Effect of the cleaning process on physical properties for different malting barley seed varieties

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989100%3A27350%2F20%3A10246715" target="_blank" >RIV/61989100:27350/20:10246715 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61989100:27730/20:10246715

Výsledek na webu

<a href="https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.1609" target="_blank" >https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.1609</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/fsn3.1609" target="_blank" >10.1002/fsn3.1609</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of the cleaning process on physical properties for different malting barley seed varieties

Popis výsledku v původním jazyce

The aim of the study was to investigate the influence of the barley cleaning process in relation to physical properties. The knowledge of the range of changes in the physical parameters of processed material and their mutual relationships is required for the design and implementation of various technological processes. In this study were compared the input and output commodities in the primary postharvest cleaning process of undesirable components-occurring as admixtures of fine and coarse barley impurities as well as the barley component itself. An efficient cleaning process ensuring barley grain quality is a basic step in beer production. Therefore, seven bred varieties of brewing barley (Malz, Sebastian, Francin, KWS Irina1, KWS Irina2, Bojos, and Laudis) were tested for the qualitative assessment of the cleaning process. Physical parameters such as granulometry, bulk and tapped density, angle of repose, internal and wall friction angle, and flow functions were determined for all samples. In order to identify whether the barley variety or the sample cleaning significantly influences the determined physical properties, two-way ANOVA was applied. The results imply that barley cleaning had the main influence on wall friction angle, while the barley variety had a significant effect on effective internal friction. Moreover, the mechanical postharvest cleaning process reduces the overall wall friction.

Název v anglickém jazyce

Effect of the cleaning process on physical properties for different malting barley seed varieties

Popis výsledku anglicky

The aim of the study was to investigate the influence of the barley cleaning process in relation to physical properties. The knowledge of the range of changes in the physical parameters of processed material and their mutual relationships is required for the design and implementation of various technological processes. In this study were compared the input and output commodities in the primary postharvest cleaning process of undesirable components-occurring as admixtures of fine and coarse barley impurities as well as the barley component itself. An efficient cleaning process ensuring barley grain quality is a basic step in beer production. Therefore, seven bred varieties of brewing barley (Malz, Sebastian, Francin, KWS Irina1, KWS Irina2, Bojos, and Laudis) were tested for the qualitative assessment of the cleaning process. Physical parameters such as granulometry, bulk and tapped density, angle of repose, internal and wall friction angle, and flow functions were determined for all samples. In order to identify whether the barley variety or the sample cleaning significantly influences the determined physical properties, two-way ANOVA was applied. The results imply that barley cleaning had the main influence on wall friction angle, while the barley variety had a significant effect on effective internal friction. Moreover, the mechanical postharvest cleaning process reduces the overall wall friction.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Science &amp; Nutrition

ISSN

2048-7177

e-ISSN

—

Svazek periodika

8

Číslo periodika v rámci svazku

April

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

3317-3326

Kód UT WoS článku

000529607300001

EID výsledku v databázi Scopus

2-s2.0-85084207352