Izvorni znanstveni članak
Mathematical Models of Influence of Total Admixtures and Kernel Moisture on Hectoliter Weight of Wheat
Tajana Krička
Željko Jukić
Neven Voća
Sandra Voća
Denis Maksić
Sažetak
With the purpose of determining if relationships between hectoliter weight, total admixtures and their components and kernel moisture can be mathematically modeled, wheat kernel samples were taken at the point of entering a silo in anorthwestern Croatia in a period of three years (1997–1999). The intention of the research was to determine mutual interaction of the above mentioned factors, with taking no consideration of data connected to varieties or agrotechnology. It means that the purpose was to get insight into the actual situation at the entry point of the silo, with wheat grown with the higher level of agrotechnology as well the wheat grown with a lower level of agrotechnology. Twenty samples were taken every year at random. Hectoliter weight, kernel moisture and total admixtures were measured for every sample, and in the last year of the research (1999) the amounts of black and white admixtures as well as their components. The mutual interaction among the above mentioned factors as well as the influence of white and black admixture components on the hectoliter weight and the kernel moisture were shown with help of a correlation coefficient. The mutual interaction among the above mentioned factors was mathematically modeled by means of linear equations. Hectoliter weight and total admixtures showed negative average correlation in the three-year research period (r=–0.38; P<0.01), and so did hectoliter weight and kernel moisture (r=–0.37; P<0.01). When the range of various levels of kernel moisture that were found in the research is divided into four smaller ranges, it enables us to clearly see which of the chosen kernel moisture level ranges best correlates with hectoliter weight and total admixtures. In 1998 those were ranges of 12.5–13.5% kernel moisture (r=–0.67; P<0.05) and 13.6–14.5% kernel moisture(r=–0.85;P<0.05), and in the year 1999 it was the range of 13.6–14.5% kernel moisture (r=–0.83; P<0.05). Analysis of ratio of hectoliter weight, total admixtures, black and white admixtures above 70.8 kg/hl showed a decrease of total and black admixtures content, and an increase in white admixtures content. Analysis of the ratio between moisture and black, white and total admixtures showed that a moisture increase above 11% results in an increase of white admixtures content, and a decrease in total and black admixtures content. Research results indicate that mathematical modeling of the above mentioned factors is not reliable because the determination coefficients for the shown admixtures, kernel moisture and hectoliter weight are too low. It was only in the second research year that the ratio equation for hectoliter weight and total admixtures showed a higher determination coefficient (0.6068). Determination coefficients (R2) for linear equations of the factors in the research are low, which indicates that the relationships of this kind between hectoliter weight, kernel moisture and total admixtures, as well as those between kernel moisture and black and white admixtures are not likely to occur again.
Ključne riječi
wheat; admixtures; kernel moisture; purification; kernel moisture
Hrčak ID:
12378
URI
Datum izdavanja:
10.6.2002.
Posjeta: 2.293 *