Moisture and Rupture Models for Corn (<i>Zea mays</i>) Seeds of Different Endosperm Types

Rico, Arturo Mancera; García-de-los-Santos, Gabino; Zavaleta‐Mancera, Hilda A.; Carrillo-Salazar, José Alfredo; González-Estrada, Elizabeth; Villaseñor-Perea, Carlos Alberto

doi:10.13031/trans.13021

Cited by 3 publications

(2 citation statements)

References 11 publications

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“…Rupture force was defined as the force required to produce a major break in the kernel. Previous research has shown that unfermented kernels had lower rupture force as kernel moisture content increased [7,8,13,22]. Rupture force was statistically less for the F-Low and F-High fermented kernels than for the U-Low and U-Mid kernels (Table 8).…”

Section: Discussionmentioning

confidence: 81%

Physical Properties of Moist, Fermented Corn Kernels

et al. 2023

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A novel approach to producing corn stover biomass feedstock has been investigated. In this approach, corn grain and stover are co-harvested at moisture contents much less than typical corn silage. The grain and stover are conserved together by anaerobic storage and fermentation and then separated before end use. When separated from the stover, the moist, fermented grain had physical characteristics that differ from typical low-moisture, unfermented grain. A comprehensive study was conducted to quantify the physical properties of this moist, fermented grain. Six corn kernel treatments, either fermented or unfermented, having different moisture contents, were used. Moist, fermented kernels (26 and 36% w.b. moisture content) increased in size during storage. The fermented kernels’ widths and thicknesses were 10% and 15% greater, respectively, and their volume was 28% greater than the dry kernels (15% w.b.). Dry basis particle density was 9% less for moist, fermented kernels. Additionally, the dry basis bulk density was 29% less, and the dry basis hopper-discharged mass flow rate was 36% less. Moist, fermented grain had significantly greater kernel-to-kernel coefficients of friction and angles of repose compared to relatively dry grain. The friction coefficient on four different surfaces was also significantly greater for fermented kernels. Fermented corn kernels had lower individual kernel rupture strengths than unfermented kernels. These physical differences must be considered when designing material handling and processing systems for moist, fermented corn grain.

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Section: Discussionmentioning

confidence: 81%

Physical Properties of Moist, Fermented Corn Kernels

et al. 2023

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“…Tis is because, under conditions of high moisture content, the endosperm cells in the grain will absorb water and fll the internal voids, making the grain structure expand. Tis not only afects the physical properties of grains, such as 1000-grain weight, bulk density, and true density, but also makes the endosperm texture softer, which in turn reduces the mechanical strength of the grain [97]. Te microstructure of oats was diferent under diferent water contents.…”

Section: Moisture Contentmentioning

confidence: 99%

Determination Methods and Influencing Factors of Grain Mechanical Properties

Gao,

Tian,

Xue

et al. 2024

Journal of Food Quality

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Grain is extremely vulnerable to external loads during production and processing, resulting in the deterioration of grain quality. Deteriorated grain not only affects the economic value of grain but also affects the safety of storage. This has a very important relationship with the biomechanical properties of grains. It is of great significance to explore the mechanical properties of grain under different conditions and analyze the relationship between its physical and chemical properties and mechanical properties for improving its processing and eating quality. In this paper, the research methods of the mechanical properties of grains are reviewed. Various factors influencing the mechanical properties of cereals were analyzed. The relationship between the internal organizational structure of grain and its mechanical properties was discussed. This paper puts forward the shortcomings in the current research on the mechanical properties of grains and puts forward the prospect and analysis of its importance in future development in order to provide a reference for reducing crushing in the grain processing process.

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Non-Destructive Quality-Detection Techniques for Cereal Grains: A Systematic Review

et al. 2022

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Grain quality involves the appearance, nutritional, and safety attributes of grains. With the improvement of people’s living standards, problems pertaining to the quality of grains have received greater attention. Modern quality detection techniques feature unique advantages including rapidness, non-destructiveness, accuracy, and efficiency in detecting grain quality. This review summarizes research progress of these techniques in detection of quality indices of grains. Particularly, the review focuses on detection techniques based on physical properties including acoustic, optical, thermal, electrical, and mechanical properties, and those simulating sensory analysis such as electronic noses, electronic tongues, and electronic eyes. According to the current technological development and application, the challenges and prospects of these techniques are demonstrated.

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Moisture and Rupture Models for Corn (Zea mays) Seeds of Different Endosperm Types

Cited by 3 publications

References 11 publications

Physical Properties of Moist, Fermented Corn Kernels

Physical Properties of Moist, Fermented Corn Kernels

Determination Methods and Influencing Factors of Grain Mechanical Properties

Non-Destructive Quality-Detection Techniques for Cereal Grains: A Systematic Review

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