n eupex b95 H3-HH-16B Helical speed reduction gearbox H3

Flender/Flender Gear Units/Helical speed reduction gearbox H3

ds. In: MR Okos, ed. Physical and Chemical Properties of Food. St. Joseph, MO: ASAE. Watts KC, Bilanski WK. 1. Calorimetric determination of the specic heat of soybeans. Can Agric Eng 1:4. Wratten FT, Poole WD, Chesness JL, Bal , Ramarao . 1. Physical and thermal properties of rough rice. Trans ASAE 1:8. Wright ME, Portereld JG. 1. Specic heat of Spanish peanuts. Trans ASAE 1:5. Grain-Grading Systems RAJSHEKHAR . HULASARE, DIGVIR . JAYAS, and BERNIE . DRONZEK University of Manitoba, Winnipeg, Manitoba, Canada 1 INTRODUCTION Grading systems for grain are necessary as an aid in marketing. Grain is more effectively marketed with some form of grading system in place. grading system for grains signi-cantly inuences the efciency of other operations, such as handling, transportation, pro-cessing, treatment, and storage. Hence, handling and transportation are considered partof the grading system within the overall marketing context. Each of the major grain- exporting countries have grain-grading system to facilitate grain marketing both in do- mestic and export markets. Grading systems facilitate trade in markets by striving to meetrequirements of the buyers and, at the same time, provide impetus to producers to producedesired quality for equitable returns. Grain that is produced and harvested in the eld is physically heterogeneous and is mixture of constituents, such as weeds, inert matter, stones, insects, and other debris. Variation in physical appearance of the grain arises from the environmental conditions under which the grain is produced, which may vary even within farm. The grain may be ready for harvest in one portion of farm, whereas it may still be at an immature stage in another part of the farm. Other characteristics of the grain, such as moisture content,fungal infection, or discoloration, although not obvious, also affect the quality and storagelife of grains. Grade, therefore, should represent mixture having characteristics that conform to the parame