Vitreosity as a Major Grain Quality Indicator—Upgrading the Grain-Cutter Method with a New Blade

One of the main quality characteristics cereals, especially wheat is its hardness which closely related with grain’s vitreosity, one indicators a variety. Determination vitreosity usually done visually: namely, after grain cut commercially available grain-cutters, can result in broken or crushed grains disables reading and hinders precision accuracy. Also, moment produced from manual force on grain-cutter crank, needed to sample cca. 50 placed cutter an average 30 Nm. Due resistance grain, yank appears. This cause whole instrument be displaced during cutting. To minimize errors using cutter, new knife/blade has been implemented tested. The blade knife turned at inclination angle 49° relation cutting objects (grains). design solution enables achievement “cutting”, not “tearing”, as observed existing commercial solution. With proposed solution, amount reduced 2.72 Nm completely avoided. significantly lower force, achieved. results obtained gave better read, were more precise, gadget was easier operate since it demanded grains. novelty introduced by this research provided reliable insight into determining vitreousness Providing clearer readability, goes beyond current literature reducing required for analysis speeding up process.