Національний технічний університет "Харківський політехнічний інститут" Міністерства освіти і науки України, Харків, 2016. Дисертацію присвячено науковому обґрунтуванню технології комплексної переробки соняшникової макухи з безлушпинного ядра. Встановлено залежність ступеню вилучення олії і хлорогенової кислоти з соняшникової макухи безлушпинного ядра від складу розчинника, температури та тривалості екстрагування у кавітаційній установці та отримано математичний опис цього процесу у вигляді регресійного рівняння. Виявлено антиоксидантні властивості сухих речовин екстрактів соняшникової макухи безлушпинного ядра. Показано, що досліджені екстракти інгібують ланцюгові вільно-радикальні реакції окиснення. Розроблено перспективну технологію комплексної переробки соняшникової макухи з безлушпинного ядра, за якою можна отримати: олію екстракційну, шрот (або борошно) та жиророзчинний рослинний антиоксидант. Результати роботи впроваджені на ТОВ "Нові енергозберігаючі технології" (м. Херсон), ПАТ "Харківська бісквітна фабрика" (м. Харків) та в навчальний процес кафедри технології жирів та продуктів бродіння НТУ "ХПІ".<br>Thesis for a candidate of technical sciences degree. Speciality 05.18.06 − fats, essential oils and perfume-cosmetic products technology − National Technical University "Kharkiv Polytechnic Institute". Ministry of Education and Science of Ukraine, Kharkiv, 2016. The dissertation is devoted to the basis of technology of complex processing of sun-flower cakes obtained from dehulled sunflower kernels. During the work it was ascertained that sunflower oil and chlorogenic acid extraction rates depend on solvent type, temperature, and extraction time in the cavitation facility. The regression equations for the abovementioned processes were derived. Antioxidant properties of solids extracts obtained from dehulled sunflower kernels (SE) were discovered. It was shown that all of the investigated SE terminate the chain reactions during the propagation step. Complex technology of sunflower cakes processing obtained from dehulled sunflow-er kernels was designed. This technology allows obtaining of extracted oil, sunflower meal (or proteinrich flour), and fat-soluble antioxidant. The results of the work are adopted at "New Energy-Efficient Technologies", LLC, "Kharkiv Biscuit Factory", OJSC, and implemented in the educational process at the Department of Technology of Fats and Fermentation Products of NTU "KhPI".
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Добрунов, Дмитро Євгенійович. "Технологія комплексної переробки соняшникової макухи з безлушпинного ядра". Thesis, НТУ "ХПІ", 2016. http://repository.kpi.kharkov.ua/handle/KhPI-Press/21784.

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Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.06 – технологія жирів, ефірних масел і парфумерно-косметичних продуктів. – Національний технічний університет "Харківський політехнічний інститут" Міністерства освіти і науки України, Харків, 2016. Дисертацію присвячено науковому обґрунтуванню технології комплексної переробки соняшникової макухи з безлушпинного ядра. Встановлено залежність ступеню вилучення олії і хлорогенової кислоти з соняшникової макухи безлушпинного ядра від складу розчинника, температури та тривалості екстрагування у кавітаційній установці та отримано математичний опис цього процесу у вигляді регресійного рівняння. Виявлено антиоксидантні властивості сухих речовин екстрактів соняшникової макухи безлушпинного ядра. Показано, що досліджені екстракти інгібують ланцюгові вільно-радикальні реакції окиснення. Розроблено перспективну технологію комплексної переробки соняшникової макухи з безлушпинного ядра, за якою можна отримати: олію екстракційну, шрот (або борошно) та жиророзчинний рослинний антиоксидант. Результати роботи впроваджені на ТОВ "Нові енергозберігаючі технології" (м. Херсон), ПАТ "Харківська бісквітна фабрика" (м. Харків) та в навчальний процес кафедри технології жирів та продуктів бродіння НТУ "ХПІ".<br>Thesis for a candidate of technical sciences degree. Speciality 05.18.06 − fats, essential oils and perfume-cosmetic products technology − National Technical University "Kharkiv Polytechnic Institute". Ministry of Education and Science of Ukraine, Kharkiv, 2016. The dissertation is devoted to the basis of technology of complex processing of sun-flower cakes obtained from dehulled sunflower kernels. During the work it was ascertained that sunflower oil and chlorogenic acid extraction rates depend on solvent type, temperature, and extraction time in the cavitation facility. The regression equations for the abovementioned processes were derived. Antioxidant properties of solids extracts obtained from dehulled sunflower kernels (SE) were discovered. It was shown that all of the investigated SE terminate the chain reactions during the propagation step. Complex technology of sunflower cakes processing obtained from dehulled sunflow-er kernels was designed. This technology allows obtaining of extracted oil, sunflower meal (or proteinrich flour), and fat-soluble antioxidant. The results of the work are adopted at "New Energy-Efficient Technologies", LLC, "Kharkiv Biscuit Factory", OJSC, and implemented in the educational process at the Department of Technology of Fats and Fermentation Products of NTU "KhPI"
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Book chapters on the topic "Dehulled kernels"

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"TABLE 11 Common Methods of Processing Sorghum for Use in Livestock Feed Category Type of process Procedure Characteristics Mechanical action Grinding/Rolling Particle size reduction using hammer, Most commonly used, least expensive. plate, pin, or roller mills. Increase feed efficiency and digestibility by 10-20% of whole grain. Wet process Reconstitution Increase grain moisture to 25-30%. Wet Improves feed efficiency about 10-15% grain is anaerobically stored for 2-3 over dry ground grain due to higher weeks prior to grinding and feeding. protein and energy digestibility. Early harvest Grain is harvested at 20-30% moisture Similar to reconstitution. and stored anaerobically or with organic acids (e.g., propionic). Grain is ground prior to or after storage. Soaking Soak grain in water for 12-24 h. Feed Tendency for grain to ferment or sour. whole or crush. Only limited use. Heat and moisture Steam-rolling Grain subjected to live steam (180°F) Slight increase over dry rolling. Reduces 3-5 min then rolled. fines and dust. Steam-flaking Grain exposed to high moisture steam Most common method in feedlots. Thin for 5-15 min to reach 18-20% flaking of sorghum increases moisture. Then grain is rolled to digestibility and feed efficiency equal desired flake thickness. to that of reconstitution. Pelleting Ground grain is conditioned with steam, Reduces dust, improves palatability, forced through a die, and pellets are uniformity, and handling of feeds. cooled. Prevents segregation of micronutrients. Exploding Grain exposed to high-pressure steam, Similar to puffing of cereals for breakfast the starch is gelatinized, the pressure foods. Feed efficiency is similar to is decreased, and rapid expansion of steam flaked or reconstituted grain. the kernel occurs. Hot dry heat Popping Hot, dry air expansion of grain. Bulk Ruptures endosperm increasing starch density is low. Density is increased availability. Feed efficiency is similar by spraying with water and rolling to steam flaking or reconstitution. sometimes. Micronizing Heat grain with gas-fired infrared Feed efficiency similar to steam flaking, burners to the point of eversion exploding or popping. Bulk density followed by rolling through a roller similar to steam-flaked grain. mill. From Refs. 14, 43, 44, and 86. sorghums, especially waxy endosperm types, have im-sorghum production is consumed directly by humans proved feed-processing properties [62]. [71,88]. Moist, dry, and semi-moist pet foods contain sorghum at For the production of most traditional foods, sorghum is various levels depending upon the formulation. The avail-decorticated using a wooden mortar and pestle. Hand-ability of new food-type sorghums with light color and decortication is a laborious chore generally done by house-bland flavor will lead to more use of sorghum in pet foods. wives. Sorghums with thick pericarp and hard endosperm are preferred because they are easier to decorticate [93]. In some instances, mechanical dehullers are used to service Xl. PROCESSING FOR FOOD small villages and urban areas. Milling yields are related to A. Traditional Food Systems kernel hardness, size, and shape. Most of the sorghums are milled to remove 10-30% of the original weight. The use Sorghum is processed into many different traditional foods of diesel or electrically powered abrasive mills for de-around the world (Table 12). About 30-40% of world hulling and grinding has been increasing slowly." In Handbook of Cereal Science and Technology, Revised and Expanded. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-21.

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