Influence of moisture content on physico-mechanical and color characteristics of yellow, purple and black wheat (Triticum aestivum)

Physical and Mechanical properties of pigmented wheat

Authors

  • Subhamoy Dhua National Institute of Food Technology Entrepreneurship and Management, Haryana, India
  • Ankan Kheto National Institute of Food Technology Entrepreneurship and Management, Haryana, India
  • vijay Singh Sharanagat
  • Prabhat K Nema National Institute of Food Technology Entrepreneurship and Management, Haryana, India

Abstract

In the present study three different color wheat (yellow (YW), purple (PW), and black (BW)) were characterized by moisture-dependent physical and mechanical properties. The length, width and thickness were increased with an increase in moisture content, and the highest increase in length (13.46%) was observed for BW, width (8.10%) for YW, and thickness (11.41%) for PW. The geometric mean diameter, sphericity the porosity, the mass of 1000 grains, angle of repose, and coefficient of friction were increased linearly and the linear reduction was observed on bulk density and true density with an increase in moisture content. Hardness and rupture energy were decreased linearly while deformation distance increased linearly with the moisture. YW, BW, and PW can easily be identified by their color, and variation was observed with the change in moisture content. The highest variation was observed on PW.

Author Biography

vijay Singh Sharanagat

FOOD ENGINEERING 

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Published

2022-06-28

Issue

Vol. 24 No. 2 (2022): CIGR Journal

Section

VI-Postharvest Technology and Process Engineering