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

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.

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

Journal of Plantation Crops ◽

10.19071/jpc.2016.v44.i2.3105 ◽

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

The physical properties, viz., geometric diameter, surface area, sphericity, volume, bulk density, true density and angle of repose was measured for four cashew varieties viz., Vengurle 1, Vengurle 3, Vengurle 4 and Vengurle 7 at different moisture content (15 to 87% db). For Vengurle 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 mm3, 1355 to 1540 mm2, 984 to 1030 kg m-3 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-3 respectively. For Vengurle 3 geometric mean diameter, volume, surface area, true density and angle of repose increased from 27.2 to 28.6 mm, 7912 to 9169 mm3, 2320 to 2567 mm2, 1020 to 1048 kg m-3 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-3 respectively. For Vengurle 4 the geometric mean diameter, volume, surface area, true density and angle of repose increased from 21.0 to 24.1mm, 3362 to 5113 mm3, 1391 to 1828 mm2, 970 to 1030 kg m-3 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-3, respectively. For Vengurle 7 the geometric mean diameter, volume, surface area, true density and angle of repose increased from 24.2 to 24.9 mm, 5102 to 5547 mm3, 1840 to 1941 mm2, 998 to 1045 kg m-3 and 33 to 38˚, respectively. The sphericity and bulk density decreased from 65.4 to 65.8 per cent, 518 to 438 kg m-3, respectively.

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Efeito da secagem nas propriedades físicas dos grãos de feijão adzuki

Semina Ciências Agrárias ◽

10.5433/1679-0359.2016v37n6p3871 ◽

2016 ◽

Vol 37 (6) ◽

pp. 3871

Author(s):

Udenys Cabral Mendes ◽

Osvaldo Resende ◽

Juliana Rodrigues Donadon ◽

Dieimisson Paulo Almeida ◽

Anísio Correa da Rocha ◽

...

Keyword(s):

Moisture Content ◽

Physical Properties ◽

Surface Area ◽

Volume Ratio ◽

Adzuki Bean ◽

Projected Area ◽

Air Ventilation ◽

Length Width ◽

Forced Air ◽

Drying Conditions

The goal of the present study was to assess the effect of drying on the physical properties of adzuki bean (Vigna angularis Willd.). Adzuki beans with moisture content of 47.9% were dried in a oven with forced air ventilation at temperatures of 40, 60 and 80 °C and relative humidity of 18.5, 8.6, and 3.8%, respectively, until the moisture content reached 12.9%. We used 15 adzuki beans individualised in aluminium capsules. The orthogonal axes of the beans (length, width, and thickness) were measured at intervals of five percentage points during the reduction of moisture content. The parameters determined were: sphericity; circularity; volume of beans; volumetric contraction index; volume contraction percentage; surface area; projected area; and surface-volume ratio. The drying conditions altered the physical properties of adzuki bean. As a result of moisture content reduction, there was increased sphericity and surface-volume ratio, and decreased volume, unitary volumetric contraction, surface area, and projected area. Circularity was not influenced by the drying temperatures within the range of moisture content analysed.

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Physical properties of kumquat fruit

International Agrophysics ◽

10.2478/v10247-012-0074-y ◽

2013 ◽

Vol 27 (1) ◽

pp. 107-109 ◽

Cited By ~ 8

Author(s):

F. Jaliliantabar ◽

A.N. Lorestani ◽

R. Gholami

Keyword(s):

Mechanical Properties ◽

Moisture Content ◽

Physical Properties ◽

Elasticity Modulus ◽

Geometric Mean ◽

Rupture Force ◽

Projected Area ◽

Initial Rupture ◽

Mean Diameter ◽

Mass Volume

Abstract Some physical properties of kumquat were investigated. Physical properties which were measured included fruit dimensions, mass, volume, projected area, density, geometric mean diameter, sphericity and surface area. Bulk density, porosity and also packaging coefficient were calculated. Mechanical properties such as the elasticity modulus, rupture force and energy required for initial rupture have been determined. The experiments were carried out at moisture content of 82.6% (w.b.). The results show that the kumquat fruit is one of the smallest fruit in the citrus family.

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Determination of selected physical properties of Brachystegia eurycoma seeds

Research in Agricultural Engineering ◽

10.17221/14/2009-rae ◽

2009 ◽

Vol 55 (No. 4) ◽

pp. 165-169 ◽

Cited By ~ 10

Author(s):

M.C. Ndukwu

Keyword(s):

Moisture Content ◽

Physical Properties ◽

Bulk Density ◽

Surface Area ◽

Angle Of Repose ◽

Coefficient Of Determination ◽

Solid Density ◽

Axial Dimension ◽

Design And Construction

The research looked at some selected physical properties of Brachystegia eurycoma, such as axial dimension, roundness, sphericity, surface area, bulk density, solid density, porosity, and volume which are essential in the design and construction of the processing and handling equipments of Brachystegia eurycoma. All the above physical properties measured showed some deviations from the average values which is typical of agricultural biomaterials. Solid density showed the highest deviation of 4.04 g/mm3 while the volume showed the least deviation of 0.01 mm3 when compared to those of other physical properties. The angle of repose increased with the increase in the moisture content with a coefficient of determination of 0.98.

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Some Physical and Mechanical Properties of Kiwifruit

International Journal of Food Engineering ◽

10.2202/1556-3758.1276 ◽

2007 ◽

Vol 3 (6) ◽

Cited By ~ 15

Author(s):

Seyed Mohammad Ali Razavi ◽

Maryam BahramParvar

Keyword(s):

Surface Area ◽

Geometric Mean ◽

Apparent Volume ◽

Adhesive Force ◽

Arithmetic Mean ◽

True Density ◽

Mean Diameter ◽

Length Width ◽

Static Coefficient Of Friction ◽

Static Coefficient

In this paper, the physical properties such as length, width, thickness, geometric mean diameter, arithmetic mean diameter, mass, true volume, apparent volume, true density, bulk density, porosity, sphericity, surface area, shell ratio, aspect ratio, static coefficient of friction and mechanical characteristics namely firmness, hardness, adhesiveness, adhesive force and total positive area in puncture test were determined for kiwifruit of the Hayward variety. These properties are necessary in the design of the equipment for harvesting, processing and transportation, separating and packing. The results showed that the length, width, thickness, arithmetic mean diameter, geometric mean diameter, sphericity and aspect ratio of kiwifruit varied from 55.5 to 82.3 mm, 46.8 to 54.8 mm, 41.5 to 52.4 mm, 49.8 to 60.99 mm, 49.56 to 59.28 mm, 71.95 to 90.48% and 62.67 to 89.20%, respectively. While the surface area determined by McCabe et al.'s and Jean & Ball's formula, and surface area measured by experimental method changed from 77.11 to 110.34 cm2, 48.74 to 95.95 cm2 and 83.29 to 108.71 cm2, respectively. The values of the fruit's true volume, apparent volume, true density, bulk density and porosity were between 85-120 cm3, 63.69-109.01 cm3, 940-1040 kg/m3, 544.73-572.17 kg/m3 and 39.70-45.5%, respectively. Furthermore, the unit mass and peel ratio of kiwifruits ranged from 75.18 to 135.32 g and 8.91 to 12.51%, respectively. On four different surfaces, namely plywood, galvanized iron sheet, glass and fiberglass, static coefficient of friction varied from 0.34 on glass to 0.49 against plywood. The average firmness, hardness, adhesiveness, adhesive force and total positive area of peeled fruits were 229.42 g, 367.49 g, 716.48 g.s, -34.2 g and 11933.5 g.s, respectively. Corresponding values for unpeeled samples obtained 403.38 g, 2081.2 g, -3175.32 g.s, -118 g and 35757.22 g.s, respectively.

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Moisture Dependent Selected Engineering Properties of Deenanath Seeds in Relation to Development of Processing Machinery

Journal of Agricultural Engineering ◽

10.52151/jae2021581.1749 ◽

2021 ◽

Vol 58 (03) ◽

pp. 250-261

Author(s):

Sanjay Kumar Singh ◽

Sheshrao Kautkar ◽

P. K. Pathak ◽

Bholuram Gurjar ◽

Sunil Swami ◽

...

Keyword(s):

Moisture Content ◽

Physical Properties ◽

Geometric Mean ◽

Seed Mass ◽

Correlation Coefficients ◽

Engineering Properties ◽

True Density ◽

Linear Relationships ◽

Mean Diameter ◽

Length Width

Propagation of grasses through seeds is important in view of vigour and germination. Various grasses as Pennisetum pedicellatum Trin., Cenchrus ciliaris L., Chrysopogan fulvus have lower vigour and germination, due to which they need specific operations as defluffing, separation of true seeds, cleaning and grading by specific machines. In designing a machine for a specific use, physical properties and their behaviour with moisture play an important role. A study was conducted to assess the effect of moisture content at five levels [6.88 - 19.23 %, (d.b.)] on selected physical properties of defluffed Deenanath grass seed. The length, width, thickness, arithmetic mean diameter, and geometric mean diameter of defluffed Deenanath seed increased from 2.30 mm to 2.56 mm, 0.71 mm to 0.96 mm, 0.47 mm to 0.63 mm, 1.16 mm to 1.38 mm, and 0.90 mm to 1.15 mm, respectively, with increase in moisture content 6.88 % to 19.23 %. Bulk density, true density, and porosity decreased from 652.16 kg.m-3 to 585.78 kg.m-3, 852.63 kg.m-3 to 792.71 kg.m-3, and 25.62 % to 24.97 %, respectively, with increase in moisture content from 6.88 % to 19.23 per cent. The aspect ratio, sphericity, surface area, volume, and thousand-seed mass of the seed were in the range of 30.91 - 37.51 %, 0.39 - 0.45, 2.58 - 3.23 mm2 , 3.71 - 4.97 mm3 , and 0.480 - 0.523 g, respectively. Linear relationships with correlation coefficients higher than 0.90 were observed for the physical properties over the experimental range of moisture content.

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Postharvest Chemical, Sensorial and Physical-Mechanical Properties of Wild Apricot (Prunus armeniaca L.)

Notulae Scientia Biologicae ◽

10.15835/nsb346410 ◽

2011 ◽

Vol 3 (4) ◽

pp. 105-112 ◽

Cited By ~ 3

Author(s):

Evica MRATINIĆ ◽

Bojan POPOVSKI ◽

Tomo MILOŠEVIĆ ◽

Melpomena POPOVSKA

Keyword(s):

Mechanical Properties ◽

Moisture Content ◽

Surface Area ◽

Geometric Mean ◽

Titratable Acidity ◽

Soluble Solids ◽

Soluble Solids Content ◽

Mean Diameter ◽

Length Width ◽

Solids Content

Some chemical, sensorial and physical-mechanical properties of 19 apricot genotypes and Hungarian Best (control) such as moisture content, soluble solids content, titratable acidity ratio and their ratio, fruit and stone mass, flesh/stone ratio, fruit dimensions (length, width, thickness), arithmetic and geometric mean diameter, sphericity, surface area and aspect ratio were determined. Their application is also discussed. The highest moisture content and stone mass observed in X-1/1/04 and X-1/2/04, soluble solids content in ZO-1/03, titratable acidity in ZL-2/03, SS/TA ratio in ZL-1/03, and fruit mass and flesh/stone ratio in DL-1/1/04 genotype. The most number of genotypes have orange and deep orange skin and flesh colour, respectively, whereas sweet kernel taste was predominant in most genotypes. Regarding physical-mechanical properties, the superior fruit dimensions (length, width, thickness), arithmetic and geometric mean diameter and surface area observed in DL-1/1/04 genotype, whereas the highest sphericity and surface area observed in X-1/1/04 and X-1/2/04 genotypes. Also, the series of genotypes evaluated have better chemical, sensorial and physical-mechanical properties than Hungarian Best (control). Finally, information about these properties is very important for understanding the behaviour of the product during the postharvest operations.

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Physical Properties of Naked Oat Seeds (Avena nuda L.)

International Journal of Food Engineering ◽

10.1515/ijfe-2012-0016 ◽

2014 ◽

Vol 10 (2) ◽

pp. 339-345 ◽

Cited By ~ 5

Author(s):

Guang-yue Ren ◽

Ping Yao ◽

Nan Fu ◽

Dong Li ◽

Yubin Lan ◽

...

Keyword(s):

Moisture Content ◽

Physical Properties ◽

Geometric Mean ◽

Static Friction ◽

Angle Of Repose ◽

Naked Oat ◽

Oat Seeds ◽

Avena Nuda ◽

Length Width ◽

Content Range

Abstract Some physical properties of the naked oat seeds were determined as a function of moisture content ranging from 9.56 to 18.07% (wet basis, w.b.). Seed length, width, thickness, and geometric mean diameter were increased from 7.89 to 8.81 mm, 2.32 to 3.09 mm, 1.85 to 2.77 mm, and 3.24 to 4.22 mm, respectively, with the increase of moisture content. The bulk and true densities of the seed samples were decreased from 682.1 to 533.1 kg/m3 and from 1,280.6 to 1,162.8 kg/m3, respectively. The average static friction coefficients of the seeds on the surfaces of plywood, stainless steel, and polypropylene knitted bags were increased from 0.403 to 0.674, from 0.371 to 0.496, and from 0.562 to 0.765, respectively, when the moisture content of these samples were increased from 9.56 to 18.07% (w.b.). The static angle of repose varied from 24.38° to 39.17° in the moisture content range.

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

Global Journal of Engineering and Technology Advances ◽

10.30574/gjeta.2021.7.2.0071 ◽

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.

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Physical properties of beans of the BRSMG majestoso cultivar during drying

Bioscience Journal ◽

10.14393/bj-v36n6a2020-47728 ◽

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.

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