engleski

Admixtures in Wheat through delivery

Percentage of admixtures depends on the level of agrotechnology applied, harvest conditions and harvest organization. The aim of this paper is to determine whether relationship between test weight, wheat (Triticum aestivum ssp. Vulgare L.) kernel moisture content and admixtures can be mathematically modeled, and whether the models can be used to anticipate the mutual relationship of the above mentioned variables. Research was conducted in the period of three years. It included taking test weight, total admixtures, wheat kernel moisture content and determining white and black admixtures. Research results showed that wheat kernel moisture content did not vary in the three years of research, but it was not favorable for longer storing in all of the samples. The highest average test weight was found in the first year of research, as well as the lowest average admixture content. Analysis of the ratio between test weight and black, white and total admixtures showed that increase in test weight over 70, 8 kg caused content decrease in total and black admixtures and increase in the content of white ones. Analysis of the ratio between moisture content and the white, black and total admixtures showed that moisture content increase over 11% caused increase in content of white and total admixtures, while the content of black admixtures decreased. Based on the low content of black admixtures (app.1.5%), a conclusion can be made that the increase of test weight caused decrease in the content of total and white admixtures. Research results indicate that mathematical modeling of the above mentioned variables is not reliable because of the low determination coefficient which points to the fact that there is very little probability of these results being repeated.

Wheat; admixtures; moisture; cleaning; test weight

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