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 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.

scholarly journals Determination of physical properties of crambe fruits during drying

2014 ◽  
Vol 34 (5) ◽  
pp. 972-979 ◽  
Author(s):  
Douglas N. Gonçalves ◽  
Osvaldo Resende ◽  
Lílian M. Costa ◽  
Mariana C. Prado
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Initial Moisture Content ◽  
Volumetric Shrinkage ◽  
True Density ◽  
Design Data ◽  
Intergranular Porosity ◽  
Moisture Contents ◽  
Randomized Design

The Knowledge of the physical properties of agricultural products has great importance for the construction and operation of equipment for drying and storage, to achieve increased efficiency in post-harvest operations. The aim was to determine and analyze the physical properties of crambe fruits during drying at different temperatures. Crambe fruits with an initial moisture content of 0.36 (decimal d.b.) which was reduced by drying at 37.0; 58.8 and 83.5 ºC and relative humidity of 29.4; 11.2 and 3.2%, respectively, to 0.09 ± 1 (decimal d.b.). At different levels of moisture contents (0.36; 0.31; 0.26; 0.21; 0.17; 0.13 and 0.09 decimal d.b.), was evaluated the intergranular porosity, the bulk density, the true density as well as the volumetric shrinkage and the fruit mass. The study was installed by the factorial 3 x 7, and three drying temperatures and seven moisture contents in a randomized design. Data were analyzed using regression. The bulk density and the true density decreases along the drying process; the volumetric shrinkage and the mass increased with lower moisture content and the intergranular porosity decreased sharply with the increasing drying temperature.

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 buckwheat (Fagopyrum esculentum Moench) grains during convective drying

2018 ◽  
Vol 22 (11) ◽  
pp. 793-798
Author(s):  
Wellytton D. Quequeto ◽  
Valdiney C. Siqueira ◽  
Vanderleia Schoeninger ◽  
Elton A. S. Martins ◽  
Eder P. Isquierdo ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Initial Moisture Content ◽  
Shrinkage Porosity ◽  
Volumetric Shrinkage ◽  
Convective Drying ◽  
True Density ◽  
Post Harvest ◽  
Forced Air

ABSTRACT Buckwheat is a prominent crop in present-day agriculture due to its nutraceutical properties; however, information on this crop regarding the post-harvest process is scarce, as well as the characterization of its physical properties and such information is essential for the development and improvement of machinery used in post-harvest processes. Thus, the objective of this study was to determine the volumetric shrinkage, porosity, bulk density and true density of buckwheat grains throughout the drying process, as well as to fit mathematical models to the experimental values of true and bulk volumetric shrinkages. Buckwheat grains of the cultivar IPR 91 - Baili with an initial moisture content of 0.250 (decimal, dry basis.) were used. The samples used to determine the physical properties were subjected to oven drying with forced air circulation stabilized at 40 ± 1 °C. The mass of the samples was periodically weighed, so that when the product reached predetermined values of moisture content, the samples were removed and their physical properties were determined. It is concluded that the reduction in moisture content during drying causes increase in bulk density, true density and porosity. The reduction of the moisture content influences bulk volumetric shrinkage and true volumetric shrinkage of the grains, causing reductions in their values of approximately 14.47 and 14.70%, respectively, and a linear model can represent both variables satisfactorily.

Stability of Thiamine and Riboflavin During Extrusion Processing of Triticale

1976 ◽  
Vol 39 (4) ◽  
pp. 244-245 ◽  
Author(s):  
G. BEETNER ◽  
T. TSAO ◽  
A. FREY ◽  
K. LORENZ
Keyword(s):  
Moisture Content ◽  
Multiple Regression ◽  
Temperature Effects ◽  
Initial Moisture Content ◽  
Final Moisture Content ◽  
Whole Grain ◽  
Moisture Contents ◽  
Extrusion Processing ◽  
Nozzle Size ◽  
The Relationship

Triticale kernels were extruded using a Brabender Plasticorder extruder with ¾-inch rifled barrel and 1:1 flight depth ratio screw. Whole grain samples were extruded at initial moisture contents of 15, 20, and 25%. Debranned samples were extruded at an initial moisture content of 22%. Barrel temperatures of 350, 400, and 450 F and nozzle openings of 1/8 inch and 1/16 inch were used. The products were analyzed for thiamine and riboflavin content. Results were corrected for final moisture content and expressed as fraction retained. A multiple regression was done to determine the relationship between independent and derived variables, and the retention. Riboflavin retention was correlated simply as a function of barrel temperature. Thiamine retention of the debranned material was correlated as a function of nozzle size and barrel temperature. Thiamine retention of the whole grain samples was correlated for nozzle size, first and second order temperature effects, and confounding between nozzle size and temperature.

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%.

Mathematical Modeling of the Process of Operation of the Drying Chamber of a Tower Grain Dryer With a Suction Air Flow

2020 ◽  
pp. 114-121
Author(s):  
Viktor Shvidia ◽  
◽  
Serhii Stepanenko ◽  
Keyword(s):  
Moisture Content ◽  
Air Flow ◽  
Initial Moisture Content ◽  
Material Balance ◽  
Operating Parameters ◽  
Conservation Of Energy ◽  
Grain Moisture ◽  
Optimal Mode ◽  
Drying Chamber ◽  
Main Operating

In the article, a drying scheme in a tower grain dryer has been developed, equations for the conservation of energy and material balance for grain, equations for mass transfer and heat transfer between the drying agent and grain have been drawn up. On their basis, analytical dependences of changes in the temperature and moisture content of grain, moisture content and temperature of the drying agent along and in the width of the drying channel were obtained, depending on the operating parameters (the value of rarefaction in the drying channel, the speed of grain movement along the drying channel, the speed of movement of the drying agent, the initial temperatures of the grain and drying agent, initial moisture content of grain, as well as initial moisture content of drying agent). Their analysis facilitates the work in choosing the optimal mode. The developed analytical dependences of changes in the main drying parameters (moisture and temperature of grain, moisture content and temperature of the drying agent) along the length and width of the drying channel in tower dryers with suction air flow make it possible to link the main operating parameters, which facilitate the choice of rational drying modes.

scholarly journals Effect of Stored Humidity and Initial Moisture Content on the Qualities and Mycotoxin Levels of Maize Germ and Its Processing Products

Toxins ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 535
Author(s):  
Yun-qi Wen ◽  
Li-li Xu ◽  
Chang-hu Xue ◽  
Xiao-ming Jiang
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Acid Value ◽  
Storage Condition ◽  
High Humidity ◽  
Quality Indices ◽  
High Fat ◽  
Limited Effect ◽  
Moisture Contents ◽  
Maize Germ

With high fat and protein content, maize germ is easily infected with fungus and mycotoxins during its storage. The qualities and safety of germ and its processing products may be affected by the storage. However, studies on the effect of storage on quality and polluted mycotoxin level of maize germ are limited. In this study, maize germ was stored with different initial moisture contents (5.03, 9.07, 11.82 and 17.97%) or at different relative humidity (75, 85 and 95%) for 30 days. The quality indices of germ (moisture content and crude fat content) and their produced germ oils (color, acid value and peroxide value) as well as the zearalenone (ZEN) and deoxynivalenol (DON) levels of germ, oils and meals were analyzed. Results showed that maize germ with high initial moisture contents (11.82, 17.97%) or kept at high humidity (95%) became badly moldy at the end of storage. Meanwhile, the qualities of these germ and oils showed great changes. However, the ZEN and DON contents of this maize germ, oils and meals stayed at similar levels (p < 0.05). Therefore, the storage could produce influence on the qualities of germ and oils, but showed limited effect on the DON and ZEN levels of germ and their processing products. According to this study, the storage condition of germ with no more than 9% moisture content and no higher than 75% humidity was recommended. This study would be benefit for the control of germ qualities and safety during its storage.

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.

scholarly journals Effect of Machine Clearance and Maize Moisture Contents on Mechanical Parameters For Local Shelling Machine

2021 ◽  
Vol 910 (1) ◽  
pp. 012016
Author(s):  
Salih K. Alwan Alsharifi ◽  
Aleawi A Ghali ◽  
Hussein R. Nayyef
Keyword(s):  
Moisture Content ◽  
Factorial Experiment ◽  
The Other ◽  
Mechanical Parameters ◽  
Moisture Contents ◽  
Randomized Design ◽  
Grain Moisture ◽  
The Impact ◽  
Corn Grain

Abstract The impact of local thresher machine on maize Syn12 cultivar was tested at two CL - 0.5, and 0.7 mm at three ranges of MOI - 16%, 18%, and 21%. The experiments were conducted in a factorial experiment under a complete randomized design with three replications. The CL- 0.7 mm was significantly more than CL -0.5 mm in all studied parameters. While the corn grain moisture content at a range of 16% was significantly superior compared to the other ranges (18 and 21%) in all parameters. For the CL -0.7mm and MOI 16%, the PP,PR,TE,BR,PCG,WG and GC were 1.566 t.hr-1and 1.715 t.hr-1, 9.155 Kw and 9.028 Kw, 86.009% and 89.587%; 3.228% and 3.064%;2.184% and 2.013; 81.14% and 81.69%and 90.743% and 91.587%, respectively.

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