Determining the Functional Characteristics of Wheat and Corn Grains Depending on Storage Time and Temperature

• Published in: Journal of food processing and preservation 2016-08, Vol.40 (4), p.749-759
• Main Author: Kibar, Hakan
• Format: Article
• Language: English
• Subjects: Angles (geometry); Constants; Corn; Foods; Grains; Internal friction; Moisture content; Triticum aestivum; Wheat
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.12656

The 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 Applications Little 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.