scholarly journals Some Moisture Related Properties of Spanish Peanuts

1974 ◽  
Vol 1 (1) ◽  
pp. 25-29 ◽  
Author(s):  
M. E. Wright ◽  
J. G. Porterfield
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Void Fraction ◽  
Apparent Density ◽  
Regression Equations ◽  
Moisture Contents ◽  
Solid Density ◽  
Wet Weight ◽  
Best Fit

Abstract Physical properties of Spanish-type peanuts (Starr variety) related to moisture content were measured, including apparent density (AD), solid density (SD), void fraction (VF), solid volume per nut (SVN), and total volume per nut (TVN). Measurements were taken on hulls, kernels and whole peanuts, at moisture contents from 0 to approximately 30% wet basis. Test samples were rewet rather than fresh. Data were plotted vs. moisture content in each case and best fit regression equations were developed. VF for kernels was less than VF for whole peanuts which was less than VF for hulls, as expected. TVN for hulls plus kernels compared to TVN for whole peanuts indicates that the kernel cavity is completely filled at approximately 31% m. c. AD and VF relations between hulls, kernels and whole peanuts indicate that swollen kernels may tend to compress the inner layers of the hull at high m. c. Hull wet weight was about 26% of kernel wet weight and hull m. c. about 6% greater than kernel m. c. SVN for hulls was very small (0.08 cc/nut average) and apparently unrelated to m. c. SD for hulls was quite high—1.5 to 4.5 gm/cc.

scholarly journals Processing of Wild Sunflower with Different Moisture Contents into Solid Bio Fuel

2021 ◽  
pp. 1-9
Author(s):  
Fabie T. Dummapi ◽  
Jacqueline I. Liniasan ◽  
Marvin T. Valentin ◽  
Milagros B. Onalan ◽  
Leonardo D. Dumalhin ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Moisture Content ◽  
Physical Properties ◽  
Ignition Time ◽  
Volume Density ◽  
Ash Content ◽  
Burning Time ◽  
Wild Sunflower ◽  
Average Mass ◽  
Moisture Contents

Wild sunflower with moisture contents of 16%, 12% and 8% was densified without the addition of binding agent. The physical properties of the formed briquettes such as mass, dimensions, volume, density and shattering resistance were evaluated. Thermal properties like ignition time, burning time, ash content, and thermal fuel efficiency by means of boiling test were also evaluated. Wild Sunflower stems were gathered and shredded using locally fabricated biomass shredder available at the Research Office of Benguet State University, and were processed into the desired size and moisture contents. Right after the briquetting operation, the physical properties of the briquette were measured and then stored in a zip bag for 24 hours. After the storage, same measurement was conducted. Results show that the influence of moisture contents on the average mass, dimension, shattering resistance, volume and density was statistically insignificant. The wild sunflower with moisture content of 16% had the highest shattering resistance of 88.85%. Furthermore, the influence of moisture content on the thermal properties like ignition time, burning time and ash content are statistically insignificant. Among the moisture contents, the fastest ignition time of 43.75 sec with longest burning time was recorded under 12%. Ash content was also lowest at 12%.

Improving the Accuracy of Electronic Moisture Meters for Runner-Type Peanuts

2013 ◽  
Vol 40 (1) ◽  
pp. 3-7
Author(s):  
M. C. Lamb ◽  
C. L. Butts ◽  
P. D. Blankenship
Keyword(s):  
Quality Control ◽  
Moisture Content ◽  
Physical Properties ◽  
Test Weight ◽  
Mathematical Function ◽  
Peanut Kernel ◽  
Calibration Equation ◽  
Post Harvest ◽  
Moisture Contents ◽  
Weight Data

ABSTRACT Runner-type peanut kernel moisture content (MC) is measured periodically during curing and post harvest processing with electronic moisture meters for marketing and quality control. MC is predicted for 250 g samples of kernels with a mathematical function from measurements of various physical properties. To examine the accuracy of the function used in the Dickey-john GAC2100 for measuring MC of runner-type peanuts, 421 samples were measured with the meter and compared to oven MC data subsequently determined using ASAE Standard S410.1. Peanut moisture content for the peanuts according to the meter averaged 19.1% with a SD of 15.4%. Oven moisture contents had a mean of 17.3% and a SD of 8.5%. Means were significantly different (P  =  0.001). A calibration equation was derived from capacitance, conductance, temperature, and test weight data provided by the meter and compared to oven MC data. Moisture contents calculated from the calibration equation had a 17.3% mean and an 8.5% SD equaling values for oven determined moisture contents. Results of the study indicate that the accuracy of the meter in predicting moisture content can be improved considerably utilizing currently collected data and the derived calibration equation developed.

Effect of Hot Air Convection Drying Temperatures on Physical and Chemical Properties of Germinated Sweet Corn

2014 ◽  
Vol 1033-1034 ◽  
pp. 663-668
Author(s):  
Oraporn Bualuang ◽  
Kamonrat Thamphueak
Keyword(s):  
Void Fraction ◽  
Apparent Density ◽  
Sweet Corn ◽  
Total Phenolics ◽  
Reducing Power ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Moisture Contents ◽  
Hot Air ◽  
Air Convection

The effects of hot air drying temperatures (40-80°C) on apparent density, void fraction, shrinkage, total phenolics, total flavonoids and reducing power in germinated corn were investigated. The physical properties: apparent density, void fraction and shrinkage at moisture contents ranging from 13 to 35% dry-basis were determined using standard techniques. The result found that apparent density and the void fraction were linear in relation to the initial moisture contents. The apparent density increased from 44 to 50 kg/m3. The void fraction decreased from 78 to 58% with increasing moisture content. The chemical property resulted in 40°C hot air convection drying enhances total phenolics and total flavonoids to 6.41% and 50.00%, respectively, when compared with the control. Higher drying temperature resulted in lower total phenolic, total flavonoid content and reducing power of germinated sweet corn compared with the control.

scholarly journals Forma e tamanho de grãos de soja para diversos teores de água

2018 ◽  
Vol 39 (6) ◽  
pp. 2821
Author(s):  
Wilker Alves Morais ◽  
Osvaldo Resende ◽  
Fernando Nobre Cunha ◽  
Vitor Marques Vidal ◽  
Nelmício Furtado da Silva ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Surface Area ◽  
Initial Moisture Content ◽  
Correlation Coefficients ◽  
Volumetric Shrinkage ◽  
Linear Regression Models ◽  
Moisture Contents ◽  
Soybean Cultivars ◽  
Grain Moisture

Physical properties of soybean grains present differences as a function of cultivars and moisture content, with the correlation between physical properties. This study aimed to determine the characteristics related to the physical properties of grains with different moisture contents of three soybean cultivars. The experimental design was completely randomized design in a 3 × 6 factorial scheme with three replications, consisting of three soybean cultivars (6266 RSF IPRO, BMX Potência RR, and 14403Z6001) and six grain moisture contents (11, 13, 15, 17, 19, and 21% wb). Soybean grains presented an initial moisture content of 11.0, 11.0, and 10.8% wb, respectively for 6266 RSF IPRO, BMX Potência RR, and 14403Z6001. The other moisture contents were obtained by soaking in a BOD chamber maintained at 25 °C and 93% of relative humidity. We assessed volume, roundness, sphericity, surface area, volumetric shrinkage, and volumetric shrinkage rate. The data were submitted to the analysis of variance by the F-test (p < 0.05) and when significant, regression analysis was performed for grain moisture contents and the means of cultivars were compared by the Tukey’s test. Pearson’s correlation analysis was also carried out to represent the linearity between grain physical properties. The cultivar BMX Potência RR obtained the highest results for volume, roundness, sphericity, and surface area. Volume and surface area increased as the moisture content of soybean grains increased; the opposite was observed for roundness and sphericity. A linear increase in volumetric shrinkage was observed as moisture content increased. The values of the correlation coefficients of the linear regression models can be used to describe the relationships between physical properties.

scholarly journals Determination of selected physical properties of Brachystegia eurycoma seeds

2009 ◽  
Vol 55 (No. 4) ◽  
pp. 165-169 ◽  
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 <I>Brachystegia eurycoma</I>, 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 <I>Brachystegia eurycoma</I>. 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/mm<sup>3</sup> while the volume showed the least deviation of 0.01 mm<sup>3</sup> 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.

Studies on the use of mutagenic agents in plant breeding. II. The effects of dose and seed moisture content on mutation production in Lupinus angustifolius by X-Rays

1965 ◽  
Vol 16 (3) ◽  
pp. 301 ◽  
Author(s):  
JS Gladstones ◽  
CM Francis
Keyword(s):  
Moisture Content ◽  
Mutation Rate ◽  
Lupinus Angustifolius ◽  
Mutation Rates ◽  
X Rays ◽  
High Moisture ◽  
Seed Moisture Content ◽  
Moisture Contents ◽  
Seed Moisture ◽  
Wet Weight

Seeds of Lupinus angustifolius were given X-ray doses of 2.5, 5, 10, and 20 kr at each of 12 moisture contents ranging from 6.1 to 18.1 % (wet weight basis). Various measures of injury were recorded in the X1 generation, and the types and rates of mutations in the X2. At moisture contents below 16%, total mutation rates were closely correlated with X1 injury. Injury and mutation rate decreased with increasing moisture up to 11–12% moisture, and thereafter remained at a constant minimum up to 16%. Between 16 and 18% moisture there was again an increase in X1 injury, but not in mutation rate. Between 6 and 12 % moisture, a linear relationship was found between moisture content and the logarithm of the dose required to cause a given level of injury or mutation. A possible mechanism for such a pattern of protection is discussed. Lethal mutations increased as a proportion of all mutations as dose and mutation rate increased. There were also proportionately more lethals at high moisture contents than in lower moisture treatments giving the same mutation rates. It is concluded that lethal and seedling chlorophyll-deficient mutations could be misleading when used as indicators of total and viable mutation rates, and that, contrary to the conclusions of some previous authors, no advantage is likely to be gained in practical breeding work from irradiating at high seed moisture contents.

Aerodynamic properties of Faba bean (Vicia faba L.) Seeds

2016 ◽  
Vol 39 (3) ◽  
Author(s):  
Mesut Dilmac ◽  
Sefa Tarhan ◽  
Hakan Polatci
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Drag Coefficient ◽  
Vicia Faba ◽  
Faba Bean ◽  
Terminal Velocity ◽  
Moisture Contents ◽  
Aerodynamic Properties ◽  
Agricultural Materials ◽  
Agricultural Material

Aerodynamic properties of agricultural materials are the physical properties considering the reaction of agricultural material piles or seeds against airflow. The airflow resistance of faba bean (<italic>Vicia faba</italic> L.) seed piles was experimentally determined and mathematically modeled for two different moisture contents (11.4 % and 25.8% w.b.) for the superficial air velocities ranging from 0.0225 to 1.395 m<sup>3</sup>·m<sup>−2</sup>·s<sup>−1</sup>. Modified Shedd’s equation and Hukill-Ives equation can be interchangeably used to design aeration systems for the storage and drying bins of faba bean seeds. The terminal velocity values are 11.68 and 12.87 m·s<sup>−1</sup> for the moisture contents of 11.4% and 25.8% (w.b.), respectively. The drag coefficient values are 1.02 and 0.88 for the moisture contents of 11.4% and 25.8% (w.b.), respectively. Moisture content increased terminal velocity but decreased drag coefficient.

scholarly journals Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgarisL. var. Azufrado)

2015 ◽  
Vol 2015 ◽  
pp. 1-11 ◽  
Author(s):  
Juan Alberto Resendiz Vazquez ◽  
José Armando Ulloa ◽  
Petra Rosas Ulloa ◽  
José Carmen Ramírez Ramírez
Keyword(s):  
Activation Energy ◽  
Phaseolus Vulgaris ◽  
Physical Properties ◽  
Factorial Design ◽  
Air Temperature ◽  
Air Velocity ◽  
Order Model ◽  
First Order ◽  
Moisture Contents ◽  
Best Fit

The purpose of this study was to evaluate the effect of dehydration conditions on the chemical, physical, and rehydration properties of instant whole beans (Phaseolus vulgarisL. var. Azufrado) using a 22factorial design (air temperature: 25°C and 30°C, air velocity: 0.5 m/s and 1.0 m/s). To determine the kinetic parameters, the rehydration data were fitted to three models: Peleg’s, First Order, and Sigmoid. The protein, fat, and ash contents of the beans were not significantly affected (P>0.05) by the dehydration conditions. Of the 11 physical properties of the instant whole beans, only water activity and splitting were significantly affected by dehydration conditions (P<0.05), with a range from 0.58 to 0.67 and from 2.90% to 5.87%, respectively. Of the three models tested, the First Order model gave the best fit for rehydration, with no significant differences (P>0.05) between the observed and predicted equilibrium moisture contents of the instant whole beans. Regarding the rehydration kinetics for the instant whole beans, the activation energy values ranged from 23.56 kJ/mol to 30.48 kJ/mol, depending on the dehydration conditions. The dehydration conditions had no significant effect (P>0.05) on the rehydration properties of instant whole beans.

Effect of Moisture on GR-S Rate of Cure and Physical Properties

1946 ◽  
Vol 19 (3) ◽  
pp. 773-780
Author(s):  
Ian C. Rush
Keyword(s):  
Carbon Black ◽  
Moisture Content ◽  
Physical Properties ◽  
Testing Methods ◽  
Stress Strain ◽  
Moisture Contents ◽  
Strain Data ◽  
Water Curing ◽  
Effect Of Moisture ◽  
The Individual

Abstract Moisture has been discussed as a factor which may give rise to variable rates of cure of GR-S. This moisture may be present in GR-S itself or in the compounding ingredients used. Accordingly, a program was initiated in the spring of 1944 to establish the influence of moisture, not only on the rate of cure of GR-S, but also on its physical properties. Since that time two papers have been published on this subject by other investigators. The results reported here verify some of the conclusions drawn by these investigators but seem to be at variance with others. In this study various proportions of water were added in the following ways : by premixing with carbon black, by adding directly on the mill rolls at the completion of normal milling, and by soaking GR-S crumb in water. Curing curves were obtained for each batch, and were used to evaluate the rate of cure. To eliminate day-to-day variations in physical properties due to error in testing methods, three batches of different moisture contents were mixed and tested on the same day. This same group was then remixed and tested on successive days until at least three batches had been tested for each moisture content and each method of addition. The averages of the individual results (stress-strain data and percentage moisture retained) on batches to which the same percentage of water was added, were then considered free from day-to-day variations.

scholarly journals Physical properties of safflower grains. Part II: Volumetric shrinkage

2017 ◽  
Vol 21 (5) ◽  
pp. 350-355 ◽  
Author(s):  
Elton A. S. Martins ◽  
André L. D. Goneli ◽  
Alexandre A. Gonçalves ◽  
Cesar P. Hartmann Filho ◽  
Jerusa Rech ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Initial Moisture Content ◽  
Linear Shrinkage ◽  
Agricultural Products ◽  
Volumetric Shrinkage ◽  
Drying Process ◽  
Moisture Contents ◽  
Forced Air ◽  
Air Circulation

ABSTRACT Agricultural products usually have their size reduced during the drying process. The quantification of the reduction in the dimensions is important for the development and optimization of equipment for the post-harvest of the product. The aim of the present study was to evaluate the effect of the variation in the moisture content during drying on the volumetric shrinkage of safflower grains and their respective axes. 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 drying, the contraction of the axes, unit volumetric shrinkage and volumetric shrinkage of the mass of safflower grains were determined at different moisture contents. Based on these results, it can be concluded that reducing the moisture content causes a reduction in the axes of safflower grains and, consequently, reductions in the unit volumetric shrinkage and volumetric shrinkage of the mass of approximately 16 and 13%, respectively, and both variables can be represented by the linear shrinkage model.

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