Determining the Functional Characteristics of Wheat and Corn Grains Depending on Storage Time and Temperature

Abstract

The purpose of this study was to determine how storage time (0–90 days) and temperature (10, 12 and 14C) affect the functional properties of wheat and corn grains. Functional properties such as grain moisture content, grain geometry, dry matter, crude protein and fiber, thousand grain weight, bulk density, angles of internal friction and repose, and static coefficient of friction were determined for stored wheat and corn after different storage times and temperatures. The wheat and corn were stored under typical storage conditions and were observed for changes in their functional properties during the 90 days of storage. The results showed that the examined functional properties differed significantly between the storage conditions depending on the storage times and temperatures. For the storage conditions, the optimum temperature was 10C because the minimum losses were observed at this temperature. Practical Applications Little is known about the functional properties of the stored wheat and corn relative to their storage conditions. Recently, there has been an increasing interest by food industry and producers to assure consumers on the presevation of their wheat and corn foods. These research results demonstrated that the internal climatic conditions should be kept under constant control to provide the requirements of the stored grains, whichever storage type is used.

Evaluation of the physical, mechanical and kinetic properties of some cereals and leguminous seeds in Benin republic

“…However, overall the variability of seed length appears to be greater than that of width and thickness given the standard deviations. Kibar (2016) obtained different grain moisture contents for corn grains at different storage times, which are close to the results of this study. The mean arithmetic diameters of varieties of V. unguiculata IAR-339-1 ; V. unguiculataIT86D-1010 and Ife brown increased respectively from 7.84 to 10.08 mm ; 9.14 to 11.52 mm and 7.69 to 9.87 mm (Arthur, 2009); with geometric diameters always less than the arithmetic diameters.…”

Evaluation of the Viability and Seed Quality Response of six Wheat Cultivars to Storage Conditions form in different locations

“…According to that, the spike of wheat could be considered as natural package for the grains of wheat. There is no enough information about storage of wheat in spike form, while there are many available evidences about the storage of wheat in grain form (Kibar, 2015). Wheat stored in spike form is more adaptable than wheat stored in grain form against contrary storage conditions like temperature, high moisture content, and longer time of storage (Karaoglu et al, 2010).…”

Simulation of Stress Distribution Depending on Filling and Discharge Conditions in Wheat Silo with Different Wall Thickness

“…Depolanan ürüne bağlı olarak değişen mekanik özelliklerin silolar üzerinde oluşturduğu yüklerin etkisinin ortaya çıkması ile yaygın olarak depolanan ürünlerin mekanik özelliklerini belirlemek için deneysel çalışmalar yapılmıştır (Kibar, 2016;Kibar ve Kibar, 2017;Kibar ve Kibar, 2019). Bununla birlikte, biyolojik materyallerin yetiştirilme koşullarına bağlı olarak ortaya çıkan özellikleri nadiren sabit bir değer kazanmakta ve yetiştirilme şekli, ürün nem içeriği ve ürünün olgunluğuna göre farklılık gösterebilmektedir.…”