CHANGES OF SELECTED PHYSICAL PROPERTIES AT WHEAT GRAIN DUE TO THERMAL PROCESSING USING INFRA-RED RADIATION
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):3–6
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ABSTRACT
The paper addresses the influence of infra-red radiation on moisture content and compressing force of wheat grain (Zawisza cv.). The decrease was observed in moisture content of wheat grains subjected to IR radiation processing. The dependence was described using first-order regression equations. Grain’s exposure to IR resulted in a decrease of compressing force recorded directly after heating. After 48 h, values of the measured forces increased considerably and sometimes were higher than those recorded for grains that were not processed with IR.
ISSN:1230-0322