Factors Affecting in Determining Constituent Content of Grain by NIR Spectroscopy (part 1) Effects of Grain and Milling Condition on the whole-Meal Granularity and Moisture

Motoyasu NATSUGA; Shuso KAWAMURA; Kazuhiko ITOH

doi:10.11357/jsam1937.56.2_41

Factors Affecting in Determining Constituent Content of Grain by NIR Spectroscopy (part 1)

Effects of Grain and Milling Condition on the whole-Meal Granularity and Moisture

Motoyasu NATSUGA, Shuso KAWAMURA, Kazuhiko ITOH

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Keywords: near-infrared reflectance spectroscopy, wheat, brown rice, milling temperature, granularity, moisture, NIR

JOURNAL FREE ACCESS

1994 Volume 56 Issue 2 Pages 41-48

DOI https://doi.org/10.11357/jsam1937.56.2_41

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Abstract

The effects of milling condition on the whole-meal granularity and moisture was investigated, using three types of milling machine and three varieties of wheat and one brown rice. The whole-meal granularity and moisture were affected significantly by the kind and variety of grain, milling machine and milling temperature. The estimation of whole-grain moisture from whole-meal moisture had poor accuracy.

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