scholarly journals Physical properties of shelled and kernel walnuts as affected by the moisture content

2010 ◽  
Vol 28 (No. 6) ◽  
pp. 547-556 ◽  
Author(s):  
E. Altuntas ◽  
M. Erkol
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Coefficient Of Friction ◽  
Terminal Velocity ◽  
Unit Mass ◽  
True Density ◽  
Projected Area ◽  
Dynamic Coefficients ◽  
Volume Coefficient

The variations in physical properties such as the size dimensions, unit mass, sphericity, projected area, bulk density, true density, volume, coefficient of friction on various surfaces, and terminal velocity of shelled and kernel walnuts as a function of the moisture content were determined. With an increase in the moisture content, the sphericity, projected area, bulk density, volume, and porosity of shelled and kernel walnuts increased, whereas the true density linearly decreased. Studies on rewetted walnuts showed that the terminal velocity increased from 14.17 m/s to 15.50 m/s, and from 12.60 m/s to 14.35 m/s, for shelled and kernel walnuts, respectively. The static and dynamic coefficients of friction of shelled and kernel walnuts on chipboard and plywood surfaces also increased linearly with an increase in the moisture content.

scholarly journals Physical properties of sunflower seeds during drying

2017 ◽  
Vol 38 (1) ◽  
pp. 157
Author(s):  
Thaís Adriana de Souza Smaniotto ◽  
Osvaldo Resende ◽  
Kelly Aparecida de Sousa ◽  
Rafael Cândido Campos ◽  
Denner Nogueira Guimarães ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Initial Moisture Content ◽  
Gravimetric Method ◽  
Terminal Velocity ◽  
True Density ◽  
Sunflower Seeds ◽  
Intergranular Porosity ◽  
Air Ventilation

The aim of this work was to determine the effect that the moisture content has on the physical properties of sunflower seeds. The cultivar Olisun 3, with an initial moisture content of 34.1 (% wb), was used and then subjected to drying in an oven with forced air ventilation under three temperature conditions: 40, 60 and 80 °C. The reduction in the moisture content during drying was monitored by the gravimetric method until it reached a final moisture content of 8.0 ± 1.0 (% wb). The physical properties were analysed: the bulk density, true density, intergranular porosity and volumetric shrinkage of the mass and unit and terminal velocity. The reduction in the moisture content influenced the physical properties of sunflower seeds and caused a decrease in the intergranular porosity, bulk density and true density at all examined temperatures. The mass and volumetric contractions of the unit and reduction in shrinkage rates all increased with the drying of sunflower seeds at all studied temperatures. The terminal velocity increased as the moisture content of the grains increased, which was more evident at the drying temperature of 80 °C.

scholarly journals Development of a Millet Destoner for Small Scale Farmers

2021 ◽  
Vol 6 (4) ◽  
Author(s):  
Aminu Saleh
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Surface Area ◽  
Terminal Velocity ◽  
Commercial Production ◽  
Small Scale ◽  
True Density ◽  
Small Scale Farmers ◽  
Processing Properties

Post-harvest processes of millet rely on labour-intensive manual operations in Nigeria while its produce is associated with contaminants. A manually-operated destoner was developed to increase grain value for commercial production and reduce drudgery. To construct the destoner sieves, physical properties of one thousand randomly selected grains were determined digital Vernier callipers. Millet grains to be destoned was fed through the upper portion of the destoner being operated through the crank handle while the pure grains were collected at the discharge outlet. Results obtained shows the geometric diameter of the grains increase progressively from 3.51-4.22mm as moisture content increases. A screen aperture of 3.5mm was constructed. Grains’ surface area, volume and sphericity increased from 22.67-34.82mm², 8.19-13.98mm³ and 0.691-0.776g respectively. Mass, true density and terminal velocity of 1000 seed increased from 13.56-43.84g, 1548.91-1689.87kg/m³ and 2.69-4.58m/s respectively. The bulk density of millet also increased as moisture content increases but decreased beyond 12.5% moisture level indicating that millet floats on  water and was transpoted with the aid of an auger. About 50kg of millet was poured into the destoner to occupy its  ⅓ capacity while the remaining ⅔ was filled with water. Destoner output was  at 95% efficiency.Key words: Destoner, Millet, Processing, Properties, Contaminants

Some Physical Properties of Azarbayejani Hazelnut and Its Kernel

2013 ◽  
Vol 9 (1) ◽  
pp. 135-140
Author(s):  
Gisoo Maleki ◽  
Jafar Milani ◽  
Ali Motamedzadegan
Keyword(s):  
Friction Coefficient ◽  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Coefficient Of Friction ◽  
Commercial Variety ◽  
True Density ◽  
Four Levels ◽  
Static Coefficient Of Friction ◽  
Static Coefficient

AbstractIn this study, some physical properties such as bulk density, true density, porosity and static coefficient of friction in four levels of moisture content (against four structural surfaces) of an Iranian commercial variety of hazelnut (Azarbayejani Hazelnut) and its kernel was determined. Bulk density increased from 409.7 to 491.4 kg m−3 and from 415.4 to 477.9 kg m−3 for whole nut and its kernel respectively. True density increased from 954.8 to 1079.4 kg m−3 for whole nut and from 886.9 to 965.8 kg m−3 for its kernel, porosity decreased from 57.11 to 54.47 kg m−3 and from 53.52 to 52.51 kg m−3 for whole nut and its kernel. The static coefficient of friction of both nuts and kernels on all four test surfaces increased with increasing the moisture content. The average friction coefficient (both nut and kernel) was the highest on MDF and the lowest on galvanized iron sheet.

Effect of moisture content on physical properties of cashew nut of different varieties

2016 ◽  
Vol 44 (2) ◽  
Author(s):  
Shrikant Baslingappa Swami ◽  
N.J. Thakor A.M. Gawai
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Surface Area ◽  
Geometric Mean ◽  
Angle Of Repose ◽  
True Density ◽  
Cashew Nut ◽  
Mean Diameter ◽  
Effect Of Moisture

<p>The physical properties, viz., geometric diameter, surface area, sphericity, volume, bulk density, true density and angle of repose was measured for  four  cashew varieties <em>viz</em>., <em>Vengurle 1, Vengurle 3, Vengurle 4</em>  and <em>Vengurle 7</em> at different moisture content (15 to 87% db). For <em>Vengurle</em> 1 as the moisture content increased, the physical properties i.e., geometric mean diameter, volume, surface area, true density and angle of repose increased from 20.8 to 22.1 mm, 3485 to 4416 mm<sup>3</sup>, 1355 to 1540 mm<sup>2</sup>, 984 to 1030 kg m<sup>-3</sup> and 32 to 37˚, respectively. The sphericity and bulk density decreased from 74.2 to 71.4 per cent and 490 to 418 kg m<sup>-3</sup> respectively. For <em>Vengurle 3</em> geometric mean diameter, volume, surface area, true density and angle of repose increased from 27.2 to 28.6 mm, 7912 to 9169 mm<sup>3</sup>, 2320 to 2567 mm<sup>2</sup>, 1020 to 1048 kg m<sup>-3</sup> and 33 to 35.5˚, respectively. The sphericity and bulk density decreased from 75.5 to 75.2 per cent and 531 to 470 kg m<sup>-3</sup> respectively. For <em>Vengurle 4</em> the geometric mean diameter, volume, surface area, true density and angle of repose increased from 21.0 to 24.1mm, 3362 to 5113 mm<sup>3</sup>, 1391 to 1828 mm<sup>2</sup>, 970 to 1030 kg m<sup>-3</sup> and 32.5 to 38˚,  respectively. The sphericity and bulk density decreased from 65.8 to 66.8 per cent, 517 to 462 kg m<sup>-3</sup>, respectively. For <em>Vengurle 7</em> the geometric mean diameter, volume, surface area, true density and angle of repose increased from 24.2 to 24.9 mm, 5102 to 5547 mm<sup>3</sup>, 1840 to 1941 mm<sup>2</sup>, 998 to 1045 kg m<sup>-3</sup> and 33 to 38˚, respectively. The sphericity and bulk density decreased from 65.4 to 65.8 per cent, 518 to 438 kg m<sup>-3</sup>, respectively.</p>

scholarly journals Physical properties of safflower grains. Part I: Geometric and gravimetric characteristics

2017 ◽  
Vol 21 (5) ◽  
pp. 344-349 ◽  
Author(s):  
Elton A. S. Martins ◽  
André L. D. Goneli ◽  
Cesar P. Hartmann Filho ◽  
Munir Mauad ◽  
Valdiney C. Siqueira ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Surface Area ◽  
Initial Moisture Content ◽  
Volume Ratio ◽  
True Density ◽  
Geometrical Characteristics ◽  
Forced Air ◽  
Air Circulation

ABSTRACT Safflower is an oil crop and its oil can be used for food and industrial purposes. However, there is little information about the physical properties of these grains, which is important for the planning and execution of post-harvest stages. Thus, this study was carried out with the aim of evaluating the effect of drying on the main physical properties of safflower grains. Safflower grains were harvested with an initial moisture content of approximately 0.445 decimal d.b. (dry basis) and subjected to drying in an oven with forced air circulation at 40 °C, until the grains reached a final moisture content of 0.073 ± 0.008 decimal d.b. During the drying, bulk density and true density, porosity, thousand-grain mass, circularity, sphericity, projected and surface area, and surface-volume ratio were measured. Based on these results, it is concluded that all gravimetric and geometrical characteristics of safflower grains were reduced due to the reduction of moisture content, except for the surface-volume ratio.

scholarly journals Some physical properties of kariya (Hildegardia barteri) nut/ kernel relevant to the design of its processing equipment

2021 ◽  
Vol 7 (2) ◽  
pp. 083-090
Author(s):  
Ubong Edet Assian ◽  
Akindele Folarin Alonge
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Surface Area ◽  
Geometric Mean ◽  
Volume Density ◽  
Unit Mass ◽  
Sample Distribution ◽  
Processing Equipment ◽  
Mean Diameter

Kariya kernel is very rich in essential fats, oils and other valuable nutrients which may find applications in many food formulations. To harness these nutrients, processing equipment and machines are to be used. In order to effectively design these machines, the values of some physical properties of kariya nut and kernel are needed. In this study, some physical properties of the kariya nut and kernel were investigated. Results showed that mean major diameter, intermediate diameter, minor diameter and unit mass obtained at the nut moisture content of 19.83 ± 3.71 (w.b.) were 14.16 ± 0.79 mm, 10.17 ± 0.36 mm, 9.78 ± 0.28 mm and 0.503 ± 0.05g, respectively while the corresponding values obtained at the kernel moisture content of 8.89 ± 2.22% (w.b.) were 9.07 ±0.72 mm, 7.32 ±0.49 mm, 7.08 ± 0.41 mm and 0.328 ± 0.03 g, respectively. The values of calculated geometric mean diameter were 11.20 ±mm and 7.77 ± 0.36 mm, for the kariya nut and kernel, respectively. The skewness value of the sample distribution of 0.08 and -0.24 were recorded for the kariya nut and kernel, respectively. The sphericity, surface area, volume, density, bulk density and porosity were 79.27 ± 3.07%, 394.75 23.13 mm2, 738.37 ± 64.96 mm3 , 681.1 ± 20 kg/m3, 440.24 ± 0.04 kg/m3 and 36.65 ± 0.74% ; and 85.97 ± 5.27%, 189.85 ± 17.34 mm2, 246.71 ± 33.60 mm3, 1342.1 ± 136.23 kg/m3, 773.06 ± 0.06 kg/m3 and 42.28 ± 4.10% for the kariya nut and kernel respectively.

scholarly journals Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
P A Pawase ◽  
A Shingote ◽  
U D Chavan
Keyword(s):  
Aspect Ratio ◽  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Pearl Millet ◽  
Functional Properties ◽  
True Density ◽  
Sample Weight ◽  
Dimensional Properties ◽  
Significant Difference

The study determined the physical properties of finger millet (FM) (Eluesine coracana) grains and the functional properties of FM flour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM flours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was significantly higher (p less than 0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was significantly different from FM flour on all dimensional properties. Moisture content of milky cream showed higher significant difference for both grains and flours as compared to brown and black grain/flours. Milky cream cultivar was significantly different in L , b , C , H values, WAC, BD and dispersibility for both FM grains and flours. Data showed that brown flour was significantly higher in viscosity than in milky and black flours. Microstructure results revealed that starch granules of raw FM flours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM flour.

scholarly journals Physical properties of beans of the BRSMG majestoso cultivar during drying

2020 ◽  
Vol 36 (6) ◽  
Author(s):  
Aline Almeida Da Paixão ◽  
Paulo Cesar Corrêa ◽  
Fernanda Machado Baptestini ◽  
Juliana Soares Zeymer ◽  
Jaime Daniel Bustos-Vanegas
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Surface Area ◽  
Unit Volume ◽  
Volume Ratio ◽  
Grain Weight ◽  
Projected Area ◽  
Unit Density ◽  
1000 Grain Weight

Beans are the main source of protein of plant origin in the Brazilian diet, they also contain phenolic compounds, antioxidants, iron, fibers and vitamins. The BRSMG Majestoso cultivar belongs to the commercial group of carioca beans, displays high productivity, excellent health and a 90-day cycle, has high yield and is resistant to disease. The study of physical properties enables the prediction of agricultural products behavior relative to responses of physical and chemical treatments, in order to allow the maintenance of quality and safety of processed foods. The aim of the present study was to evaluate the effect of drying on the physical characteristics of beans of the BRSMG Majestoso cultivar. Beans with an initial moisture content of approximately 0.2660 d.b. (dry basis) were used, and dried at 40ºC. The following physical characteristics were determined: bulk density, unit density, intergranular porosity, 1000-grain weight, sphericity, circularity, geometric diameter, unit volume, projected area, surface area and the surface to volume ratio. Based on the results, a reduction in the moisture content of the beans promotes an increase in bulk density, unit density, porosity, sphericity, circularity and the surface to volume ratio. Conversely, the 1000-grain weight, geometric diameter, unit volume, projected area and surface area decreased as the moisture content of the beans was reduced.

scholarly journals Physical properties of cumin and caraway seeds

2013 ◽  
Vol 27 (4) ◽  
pp. 491-494 ◽  
Author(s):  
D. Zare ◽  
A. Bakhshipour ◽  
G. Chen
Keyword(s):  
Aspect Ratio ◽  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Geometric Mean ◽  
Equivalent Diameter ◽  
True Density ◽  
Mean Width ◽  
Mean Diameter ◽  
Constant Moisture Content

Abstract Physical properties of cumin and caraway seeds were measured and compared at constant moisture content of 7.5% w.b. The average thousand mass of grain, mean length, mean width, mean thickness, equivalent diameter, geometric mean diameter, surface area, volume, sphericity, aspect ratio, true density, bulk density and porosity were measured for cumin and caraway. There are significant differences (p<0.01) in most physical properties of cumin and caraway, except porosity and sphericity

scholarly journals Physical properties of buckwheat (Fagopyrum esculentum Moench) grains during convective drying

2018 ◽  
Vol 22 (11) ◽  
pp. 793-798
Author(s):  
Wellytton D. Quequeto ◽  
Valdiney C. Siqueira ◽  
Vanderleia Schoeninger ◽  
Elton A. S. Martins ◽  
Eder P. Isquierdo ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Initial Moisture Content ◽  
Shrinkage Porosity ◽  
Volumetric Shrinkage ◽  
Convective Drying ◽  
True Density ◽  
Post Harvest ◽  
Forced Air

ABSTRACT Buckwheat is a prominent crop in present-day agriculture due to its nutraceutical properties; however, information on this crop regarding the post-harvest process is scarce, as well as the characterization of its physical properties and such information is essential for the development and improvement of machinery used in post-harvest processes. Thus, the objective of this study was to determine the volumetric shrinkage, porosity, bulk density and true density of buckwheat grains throughout the drying process, as well as to fit mathematical models to the experimental values of true and bulk volumetric shrinkages. Buckwheat grains of the cultivar IPR 91 - Baili with an initial moisture content of 0.250 (decimal, dry basis.) were used. The samples used to determine the physical properties were subjected to oven drying with forced air circulation stabilized at 40 ± 1 °C. The mass of the samples was periodically weighed, so that when the product reached predetermined values of moisture content, the samples were removed and their physical properties were determined. It is concluded that the reduction in moisture content during drying causes increase in bulk density, true density and porosity. The reduction of the moisture content influences bulk volumetric shrinkage and true volumetric shrinkage of the grains, causing reductions in their values of approximately 14.47 and 14.70%, respectively, and a linear model can represent both variables satisfactorily.

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