Search Results (21)

This study analyses the dynamic impact between winter wheat grains (‘Memory’ cultivar) and a flat metal surface under normal collisions. Four moisture levels (7%, 10%, 13% and 16%) and impact velocities from 1.0 to 4.5 m·s⁻¹ were chosen to reflect conditions in agricultural machinery. A custom test rig—comprising a transparent drop guide, a high-sensitivity piezoelectric force sensor and a high-speed camera—recorded grain velocity by vision techniques and contact force at 1 MHz. Force–time curves were examined to evaluate restitution velocity, the coefficient of restitution (CoR) and the effect of moisture on elastic–plastic deformation. CoR decreased non-linearly as impact velocity rose from 1.0 to 5.0 m·s⁻¹, and moisture content increased from 7% to 16%, falling from ≈ 0.60 to 0.40–0.50. Grains with higher moisture struck at higher velocities showed greater plastic deformation, longer contact times and intensified energy dissipation, making them more susceptible to internal damage. The data provide validated reference values for discrete element method (DEM) calibration and will assist engineers in designing grain-handling equipment that minimises mechanical damage during harvesting, conveying and processing. Full article

The aim of this study was to investigate the influence of operational and design parameters on the conveying efficiency and material layer stability of air slides and to optimize the parameters of the XZ200 air slide. A gas–solid coupled simulation of the conveying process was conducted using ANSYS v2023 and Rocky v23R1 software. Three key variables—inclination angle, input air velocity, and permeable layer porosity—were analyzed to evaluate their effects on wheat flour conveying efficiency and layer stability. Orthogonal experiments and matrix analysis were applied to comprehensively assess the numerical simulation results. The findings reveal that the conveying ratio is positively correlated with input air velocity and inclination angle but negatively correlated with permeable layer porosity. Meanwhile, material layer fluctuation and stability increase with inclination angle but decrease with higher porosity. Through orthogonal testing and matrix analysis, the optimal parameter combination was determined as follows: input air velocity of 1.8 m/s, porosity of 37.84%, inclination angle of 6°, conveying ratio of 96.52%, and material layer fluctuation of 4.39 mm. This study provides a reference methodology for gas–solid coupled simulation in air slide design and offers practical guidance for parameter optimization in air slide systems. Full article

This review, complemented by empirical investigations, delves into the intricate world of industrial powders, examining their elastic properties through diverse methodologies. The study critically assesses Young’s modulus (E) across eight different powder samples from various industries, including joint filler, wheat flour, wheat starch, gluten, glass beads, and sericite. Employing a multidisciplinary approach, integrating uniaxial compression methodologies—both single and cyclic—with vibration techniques, has revealed surprising insights. Particularly notable is the relationship between porosity and Young’s modulus, linking loose powders to the compacts generated under compression methods. Depending on the porosity of the powder bed, Young’s modulus can vary from a few MPa (loose powder) to several GPa (tablet), following an exponential trend. The discussion emphasizes the necessity of integrating various techniques, with a specific focus on the consolidation state of the powder bed, to achieve a comprehensive understanding of bulk elasticity. This underscores the need for low-consolidation methodologies that align more closely with powder technologies and unit operations such as conveying, transport, storage, and feeding. In conclusion, the study suggests avenues for further research, highlighting the importance of exploring bulk elastic properties in loose packing conditions, their relation with flowability, alongside the significance of powder conditioning. Full article

Energy consumption is one of the important indicators of green development. The pressure drop and the particle kinetic energy loss in the pipe bend result in high energy consumption of wheat pneumatic conveying. In this paper, the CFD-DEM method is used to study the characteristics of flow field in horizontal pipe bend. The results show that the particles converge together under the force of the curved pipe wall to form a particle rope. With increasing pipe bend ratio R/D, the aggregation of particle bundles becomes stronger and the particle spiral phenomenon decreases. The particles impact the pipe wall at an angular position of θ = 30–60° around the bend, and their velocity decreases slowly under the friction resistance of the pipe wall. The velocity loss caused by particles impacting on the pipe wall increases with increasing initial velocity. When the particle mass flow rate is 1.26 kg/s and the gas velocity is 10 m/s, the pressure drop in the bend decreases and then increases with increasing R/D. The pressure drop of the bend is smallest for R/D = 2 and increases gradually with increasing gas-phase velocity. With increasing of R/D, the wall shear force between the particles and the bending pipe decreases and then increases, and the position of the maximum force moves towards the bottom of the bending pipe. The area over which the wall shear force acts continues to decrease because of the aggregation of particle bundles. The research results provide a theory for optimal design and application of pneumatic conveying equipment for wheat particles. Full article

In view of existing problems, such as the seed and fertilizer supply link for wheat seeders still relying on manual installation and the lack of practical application equipment, a seed–fertilizer replenishment device based on the three-degree-of-freedom mechanical arm and screw conveying principle is designed using the seed box installation and supply as the operation scenario to replace the manual installation process. Combined with the requirements of the seed box replenishment operation, the key parameters of the replenishment robot arm and the screw conveyor auger are determined. Then, the kinematic model of the replenishment robot arm is established based on the modified D-H method, forward and inverse kinematics calculations are performed, and the workspace is analyzed using the Monte Carlo method. Based on this, the robotic arm task path is designed, the fifth-degree polynomial interpolation method is used to complete the trajectory planning, and MATLAB R2016a software is used to simulate the motion trajectories of each joint, verifying the feasibility of the trajectory planning solution. Finally, a prototype is trial-produced and quadratic regression orthogonal testing and response surface analyses are conducted to obtain the optimal working parameters of the replenishment device. The verification test shows that when the angular velocity of the lumbar joint of the replenishment device is 4°/s, the speed of screw conveyor is 90 r/min, and the angle of the big arm is 12°, the conveying loss rate is 3.98%, and the conveying efficiency is 0.833 kg/s. The relative errors with the theoretical optimal values are 4.2% and 2.4%, respectively, both less than 5%. The supply trajectory is reasonable, and the robot arm runs smoothly. This study can provide reference for the design of seed–fertilizer replenishment device for wheat seeders. Full article

Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste—around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer’s spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet. Full article

This study investigates pneumatic conveying of four different biomass materials, namely cottonseeds, wood pellets, wood chips, and wheat straw. The performance of a previously proposed model for predicting pressure drop is evaluated using biomass materials. Results indicate that the model can predict pressure with an error range of 30 percent. To minimize the number of trial tests required, an optimization algorithm is proposed. The findings show that with a combination of three trial tests, there is a 60 percent probability of selecting the right subset for accurately predicting pressure drop for the entire range of tests. Further investigation of different training subsets suggests that increasing the number of tests from 3 to 7 can improve the probability from 60% to 90%. Moreover, thorough analysis of all three-element subsets in the entire series of tests reveals that when considering air mass flow rate as the input, having air mass flow rates that are not only closer in value but also lower increases the likelihood of selecting the correct subset for predicting pressure drop across the entire range. This advancement can help industries to design and optimize pneumatic conveying systems more effectively, leading to significant energy savings and improved operational performance. Full article

This study introduces a novel methodology to evaluate the behaviour of biomass material by examining the ratio of aeration and deaeration time constants. To this end, a series of tests were conducted on four different materials, namely, cottonseed, wood chips, wood pellets, and wheat straw, in order to investigate their aeration and deaeration behaviours. The study derives the aeration and deaeration pressure drop equations, and discusses the corresponding time constant expression. Subsequently, the four materials were conveyed in 12 m long batch-fed and continuous pneumatic conveying pipelines to examine their behaviour in longer pipelines. The results indicate that the aeration and deaeration time constants increased with an increase in air superficial velocity. However, the ratio of the aeration and deaeration time constants was identified as a unique number, where a value close to 1 indicates a higher likelihood of plug flow. On the basis of the results, cottonseed, with the lowest ratio of time constant, was more likely to form a stable plug flow in both batch-fed and continuous pneumatic conveying. Given the unique properties of biomass and the limited research on the pneumatic conveyance of biomass, this methodology represents a novel approach for predicting modes of flow in materials with complex properties. Full article

A cost-effective harvesting method and equipment for small-scale farms is essential to ensure the viability and sustainability of their operations. This study aims to retrofit and test a pull-type combine harvester for effective and efficient operations in small grains. A 1960s-era functional combine harvester was retrofitted with a stripper header rotor in place of the sickle bar cutting system to increase the harvesting capacity. Preliminary field testing found that the original header auger and feeder house could not handle the changed crop composition at an increased capacity and did not properly convey the grain from the auger to the feeder house and onto the threshing system. Therefore, redesign modifications were conducted for the auger and feeder house to help increase the efficiency and capacity required to use the stripper header. Various design concepts were proposed, analyzed, and prototyped in this study. The machine performance of the material-conveying efficiency of the wheat-material-other-than-grain mixture was evaluated at various material throughput rates. The results showed that the auger shim and feeder house paddle redesign increased the efficiency from 80.68% to 98.56%, as compared to the original machine configuration. The cost-effective and high-performance pull-type combine harvester proposed in this study has a high potential in solving the bottleneck problem of local production of small grains by small-scale farming operations. Full article

To solve the problems of congestion and increased power consumption of wheat combine harvesters (WCHs) caused by excessive feed rate, this paper proposes a method to reduce the feed rate by decreasing the feed length of the stalk and designs a double-cutterbar combine header (DCH). Using the threshing test bench and taking the feed rate, the feed length of the stalk, and the speed of the tangential threshing rotor as the influencing factors and the conveying time as the index, the influence of different parameters on the conveying performance was analyzed. The optimal parameters were obtained: the feed rate was 8 kg/s, the feed length of the stalk was 380 mm, the speed of the cutting drum was 554 r/min, and the conveying time was 8.089 s. The optimized parameter combination was tested and verified, and the test results show that the relative error with the predicted value was 0.198%, proving the reliability of the optimized parameters. The critical components of the DCH were designed, the movement process of the profiling mechanism was simulated using ADAMS software, and the structural dimensions of the profiling mechanism were determined. The field performance test of the WCH with a DCH was carried out. The results showed that the loss rate and stubble height met the operation quality requirements. At the same operation speed, the fuel consumption was 11.2% less than that of the WCH with a conventional header, providing a technical reference for the efficient harvest of the WCHs. Full article

In order to improve the solution to the unachieved uniformity of straw throwing, the unachieved qualified rate of coverage and the uneven straw throwing in sowing wheat without a tillage process after the rice harvest, and to change this unsatisfied quality of the straw mulch, a set of automatic control systems for straw throwing and covering was designed innovatively. An STM32 microcontroller was used as the main control unit, and the torque-acquisition system was used to collect the torque of the cutter roller shaft in real time and convert it into the conveying signal of the crushed straw. The control system changes the conveying quantity of broken straw in real time, through the dynamic response. This process realizes the optimal dynamic matching between the conveying amount of crushed straw and the impeller speed. We set up two kinds of tests: a straw-crushing-and-throwing system test bench (T6)6 with an automatic control system and a control test bench (C) without an automatic control system. T1 to T5 are, in turn, 0.85 m/s, 1.0 m/s, 1.15 m/s, 1.30 m/s and 1.45 m/s. For the C test, six test levels of 0.85 m/s (C1), 1.0 m/s (C2), 1.15 m/s (C3), 1.30 m/s (C4), 1.45 m/s (C5) and variable speed test (C6) were also set as control tests. The running time of the test-bed at each test level was 10 s; taking the throwing uniformity of the crushed straw and the rate of coverage as indexes, the rapid effect of the throwing-impeller speed on the test indexes at six levels was studied, and compared with the control test. Based on the great practical needs of this problem, this experiment innovatively realized the automatic regulation of the rotating speed of the scattering impeller at different forward speeds. Although some experimental innovations have been made in this study, the smashing knife (group) of the knife roller shaft will hit the ground during the rotation, which brings uncertainty and certain experimental errors to the real-time monitoring of the torque signals. In the next step, more sensors and intelligent algorithms will be added to the system, to reduce the knife throwing. Full article

Diets rich in whole grains are associated with improved health and a lower risk of non-communicable diseases, but the mechanisms through which these health benefits are conveyed are uncertain. One mechanism may be improvements in the gut environment by the delivery of fermentable substrates and associated phytochemicals to the lower gut and modification of the gut microbiome. Quinoa is included in the whole-grain category because of its structural similarities to cereals but the effects of its consumption on the gut microbiome have not been investigated to date. Our aim was to examine the impact of daily quinoa consumption on the gut microbiome in a 4-week randomised cross-over intervention separated by a 4-week wash-out period involving 28 adult males. Participants consumed either a quinoa-enriched wheat-bread roll providing 20 g quinoa flour each day, or a control wheat-only bread roll. Stool samples were collected in sterile collection tubes immediately before and at the end of each intervention period. DNA was then extracted, and the 16S rRNA V4 region of extracted DNA was amplified and sequenced. For both the control and quinoa bread periods, there were no changes at the phyla or genus level between baseline and week 4 (all p > 0.05). Diversity in the microbiome profile was not different from baseline after either intervention arms. The results show that small changes in the type of cereal consumed—substituting 20 g of refined wheat flour with whole-grain quinoa flour—was not able to significantly modulate the gut microbiome. Further studies with higher levels of quinoa or longer exposure periods are needed to ascertain if there is a dose–response effect of quinoa, and if these effects are able to translate into clinical outcomes. Full article

Wheat flour and baking mix have been associated with foodborne outbreaks and recalls, yet many consumers are unaware of the repercussions of consuming raw flour products. The objective of this study was to evaluate the accessibility of flour safety messages on commercially available packages and to identify consumer barriers to processing these messages. Eye-tracking technology was used to track the eye movements of 47 participants to assess their time to fixation (TTF) on the flour safety messages on 10 commercial packages. Notifications that were longer than one sentence were considered “long” messages, while notifications that consisted of only one sentence were considered short (S1–S5 and L1–L5). Only two participants (4.3%) found messages on all 10 packages. Highly accessible messages did not result in a high preference of presentation among participants. Most of the participants (98%) found the message on the S4 package, which correlated with the lowest TTF of 7.08 s. However, only 15% of those who found the S4 message chose it as their preferred message. Many participants who were interviewed said that they preferred messages that identified the reasoning for the warnings. They also preferred the messages that were well separated from other content on the package. Flour safety messages on the current packages are not effective to convey information and change consumer behavior. More science-based messaging strategies need to be developed to provide guidance for flour safety communication. Full article

The product material footprint (PMF) represents a central instrument to assess the potential environmental impacts of products and services based on their life-cycle-wide material use. Within the life cycle impact assessment framework, the indicators raw material input (RMI) and total material requirement (TMR) have been used for its calculation, but so far, only abiotic materials have been considered. This research analyses the requirements and indicators for the assessment of the biotic part of the PMF. The central question is whether the indicators RMI _biotic and TMR _biotic are suitable for this purpose or if they need to be adapted. For comparison, the indicator cumulative raw material demand (CRD) is applied. The indicator concepts of RMI, TMR, and CRD are compared by defining the system boundaries for determining the biotic parts of the footprint. To test the applicability, the production of wheat bread is assessed as a case study. The characterization factors of wheat grains are determined and each of the three indicators is implemented in the software openLCA for use with the ecoinvent database. The results show that RMI _biotic and TMR _biotic are suitable indicators for the quantification and assessment of the biotic part of the PMF. While CRD _abiotic provides the same information as RMI _abiotic, both indicators differ regarding the biotic part. The CRD per definition does not consider biotic inputs from agriculture and forestry and thus conveys insufficient information on the used and unused biomass extraction for the product LCA. The ratio of RMI _biotic to the net annual increment and TMR _biotic to the net primary production could be used for absolute sustainability assessment. Full article

Fucus vesiculosus is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all known to be bioactive compounds associated with health-promoting events. The enrichment of a staple food such as pasta with seaweed flour, could convey health benefits without changing eating habits. In this work, F. vesiculosus flour (FVF) was incorporated into durum wheat pasta at 1, 5.5, and 10% gradient levels. The pasta enriched with FVF needed additional water during dough formation and required more cooking time, resulting in higher weight gain but also increased cooking loss (observed with 5.5 and 10%). The fracturability of raw pasta decreased for all the FVF pasta, though the cooked firmness and hardness were only affected with the inclusion of 10% FVF. The substitution of wheat semolina with FVF at a 10% level caused an increase in the pasta’s fiber content, which resulted in a more discontinuous protein–matrix structure, as observed at the microscopic level. Untrained consumers were very positive about the overall sensory traits of the pasta with low supplementation levels (1 and 5.5%). About 72% of panelists selected the 1% FVF pasta as their favorite sample. The utilization of FVF in pasta should be targeted at low inclusion levels to cope with the expected texture quality and prevent the impairment of the sensory traits. Full article