Effect of moisture content on some physical properties of domestic wheat

함수율에 따른 우리밀의 물리적 특성

  • Kim, Oui-Woung (Division of Food Safety, Distribution and Standard Research, Korea Food Research Institute) ;
  • Kim, Hoon (Division of Food Safety, Distribution and Standard Research, Korea Food Research Institute) ;
  • Kim, Sang-Suk (Division of Functional Food Research, Korea Food Research Institute) ;
  • Choi, Eun-Jung (Division of Food Safety, Distribution and Standard Research, Korea Food Research Institute)
  • 김의웅 (한국식품연구원 안전유통연구본부) ;
  • 김훈 (한국식품연구원 안전유통연구본부) ;
  • 김상숙 (한국식품연구원 기능성식품연구본부) ;
  • 최은정 (한국식품연구원 안전유통연구본부)
  • Received : 2015.07.13
  • Accepted : 2015.09.10
  • Published : 2015.10.30


The physical properties of wheat kernels were determined as a function of moisture content to optimize the design of equipment for post-harvest management. Several properties, including bulk density, dynamic repose angle, one thousand-kernel weight, specific gravity, length, width, thickness, and area of two wheat cultivars (Baekjjung: B and Jogyeong: J ), were studied in the moisture range from approximately 9% to 30% wet basis. As moisture increased, length increased linearly from 6.42 to 7.20 mm (B) and 8.71 to 9.15 mm (J), width increased from 2.90 to 3.49 mm (B) and 4.12 to 4.43 mm (J), thickness from 2.94 to 3.20 mm (B) and 3.29 to 3.63 mm (J), and area from 14.13 to $19.44mm^2$ (B) and 27.75 to $31.25mm^2$ (J). Additionally, the dynamic repose angle and one thousand-kernel weight increased linearly from $46.3^{\circ}$ to $54.0^{\circ}$ (B) and $46.3^{\circ}$ to $54.5^{\circ}$ (J) and from 32.26 to 41.51 g (B) and 45.30 to 63.07 g (J), respectively, as the moisture content increased. Based on the experimental measurements, only the bulk density and specific gravity decreased from 754.0 to $664.1kgm^{-3}$ (B) and 776.1 to $660.0kgm^{-3}$ (J) and from 1.2950 to 1.2265 (B) and 1.3379 to 1.2671 (J), respectively, as moisture content increased.


Grant : 우리밀의 제빵품질 향상기술 및 기능성 신제품 개발


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