Thèses sur le sujet « Black chaff of wheat »

Master of Science
Department of Grain Science and Industry
Kingsly Ambrose
Consistent and reliable flow of bulk wheat from hoppers and silos is very significant in wheat handling and processing. Bulk wheat flow challenges such as inconsistent flow, arching, etc., are common during handling. The irregular size and non-uniformity of physical properties, the presence of impurities affects the flow behavior during discharge. Chaff and insects infested kernels are the two most common impurities present in wheat. In this research, the effect of these two impurities on their physical and flow properties of wheat were studied. Physical and flow indicators, such as bulk, tapped, particle densities, angle of repose, Hausner’s ratio, Carr index, and porosity measures the flowability of uncompacted bulk solids. Meanwhile, flow properties tested by shear testing principle based on Jenike’s method, simulated bulk wheat under pressure in bins/hoppers. The dynamic properties tested quantify the energy required to flow, compressibility and permeability at dynamic handling situations. Due to the presence of impurities and moisture content differences, bulk density and angle of repose of wheat varied from 801.54kg/m3 to 718.36kg/m3, and 23.6° to 38.4°, respectively. Angle of internal friction and wall friction angle that reflect interaction between particles and particle with bins/hopper walls, ranged from 23.95° to 43.13° and 15.46° to 20.33°, respectively. In addition to instrumental flow property evaluation, the flow profile, discharge rate, and particle velocity during hopper flow of bulk wheat was studied using Particle Image Velocimetry method. Mass flow and funnel flow hopper dimensions were used for this flow profile analysis. The discharge rate decreased from 1.67 to 1.12 kg/s for mass flow and 1.42 to 0.86 kg/s for funnel flow when the chaff in bulk wheat increased from 0% to 7.5% (weight basis). Analysis of the active flow zone indicated that bulk wheat without chaff had a uniform flow compared to wheat with chaff in the bulk. The findings from this study will be useful for design of hopper bottom bins and handling equipment based on the wheat quality and percent moisture content.

Svojim sastavom plevica predstavlja veomaatraktivnu sirovinu za proizvodnju enzima. Sa drugestrane, dosadašnja upotreba ovog nusproizvodaprerade žita je bila samo kao hrana za stoku. Stogase postavlja pitanje mogućnosti dobijanja većeekonomske i ekološke dobiti primenom datesirovine za proizvodnju nekog visoko vrednogproizvoda, kao što su enzimi, uz valorizaciju ostalihizlaznih tokova procesa sa ciljem postizanjakoncepta čistije proizvodnje, ondosno konceptanulte emisije. Upravo simulacioni modelipostrojenja predstavljaju pomoćnu alatku zaizvođenje ekonomske analize i drugih proračunavezanih za bioproces, a bitnih za projektovanje. Zapotrebe generisanja ovakvih modela, a kasnije ikontrolu samog bioprocesa, nužno je poznavatimatematičke modele i njihove parametre vezane zadati proces. Utvrđivanje ovih matematičkihjednačina ima smisla samo kada se bioproces izvodipod optimalnim uslovima. Da bi se procesoptimizovao neophodno je detaljno proučavanjeproizvodnje enzima kultivacijom nusproizvodapreradežita pri različitim procesnim parametrima
With its composition wheat chaff represents a veryattractive raw material for the production ofenzymes. On the other hand, the previous use ofthis by-product of wheat processing was just likecattle food. Therefore, the question arises of thepossibility of obtaining greater economic andenvironmental profit by using the raw material forthe production of high-value products, such asenzymes, with the valorization of other processoutputs in order to achieve the cleaner productionconcept, i.e. the zero-emission concept. Simulationmodels of the plant are an auxiliary tool forconducting economic analysis and otherbioprocessing budgets, which are important fordesigning. For the purposes of generating suchmodels, and later controlling the bioprocess itself,it is necessary to know the mathematical modelsand their parameters related to the given process.Determining these mathematical equations makessense only when the bioprocess is performedunder optimal conditions. In order to optimize theprocess it is necessary to study the enzymeproduction in detail by cultivating by-products ofgrain processing in different process parameters.

The glucosylation of xenobiotics, catalysed by UDP-glucose dependent O-Glucosyltransferases (OGTs), is a major route of pesticide metabolism in wheat {Triticum aestivum L.). OGTs have been characterised in wheat seedlings, their activities toward xenobiotics and natural products defined and their regulation by herbicide safeners studied. Corresponding OGT activities have also been studied in populations of the competing weed black-grass (Alopecurus myosuroides), which differ in their resistance to herbicides. OGT activities were identified in crude extracts from wheat and black-grass. Preferred substrates were 2,4,5-trichlorophenol and the flavonol quercetin. In wheat, treatment with the herbicide safeners, cloquintocet mexyl and mefenpyr diethyl enhanced OGT activities toward xenobiotic and flavonoid substrates especially in the shoots. The respective OGT activities were determined to be higher in herbicide-resistant populations of black-grass than in the herbicide-susceptible wildtype populations. A 53 kDa OGT active toward 2,4,5-trichlorophenol and quercetin was purified over 200-fold from wheat shoots using classical chromatography methods. In addition to 2,4,5-trichlorophenol the OGT also conjugated 3-hydroxyflavones. Putative GT cDNA clones were obtained from wheat and black-grass using a combination of cDNA library screens, 5' RACE and RT-PCR. The respective recombinant proteins were expressed as soluble proteins in E.coli but had no activity toward any xenobiotic or flavonoid substrates tested. Finally, the effects of safener treatment (wheat) and herbicide cross-resistance (black-grass) on the concentrations of endogenous glucosylated phenolic metabolites were determined. Conjugates of phenyl propanoids and C-glycosylated flavonoids were identified as major metabohtes in both species. In wheat shoots, herbicide safener treatment resulted in the accumulation of conjugated ferulic acid. Herbicide-resistance in black-grass was associated with the accumulation of conjugated 4-hydroxycinnamic acid. It was concluded in both wheat and black-grass that changes in xenobiotic conjugation imposed by safeners or acquired resistance to herbicides were mirrored in changes in the accumulation of conjugated natural products.

Харин, М. М. Розробка технології та вивчення властивостей хлібобулочних виробів із застосуванням кіноа та кмину : випускна кваліфікаційна робота : 181 "Харчові технології" / М. М. Харин ; керівник роботи Ж. В. Замай ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 68 с.
У кваліфікаційній роботі обґрунтована та експериментально досліджена можливість виготовлення хліба з борошна пшеничного вищого сорту з додаванням крупи кіноа, чорного кунжуту та кмину. Розроблені відповідні рецептури. Проведено аналітичний огляд інформаційних джерел на основі яких визначено напрям власних досліджень, кінцевим результатом якого є створення нового функціонального харчового продукту. Проведена порівняльна характеристика органолептичних, фізико- хімічних показників контрольного виробу та виробів, які були виготовлені за розробленими рецептурами. Вивчена можливість включення крупи кіноа до рецептури хліба з метою підвищення харчової цінності продукту. Досліджено вплив кмину та чорного кунжуту на органолептичні властивості розроблених виробів.
In the qualification work the possibility of making bread from premium wheat flour with the addition of quinoa, black sesame and cumin is substantiated and experimentally investigated. Appropriate recipes have been developed. An analytical review of information sources on the basis of which the direction of own research is determined, the end result of which is the creation of a new functional food product. A comparative characterization of organoleptic, physicochemical parameters of the control product and products that were manufactured according to the developed recipes. The possibility of including quinoa groats in the bread recipe has been studied in order to increase the nutritional value of the product. The influence of cumin and black sesame . organoleptic properties of the developed products.

Ammonia treatment of flax straw (Linum usitassimum ) (FLAX), wheat straw (Triticwn aestivum ) (WHST) and wheat chaff (WHCH) was evaluated in a two year study by examining the effect of 3.5% (w/w) anhydrous ammonia treatment on chemical composition, in vitro and in vivo digestibility and voluntary intake. Ammoniated flax straw (NFLAX), wheat chaff, ammoniated wheat chaff (NWHCH) and ammoniated wheat straw (NWHST), supplemented with barley, were compared to bromegrass (Bromus inermis ) /alfalfa hay (Medicago sativa )(HAY) as maintenance rations for cows over two years. Lentil straw (Lens culinaris ) (LENTIL) and ammoniated lentil straw (NLENTll...) treatments were added in Year 2 of the study. All levels significant at P<0.05. Crude protein (CP) contents of FLAX, WHCR, WHST, LENTIL and HAY (Year1, Year2) were 2.S, 4.0; 5.7, 6.4; 3.1, 5.7; -, 7.5 and 14.5, 17.4% respectively while acid detergent lignin (ADL) contents were 10.6, -12.S; 6.6, 6.3; 6.S, 6.8; -,9.4 and . 4.2, 5.3% respectively. In vitro organic matter digestibility' (IVOMD) was 36.4, 39.2; 39.2, 44.7; 43.3, 33.5; -, 50.1 and 68.8, 71.5% respectively. Ammoniation improved CP content of FLAX, WIlCR and WIlST 96.4, 112.3 and 109.7% in Year1 and 125.0, 114.1 and SO.7% in Year2 respectively. CP content of LENTn.. improved 12S%.Respective values for IVOMD improvement were 30.5, 2S.S and 3.5 and 16.1, -7.2 and 26.6% bfor FLAX, WHCR and WHST respectively. IVOMD of LENTll.. improved 6.4%. In Year1 of the winter maintenance trials cows received from 2.3 to 5.6 kg d-l barley and from 3.0 to 10.1 kg d-1 crop residue. Intake of HAY fed alone averaged 10.2 kg d-l over 112d. Average daily gains (ADO) of cows (mature cows (4 years and older), younger cows (3 years old» fed HAY (LIS, 1.16 kg d-1) were greater than cows fed NFLAX (0.91,0.97 kg d-1) which were greater than cows fed NWHCH (0.71, 0.76 kg dI) and cows fed WHCR (0.55, 0.68) and NWHST (0.56, 0.70). ADO of cows fed NWHCH were significantly higher than those of cows fed WHCH despite lower levels of barley. Change in backfat (BF) of younger cows was greatest for HAY and NFLAX (4.Omm) followed by NWHST and NWHCH (2.Omm) and then by WHCH (O.Omm). Barley intake in Year2 ranged from 1.7 to 2.4 kg d-1. Intake of crop residues ranged from 4.5 to 8.S kg d-I while intake of HAY averaged 8.5 kg d-I over 78d. In mature cows, ADO were greatest for LENTll.. (0.63 kg d-1) followed by NLENTll.. (0.40 kg d-1) and NWHCH (0.23 kg d-1) and then by NWHST (0.19 kg d-1), NFLAX (0.14 kg d-1), HAY (0.12 kg d-1) and WHCH (0.06 kg d-1). ADO of younger cows were greatest for HAY (0.71 kg d-1), NLENTIL (0.69 kg d-1), LENTll.. (0.61 kg d-1) and NWHST (0.57 kg d-1) followed by NWHCH (0.45 kg d-1) and then WHCH (0.42 kg d-1) and NFLAX (0.35 kg d-1). Change in BF was not significant for mature or younger cows and averaged less than ! mm. Level of barley was constant for type of crop residue. Therefore, differences in ADG between untreated and ammoniated WHCH and LENTll...are due to differences in energy availability. In vivo organic matter digestibility (IVVOMD) was determined indirectly. In Yearl , flax and wheat straw rations were supplemented with 2 kg sweet clover (Melilotus officinalis ) and 1 kg dairy concentrate while wheat chaff rations received dairy concentrate alone and hay was fed alone. IVVOMD of FLAX, WHCH, WHST and HAY was 33.9, 55.3, 42.6 and 62.0% respectively. Ammoniation improved IVVOMD of FLAX and WHCH significantly by 72% and 14.8% respectively. In Year2 all rations except HAY were supplemented with 1 kg alfalfa pellets. IVVOMD of FLAX, WHCH, WHST, LENTll.. and HAY were 64.2, 44.5, 37.8, 40.0 and 61.7% respectively. Ammoniation improved IVVOMD of WHCH and WHST significantly by 32.3% and 27.5% respectively. IVVOMD ofNLENTIL was nonsignificantly improved by 16.0%. Improved IVOMD and IVVOMD resulting from ammoniation was partially due to improved fiber digestibility. Fiber digestibility (Neutral detergent fiber digestibility (NOFD), acid detergent fiber digestibility (ADFD» of FLAX, WHCH and WHST in Year l were improved 379, 343; 22.2, 20.7; and 47.9, 75.9%. In Year2 fiber digestibility (NDFD, ADFD) of FLAX, WHCH, WHST and LENTIL improved 8.8, 35.0; 44.5, 70.3; 24.4,36.7 and 8.0, 6.2% respectively. Changes in NDFD and ADFD were significant for FLAX in Year! and WHCH in Year2 and for ADFD of WHST in Yearl. NDFD and ADFD of HAY were 50.2% and 43.2% in Year! and 57.3% and 45.2% in Year2. Intake of FLAX and WHCH improved significantly in Year1. Intake of WHST improved significantly in Year2. Changes in chemical composition, IVOMD, IVVOMD and OM! of flax, wheat and lentil straw and wheat chaff indicate that ammonia can improve the nutritive value of these crop residues but that response is variable and dependent on initial straw quality, OM content and ambient temperature at time of curing. ADO was excessive in Year! of the winter maintenance trials. However, when barley supplementation was limited to 1.7 to 2.4 kg d-1 all crop residues examined produced adequate ADO in non-lactating, gestating beef cows entering the wintering period in good condition.

Wheat trade accounts for one third of world grain trade and is expected to double by 2050.The KRU (Kazakhstan, Russia and Ukraine) countries account for approximately a quarter of the world wheat exports and are collectively considered one of the key wheat exporting regions. Ukraine became a member of the WTO only in 2008. Russia became an official member of the WTO in 2012. Kazakhstan is expected to follow Russia and reach an accession deal with WTO members shortly. As a result of WTO accession, all three countries will be entitled to “most favoured nation” (MNF tariffs), and hence, gain improved access to a number of important markets that have been largely inaccessible due to very high tariffs that could be charged on imports from non-member countries. World wheat trade liberalization, reflecting the move to the MFN tariff as a result of accession, was simulated using the global simulation model (GSIM). The KRU region’s increased market accessibility as a result of successful accession to the WTO has the potential to foster important re-alignments in world wheat trade flows, prices and changes in welfare among major wheat trading countries. Simulation results suggest that increased access to markets leads to more trade between KRU countries and previously restricted markets. KRU countries trade more with now freer markets such as Turkey, the EU and China. Major traditional wheat exporters such as Australia, Canada, the EU, and the US do not seem to be negatively impacted to any important degree. Their relative market access conditions, however, erode in Turkish, Middle Eastern, and African markets with their trade flows being diverted and broadly distributed among other countries and regions at reduced prices. Trade liberalization is not uniform across regions and therefore leads to different net welfare changes across countries. However, those welfare changes appear to be modest.

Growing minority cereal crops, including spelt wheat, einkorn wheat and emmer wheat, has seen significant development in recent years, mainly due to the development of organic farming. In the processing of these cereals, the amount of waste material in the form of plows, chaff and spindles fragments, which account for 23-35% of the gross yield, can be used as a material for energy production through direct combustion. In this respect, the higher heating value (Qsr) and the lower heating value (Qu) of spelt wheat was achieved. Spelt wheat also produced the highest gross yield (26,41 GJ ha-1) and the highest amount of waste material (33,23 %).

碩士
國立中興大學
食品暨應用生物科技學系所
104
Inyu, the traditional fermented soy sauce food in Taiwan, has more favorite flavor than soy sauce. Inyu is made from fermented black soy beans and soy sauce is from fermented soy beans. Rice bran is by-product of the rice milling process, and has been found to produce high enzyme activities by solid-state fermentation with specific microbes. The objectives of this study were to evaluate the enzyme activity of koji and the quality of fermented product, Inyu, by adding flour and rice bran during the Inyu fermentation. In addition, kojiwas warmed with sun or covered with cloth bag, and their influence the final product was studied as well.. The results indicated that adding 5% rice bran or wheat flour increased the protease and amylase activity in thelab-scale run. The neutral,alkaline protease and amylase in black bean were 10.6 U/g,17.4 U/g and 413.8 U/g; respectively.For 5% rice bran added koji, the activities of neutral, alkaline protease and amylase were 85.6 U/g, 104.2 U/g and 741.4 U/g; respectively.The neutral, alkaline protease and amylase were 40.0 U/g, 60.9 U/g and 932.0 U/g, respectively.Our result suggested that koji added with 5% rice bran or flour can increase the enzyme activity. The final temperature(after warmed 5 hours) in sun warmed black bean, 5% rice bran added koji and 5% flour added koji were 45.9℃,40.9℃and 42.2℃,respectively. For the group that warmed with cloth bag, the temperature of black bean, 5% rice bran added koji and 5% flour added koji were 50.7℃,47.5℃ and 48.3℃, respectively.The resultindicated that temperature of koji, which was warmed with cloth bag, can be increased effectively. The neutral and alkaline protease activities of sun warmed black bean were 61.7 U/g and 62.2 U/g,respectively.When the koji was kept warm with cloth bag, 72.8 U/g and 93.9 U/g for neutral and alkaline protease activity were found. The activities of neutral protease and alkaline protease in sun warmed 5% rice bran added koji were 53.6 U/g and 64.6 U/g, respectively.In cloth bag warmed group, 48.8 U/g and 49.8 U/gof neutral and alkaline protease activities were obtained. The neutral protease and alkaline protease in sun warmed 5% wheat flour added koji were 62.8 U/g and 70.0 U/g , and for cloth bag warmed group, 28.5 U/g and36.8 U/g were found, respectively. The results indicated that koji with flour added and warmed with sun showed higher enzyme activity; however, for black bean koji, higher enzyme activity was observed in group that warmed with cloth bag. For the final product, Inyu that made from koji that was sun warmed and with 5% wheat flour added, which contained 2.52 g/100ml and 2.96 g/100ml of TN (total nitrogen) and AN(amino nitrogen), respectively,showed the better quality, flavor and consumer acceptance when compared to other groups.In sun warmed black bean Inyu, the TN was 2.19 g/100ml, and the AN was 1.76 g/100ml. For cloth bag warmed 5% rice bran added group, the TN was 2.45 g/100ml and the AN was 2.53 /100ml. And the flavor index: alcohol, GLU, in sun warmed 5% wheat flour added inyu, the alcohol is 1.55 mg/ml and the GLU is 7.04 mg/ml, and in sun warmed black bean inyu, the alcohol is 1.06 mg/ml and the GLU is 2.62 mg/ml, sun warmed 5% flour added Inyu is much better than control: sun warmed black bean Inyu. Otherwise, in non-sun warmed 5% rice bran added Inyu, it has 1.29 mg/ml alcohol and 7.18 mg/ml GLU. However, in sensory test, the non-sun warmed 5% rice bran added inyu has the best result, and sun warmed 5% flour added inyu is in third. In this research, the amount for cereal to add is 5%, and added with cereal actually can increase the enzyme ability. In general, sun warmed 5% flour added inyu has the best result. Second is non-sun warmed 5% rice bran added Inyu.

碩士
實踐大學
食品營養與保健生技學系碩士班
99
This study was divided into two parts: The aim of first part study,was evaluate the effect of lactic acid bacteria and/or fruits vegetable fermentant in rat intestinal microflora and serum antioxidant capacity.Sixty Sprague-Dawley rats were randomly divided into six groups : control group, group A (lactic acid bacteria 3.60 × 107 CFU), group B (lactic acid bacteria 3.60 × 108 CFU), group C (lactic acid bacteria 7.20 × 108 CFU), group D (lactic acid bacteria 3.60 × 107 CFU, fruits and vegetables hydrolyzate 178mg/kg/day), group E (fruits and vegetables hydrolysates 178mg/kg/day), fecal samples were collected at weeks 4 and 8 for intestinal microflora determination.The serum Catalase, SOD, GSH, GPX were examinated for antioxidant capacity.The results showed that total anaerobes, bifidobacteria, lactobacilli counts increased in group A, B, C, D and E when compared with control group at the 4 week period and 8 week period in the fecal and cecum.The E.coli and Clostridium perfringens counts decreased in group A, B, C, D and E when compard with control group at the 4 week period and 8 week period in the fecal and cecum. The Catalase, SOD, GSH antioxidant capacity increased in group A, B, C, D and E when compared with the control group. GPX antioxidant capacity increased in group B, C, D and E when compared with control group. The aim of second part study, was to evaluate the effect of black wheat juice extract on rat intestinal microflora. Fifty Sprague-Dawley rats were randomly divided into five groups : control group, group A (4.12 g/kg bw /day), group B (8.23 g/kg bw /day), group C (16.26 g/ kg bw/day) and group D (41.16 g/ kg bw/day).Fecal samples were collected at weeks 2, 4 and 8 for intestinal microflora determination.The results showed that total anaerobes, bifidobacteria, lactobacilli counts increased in group A, B, C and D when compared with control group at the 2 week period, 4 week period and 8 week period in the fecal and cecum.The E.coli counts decreased in group B, C and D when compared with control group at 2 week period on the fecal, the E.coli amd Clostridium perfringens counts decreased in group A, B, C and D when compared with control group at the 4 week period and 8 week period. Therefore, lactic acid bacteria and/or fruits vegetable fermentant can increase the serum antioxidant capacity and improve the intestinal microflora.Black wheat juice also can improve the intestinal microflora.Lactic acid bacteria, fruits vegetable fermentant and black wheat juice can improve the intestinal microflora through to maintain normal bowel function.