Determining the functional characteristics of wheat and corn grains depending on storage time and temperature

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dc.authorid0000-0003-1739-4547en_US
dc.contributor.authorKibar, Hakan
dc.date.accessioned2021-06-23T19:43:17Z
dc.date.available2021-06-23T19:43:17Z
dc.date.issued2016
dc.departmentBAİBÜ, Ziraat Fakültesi, Tohum Bilimi ve Teknolojisi Bölümüen_US
dc.description.abstractThe purpose of this study was to determine how storage time (0-90 days) and temperature (10, 12 and 14C) affect the functional properties of wheat and corn grains. Functional properties such as grain moisture content, grain geometry, dry matter, crude protein and fiber, thousand grain weight, bulk density, angles of internal friction and repose, and static coefficient of friction were determined for stored wheat and corn after different storage times and temperatures. The wheat and corn were stored under typical storage conditions and were observed for changes in their functional properties during the 90 days of storage. The results showed that the examined functional properties differed significantly between the storage conditions depending on the storage times and temperatures. For the storage conditions, the optimum temperature was 10C because the minimum losses were observed at this temperature. Practical ApplicationsLittle is known about the functional properties of the stored wheat and corn relative to their storage conditions. Recently, there has been an increasing interest by food industry and producers to assure consumers on the presevation of their wheat and corn foods. These research results demonstrated that the internal climatic conditions should be kept under constant control to provide the requirements of the stored grains, whichever storage type is used.en_US
dc.identifier.doi10.1111/jfpp.12656
dc.identifier.endpage759en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84947800645en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage749en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.12656
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8740
dc.identifier.volume40en_US
dc.identifier.wosWOS:000381042900020en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKibar, Hakan
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWheaten_US
dc.subjectCorn Grains
dc.subjectStatic Coefficient of Friction
dc.subjectGrain Geometry
dc.titleDetermining the functional characteristics of wheat and corn grains depending on storage time and temperatureen_US
dc.typeArticleen_US

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