Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/84404
Type of publication: journal article
Field of Science: Mechanikos inžinerija / Mechanical Engineering (T009)
Author(s): Želvytė, Inga;Zvicevičius, Egidijus
Title: Kviečių grūdų biometrinių savybių tyrimai
Is part of: Agroinžinerija ir energetika: LŽŪU Žemės ūkio inžinerijos fakulteto mokslo populiarinimo ir gamybos žurnalas. , 2012, Nr. 17
Extent: p. 276-281
Date: 2012
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
Internet: https://hdl.handle.net/20.500.12259/84404
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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