scholarly journals Efeito da secagem nas propriedades físicas dos grãos de feijão adzuki

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.

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.

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 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 FORMA E TAMANHO DE SEMENTES DE DUAS VARIEDADES DE ABÓBORAS DURANTE A SECAGEM

Nativa ◽  
2021 ◽  
Vol 9 (1) ◽  
pp. 01-08
Author(s):  
José Roberto Da Costa Júnior ◽  
Daniel Emanuel Cabral de Oliveira ◽  
José Mauro Guimarães Carvalho ◽  
Sarah Gabrielle Sousa Bueno ◽  
Valdenice Batista Ferreira ◽  
...  
Keyword(s):  
Moisture Content ◽  
Surface Area ◽  
Volume Ratio ◽  
Polynomial Equation ◽  
Mean Value ◽  
Water Levels ◽  
Projected Area ◽  
Air Ventilation ◽  
Superficial Area ◽  
Shape And Size

A cultura da abóbora é de grande importância para alimentação. Nos moldes da agricultura atual, a precisão de equipamentos é essencial para o êxito das atividades de pós colheita. Objetivou-se definir a forma e tamanho de duas variedades de abóboras em diferentes teores de água durante a secagem. O experimento foi desenvolvido no Instituto Federal Goiano – Campus Iporá. As sementes foram submetidas à secagem em estufa com ventilação de ar forçado a 45 °C, até atingir o teor de água de 0,0731 para cv. Rajada e 0,0711 para o AC 53 (base seca, b.s.). Foram avaliados comprimento, largura, espessura, circularidade, esfericidade, volume, diâmetro geométrico, área superficial, área projetada, relação superfície-volume e índice de contração volumétrica. A redução do teor de água proporciona a redução dos eixos ortogonais, esfericidade, volume, diâmetro geométrico, área superficial, área projetada e índice de contração volumétrica, aumento relação superfície volume durante o processo de secagem em sementes de abóbora. Nenhuma equação adequou-se aos dados de circularidade, sendo o valor médio para o AC 53 de 53,72% e para rajada de 60,24%. A equação que melhor representa a contração volumétrica da cv. Rajada é a equação Polinomial e para o AC 53, a de Bala & Woods. Palavras-chave: Secagem; propriedades físicas; cv. Rajada; cv. AC 53.   Shape and size of seeds of two varieties of pumpkins during drying   ABSTRACT: The pumpkin culture is of great importance for food. In the mold of today's agriculture, the precision of equipment is essential for the success of post-harvest activities. The objective was to define the shape and size of two varieties of pumpkins in different water levels during drying. The experiment was developed at the Instituto Federal Goiano - Campus Iporá. The seeds were submitted to oven drying with forced air ventilation at 45 °C, until reaching a moisture content of 0.0731 for cv. Rajada and 0.0711 for AC 53 (db). Length, width, thickness, circularity, sphericity, volume, geometric diameter, surface area, projected area, surface-volume ratio and volumetric contraction index were evaluated. The reduction of the moisture content provides the reduction of the orthogonal axes, sphericity, volume, geometric diameter, surface area, projected area and volumetric contraction index, increase in the surface volume ratio during the drying process in pumpkin seeds. No equation fit the circularity data, with the mean value for AC 53 being 53.72% and for Rajada 60.24%. The equation that best represents the volumetric contraction of cv. Blast is the Polynomial equation and for AC 53, Bala & Woods.  Keywords: drying; physical properties; cv. Rajada; cv. AC 53.

scholarly journals Shape and size of jatropha beans (Jatropha curcas L.) during drying at different temperatures

Revista CERES ◽  
2013 ◽  
Vol 60 (6) ◽  
pp. 820-825 ◽  
Author(s):  
Valdiney Cambuy Siqueira ◽  
Osvaldo Resende ◽  
Tarcísio Honório Chaves
Keyword(s):  
Moisture Content ◽  
Volume Ratio ◽  
Projected Area ◽  
Thin Layer Drying ◽  
Different Temperatures ◽  
Forced Air ◽  
Drying Conditions ◽  
Air Circulation ◽  
Superficial Area ◽  
Shape And Size

This study was carried out to study the physical properties of the jatropha beans over the drying under six air conditions, based on measurements of roundness, sphericity, volume, superficial area, projected area and surface/volume ratio. Jatropha beans with moisture content around 0.61 (decimal d.b.) were subjected to thin-layer drying in oven with forced-air circulation under six temperature conditions (36, 45, 60, 75, 90 and 105 °C) and relative humidity of 31.7; 19.6; 9.4; 4.8; 2.6 and 1.5% respectively, until reaching the moisture content of 0.11 ± 0.006 (decimal d. b.). The results showed that the necessary time for jatropha beans to reach the moisture content of 0.11 ± 0.006 (decimal d.b.) were 1.5; 2.25; 3.0; 4.75; 6.75 and 12.0 h for the drying temperatures of 105, 90, 75, 60, 45 and 36 °C, respectively; and the reduction in the moisture content as well as the drying conditions promoted changes in the shape and reduced the size of the jatropha beans.

Physical properties of Christmas Lima bean at different moisture content

2012 ◽  
Vol 26 (4) ◽  
pp. 341-346 ◽  
Author(s):  
M.H Aghkhani ◽  
S.H. Miraei Ashtiani ◽  
J. Baradaran Motie ◽  
M.H. Abbaspour-Fard
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Geometric Mean ◽  
Lima Bean ◽  
Rupture Force ◽  
Projected Area ◽  
Dynamic Coefficients ◽  
Rubber Surface ◽  
Rupture Energy ◽  
Length Width

Abstract Some moisture-dependent physical properties of Christmas Lima were investigated. Results of experiments on rewetted Christmas Lima bean seed showed increasing in length, width, thickness, geometric mean diameter, volume, sphericity, mass, 1 000 seeds mass, projected area and terminal velocity.Adecreasing trend for bulk density and true density was observed. Both static and dynamic coefficients of friction increased as the moisture content increased. The highest static (0.59) and dynamic coefficients of friction (0.34) were found on the rubber surface. The average rupture force, rupture deformation and rupture energy were investigated under compression loading. These characteristics were determined as functions of moisture content, compression orientations and deformation rates. At all deformation rates, rupture deformation and rupture energy of the Christmas Lima bean generally increased with increase of moisture content. Moreover, rupture force decreased for compression along the X- and Y-axis.

scholarly journals CARACTERIZAÇÃO FÍSICA DAS SEMENTES DE FEIJÃO-CAUPI, CULTIVAR BRS GUARIBA, DURANTE O PROCESSO DE SECAGEM

2019 ◽  
Vol 34 (2) ◽  
pp. 283-296
Author(s):  
Guilherme Cardoso Oba ◽  
André Luís Duarte Goneli ◽  
Elton Aparecido Siqueira Martins ◽  
Cesar Pedro Hartmann filho ◽  
Alexandre Alves Gonçalves
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Vigna Unguiculata ◽  
Drying Process ◽  
Cowpea Seeds ◽  
Air Ventilation ◽  
Forced Air ◽  
Superficial Area ◽  
Content Range

CARACTERIZAÇÃO FÍSICA DAS SEMENTES DE FEIJÃO-CAUPI, CULTIVAR BRS GUARIBA, DURANTE O PROCESSO DE SECAGEM   GUILHERME CARDOSO OBA1, ANDRÉ LUÍS DUARTE GONELI2, ELTON APARECIDO SIQUEIRA MARTINS2, CESAR PEDRO HARTMANN FILHO1, ALEXANDRE ALVES GONÇALVES1   1 Programa de Pós-Graduação em Agronomia da Universidade Federal da Grande Dourados – UFGD, Rodovia Dourados/Itahum, Km 12 - Unidade II, Cep: 79.804-970, Dourados-MS, Brasil. E-mails: [email protected]; [email protected]; [email protected] 2 Faculdade de Ciências Agrárias da UFGD, Rodovia Dourados/Itahum, Km 12 - Unidade II, Cep: 79.804-970, Dourados-MS, Brasil. E-mails: [email protected]; [email protected]   RESUMO: Os produtos agrícolas podem apresentar alterações significativas em seus caracteres físicos, como tamanho e forma, quando submetidos a condições capazes de modificar seu teor de água. Assim, objetivou-se caracterizar a variação das principais propriedades físicas das sementes de feijão-caupi, cultivar BRS Guariba, durante o processo de secagem. As sementes, colhidas com um teor de água de 0,47 base seca (b.s.), foram secas em estufa de ventilação forçada de ar, a 40 °C, até atingirem 0,11 b.s. Durante a secagem, determinaram-se as seguintes propriedades físicas: volume da massa e unitária, diâmetro geométrico, área projetada e superficial, circularidade, esfericidade, porosidade intergranular e massa específica aparente e real. Avaliou-se ainda, por meio dos volumes determinados, a contração volumétrica da massa e unitária das sementes. Constatou-se que ambas as contrações volumétricas podem ser representadas pelos modelos de Bala e Woods modificado (1984), Corrêa et al. (2004), Exponencial, Polinomial de primeiro e segundo grau e Rahman (1995). O decréscimo do teor de água resulta no aumento da massa específica aparente e na redução das magnitudes das demais propriedades físicas, exceto a circularidade e esfericidade, que sofrem pouca alteração na faixa de teor de água avaliada.   Palavras-Chave: propriedades físicas, teor de água, Vigna unguiculata (L.) Walp.   PHYSICAL CHARACTERIZATION OF COWPEA SEEDS, BRS GUARIBA CULTIVAR, DURING DRYING PROCESS   ABSTRACT: Agricultural products may present significant changes in their physical characteristics, such as size and shape, when subjected to capable conditions to modifying their moisture content. Thus, it was aimed to characterize the variation of the main physical properties of cowpea seeds, BRS Guariba cultivar, during drying process. Seeds, harvested with a moisture content of 0.47 dry basis (d.b.), were dried in forced air ventilation oven, at 40 °C, until they reaching 0.11 d.b. During drying process, the following physical properties were determined: mass and unit volume, geometric diameter, projected and superficial area, circularity, sphericity, intergranular porosity, bulk and true density. Also, mass volumetric shrinkage and seeds unit was evaluated through the determined volumes. It was found that both volumetric shrinkages can be represented by the modified Bala and Woods (1984), Corrêa et al. (2004), Exponential, Polinomial of first and second degree and Rahman (1995) models. The decrease in the moisture content results in the increase of the bulk density and in the reduction of the magnitudes of the other physical properties, except the circularity and sphericity, that undergo little change in the evaluated moisture content range.   Keywords: physical properties, moisture content, Vigna unguiculata (L.) Walp.  

Physical properties of kumquat fruit

2013 ◽  
Vol 27 (1) ◽  
pp. 107-109 ◽  
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.

Moisture Content and Physical Properties of High-Moisture Agricultural Material Dried by Impinging Stream Dryer

2017 ◽  
Vol 728 ◽  
pp. 347-352
Author(s):  
Chatchai Nimmol ◽  
Thawatchai Kaewkamrop
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Feed Rate ◽  
High Moisture ◽  
Two Stage ◽  
Color Changes ◽  
Multi Stage ◽  
Short Period ◽  
Drying Conditions ◽  
Agricultural Material

The objective of this research was to study the drying of high-moisture agricultural material using an impinging stream dryer with multi-stage drying concept. Okara was used in this study as the test agricultural material. Experiments were performed in one-stage and two-stage drying. The final moisture content of the okara at several drying conditions was examined. The physical properties of dried okara were analyzed in terms of color and rehydration ability. It was found from the experiment that with the use of multi-stage drying concept the moisture content of okara could be significantly reduced within a very short period of time. In terms of physical properties, it was observed that the dried okara was darker, redder and more yellow than the fresh okara. Drying at higher temperatures led to higher color changes values of the dried okara. The effect of okara feed rate on the redness and yellowness was not significant, except for the lightness; drying at lower okara feed rates led to a darker dried okara. An increase in the drying temperature and a decrease in the okara feed rate led to a higher rehydration ability of the okara.

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.

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