scholarly journals A Study on Rupture Resistance of Groundnut (cv. SAMNUT 22) Kernel

2021 ◽  
Vol 2 (1) ◽  
pp. 19-33
Author(s):  
Hilary UGURU ◽  
Ovie Isaac AKPOKODJE ◽  
Ebubekir ALTUNTAS
Keyword(s):  
Loading Rate ◽  
International Standards ◽  
Medium Size ◽  
Maturity Stage ◽  
Processing Unit ◽  
Mechanical Parameters ◽  
Rupture Force ◽  
Kernel Size ◽  
Small Kernel ◽  
Large Kernel

This study was done to assess the influence of compression loading rate and kernel size on the rupture resistance of groundnut (cv. SAMNUT 22) kernel. These groundnut kernel mechanical parameters (rupture force, deformation at rupture, rupture power, firmness and toughness) were evaluated under three loading rates (15 mm min-1, 20 mm min-1 and 25 mm min-1), and three size categories (small, medium and large). The groundnut kernels were harvested at peak maturity stage, and tested in accordance to ASTM International standards. Results obtained from the tests showed that the rupture resistance of SAMNUT 22 kernel was highly dependent on its size and the loading rate. Generally, as the loading rate increases, the mechanical parameters values declined significantly (p ≤ 0.05). Rupture force, deformation at rupture point, rupture power and the firmness increased as the kernel size increases; but in contrast, the kernel toughness decreases as its size increased. An average force of 57.96 N ruptured the large kernel, while a lower force of 27.35 N ruptured the small kernel. Moreover, the large kernel recorded the highest firmness (59.03 N mm-1), when compared to the medium (51.69 N mm-1) and small (44.98 N mm-1) size kernel. In terms of rupture power, the small kernel power ranged from 0.1002 W (15 mm min-1) to 0.084 W (25 mm min-1); medium size kernel ranged from 0.115 W (15 mm min-1) to 0.074 W (25 mm min- 1); while the large size kernel ranged from 0.135 W (15 mm min-1) to 0.104 W (25 mm min-1). These results portrayed importance of sorting of the groundnut kernels before processing unit operation, as it will help to conserve power and energy during the processing operation.

scholarly journals Mechanical Behaviour of Common Bean (cv. Butter) Seeds as Affected by Maturation

2019 ◽  
pp. 1-12
Author(s):  
H. Uguru ◽  
O. I. Akpokodje ◽  
S. V. Irtwange
Keyword(s):  
Common Bean ◽  
Mechanical Behaviour ◽  
Maturity Stage ◽  
Mechanical Parameters ◽  
Rupture Force ◽  
Maturity Stages ◽  
Rupture Energy ◽  
Mechanical Behaviours ◽  
The Mean ◽  
Least Energy

In this study, the effects of maturation of bean seeds on some mechanical behaviours of common bean (cv. Butter) were investigated. The bean seeds were harvested at three maturity stages (15 DAPA, 22 DAPA and 29 DAPA), and their rupture force, rupture energy, specific deformation, toughness and rupture power were test. The bean seeds were quasi-statically loaded in along their three main axes (X-axis, Y-axis and Z-axis), at a loading speed of 25 mm/min. The results obtained revealed that the maturity stage and loading orientation had significant (p ≤0.05) effect on all the mechanical parameters investigated in this study. According to the results, all the parameters investigated increased linearly as the bean seeds matured from 15 DAPA to 29 DAPA. For all the mechanical parameters, the highest values were obtained when the seeds were compressed along the Z-axis, while the least values were obtained when the seeds were compressed along the Y-axis. The highest rupture energy (0.064 Nm) was obtained for bean seeds (harvested at 29 DAPA) loaded along the Z-axis, while the bean seeds harvested at 15 DAPA and loaded along the Y-axis required the least energy to rupture (0.028 Nm). From the results, at 29 DAPA, the mean rupture power of 0.277 W, 0.212 W, and 0.314 W were recorded, when the seeds were compressed along the X-axis, Y-axis and Z-axis respectively. These results will be useful in the design and development of bean seeds processing and handling equipment.

scholarly journals EFFECT OF STORAGE DURATION ON MECHANICAL PROPERTIES OF BELLO EGGPLANT FRUIT UNDER QUASI COMPRESSION LOADING

2019 ◽  
Vol 7 (5) ◽  
pp. 311-320
Author(s):  
Umurhurhu Benjamin ◽  
Uguru Hilary
Keyword(s):  
Mechanical Properties ◽  
Strong Dependence ◽  
Testing Machine ◽  
Storage Period ◽  
Maturity Stage ◽  
Rupture Force ◽  
Storage Duration ◽  
Compression Loading ◽  
Universal Testing ◽  
Rupture Energy

The mechanical properties of eggplant fruit (cv. Bello) harvested at physiological maturity stage were evaluated in three storage periods (3d, 6d and 9d). These mechanical parameters (rupture force, rupture energy and deformation at rupture point) were measured under quasi compression loading, using the Universal Testing Machine (Testometric model). The fruit’s toughness and rupture power were calculated from the data obtained from the rupture energy and deformation at rupture point. Results obtained showed that mechanical properties of the Bello eggplant fruit exhibited strong dependence on the storage period. The results showed that as the Bello fruit stored longer, its rupture force and rupture energy decreased from 812 N to 411 N, and 5.58 Nm to 3.11 Nm respectively. While the rupture power decreased from 1.095 W to 0.353 W. On the contrary, the toughness and deformation at rupture increased from 0.270 mJ/mm3 to 0.403 mJ/mm3, and 16.99 mm to 25.22mm respectively during the 9 days storage period. The knowledge of the mechanical properties of fruits is important for their harvest and post-harvest operations, therefore, information obtained from this study will be useful in the design and development of machines for the mechanization of eggplant production.

FPGA-based architecture for the real-time computation of 2-D convolution with large kernel size

2012 ◽  
Vol 58 (8) ◽  
pp. 277-285 ◽  
Author(s):  
F. Javier Toledo-Moreo ◽  
J. Javier Martínez-Alvarez ◽  
Javier Garrigós-Guerrero ◽  
J. Manuel Ferrández-Vicente
Keyword(s):  
Real Time ◽  
Kernel Size ◽  
The Real ◽  
Large Kernel

scholarly journals Snakes with Coordinate Regeneration Technique: An Application to Retinal Disc Boundary Detection

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Asloob Ahmad Mudassar ◽  
Saira Butt
Keyword(s):  
Active Contour ◽  
Retinal Images ◽  
The Novel ◽  
Kernel Size ◽  
Complex Objects ◽  
Imaging Simulation ◽  
Simulation Results ◽  
Medical Imaging Simulation ◽  
Optic Discs ◽  
Large Kernel

A modified snake method based on the novel idea of coordinate regeneration is presented and is tested on an object with complex concavities and on retinal images for locating the boundaries of optic discs, where the conventional snake methods fail. We have demonstrated that the use of conventional snake method with our proposed coordinate regeneration technique gives ultimate solution for finding the boundaries of complex objects. The proposed method requires a Gaussian blur of the object with a large kernel so that the snake can be initialised away from the object boundaries. In the second and third steps the blurring kernel size is reduced so that exact boundaries can be located. Coordinate regeneration is applied at each step which ultimately converges the snake (active contour) to exact boundaries. For complex objects like optic discs in retinal images, vessels act as snake distracters and some preimage processing is required before the proposed technique is applied. We are demonstrating this technique to find the boundary of optic discs in retinal images. In principle, this technique can be extended to find the boundary of any object in other modalities of medical imaging. Simulation results are presented to support the idea.

scholarly journals Effect of Loading Rate on Hen’s Eggshell Mechanics

2012 ◽  
Vol 1 (4) ◽  
pp. 96 ◽  
Author(s):  
Jan Trnka ◽  
Jaroslav Buchar ◽  
Libor Severa ◽  
Šárka Nedomová ◽  
Pavla Stoklasová
Keyword(s):  
Loading Rate ◽  
Geometric Mean ◽  
Compressive Force ◽  
Surface Displacement ◽  
Surface Velocity ◽  
Laser Vibrometer ◽  
Rupture Force ◽  
Loading Rates ◽  
Axis Compression ◽  
Free Falling

<p>The study is focused on analysis of mechanical behavior of hen’s eggshell expressed in terms of average rupture force and corresponding deformation. Some other physical properties such as mass, length, diameter, geometric mean diameter, surface area, sphericity, and volume were also evaluated. The egg samples were compressed along their <em>X </em>and <em>Z</em>-axes. Two different experimental methods were used: compression between two plates (loading rates 0.0167, 0.167, and 1.67 mm/s) and impact of a free-falling cylindrical bar (loading rates up to 17 mm/s). Surface displacement and surface velocity were measured using the laser-vibrometer. The increase in rupture force with loading rate was observed for loading in all direction (along main axes). Dependence of the rupture force on loading rate was quantified and described. The highest rupture force was obtained when the eggs were loaded along the <em>X</em>-axis. Compression along the <em>Z</em>-axis required the least compressive force to break the eggshells.</p>

Analysis of the reclamation treatment capability of a constructed wetland for reuse

2011 ◽  
Vol 6 (3) ◽  
Author(s):  
F. Pedrero ◽  
A. Albuquerque ◽  
L. Amado ◽  
H. Marecos do Monte ◽  
J. Alarcón
Keyword(s):  
Hydraulic Retention Time ◽  
Loading Rate ◽  
Reclaimed Water ◽  
International Standards ◽  
Nitrogen And Phosphorus ◽  
Hydraulic Loading Rate ◽  
Hydraulic Loading ◽  
Significant Fluctuation ◽  
Set Up

A research project was conducted during 2008-2009 in Portugal to evaluate the potential of reclaimed water from constructed wetlands for irrigation reuse. A 21 month monitoring campaign was set up in a Filtralite-based horizontal subsurface flow bed. Results showed a significant fluctuation of the hydraulic loading rate that has influenced the hydraulic retention time and the wastewater characteristics over time and, therefore, the removal efficiencies for BOD5, COD, TSS, nitrogen and phosphorus were lower than the reported values for CW performance. If the hydraulic loading rate could be properly controlled the treatment performance, as well as the quality of the reclaimed water, can be improved considerably. The effluent concentrations of conductivity (EC), BOD5, COD, TN, K, Ca, Mg and phytotoxic elements (Na, Cl and B), showed a suitable quality for irrigation reuse according to different international standards, although it is necessary to improve the removal of phosphorous and a final disinfection must be implemented to decrease the pathogenic content.

Dynamic Strength of Molecular Bond Clusters Under Displacement- and Force-Controlled Loading Conditions

2015 ◽  
Vol 83 (2) ◽  
Author(s):  
Long Li ◽  
Haimin Yao ◽  
Jizeng Wang
Keyword(s):  
Physical Mechanism ◽  
Loading Rate ◽  
Dynamic Strength ◽  
Bond Breaking ◽  
Loading Conditions ◽  
Rupture Force ◽  
Molecular Bond ◽  
Far From Equilibrium ◽  
Dynamic Loading Conditions ◽  
Experimental And Theoretical Studies

Existing experimental and theoretical studies on the adhesion of molecular bond clusters are usually based on either displacement- or force-controlled loading conditions. Very few studies have addressed whether or not and how the loading conditions affect the stochastic behavior of clusters. By considering the reversible breaking and rebinding process of ligand–receptor bonds, we directly solve the master equation about reactions between receptor–ligand bonds and conduct the corresponding Monte Carlo simulation to investigate the rupture forces of adhesion molecular clusters under linearly incremented displacement and force loading, respectively. We find that the rupture force of clusters strongly depends on loading conditions. Bond breaking and rebinding are independent of each other under displacement-controlled loading, whereas the rupture force highly depends on the state of each single bond under force-controlled loading. The physical mechanism of the dependence of rupture force on loading rate is also analyzed. We identify three reaction regimes in terms of loading rate: the regimes of equilibrium breaking/rebinding reactions, near-equilibrium reaction, and far from equilibrium with only bond breaking. These findings can help improve the current understanding of the stochastic behaviors of the adhesion clusters of molecular bonds under dynamic loading conditions.

Effects of Engineering Properties on the Poppability of Nigerian Popcorn

2009 ◽  
Vol 5 (1) ◽  
Author(s):  
Taiwo Falilat Ademiluyi ◽  
Horsfall Doopue Mepba
Keyword(s):  
Heat Capacity ◽  
Specific Heat ◽  
Engineering Properties ◽  
Medium Size ◽  
Salt Treatment ◽  
Kernel Size ◽  
Local Varieties ◽  
Overall Acceptability ◽  
Moisture Contents ◽  
Deep Yellow

The effects of some engineering properties on the poppability of three Nigerian popcorn hybrids were investigated. Properties such as moisture, porosity, bulk density, kernel size and ingredient used in popping were found to affect the popping volume of Nigerian popcorn. Popped ratio and popping volume increased with increasing moisture contents and reaching a peak at 14.0% moisture, then declined progressively. Sugar treatments increased popping volume while salt treatment increased popped ratio. Kernel bulk densities ranged from 730 – 860 kg/m3 and declined linearly with increased moisture contents. Local hybrids (4.43 – 5.75 mm in diameter) had specific heat capacity, porosity and popping time ranging from 1.84 ± 0.2 – 1.87 ± 0.2 kJ/kg K, 38.8 ± 0.2 – 42.9 ± 0.2% and 110 ± 0.1 – 129.0 ± 0.1 seconds, respectively. Smaller size kernels had the highest popped ratios while medium size kernels had the highest popping volume. The Nigerian popcorn hybrids were rich in carbohydrate (60.7 ± 0.3 – 64.0 ± 0.4%), protein (8.3 ± 0.3 – 8.7 ± 0.2%), fat (6.6 ± 0.2 – 8.8 ± 0.2%) and crude fiber (2.9 ± 0.2 – 3.9 ± 0.1%). The deep yellow Nigerian popcorn hybrid was rated significantly (P ? 0.05) higher than all the local varieties and foreign type for crispiness, taste, mealiness, flavour/aroma, and overall acceptability characteristics. Generally, Nigerian popcorn hybrid compared favourably with the foreign type for colour and overall acceptability characteristics but were rated significantly (P ? 0.05) higher for crispness.

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