Threshing or thrashing is the process of loosening the edible part of grain (or other crop) from the straw to which it is attached. It is the step in grain preparation after reaping. Threshing does not remove the bran from the grain. [1]

Threshing and Winnowing. Threshing is the most critical kernel harvester feature. Grain loss and harvest destruction contribute greatly to the philosophy and techniques of threshing. Four forms of threshing principles are available: scratching, scraping, combing, and grinding.

Primitive threshing methods involved beating by hand with a flail or trampling by animal hooves. An early threshing machine, patented in 1837 by Hiram A. and John A. Pitts of Winthrop, Maine, U.S., was operated by horsepower.

Threshing is the process of detaching grains from the ear heads or from the plants. Principle of Threshing for Crops: Threshing separates grains from panicles, cobs and pods.

Threshing is the mechanism by which the edible portion of the grain (or another crop) is loosened from the straw it is attached to. It is a step in the preparation of grain after harvesting. The bran does not get separated from the grain by threshing. Using a flail on a threshing floor, threshing can be achieved by beating the grain.

Threshing is the process of separating the edible part of cereal grain (or other crop) from the scaly, inedible chaff that surrounds it. It is the step in grain processing after harvesting and before winnowing. Early threshing methods removed some of the bran but modern methods do not. [1]

2018年6月11日 · threshing or thrashing, separation of grain from the stalk on which it grows and from the chaff or pod that covers it. The first known method was by striking the reaped ears of grain with a flail. In another early method horses or oxen trod out …