Surface Abrasion of Hulled and Hulless Barley: Physical Characterization of the Milled Fractions
Abrasion techniques were used to remove the hull and pericarp layers of barley kernels to obtain a smaller kernel enriched in endosperm. The objective of this study was to evaluate the fractions produced by two alternative abrading systems on four barley cultivars for potential use in fuel ethanol p...
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| Veröffentlicht in: | Cereal chemistry 2007-09, Vol.84 (5), p.485-491 |
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| creator | Flores, R.A Hicks, K.B Wilson, J |
| description | Abrasion techniques were used to remove the hull and pericarp layers of barley kernels to obtain a smaller kernel enriched in endosperm. The objective of this study was to evaluate the fractions produced by two alternative abrading systems on four barley cultivars for potential use in fuel ethanol processes that feature an upstream (of the fermentation) dry fractionation system. Four barley cultivars, two hulled (Thoroughbred and Nomini) and two hulless (Doyce and Merlin), were scarified and whitened at 22 scarification times and three milling degrees (settings 2, 4, and 6), respectively. Three different abrasive surfaces (36, 40, and 50 grit) were used in the scarifier to determine the material removal ratio for each barley cultivar. Material balances and color analyses were conducted for all of the fractions produced. Three fractions were produced with the whitener at each milling degree: broken kernels, fine fractions >323 μm, and fine fractions |
| doi_str_mv | 10.1094/CCHEM-84-5-0485 |
| format | Article |
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The objective of this study was to evaluate the fractions produced by two alternative abrading systems on four barley cultivars for potential use in fuel ethanol processes that feature an upstream (of the fermentation) dry fractionation system. Four barley cultivars, two hulled (Thoroughbred and Nomini) and two hulless (Doyce and Merlin), were scarified and whitened at 22 scarification times and three milling degrees (settings 2, 4, and 6), respectively. Three different abrasive surfaces (36, 40, and 50 grit) were used in the scarifier to determine the material removal ratio for each barley cultivar. Material balances and color analyses were conducted for all of the fractions produced. Three fractions were produced with the whitener at each milling degree: broken kernels, fine fractions >323 μm, and fine fractions <323 μm. Setting #2 seems to be the milling level that releases most of the hull in the hulled barley with the whitener. After 50 sec of scarification, rougher surfaces produced more fine material (<1,410 μm diameter) and consequently less coarse material (>1,410 μm diameter). A lower grit (36 grit) abrasive surface induced faster hull removal in hulled barley. Color parameters L* and b* were good indicators of the fine and coarse fractions produced by abrasive methods because they indicate the kernel layer removed and were modeled as a function of the fraction of the material produced. The information obtained in this study has application in designing processes capable of removing and recovering hull and pericarp layers of barley kernels and thereby producing smaller kernels or kernel pieces containing mainly endosperm tissue.</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1094/CCHEM-84-5-0485</identifier><identifier>CODEN: CECHAF</identifier><language>eng</language><publisher>St. Paul, MN: The American Association of Cereal Chemists, Inc</publisher><subject>abrasives ; barley ; Biological and medical sciences ; Cereal and baking product industries ; color ; cultivars ; endosperm ; ethanol production ; fermentation ; Food industries ; fractionation ; Fundamental and applied biological sciences. Psychology ; hulless cultivars ; hulls ; milling ; milling fractions ; milling quality ; particle size</subject><ispartof>Cereal chemistry, 2007-09, Vol.84 (5), p.485-491</ispartof><rights>AACC International</rights><rights>2007 INIST-CNRS</rights><rights>Copyright American Association of Cereal Chemists Sep/Oct 2007</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3685-4be1d47a37b2c44af7e6605a2de920a06a73cb3afdd87cd6f432b34286e0ab963</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1094%2FCCHEM-84-5-0485$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1094%2FCCHEM-84-5-0485$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19203926$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Flores, R.A</creatorcontrib><creatorcontrib>Hicks, K.B</creatorcontrib><creatorcontrib>Wilson, J</creatorcontrib><title>Surface Abrasion of Hulled and Hulless Barley: Physical Characterization of the Milled Fractions</title><title>Cereal chemistry</title><description>Abrasion techniques were used to remove the hull and pericarp layers of barley kernels to obtain a smaller kernel enriched in endosperm. The objective of this study was to evaluate the fractions produced by two alternative abrading systems on four barley cultivars for potential use in fuel ethanol processes that feature an upstream (of the fermentation) dry fractionation system. Four barley cultivars, two hulled (Thoroughbred and Nomini) and two hulless (Doyce and Merlin), were scarified and whitened at 22 scarification times and three milling degrees (settings 2, 4, and 6), respectively. Three different abrasive surfaces (36, 40, and 50 grit) were used in the scarifier to determine the material removal ratio for each barley cultivar. Material balances and color analyses were conducted for all of the fractions produced. Three fractions were produced with the whitener at each milling degree: broken kernels, fine fractions >323 μm, and fine fractions <323 μm. Setting #2 seems to be the milling level that releases most of the hull in the hulled barley with the whitener. After 50 sec of scarification, rougher surfaces produced more fine material (<1,410 μm diameter) and consequently less coarse material (>1,410 μm diameter). A lower grit (36 grit) abrasive surface induced faster hull removal in hulled barley. Color parameters L* and b* were good indicators of the fine and coarse fractions produced by abrasive methods because they indicate the kernel layer removed and were modeled as a function of the fraction of the material produced. The information obtained in this study has application in designing processes capable of removing and recovering hull and pericarp layers of barley kernels and thereby producing smaller kernels or kernel pieces containing mainly endosperm tissue.</description><subject>abrasives</subject><subject>barley</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>color</subject><subject>cultivars</subject><subject>endosperm</subject><subject>ethanol production</subject><subject>fermentation</subject><subject>Food industries</subject><subject>fractionation</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hulless cultivars</subject><subject>hulls</subject><subject>milling</subject><subject>milling fractions</subject><subject>milling quality</subject><subject>particle size</subject><issn>0009-0352</issn><issn>1943-3638</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkL1PwzAQxS0EEuVjZiRCYgx1fLaTsJWopUhFIAGzuTg2TRWaYqdC5a_HbSoxMtl3fu9350fIRUJvEprzYVFMx49xxmMRU56JAzJIcg4xSMgOyYBSmscUBDsmJ94vQglJCgPy_rJ2FrWJRqVDX7fLqLXRdN00popwWfVX76M7dI3Z3EbP842vNTZRMUeHujOu_sFu7-vmJnqsd97J9jG0_Rk5sth4c74_T8nbZPxaTOPZ0_1DMZrFGmQmYl6apOIpQloyzTna1EhJBbLK5IwilZiCLgFtVWWprqTlwErgLJOGYplLOCVXPXfl2q-18Z1atGu3DCMVA0qZoCIPomEv0q713hmrVq7-RLdRCVXbFNUuRZVxJdQ2xeC43mPRh29bh0td-z9bWA5yth0vet13HXL6D7ur9_zL3mexVfjhAvvthdEkrJwlQkIKvwAbi0g</recordid><startdate>200709</startdate><enddate>200709</enddate><creator>Flores, R.A</creator><creator>Hicks, K.B</creator><creator>Wilson, J</creator><general>The American Association of Cereal Chemists, Inc</general><general>American Association of Cereal Chemists</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>7X2</scope><scope>7XB</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>S0X</scope></search><sort><creationdate>200709</creationdate><title>Surface Abrasion of Hulled and Hulless Barley: Physical Characterization of the Milled Fractions</title><author>Flores, R.A ; Hicks, K.B ; Wilson, J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3685-4be1d47a37b2c44af7e6605a2de920a06a73cb3afdd87cd6f432b34286e0ab963</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>abrasives</topic><topic>barley</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>color</topic><topic>cultivars</topic><topic>endosperm</topic><topic>ethanol production</topic><topic>fermentation</topic><topic>Food industries</topic><topic>fractionation</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hulless cultivars</topic><topic>hulls</topic><topic>milling</topic><topic>milling fractions</topic><topic>milling quality</topic><topic>particle size</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Flores, R.A</creatorcontrib><creatorcontrib>Hicks, K.B</creatorcontrib><creatorcontrib>Wilson, J</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>SIRS Editorial</collection><jtitle>Cereal chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Flores, R.A</au><au>Hicks, K.B</au><au>Wilson, J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Surface Abrasion of Hulled and Hulless Barley: Physical Characterization of the Milled Fractions</atitle><jtitle>Cereal chemistry</jtitle><date>2007-09</date><risdate>2007</risdate><volume>84</volume><issue>5</issue><spage>485</spage><epage>491</epage><pages>485-491</pages><issn>0009-0352</issn><eissn>1943-3638</eissn><coden>CECHAF</coden><abstract>Abrasion techniques were used to remove the hull and pericarp layers of barley kernels to obtain a smaller kernel enriched in endosperm. The objective of this study was to evaluate the fractions produced by two alternative abrading systems on four barley cultivars for potential use in fuel ethanol processes that feature an upstream (of the fermentation) dry fractionation system. Four barley cultivars, two hulled (Thoroughbred and Nomini) and two hulless (Doyce and Merlin), were scarified and whitened at 22 scarification times and three milling degrees (settings 2, 4, and 6), respectively. Three different abrasive surfaces (36, 40, and 50 grit) were used in the scarifier to determine the material removal ratio for each barley cultivar. Material balances and color analyses were conducted for all of the fractions produced. Three fractions were produced with the whitener at each milling degree: broken kernels, fine fractions >323 μm, and fine fractions <323 μm. Setting #2 seems to be the milling level that releases most of the hull in the hulled barley with the whitener. After 50 sec of scarification, rougher surfaces produced more fine material (<1,410 μm diameter) and consequently less coarse material (>1,410 μm diameter). A lower grit (36 grit) abrasive surface induced faster hull removal in hulled barley. Color parameters L* and b* were good indicators of the fine and coarse fractions produced by abrasive methods because they indicate the kernel layer removed and were modeled as a function of the fraction of the material produced. The information obtained in this study has application in designing processes capable of removing and recovering hull and pericarp layers of barley kernels and thereby producing smaller kernels or kernel pieces containing mainly endosperm tissue.</abstract><cop>St. Paul, MN</cop><pub>The American Association of Cereal Chemists, Inc</pub><doi>10.1094/CCHEM-84-5-0485</doi><tpages>7</tpages></addata></record> |
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| subjects | abrasives barley Biological and medical sciences Cereal and baking product industries color cultivars endosperm ethanol production fermentation Food industries fractionation Fundamental and applied biological sciences. Psychology hulless cultivars hulls milling milling fractions milling quality particle size |
| title | Surface Abrasion of Hulled and Hulless Barley: Physical Characterization of the Milled Fractions |
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