EJPAU 2005. Domin M. , Kluza F. DECREASING THE TEMPERATURE OF POPPING CORN COBS AS A PROCESS REDUCING THE LOSSES OF MECHANICAL SEEDING

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2005
Volume 8
Issue 4/volume8

Topic:

Agricultural Engineering

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Domin M. , Kluza F. 2005. DECREASING THE TEMPERATURE OF POPPING CORN COBS AS A PROCESS REDUCING THE LOSSES OF MECHANICAL SEEDING, EJPAU 8(4/volume8), #09.
Available Online: http://www.ejpau.media.pl/volume8/issue4/volume8/abs-09.html

DECREASING THE TEMPERATURE OF POPPING CORN COBS AS A PROCESS REDUCING THE LOSSES OF MECHANICAL SEEDING

Marek Domin¹, Franciszek Kluza²
¹ Department of Refrigerating Engineering and Power Engineering of Food Industry, Agricultural University in Lublin, Poland
² Department of Refrigeration and Food Industry Energetics, University of Life Sciences in Lublin, Poland

ABSTRACT

The purpose of the study was an attempt to characterize the process of seeding the popping corn cobs at lowered temperature, with particular regard to the relations between the losses of grain weight and the temperature values. Corn cobs were picked up at the moment when the corn reached the moisture of about 15%. The seeding of corn cobs was performed in a device of the authors’ own design, after the temperature was lowered. The studies were conducted at six temperature levels, namely 17, 0, -5, -10, -15 and -38°C. After establishing the weight of the obtained grain, the weight of the grains left on the cobs and the weight of damaged corn, the possible dependence was determined between the grain losses accompanying the seeding of corn cobs and their temperature. It was found out that lowering corn temperature of cobs from 17°C to -15°C led to a statistically significant decrease of the losses of grain weight. The border values of grain weight losses in this range of temperature of corn cobs were, respectively, 16.4% and 1.0%.

Further lowering of the temperature of the cobs to the lowest value of -38°C led to further reduction of the losses but it proved to be statistically insignificant.

Key words: popping corn, mechanical seeding, freeze corn cobs.

Marek Domin
Department of Refrigerating Engineering and Power Engineering of Food Industry,
Agricultural University in Lublin, Poland
Doswiadczalna 44, 20-280 Lublin, Poland
phone: (+48 81) 461 00 61 ext. 117
email: marek.domin@ar.lublin.pl

Franciszek Kluza
Department of Refrigeration and Food Industry Energetics, University of Life Sciences in Lublin, Poland
44 Doświadczalna
20-280 Lublin
Poland
email: franciszek.kluza@up.lublin.pl

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