Fracture Behavior and Mechanisms of Wheat Kernels Under Mechanical Loading.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-09-12 DOI:10.3390/foods14183174

Yu Chen, Sen Ma, Xiaoxi Wang, Xiaoling Tian

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Abstract

Wheat milling efficiency and flour quality are fundamentally governed by kernel fracture behavior during mechanical processing. This study systematically investigated the fracture characteristics of wheat kernels through a multi-stage experimental approach. Rupture tests comparing shear and compression loading revealed that shear reduced fracture energy by 40%, with vitreous kernels (16.13 mJ) showing greater resistance than floury types (10.45 mJ) at 13% moisture. Microstructural characterization revealed distinct fracture modes: vitreous kernels fractured intercellularly, while floury kernels fractured intracellularly-quantified via fractal geometry (vitreous: fractal dimension D = 1.262; floury: D = 1.365). Controlled bran removal experiments demonstrated that outer bran layers provide 40% of total fracture resistance, with vitreous kernels depending primarily on endosperm properties beyond 5% peeling, whereas floury kernels exhibited progressive strength loss with each layer removed. These findings enable optimized milling strategies: shear-based systems for energy efficiency, minimal processing (≤5% bran removal) for vitreous wheat, and moderate peeling (≤10%) for floury wheat, ultimately advancing both scientific understanding and industrial practice in cereal processing.

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机械载荷作用下小麦籽粒断裂行为及机理

小麦机械加工过程中籽粒断裂行为从根本上决定着小麦的碾磨效率和面粉品质。本研究采用多阶段实验方法，系统地研究了小麦籽粒的断裂特性。对比剪切和压缩载荷的断裂试验表明，剪切使断裂能降低40%，在13%的水分条件下，玻璃仁（16.13 mJ）比面粉仁（10.45 mJ）表现出更大的阻力。显微结构表征显示了不同的断裂模式：玻璃粒在细胞间断裂，而面粉粒在细胞内断裂——通过分形几何量化（玻璃：分形维数D = 1.262；面粉：D = 1.365）。对照麸皮去除实验表明，外层麸皮提供了40%的总抗裂性，玻璃体籽粒主要取决于胚乳的特性，超过5%的剥离，而面粉籽粒每去除一层，强度就会逐渐下降。这些发现有助于优化碾磨策略：以剪切为基础的系统，以提高能源效率，对玻璃质小麦进行最少的加工（≤5%的麸皮去除），对面粉小麦进行适度的剥皮（≤10%），最终促进谷物加工的科学理解和工业实践。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds