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Prognostication of tempering time in wheat conditioning by dielectric heating
Author(s) -
Krasteva Ana,
Petrova Nadezhda,
Aljoshev Peter
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01523.x
Subject(s) - tempering , conditioning , dielectric , agronomy , zoology , mathematics , materials science , composite material , statistics , biology , optoelectronics
Summary From the investigations done concerning the change of the basic milling indices in wheat conditioning by dielectric heating it has been established that the hectolitre weight in wheat variety with 32%, 52% and 84% of vitreousness decreases up to the third hour for the first two wheat varieties and to the fourth hour for the third variety, after which the values were constant. The index of wheat vitreousness increases to the second hour for the low‐vitreous wheat variety, to the fourth hour for the medium‐vitreous wheat variety and to the fifth hour in the highly vitreous wheat variety. After these hours, the vitreous values were constant. The dependence between tempering time and the indices of vitreousness and hectolitre weight in wheat conditioning by dielectric heating has been investigated. From the regression equations that were obtained, it is possible to prognosticate the tempering time by pre‐setting values of the indices at the vitreousness and their respective moistures that were studied.