Fine grain products are harvested in two manual and mechanized forms. Nowadays, common combine harvesters are used, but fine grain products such as Rapeseed, Sesame and Sorghum cannot be harvested with conventional heads of combine harvesters due to the excessive grain loss in the head of the combine. Therefore, the necessity of design and fabricating machines and heads of combine harvesters be...

Fine grain products are harvested in two manual and mechanized forms. Nowadays, common combine harvesters are used, but fine grain products such as Rapeseed, Sesame and Sorghum cannot be harvested with conventional heads of combine harvesters due to the excessive grain loss in the head of the combine. Therefore, the necessity of design and fabricating machines and heads of combine harvesters be...

in order to study the fluidization behavior of grains, a laboratory fluidized bed dryer (fbd) was designed and developed. forward blade centrifugal fan with 1.5 kw electric motor, was selected to be used based on the highest pressure loss calculated at minimum fluidization condition and airflow rate at terminal velocity of the selected grains (paddy, soybean, millet and barley). the dryer was c...

The food-based dietary guidelines in the Scandinavian countries that recommend an intake of minimum 75 g whole grain per 10 MJ (2,388 kcal) per day are mainly derived from prospective cohort studies where quantitative but little qualitative details are available on whole grain products. The objective of the current paper is to clarify possible differences in nutritional and health effects of th...

We investigated the survival of bacterial pathogens in grain products. Salmonella Enteritidis and Staphylococcus aureus survived for more than 3 weeks in grain flakes. Although S. Enteritidis in grain flakes reached a level of less than 10(2) CFU/g, the surviving organisms grew rapidly in milk and reached 10(9) CFU/g after 25-hr incubation. When catechins were present on the grain flakes, the n...

The present study provides information about the concentrations of vitamins B (thiamine, riboflavin, pyridoxine and niacin) in cereal and soy-products, grain and seeds. The concentrations of vitamins were determined by microbiological analytical methods. The results demonstrated that there are great differences in vitamin B composition within varieties of the analysed products. Whole grain prod...

In 1996, U.S. Food and Drug Administration regulations mandated the fortification of enriched cereal-grain products with folic acid, thereby emphasizing the need for validated methods for total folates in foods, particularly cereal products. The AOAC Official Methods (944.12, 960.46) currently used for the analysis of folate in foods for compliance purposes are microbiological methods. When the...