Moisture-dependent changes in the mechanical properties of isolated wheat bran

Glenn, GM; Johnston, R.K.

doi:10.1016/s0733-5210(09)80121-5

Cited by 34 publications

(25 citation statements)

References 3 publications

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“…This shifted fracture mode has already been observed by Glenn and Johnston (1992), and is shown in Fig. 5.…”

Section: Influence Of Water Content On the Properties Of Whole Bransupporting

confidence: 74%

“…Several authors (Antoine et al, 2003;Greffeuille et al, 2007) studied the mechanical properties of whole bran layers and isolated tissues, and stated that the differences in structure and composition of the different layers may be responsible for their different mechanical properties. Other studies focused on the influence of various parameters on the mechanical properties of wheat bran, like the enzymatic oxidation and UV irradiation of bran (Peyron et al, 2001(Peyron et al, , 2002, or the influence of bran moisture content (Glenn and Johnston, 1992;Mabille et al, 2001), but no study on the influence of temperature on these properties has been carried out yet.…”

Section: Introductionmentioning

confidence: 99%

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Influence of water content and negative temperatures on the mechanical properties of wheat bran and its constitutive layers

Hémery

Mabille

Martelli

et al. 2010

Journal of Food Engineering

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“…This shifted fracture mode has already been observed by Glenn and Johnston (1992), and is shown in Fig. 5.…”

Section: Influence Of Water Content On the Properties Of Whole Bransupporting

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Influence of water content and negative temperatures on the mechanical properties of wheat bran and its constitutive layers

Hémery

Mabille

Martelli

et al. 2010

Journal of Food Engineering

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“…Meanwhile the reduction percentage due to the effect of sieve hole diameter was 78.65% at 10% moisture content, 80.47% at 14% moisture content and 84.11% at 18% moisture content. This may be due to the fact that the increase in moisture content causes increase in kernel plasticity therefore increases the shear strength of the corn grain, which leads to higher energy consumption for grinding [1,2,22]. These results trend agreed with those obtained by [7,21].…”

Section: Hammer Mill Evaluationsupporting

confidence: 89%

“…These properties depend mainly on a cultivar, but also form agroclimatic and agro-technical factors. Wetting or drying the grains can also modify them [1][2][3][4][5][6][7] found that increasing the screen size of hammer mill from 3.2 to 4.8 and 6.33 mm gave a decrease of 30 and 55% in grinding energy under operating conditions at drum speed 2930 rpm, no. of hammers 12 hammer and moisture content 5.1%.…”

Section: Introductionmentioning

confidence: 99%

Grinding Parameters and their Effects on the Quality of Corn for Feed Processing

Mi¹,

Bahnasawy²,

Ali³

et al. 2015

J Food Process Technol

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The experiments of this study were carried out to optimize some grinding parameters and their effects on the quality of corn for feed processing. The hammer mill was evaluated under different parameters including grain moisture content and sieve hole diameter. Grinding process was evaluated by studying the performance, energy consumption, grinding index, grinding ability index, ground quality at different operation conditions. The results revealed that the mill performance, specific energy, energy density, grinding index and grinding ability index ranged from 0.

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“…5 Mechanical properties are mainly measured by rheological tests on tissue strips. [5][6][7][8][9] Tensile tests require samples with perfect dimensions which are possible to prepare only from hand isolation. This preparation consists of soaking the wheat grain overnight in distilled water in order to ease the manual separation of the whole outer tissues from the endosperm.…”

Section: Introductionmentioning

confidence: 99%

Estimation of Wheat Grain Tissue Cohesion via Laser Induced Breakdown Spectroscopy

Martelli

Brygo²,

Delaporte³

et al. 2011

Food Biophysics

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During the wheat milling process, the bran fractionation is related to its mechanical properties, which are measured using tensile tests on hand-isolated tissues. However, the dissection of wheat tissues implies a soaking stage in water that can modify tissue properties. New methodologies are required to evaluate wheat tissue properties directly on native grains. The aim of this work was to estimate wheat grain tissue cohesion by the ionization effectiveness via laser-induced breakdown spectroscopy (LIBS) technique. Isolated bran tissues and wheat grains were submitted to LIBS analysis using a pulsed argon fluoride (193 nm, 15 ns, 1 Hz, 2 J cm −2 ) excimer laser and a compact optic fiber spectrometer (HR2000). The first approach was to correlate the ratios of ionic to atomic emission lines (MgII/MgI and CaII/CaI) of isolated tissues to their mechanical measurements. The energy needed to rupture the tissue was correlated to MgII/MgI (R 2 =0.72). Secondly, native grains were irradiated and chemometrics was applied to discriminate tissue spectra. The aleurone layer isolated after the soaking step presented a higher MgII/MgI than the aleurone layer from native grains, indicating a possible water effect on the tissue cohesion. In conclusion, the LIBS technique may be a potential method for rapid structural analysis of vegetal material allowing wheat population screening of both compositional and mechanical properties.

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Moisture-dependent changes in the mechanical properties of isolated wheat bran

Cited by 34 publications

References 3 publications

Influence of water content and negative temperatures on the mechanical properties of wheat bran and its constitutive layers

Influence of water content and negative temperatures on the mechanical properties of wheat bran and its constitutive layers

Grinding Parameters and their Effects on the Quality of Corn for Feed Processing

Estimation of Wheat Grain Tissue Cohesion via Laser Induced Breakdown Spectroscopy

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