Strength and Frictional Properties of Popcorn Kernel as Affected by Moisture Content

Kalkan, Fatih; Kara, Mazhar; Bastaban, Saim; Turgut, Nihat

doi:10.1080/10942911003637319

Cited by 15 publications

(18 citation statements)

References 33 publications

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“…Typical kinds of grain damage are mechanical damage and chemical damage. Mechanical grain damage is due to the impact of grain kernels and rigid surface of threshing unit of high relative speed [32][33][34][35] . The method of high-speed digital imaging has been used to find the morphological and textural characteristics of three views of grain when grain kernels free fall and impact [36] .…”

Section: Introductionmentioning

confidence: 99%

Review of grain threshing theory and technology

Chen

Han

et al. 2018

International Journal of Agricultural and Biological Engineering

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Threshing is the most important function of grain harvester. Grain loss and damage in harvesting are significantly related to threshing theory and technology. There are four kinds of threshing principles including impact, rubbing, combing and grinding. Four types of contact models between grain and threshing components have been constructed correspondently. Grain damage can be regarded as a function of peripheral velocity and contact pattern of impacting. Grain loss can be regarded as a function of contact pattern of rasp bars. Grain loss coming from cleaning and separation in the subsequent process of combing threshing was significantly decreased. Tangential and axial threshing technologies have been applied in grain threshing system widely. It showed that in the combined application, tangential rolls are used to accelerate grain flow, and axial rolls are used to increase threshing quality especially lower loss and damage. Conical concave may take the place of the traditional cylindrical one. With the development of sensor technology and communication technology, intelligent harvesting robot and automatic threshing system will be integrated together to improve grain quality and operation comfort.

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Section: Introductionmentioning

confidence: 99%

Review of grain threshing theory and technology

Chen

Han

et al. 2018

International Journal of Agricultural and Biological Engineering

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“…More tests about texture should be carried out to conclude about a possible effect of the RF-based protocol, as the hardness obtained seems to be related to high variability on the yellow corn grains. Kalkan et al (2011) found that, in general, strength properties in popcorn kernel decreased with increasing moisture content.…”

Section: Resultsmentioning

confidence: 93%

“…The moisture content values of RF‐treated samples mean around 9 g water 100 g −1 dry solids, which is higher than that reported by Kalkan et al . (2011) for popcorn kernel variety Nermin‐cin in the Mediterranean area, with a value of 7.78 g water 100 g −1 dry solids. Thus, despite the moisture content decreased with the RF treatment, it is still adequate for commercialization and further processes.…”

Section: Resultsmentioning

confidence: 99%

Quality evaluation of yellow corn (Zea mays cv. Everta) subjected to 27.12‐MHz radio frequency treatments for popcorn production

Sosa‐Morales

Andaluz‐Mejía

Cardona‐Herrera

et al. 2022

Int J of Food Sci Tech

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Radio frequency (RF) treatments have been reported for pasteurization and disinfestation of diverse grains such as corn. Yellow corn (Zea mays cv. Everta) is the kernel employed for popcorn, a popular snack in different countries. In this study, yellow corn was subjected to RF heating (until reach 52 °C), holding time (1 min) and cooling with forced air (until room temperature) as a disinfestation protocol. RF heating took around 6 min for batches of 10 kg and 3.5 min for batches of 20 kg. Even moisture and water activity of the grains were affected by the protocol (P < 0.05), and similar physical properties were obtained in 20-kg RF-treated batches. As an advantage, the popping ability of the grains was not affected by the RF heating in comparison with untreated samples (P > 0.05). Short RF heating may be considered as potential treatment for yellow corn, keeping kernel conditions for popcorn production.

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“…Moreover, Singh et al (1991) tested the elastic modulus and Poisson's ratio under different moisture contents and revealed the stress and strain law of kernel detachment. Kalkan et al (2011) found that the strength values of popcorn decreased with increasing moisture content by measuring strength properties and the dynamic coefficient of friction. Ajayi and Clarke (1997) found that moisture content had the most significant effect on the strength characteristics of the corn kernel by assessing the energy of impact loss.…”

Section: Introductionmentioning

confidence: 99%

Effect of impact parameters and moisture content on kernel loss during corn snapping

Fu¹,

Fu²,

Chen³

et al. 2019

Int. Agrophys.

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physical parameter of dissipated momentum being introduced to the process of analysing the data. Experiments were carried out on a drop-testing bed, using an accelerometer bound to corn ears to determine the impact parameters. As the impact velocity increased from 3.5 to 6.0 m s-1 at a moisture content of 18.5%, peak acceleration, the integral of acceleration and rebound velocity increased simultaneously, while impact time showed a declining trend. The mass of the detached kernels increased from 5.13 to 13.70 g per corn ear. When the moisture content of the kernels increased from 11.8 to 30.6% with an impact velocity of 5.0 m s-1 , the mass of the detached kernels decreased from 12.61 to 7.56 g per corn ear. The dissipated momentum showed homologous trends with that of the detached kernel mass. Furthermore, a model of the interaction effect of impact velocity and moisture content on the mass of the detached kernel was established through full factorialtests. The methods and data may provide theoretical guidance for the design and optimization of deck plates on the corn heads and decrease the incidence of kernel detachment. K e y w o r d s : impact, kernels detachment, moisture content, corn ear snapping

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Strength and Frictional Properties of Popcorn Kernel as Affected by Moisture Content

Cited by 15 publications

References 33 publications

Review of grain threshing theory and technology

Review of grain threshing theory and technology

Quality evaluation of yellow corn (Zea mays cv. Everta) subjected to 27.12‐MHz radio frequency treatments for popcorn production

Effect of impact parameters and moisture content on kernel loss during corn snapping

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