and Lang 1996). However, once the conditioning process has been applied, where
the grains humidity is increased in soft wheat grains up to 15–15.5 and 16.5 % for
hard grains, the wheat grains are kept at rest for 12–36 h long with a controlled
temperature smaller than 45 °C to avoid microbacterial growth. This process stage
is difficult to be monitored due to the silo or warehouse geometry.
The water contained inside the wheat grain acts as a hydration element on the
tissues; the cells colloids take the form of an elastic gelatin allowing a higher speed
diffusion of oxygen and carbon dioxide (Petra Hogy and Fangmeier 2008). The gas
diffusion phenomenon is directly proportional to the elasticity of the jelly substances Huang et al. (2013a, b), and since decreasing the water contents decreases
such elasticity, then the respiration gas interchange is decreased, hence a smaller
vital activity of the organism is achieved. The biochemistry oxidation of carbohydrates, fat, and other nutritional materials allows that energy be released through
the respiration (Bailey 1940).
The groups of the wheat grain varieties based on their properties and characteristics are presented in Table 13.1, the characteristics of same variety may be
different; it is observed that those types of group IV have a higher flour yield
(70.2 %) than the group II; but the last one has a higher protein content
(12.4–14 %). There is another seeds report indicating that the production of certain
compounds is affected by the crop place, weather, maturity degree, planting season, irrigation and production processes (Vinha et al. 2005; Kalua et al. 2005;
Gómez-Alonso et al. 2002; Tovar et al. 2001).
13.3 Materials and Methods
13.3.1 Sample Preparation
The analyzed wheat grain varieties (SA, JA, HR, AR, RA, RC, GP) were donated
by the factory named Molinera de México S.A de C.V, before the application of
any grain treatment or processing. The wheat grains were weighted and conditioned to reach a humidity value of 15–15.5 and 16.5 % for soft and hard wheat
grains, respectively. The grain samples were sealed and monitored every 24 h for
first 7 days long and later every third day to complete a whole monitoring period of
21 days (504 h) days, and the environment temperature was controlled to \25 °C.
13.3.2 Image Processing
The block diagram of the vision system for capturing the sample images of all
considered wheat grain varieties is depicted in Fig. 13.1. In order to have better
contrasted images, a white background was used. The images of grains were
13 Instrumentation and Control to Improve the Crop Yield
369
the grains humidity is increased in soft wheat grains up to 15–15.5 and 16.5 % for
hard grains, the wheat grains are kept at rest for 12–36 h long with a controlled
temperature smaller than 45 °C to avoid microbacterial growth. This process stage
is difficult to be monitored due to the silo or warehouse geometry.
The water contained inside the wheat grain acts as a hydration element on the
tissues; the cells colloids take the form of an elastic gelatin allowing a higher speed
diffusion of oxygen and carbon dioxide (Petra Hogy and Fangmeier 2008). The gas
diffusion phenomenon is directly proportional to the elasticity of the jelly substances Huang et al. (2013a, b), and since decreasing the water contents decreases
such elasticity, then the respiration gas interchange is decreased, hence a smaller
vital activity of the organism is achieved. The biochemistry oxidation of carbohydrates, fat, and other nutritional materials allows that energy be released through
the respiration (Bailey 1940).
The groups of the wheat grain varieties based on their properties and characteristics are presented in Table 13.1, the characteristics of same variety may be
different; it is observed that those types of group IV have a higher flour yield
(70.2 %) than the group II; but the last one has a higher protein content
(12.4–14 %). There is another seeds report indicating that the production of certain
compounds is affected by the crop place, weather, maturity degree, planting season, irrigation and production processes (Vinha et al. 2005; Kalua et al. 2005;
Gómez-Alonso et al. 2002; Tovar et al. 2001).
13.3 Materials and Methods
13.3.1 Sample Preparation
The analyzed wheat grain varieties (SA, JA, HR, AR, RA, RC, GP) were donated
by the factory named Molinera de México S.A de C.V, before the application of
any grain treatment or processing. The wheat grains were weighted and conditioned to reach a humidity value of 15–15.5 and 16.5 % for soft and hard wheat
grains, respectively. The grain samples were sealed and monitored every 24 h for
first 7 days long and later every third day to complete a whole monitoring period of
21 days (504 h) days, and the environment temperature was controlled to \25 °C.
13.3.2 Image Processing
The block diagram of the vision system for capturing the sample images of all
considered wheat grain varieties is depicted in Fig. 13.1. In order to have better
contrasted images, a white background was used. The images of grains were
13 Instrumentation and Control to Improve the Crop Yield
369