I need help plz

[ouna2006]

من فصلكم اريد ترجمة هدا الموضوع فقد جربت goole traduction و systran لكن بدون جدوى ارجو المساعدة في اقرب و قت لاني احتاجحهم في مدكرة التخرج و لم يبقى لي الوقت الكافي

The “ancient grain” Freekeh is roasted green wheat, usually
produced from immature Durum, and is popular in many areas of the
Middle East and North Africa. According to legend, Freekeh
originated around 2300 BC, when the attackers of a Syrian village set
the green wheat fields on fire before they retreated. When the
villagers returned, they tried to salvage their wheat crop by rubbing
away the burnt chaff. They discovered that because of the high
moisture ******* of the kernels, they were merely roasted, and were
left with a greenish color and a smoky, nutty flavor. This led to the
tradition of intentional harvesting at the immature milky stage and
careful roasting of the grain. The commonly used name “freekeh” is
from the classical Arabic word “farīk” , which refers to the rubbing
action used to remove the charred hull.
Today, Freekeh is grown in the Mediterranean, the Middle East, and
Australia. Greenwheat Freekeh is commercially produced in
Australia using modern, strict protocols. It is harvested at the stage
of peak nutrition, then slowly roasted to stabilize these nutrients.
Scientific laboratory analysis and clinical trials have recently shown
the true value of this ancient food. Freekeh has a low-glycemic
index, prebiotic and probiotic qualities, and has a much higher
nutritive ******* than typical carbohydrates such as rice and
potatoes.

[LEFT]Green wheat, commonly known as frikeh (also known
as frekeh or freekah) is a product of green (under-mature)
durum wheat with a distinctive smoked flavor. Green
wheat is becoming an increasingly popular food in the
Middle Eastern countries and throughout the world. It
has been reported that 200–300 thousand tons are produced
in Middle East every year (Williams & El-Haramein,
1985). Green wheat (frikeh), is made when culms and
spikes are green. The good time for harvesting wheat for
making green wheat is when some milky endosperm exudes
from a grain bent sharply between thumb and forefinger.
The proper stage for making green wheat is critical to quality
characteristics. If wheat is harvested and roasted too
early, the grain will collapse, while too late harvesting
and roasting will not provide the distinctive green color
and flavor of green wheat (Musselman & Mouslem, 2001).
In the traditional methods of green wheat making,
wheat sheaves are cut and collected in the morning, then
allowed to dry for 2–4 h in an open place. After drying,
sheaves are placed on clean bare ground or pieces of sheet
****ls and burned over using the dried remains of other
crops such as barley straw. Some farmers nowadays use
direct flame throwers which use butane fuel instead. During
burning, sheaves are turned frequently with a pitch fork
to expose the green leaves and glumes. When the glumes
are charred and the tips of some of the grains are slightly
blackened, burning is stopped and the spikes are left to
cool. Few hours later, the heads are threshed by feeding
them into a threshing machine that is usually brought tothe site. The fresh green wheat is slightly sweet, chewy, with
a desirable smoked flavor. Green wheat is then sold fresh
or dried in the shade to avoid bleaching. Green wheat
has a high initial moisture ******* (40–45% w.b.), but during
the drying process, it loses about 40% of its weight.
Good quality green wheat is plump, slightly charred, firm
when fresh, green when dried, contains few remains of
the pleas, lemmas, glumes, and free from stones and debris
(Musselman & Mouslem, 2001; Williams & El-Haramein,
1985). Nutritional composition of green wheat shows that
it has 77% carbohydrates, 12.7% protein, 16.5% dietary
fiber, small amounts of vitamin A, B1, B2, C, and E. Mineral
composition shows high amounts of potassium, magnesium,
and calcium (Bird & Mular, 2003).
Traditional methods that are currently in use for green
wheat production have two major disadvantages: firstly,
they are slow and cannot be suited for large scale production,
and secondly they cannot be guaranteed to provide a
consistent good quality product. Mechanization of the
green wheat production may involve three main steps: in
the first step, the cut sheaves are roasted by exposing them
to direct fire while being conveyed on a ****l conveyor
belt, in the second step, the roasted sheaves are threshed
to separate green wheat kernels from other residues, and
in the third step, the threshed kernels are dried to safe storage
moisture *******. Therefore, a good knowledge of the
physical properties of the crop can greatly facilitate the
design of the required machinery for this process.
Principal axial dimensions of seeds are useful in selecting
sieve separators, in calculating grinding power during size
reduction. They can also be used to calculate surface area
and volume of kernels which are important during modeling
of grain drying, aeration, heating, and cooling. Several
researchers reported the use of principle axial dimensions
to measure physical dimensions of seeds and kernels
(Amin, Hossain, & Roy, 2004; Aviara, Gwandzang, &
Haque, 1999; C¸ alısır, Marakog˘lu, O¨ g˘u¨ t, & O¨ ztu¨ rk, 2005;
Deshpande, Bal, & Ojha, 1993; Oje, 1993; Omobuwajo,
Akande, & Sanni, 1999). Simple correlations were used to
relate the dimensions of several seeds and kernels to each
other, such as watermelon, pumpkin, karingda, lentils,
and guna (Aviara & Haque, 2000; Carman, 1996; Joshi,
Das, & Mukherjee, 1993; Makanjuola, 1972; Suthar &
Das, 1996). The effect of moisture ******* on kernel dimensions
of soybeans, rapeseeds, guna seed, and groundnut
were reported by Aviara and Haque (2000), C¸ alısır et al.
(2005), Deshpande et al. (1993) and Kaleemullah (1992),
respectively. Volume of gram and guna seeds were predicted
using the arithmetic mean of the three principal axis,
effective diameter, and average geometric diameter of the
seeds (Aviara et al., 1999; Dutta, Nema, & Bhardwaj,
1988).
Bulk density, true density, and porosity can be useful in
sizing grain hoppers and storage facilities; they can affect
the rate of heat and mass transfer of moisture during aeration
and drying process. Grain beds with low porosity will
have greater resistance to water vapor escape during the
drying process, which may lead to higher power to drive
the aeration fans. Bulk density was measured by using
Association of Official Analytical Chemists procedure
(AOAC, 1980); while true density, was measured by either
water displacement method (Aviara et al., 1999; Ogunjimi,
Aviara, & Aregbesola, 2002; Omobuwajo et al., 1999) or
gas displacement method (Joshi et al., 1993; Suthar &
Das, 1996). Porosity can be calculated from bulk density
and true density.
Design of grain harvesting and handling system requires
the determination of friction coefficient between grain and
structural surface in contact with the grain. Such information
is useful in sizing motor requirements for grain transportation
and handling. Friction coefficients are divided
into static and dynamic friction coefficient. Static coefficient
of friction has been measured by placing seeds on a
specific structural surface and tilting the surface until seeds
start to slide (Aviara et al., 1999; Deshpande et al., 1993;
Ogunjimi et al., 2002). Dynamic coefficient of friction for
seeds and agricultural materials has been measured by
moving seed bulks against structural surfaces such as galvanized
steel sheet, wood, and plywood, at a constant
velocity (Lawton, 1980). Flowability of grain and other
powdery materials is usually measured using angle of
repose. Angle of repose has been measured using a specially
structured box which has a removable front panel
(Dutta et al., 1988; Fraser, Verma, & Muir, 1978; Ogunjimi
et al., 2002). Terminal velocity of seeds and grains is useful
in design of pneumatic conveying systems, and grain cleaning
facilities (Baryeh, 2002; Omobuwajo, Sanni, & Balami,
2000; O¨ zarslan, 2002; Sacilik, O¨ ztu¨ rk, & Keskin, 2003).Green wheat production provides an economic advantage
for local farmers, since it is commonly sold at a price
that is three times as high as wheat. In an effort to improve
the competitiveness of this industry, and improve the socioeconomic
status of the local farmers, the Jordanian government
has encouraged research on developing an effective
mechanization for this growing industry. Therefore, the
objective of this study was to explore some of the physical
properties of green wheat and their dependence on moisture
*******, which can help out in the design of handling,
processing, and packaging machinery for green wheat production.
The following properties were investigated: principle
dimensions, effective diameter, mass of 1000 kernels,
sphericity, bulk density, true density (particle density),
porosity, static coefficient of friction.[/LEFT


اعلم ان هدا كثير لكن ارجو المساعدة و جزاكم الله كل خير]

[الطامع في الجنة]

whish u all the best bro ...

so soorry coz i can't help u .. i jst use google if i need to translate sm text .. may allah blessing always whith u .

[ouna2006]

merciiiiiiiiiiiiiiiiiiiiiiiiiii

[lamine.hse]

good luck that,how can i help you ....so sorry....may Allah help you....

[nacera1962]

me too i can't help you i am sorry it's tooooooooooooooooo lang