scholarly journals Comparative analysis of the physical properties of two varieties of periwinkle relevant to the design of processing equipment

2021 ◽  
Author(s):  
Inemesit Ekop ◽  
Kayode Simonyan ◽  
Udochukwu Onwuka
Keyword(s):  
Aspect Ratio ◽  
Physical Properties ◽  
Surface Area ◽  
Pairwise Comparison ◽  
Comparison Analysis ◽  
Processing Equipment ◽  
Significant Difference ◽  
Mean Diameter ◽  
Geometrical Mean ◽  
Efficient Processing

The physical properties of agricultural products are essential in designing machines, equipment, and systems for efficient processing operations. Two periwinkle varieties, viz Tympanotonus fuscatus (Linnaeus, 1758) and Pachymelania aurita O. F. Müller, 1774, were utilised in this study to investigate and determine their physical properties relevant to the design of efficient processing equipment. The geometric (axial dimensions, mean diameters, surface area, sphericity, aspect ratio) and gravimetric (bulk and true densities, mass, and porosity) properties were measured. The averages for the major diameter, arithmetic mean diameter, geometrical mean diameter, and surface area were highest in the T. fuscatus variety. In contrast, the minor diameter, sphericity, and aspect ratio were highest in the P. aurita variety. The average bulk and true densities, porosity, and average periwinkle weight for T. fuscatus were higher than the P. aurita variety. Tukey's pairwise comparison analysis carried out on all the physical properties of the T. fuscatus, and P. aurita varieties of the periwinkle shells revealed a statistically significant difference at P < 5%.

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.

MOISTURE-DEPENDENT PHYSICAL PROPERTIES OF MEDICAL TINY SEEDS: PART A: FLIXWEED (DESCURAINIA SOPHIA L.)

2021 ◽  
Vol 24 (1) ◽  
Author(s):  
Amir Hossein Mirzabe ◽  
◽  
Ali Fadavi ◽  
Ali Mansouri ◽  
◽  
...  
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Surface Area ◽  
Particle Density ◽  
Arithmetic Mean ◽  
Angle Of Repose ◽  
Projected Area ◽  
Angle Of Friction ◽  
Mean Diameter ◽  
Length Width

Knowledge of agricultural seeds’ physical properties has significant importance for machinery and processing equipment design. Physical properties of flixweed (Descur ainia sophia L.) seeds were determined as a function of moisture content. Several properties were studied in the moisture range from 5.28 to 17.53% dry basis. Also, probability distribution of seeds’ principal dimensions were modeled by Gamma, Generalized Extreme Value, Lognormal, and Weibull functions. With increasing moisture content from 5.28 to 17.53%, properties including; length, width, thickness, geometric and arithmetic mean diameter, sphericity, specific surface area, volume, and projected area showed no specific trend. In contrast, the surface area increased from 6×10-7 to 1×10-6 m2. The bulk and particle density decreased from 696.61 to 542.51 kg·m-3, and 1217.50 to 1189.02 kg·m-3, respectively. The porosity increased from 42.78 to 54.37%. The maximum external static angle of friction belonged to wood at all moisture content levels, followed by the iron and galvanized surfaces. At all moisture levels, the emptying angle of repose was more than the filling one.

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 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 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 MEMBRAMO, SUPERWIN, AND CIMELATI RICES

2020 ◽  
Vol 8 (2) ◽  
pp. 122-128
Author(s):  
Mustofa Mustofa
Keyword(s):  
Physical Properties ◽  
Bulk Density ◽  
Surface Area ◽  
Volume Density ◽  
Angle Of Repose ◽  
Significant Difference ◽  
Average Surface Area ◽  
Dimensional Parameters ◽  
Digital Caliper

Determination of the physical properties of rice is intended to facilitate the processing and handling to produce final product with best quality. These properties include geometry, surface area, volume, density, bulk density, porosity, and angle of repose. Determination of the physical properties of rice in terms of geometry is carried out by measuring length (L), width (W), and thickness (T). The measurement of these parameters uses a digital caliper with an accuracy of 0.01 mm. The volume of rice can be determined based on dimensional parameters. Density, bulk density and porosity of rice were determined by measuring its mass using a digital scale with an accuracy of 0.001 gr and based on the determination of the volume. Angle of repose is determined by spilling rice on the flat surface of a container so that the height (h) of the pile of rice and the diameter (D) is known. Based on the research results, it is known that the geometry of Membramo, Superwin, and Cimelati rices does not have a significant difference, in fact there are similarities in the eccentricity aspect, where all three have the same value, namely 0.96. The average surface area value of Cimelati rice is greater than that of Membramo and Superwin rice, as well as its volume. The average of surface area and volume of Cimelati rice were 23.89 mm2 and 13.41 mm3, respectively. Meanwhile, Superwin rice has the largest individual and bulk densities, 1.42 gr/cm3 and 0.80 gr/cm3, respectively. In addition, Superwin and Cimelati rices have the lowest porosity and angle of repose, namely 40.69% and 26.59o.

scholarly journals Impact of rootstock on fruit physical properties of 'Pink Lady' apple

2021 ◽  
Vol 26 (51) ◽  
pp. 49-53
Author(s):  
Tomo Milošević ◽  
Nebojša Milošević
Keyword(s):  
Physical Properties ◽  
Surface Area ◽  
Geometric Mean ◽  
Fruit Shape ◽  
Diameter Ratio ◽  
Solid Density ◽  
Mean Diameter ◽  
Capacity To Change

During 2018 and 2019, we evaluated the main fruit physical properties [weight (FW), length (L), diameter (D), geometric mean diameter (Dg), length/diameter ratio (L/D ratio), sphericity (ph), surface area (S), fruit volume (V) and solid density (r)] of 'Pink Lady' apple grafted on dwarf M.9 T337, semi-dwarf M.26 and semi-vigour MM.106 rootstocks. Results showed that rootstocks significantly changed the properties evaluated with the exception of L/D ratio, ph and r. Among rootstocks, M.9 T33 7 produced the best properties, whereas lower and statistically similar values were obtained from M.26 and MM.106 rootstocks. All rootstocks promoted D higher than 66 mm, whereas only M.9 T337 induced D ≥70 mm. The rootstocks did not have the capacity to change the fruit shape of the 'Pink Lady' club cultivar.

scholarly journals Comparison of the physical properties between Malaysian and Thai Rice

2021 ◽  
Author(s):  
Parichart Sathongpan ◽  
Rosnah Shamsudin ◽  
Jaturapatr Varith ◽  
Nur Farhana Abd Rahman
Keyword(s):  
Aspect Ratio ◽  
Physical Properties ◽  
Bulk Density ◽  
Surface Area ◽  
Angle Of Repose ◽  
Physical Parameters ◽  
True Density ◽  
Breadth Ratio ◽  
Length Width

Rice is a staple food in the world market, especially in the Asian region. In each country, the characteristics of rice will be different in terms of shape, grade and size. The quality of rice depends largely that demonstrate the quality of that rice species. At present, information on rice varieties is still limited regarding the physical properties of Malaysian and Thai rice. Therefore, it is important to compare rice cultivars based on origin. The objective of this research is to determine and compare the physical properties of Malaysian and Thai rice. 1 kilogram of Malaysian and Thai rice were each processed into powder by way of grinding and were then prepared for physicochemical measurement by sieving the produced rice powders with a size of 2mm to get rid of foreign objects. The physical parameters measured were length, width, length/breadth ratio, thickness, density, grain shape, surface area, bulk density, true density, porosity, sphericity, aspect ratio, thousand weight kernels angle of repose, colour (L, a*, b*) and hardness. The results of the study showed no significant differences (p>0.05) in terms of length, width, length/breadth ratio, true density, porosity, sphericity, aspect ratio, angle of repose, Lightness (L) and b*. However, there is a significant variation (p < 0.05) between Malaysian and Thai rice in terms of thickness, surface area, bulk density, thousand weight kernels, colour (a*) and hardness parameters. The evaluation of the quality of Malaysian and Thai rices can be a guide or reference for the grading and sorting processing sectors. 

Effect of irrigation and nutrient on physical properties of safflower seeds

2014 ◽  
Vol 28 (1) ◽  
pp. 7-14
Author(s):  
Maziar Feyzollahzadeh ◽  
Asaad ModaresMotlagh ◽  
Ali M. Nikbakht
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Surface Area ◽  
Coefficient Of Friction ◽  
Geometric Mean ◽  
Organic Fertilizers ◽  
Dynamic Coefficient ◽  
Mean Diameter ◽  
Mass Volume ◽  
Dynamic Coefficient Of Friction

Abstract The effect of irrigation and nutrient treatments on physical properties of safflower seeds was investigated. Physical properties of safflower seeds were determined at a moisture content of 7% w.b. The parameters determined at different treatments were: size, geometric mean diameter, sphericity, surface area, mass, volume, bulk and true densities, porosity, and static and dynamic coefficient of friction. The results showed a better effect of the use of organic fertilizers in comparison with chemical ones. The results showed that nutrient and irrigation treatments had a significant effect on most of the physical properties of safflower seeds at p<0.01.

STUDY ON PHYSICAL AND SENSORICAL CHARACTERISTICS OF FLESH RESTRUCTURED WITH SAGO CATFISH JERKY

2014 ◽  
Vol 4 (2) ◽  
pp. 55-64
Author(s):  
Amir Jayani ◽  
Zulman Efendi ◽  
Devi Silsia
Keyword(s):  
Physical Properties ◽  
Water Content ◽  
Analysis Of Variance ◽  
Test Data ◽  
Organoleptic Test ◽  
Significant Difference

This study aims to gain influence the thickness and concentration variations affect the characteristics of sago binder physical properties of catfish jerky. As well as getting influence the thickness and concentration variations affect the level of binder sago joy panelists in terms of organoleptic test. Data were analyzed by analysis of variance using the Analysis Of Variance (ANOVA). If there is a significant difference followed by a further test of DMRT 5% level (physical properties). While the hedonic test performed using Kruskal Wallis analysis. Results uniformity analysis (ANOVA) showed catfish fillet thickness and concentration of sago affect the physical properties of the water content and the level of violence. Where catfish jerky using sago binder 5% and 10% significantly different. The use of sago binder 5% and 10% led to an increase in water content. Besides the addition of the binder resulted in increasing levels of violence catfish jerky. Based on the statistics found that the influence of the thickness and concentration of the binder sago aroma, flavor and color of the sixth jerky catfish were not significantly different. But the texture was significantly different.

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