BIO Web Conf.
Volume 10, 2018Contemporary Research Trends in Agricultural Engineering
|Number of page(s)||4|
|Section||Agronomy and Biophysics|
|Published online||26 March 2018|
The effect of seed moisture and temperature on grinding characteristics of quinoa (Chenopodium quinoa Willd.)
University of Al-Qasim Green, College of Food Sciences, Department of Food Technology, Babylon, Iraq
2 University of Life Sciences, Department of Thermal Technology and Food Process Engineering, Doświadczalna Str. 44, 20-280, Lublin, Poland
* Corresponding author: firstname.lastname@example.org
Quinoa (Chenopodium quinoa Willd) is a native food plant of the Andean region of South America. Quinoa seeds have remarkable nutritional properties, not only from its high protein content, but also from its good amino acid balance. The aim of the study was evaluate the influence of quinoa seed moisture content (10, 12, 14, 16 and 18%) and temperature (-20, 3, 20 and 40°C, with the initial grain moisture content of 10.5%) on grinding process. Especially the particle size distributions and grinding energy indices were determined. The results showed that the increase of seed moisture content from 10 to 16% caused an increase the specific grinding energy from 6.9 to 8.3 kJ·kg-1, beside of this as the moisture increased the average particle also increased. The highest changes were observed in the fraction of coarse particles (above 1.0 mm). Interestingly, the mass fraction of fine particles (below 0.2 mm also increased). Other grinding indices also confirmed an increase the grinding energy requirements with the increase seed moisture content. The temperature of seed has little influence on quinoa grinding process. The highest grinding energy requirements were observed when the frozen seeds were ground.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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