Comparative analysis of elasticity and rigidity of morphological parts of wheat grain

Abstract

The article presents the results of a comparative assessment of the elasticity and rigidity of various morphological elements of wheat grain depending on the nature of the grain (normal, frosted, after drying, after scouring machines). The dependences of the rigidity of wheat grain on the structure, chemical composition and humidity are described. A close correlation was revealed between the structural and mechanical properties of wheat, assessed by microhardness, strength index, and the results of laboratory and industrial grinding of wheat grains of various consistencies. For different consistency of wheat grain, microhardness was determined using the microhardometer "Miniload", and the strength index was determined using the Brabender's hardness tester. At relatively low stresses, the shells have flexural elasticity. IT was detected that with increasing humidity, the rigidity of the shells during bending decreases. It was found that for hard and hard-grained varieties of soft wheat, the compression force is required 2-4 times more than for soft-grained varieties. It is shown that the microhardness of glassy grains of hard-grained and soft-grained wheat varieties is basically at the same level. At the same time, with increasing humidity, the microhardness of the grain decreases regardless of the variety, area of growth and vitrescence of wheat.