The Effect of Tempering on Mixed Russian and Ukrainian Wheat Properties During Milling Operations

Document Type : Original research paper

Authors

1 Professor and Head of Agricultural Engineering department, Faculty of Agriculture at Tanta University

2 Agricultural Engineering Department

3 Tanta University, Faculty of Agriculture, Agriculture Engineering Department, Egypt

Abstract

The change in physical properties in mixture wheat during tempering stage for milling processes prepared according to mixtures dose was studied. The results showed that the physical properties of wheat seeds before the tempering process for both mixtures, the length values were 6.76 and 5.87 mm, width were 3.02 and 2.88 mm, thickness were 2.88 and 2.91 mm, geometric mean diameter were 3.88 and,3.66, arithmetic mean diameter were 4.22 and 3.89 mm, area of flat surface were 16 and 13.29 mm, volume were 30.86 and 25.84 mm3and 1000 kernel weight were 38.5 and 37.95g. At the tempering process for first dose of mixture , the length of wheat seeds decreased from 6.76 to, 5.93 at the first soaking to 5.88 mm for the second soaking. The , width of wheat seeds increased from 3.02 to, 3.15 at the first soaking while increased to 3.18 mm for the second soaking, the thickness of wheat seeds increased from 2.88 to, 3.07 at the first soaking to 3.10. mm for the second soaking. At the tempering process for the second dose of mixture , the length of wheat seeds decreased from 5.97 to, 5.88 at the first soaking to 5.87 mm for the second soaking. The , width of wheat seeds increased from 2.88 to, 3.10 at the first soaking while increased to 3.13 mm for the second soaking, the thickness of wheat seeds increased from 2.91 to, 3.00 at the first soaking to 3.20. mm for the second soaking.

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