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IMPACT OF STEAMING PROCEDURE ON PHYSICAL PROPERTIES OF CORN KERNEL

Ana Matin ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tajana Krička ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Vanja Jurišić ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Neven Voća ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tea Brlek Savić ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Nikola Bilandžija ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

Sažetak

The aim of the research was to investigate the dimensions (length, width, and thickness) and some physical characteristics of corn kernel, grown extensively and intensive. The research was conducted during three vegetation seasons (2002, 2003, and 2004) on hybrids Bc 4982, Bc 462, Bc Jumbo, Florencia, and Stefania. These hybrids were firstly steamed (0.5 bar for ten minutes) and then dried at four temperatures (70 °C, 90 °C, 110 °C, and 130 °C). Some physical properties of corn kernel, such as density, volume, and sphericity were established. In order to determine the difference in dimensions, they were measured before steaming procedure as well. It was found that there were significant differences in corn kernel dimensions before and after steaming, as well as between samples exposed to different drying temperature levels.

Ključne riječi

steaming; corn kernel; cropping intensities; dimensions; density; volume; sphericity

Hrčak ID:

43090

URI

https://hrcak.srce.hr/43090

Datum izdavanja:

10.7.2009.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.117 *