Lab 1 - Grain Processing

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Texas A&M University *

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365

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Biology

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Feb 20, 2024

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BAEN 365 Lab 1 – Grain Processing PRE-LAB ACTIVITY 1. Sketch both a wheat and a rice kernel, identify the following parts: Germ, starchy endosperm, aleurone, outer pericarp (wheat), and epicarp (rice). 2. On the front and side views of a corn kernel sketch, identify the following parts: Germ, starchy endosperm, horny endosperm, and hull. On an expanded view of a portion of the seed surface, show the aleurone, cross cells, mesocarp, seed coat, epidermis, and tube cells. Show both a front view and a side view and differentiate between the floury and horny endosperm using a dashed line. 3. Using ASAE Data D243 determine the thermal conductivity of corn at 14.7 percent moisture. How does this compare to the thermal conductivities of water and steel? What implications does this have for predicting the effect of changes in ambient temperature on the temperature of non-aerated grain in storage? 4. Using ASAE Data D241.2 determine the following: a. The cob moisture content of ear corn when the kernel moisture is 20% b. The cob moisture content of ear corn when the kernel moisture is 30% c. The number of pounds in a bushel of ear corn when kernel moisture is 30 percent, and the number of pounds of cobs in that bushel. d. The number of pounds of ear corn needed to give 56 pounds of shelled corn at 15.5% moisture when the shelling percentage is 80% and the kernel moisture is 25%. Also determine the corn characteristic index and the shelling percentage at 18% m.c.

LAB ACTIVITY Background: All whole grain kernels contain three parts: the bran, germ, and endosperm, which is covered by the husk 1. Husk- The husk is the outer protective coating of each individual grain. It helps protect the nutritious grain inside against pests and weather. It is inedible, and is stripped away in the initial processing. 2. Bran- The bran is another protective coating around the grain. It is high in fiber, antioxidants, and B vitamins. Think of the bran like the skin on an apple or a potato. (Or any other fruit or veggie that has edible skin.) 3. Germ- This is the innermost part of the grain. The germ is the part that has the potential to become a new plant, if the grain is planted in the ground next year. (All grains are seeds.) The germ is high in B vitamins, protein, minerals, and healthy fats. 4. Endosperm- This is also called the kernel. The kernel is the largest part of the grain. If the grain is being used as a seed, the kernel acts as the first food source for the germ, so the brand-new plant has enough energy to put out roots to get more nutrients and the first shoots to get energy from the sun. The kernel is rich in carbohydrates, and has lower levels of proteins and some vitamins and minerals. Physical properties: Size separation: Sieving is one of the oldest and most widely employed physical size separation methods. The tendency of particulate materials to separate into various zones depending on their physical characteristics is called segregation. Due to the variations in particle size, density, shape, elasticity or surface texture, segregation always happens when motion of particles or of the assembly is induced. Segregation is recognised as a positive mechanism in particle separation. Angle of repose: The angle θr between the sloping side of a heap of particles and the horizontal — provides one of the most important observables characterizing the packing and flowability of a granular material. When granular solids are piled on a flat surface, the sides of the pile are at a definite reproducible angle with the horizontal leveled surface, called the angle of repose. It is an important physical property used for characterization of the bulk of particulate foods such as seeds, grains, flours, grits, and fruits. The angle of repose is important for the design of processing, storage, and conveying systems of particulate materials. Sampling: Fines and broken kernels :

Materials: Size separation: Rice/Corn samples, sieve, digital weight scale Angle of Repose: Rice/Corn samples, Funnel, protractor, washer, string and tape Equations and Assumptions: A funnel with a wide outlet is affixed at a distance of 10 cm above the bench, where a piece of paper is placed directly beneath the funnel. Powder is added while the funnel is closed. The contents flow through and collect on the paper. The diameter of the cone (D) and two opposite sides (L1 + L2) are measured with rulers. The angle of repose (θ) calculated from the equation is: Laboratory Procedures: 1. Size separation a. Select 3 sieves of different sizes to use for your test b. Collect a premade sample bag of grain. Sample Package ID ________ c. Weigh the sample. ______________g d. Line the sieves up from largest to smallest e. Pour the sample in to the sieves f. Shake sieves for 5 – 10 minutes (in a round circular motion, not up and down) g. When finished, place the samples from each sieve into a weigh boat h. Weigh the samples and record them in the table below Sample ID Sieve Number A. Weight of weigh boat (g) B. Weight of sample from sieve and weigh boat (g) C. Final Sample Weight (g) C = B - A A B C D (bottom)

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Total Weight 2. Create a Clinometer to measure the Angle of Repose a. Take a photocopy of the protractor and pierce a hole at the origin of the protractor. b. Tie string to the end of the washer weight c. Insert the other end of the string through the hole from front to back d. Fix end of string to the back with sticky tape e. Clinometer is ready to use 3. Angle of Repose f. Place the large piece of paper on the table g. Have one team member hold the funnel over the piece of paper with one hand h. Pour rice into the funnel slowly so that a conical pile would form on the paper i. Place the clinometer on the slope to measure the angle of repose j. Repeat the same procedure for each batch of grain Sample Box Angle of Repose (°) Notes or observations about A Rice small 40 Rice slowly build a mound, some rice flies off, peak is flat B Small Corn 30 More mess, inconsistent flow, lots of clogging, C Rice Large 39 Not as big of a mess, pours easily, makes a good peak D Corn Big 25 Lost of spread, smaller high, larger particles Lab Report Questions to consider: 1. Why does the angle of repose change between the different samples? What do you think are the main differences between the samples? Describe the difference between each sample and grain type.

Submit your laboratory report in the format provided and the answers to the lab tables and questions.

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