Stress relaxation behavior of oat flakes

Ozturk, Oguz Kaan; Takhar, Pawan S.

doi:10.1016/j.jcs.2017.08.005

Cited by 18 publications

(13 citation statements)

References 29 publications

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“…This demonstrates that for moist samples, much more energy was relaxed and less energy was necessary to keep the deformation at a constant level. Similar results have also been reported in other research works [28,37].…”

Section: Discussionsupporting

confidence: 93%

“…It affects the response of solid foods to force [36]. Ozturk and Takhar [37] explained a decreasing trend in the values of relaxation constants as moisture level increased, with higher resistance to the relaxation of stresses at lower moisture levels. Samples with higher moisture content relaxed faster than the ones with lower moisture, as a result of the softening process.…”

Section: Discussionmentioning

confidence: 99%

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The Effect of Wheat Moisture and Hardness on the Parameters of the Peleg and Normand Model during Relaxation of Single Kernels at Variable Initial Loading

et al. 2019

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The aim of the study was to examine the Peleg and Normand model to characterize the overall stress relaxation behavior of wheat kernel at varying load conditions. The relaxation experiments were made with the help of the universal testing machine, Zwick Z020, by subjecting the samples to compression at four distinct initial load levels, i.e., 20 N, 30 N, 40 N, and 50 N. The measurements were made for four wheat varieties (two soft and two hard-type endosperms) and seven levels of moisture content. Relaxation characteristics were approximated with the help of the Peleg and Normand equation. An interactive influence of the load level, moisture, and wheat hardness on the Peleg and Normand constants has been confirmed. For moist kernels, a higher amount of absorbed compression energy was released, since less energy was required to keep the deformation at a constant level. The constants differed depending on wheat hardness. Higher values of k 1 revealed that the initial force decay was slower for hard varieties. This is more characteristic of elastic behavior. Similarly, higher values of k 2 pointed to a larger amount of elastic (recoverable) energy at the end of the relaxation. The initial loading level had no or only a slight effect on the model coefficients (Y(t), k 1 , and k 2 ). The parameters of the Peleg and Normand model decreased with an increase in the water content in the kernels.Sustainability 2019, 11, 7100 2 of 18 simply defined, since it changes depending on the farmer, grain dealer, seed company, milling industry, pasta industry, and consumer. For the farmers it can be yield or resistance to disease, for miller's protein content, hardness, or many others. By knowing the quality, processors can avoid purchasing grain that does not meet their needs. There are a lot of methods used to determine the technological quality of kernels. A number of these are time consuming and expensive (farinograph, alveograph), and hence are often impractical to use as the way to pay producers premiums based on kernel quality expectations. Finding measures of wheat which can be conducted quickly and less expensively gives the opportunity to develop new approaches to predict kernel or dough behavior. Between them, the research on mechanical properties of kernels continues to expand.Mechanical properties of wheat kernels are naturally associated with the conditions of mechanical separation of the endosperm and the outer bran layer, the breaking resistance of the bran or the breaking susceptibility of the endosperm itself, or starch and proteins. Khazaei and Mann [1] stated that the relaxation data could be useful in estimating the susceptibility of materials to damage. Ponce-García et al. [2] successfully applied rheological measurements to distinguish among wheat classes, varieties, and different moisture contents. The test on intact kernels was used by Figueroa et al. [3,4] to establish relationships among protein composition, viscoelasticity of dough, and baking outcomes. However, there are many different conclusions and o...

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

The Effect of Wheat Moisture and Hardness on the Parameters of the Peleg and Normand Model during Relaxation of Single Kernels at Variable Initial Loading

et al. 2019

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“…This demonstrates that for moist samples much more energy was relaxed and less energy was necessary to keep the deformation at a constant level. The indicated results have been also reported in (Łysiak, 2007, Ozturk andTakhar, 2017). This study focused on examination of the effect of the initial load on model parameters.…”

Section: Resultssupporting

confidence: 64%

“…In solid foods, water affects their response to force (Lewicki, 2004). Ozturk and Takhar (2017) explained a decreasing trend in values of relaxation constants as moisture level increased, with higher resistance to the relaxation of stresses at lower moisture levels. Samples with higher moisture content, relaxed faster than the ones with lower moisture as a result of the softening process.…”

Section: Resultsmentioning

confidence: 99%

Verification of the Peleg and Normand Equation at Varied Loads and Moisture During Stress Relaxation of Wheat

Łysiak

Kulig

Wójcik

2019

Agricultural Engineering

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Wheat kernel is made up of structures of different apparent viscosities with varied ability to withstand stress and dissipate strain energy. Its complex mechanical behaviour determines technological susceptibility and is important for wheat quality assessment. The aim of the study was the examination of the Peleg and Normand model to characterize the overall stress relaxation behaviour of wheat kernel at varying loading conditions. The relaxation experiments were made with a help of a universal machine Zwick Z020 in compression at four distinct initial load levels, i.e., 20, 30, 40, and 50 N. The measurements were made for intact wheat kernels at seven levels of moisture content. Relaxation characteristics were approximated with the help of Peleg and Normand formula. An interactive influence of the load level and moisture on Peleg and Normand constants have been confirmed. The initial loading level had none or only slight effect on the model coefficients (Y(t), k1 and k2). The parameters of the Peleg and Normand model decreased with the increase of water content in kernels. For moist kernels, a higher amount of absorbed compression energy was relaxed, since less energy was necessary to keep the deformation at a constant level.

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“…Several studies have reported that moisture, temperature, and time are the most significant parameters that affect the mechanical properties of cereals confirming the internal structure difference between thick and thin oat flakes (Gates et al 2008). Changes occurring in effect of faster relaxation of higher moisture content samples during the softening process origin from the secondary structure of proteins modification, starch granules gelatinization, and water holding capacity of fibrous material (Ozturk and Takhar 2017) which is transferred to the type of nutritional component released during further processing.…”

Section: Morphology Of Raw Materialsmentioning

confidence: 88%

The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

Harasym

Olędzki

2018

Food Bioprocess Technol

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Starch and beta-glucan are most abundant carbohydrate polymers available in oat products; however, their simultaneous release during extraction depends on morphological and processing conditions of raw material. The study analyzes the mutual correlation between the sample (oat flakes and bran) and treatment types (microwave heating (MW)-1-5 min; conventional heating (CH)-7 min) on water extract properties focusing on beta-glucan, starch, and glucose content as well as the antioxidant activity of water extracts. The strong negative partial coefficient correlation was found between solids-starch (− 0.65) and starch-glucose (− 0.89) content as well as DPPH (− 0.66) antioxidant activity in oat flakes revealing the high release of glucose to the water phase and its prooxidant activity. For the oat bran, positive and very high partial coefficient was found for both glucose (0.98) and beta-glucan (0.98) content in solids while the mutual interaction between them was highly negative (− 0.97), meaning the more beta-glucan, the less glucose in the water phase.

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Stress relaxation behavior of oat flakes

Cited by 18 publications

References 29 publications

The Effect of Wheat Moisture and Hardness on the Parameters of the Peleg and Normand Model during Relaxation of Single Kernels at Variable Initial Loading

The Effect of Wheat Moisture and Hardness on the Parameters of the Peleg and Normand Model during Relaxation of Single Kernels at Variable Initial Loading

Verification of the Peleg and Normand Equation at Varied Loads and Moisture During Stress Relaxation of Wheat

The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

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