Kviečių grūdų biometrinių savybių tyrimai

Abstract

The moisture content in grain is constantly changing. Drying them or changes the grain size and shape, as well as other properties: pourability, porosity, aerodynamic resistance, density, surface area, the biological activity of the heat capacity and conductivity, thermostability, etc. Moisture is one of the most important factor in determining grain properties. The article explored ‘Širvinta‘ variety of wheat biometric features, the grain length, width and thickness, grain shape factor and surface area. The minimum moisture content of different grain sizes determined by measuring the change in grain thickness, the highest – the width and length. Changes in moisture content of wheat from 8,7 0,12 % to 28,1 0,11 %, the width is increased by 9,7 %, length – 5,07 % and the thickness – 6,71%, and the form factor has increased from 0,6 to 0,79.