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Size distribution of barley kernels

Author

Listed:
  • Alena Sýkorová

    (Department of Carbohydrate Chemistry and Technology,)

  • Evžen Šárka

    (Department of Carbohydrate Chemistry and Technology,)

  • Zdeněk Bubník

    (Department of Carbohydrate Chemistry and Technology,)

  • Matyáš Schejbal

    (Department of Chemical Engineering,)

  • Pavel Dostálek

Abstract

Barley primarily serves as a major animal feed crop; smaller amounts of barley are used in health foods and in the malting process. Detailed geometric parameters of kernels are very important for the design of food engineering processes, such as the air transport, drying, milling, and malting. Image analysis was used to determine the size parameters of one hundred kernels of selected varieties of Hordeum vulgare L. The data for every kernel captured were stored for further use, together with the mean, standard deviation (SD), coefficient of variation (CV), and images themselves. The measured data were then used to compute the volume and surface area of each of the five kernel models (Models 0-4), the results being subsequently verified by pycnometric measurement. Model 0 represents the general ellipsoid, models 1-3 various combinations of two parts of a general ellipsoid with one or two cone frustums. The best fitted model 4 was a combination of two cone frustums. Based on the results of image analysis measurements and on the presented model 4, a simplified method for the specific surface estimation of barley grains from the weight of 1000 kernels is recommended.

Suggested Citation

  • Alena Sýkorová & Evžen Šárka & Zdeněk Bubník & Matyáš Schejbal & Pavel Dostálek, 2009. "Size distribution of barley kernels," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(4), pages 249-258.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:26-2009-cjfs
    DOI: 10.17221/26/2009-CJFS
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    References listed on IDEAS

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    1. Z. Bubník & P. Kadlec & H. Štarhová & V. Pour & A. Hinková, 2000. "Application of computer image analysis for evaluation and control of the sucrose crystallization process," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 18(1), pages 23-28.
    2. Maria Soral-Śmietana & Urszula Krupa, 2005. "Changes in the macrocomponents and microstructure of white bean seeds upon mild hydrothermal treatment," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(2), pages 74-83.
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