Propriedades mecânicas dos grãos de soja em função do teor de água

Ribeiro, Dimas M.; Corrêa, Paulo César; Furtado, Bruno Fernandino; Goneli, André Luís Duarte; Resende, Osvaldo

doi:10.1590/s0100-69162007000300019

Cited by 15 publications

(22 citation statements)

References 7 publications

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“…The compressive force required to deform the baru fruits decreased with increasing moisture content for all temperatures. Similar results were observed by Resende et al (2007) and Ribeiro et al (2007) for bean and soybean, respectively.…”

Section: Methodssupporting

confidence: 88%

“…Ribeiro et al (2007) indicate that by using the "forcedeflection" curve obtained from the compression test, parameters can be obtained that characterize the response of a material when it is subjected to a load. Among the various mechanical properties, the modulus of deformability allows relative strength comparisons between different materials .…”

Section: Introductionmentioning

confidence: 99%

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Mechanical properties of baru fruit (Dipteryx alata Vogel)

Oliveira¹,

Resende²,

Devilla³

2017

SCA

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This paper aimed to verify the influence of moisture content and drying temperature on the values of maximum compression strength for fixed strains (1; 2; 3; 4; 5; 6; and 7 mm), rupture force, and proportional deformity modulus on the baru fruit (Dipteryx alata Vogel) under compression in a natural resting position. Baru fruits with a moisture content ranging from 0.333 to 0.053 (decimal dry basisdb) were used. The fruits were uniaxially compressed between two parallel plates, in the natural resting position, and the nuts were dried at temperatures of 60, 80, and 100 °C. The reduction in the moisture content during drying was monitored using a gravimetric method (weight loss) to determine the initial moisture content of the product and the final moisture content. Based on our results, the compression force needed to deform the baru fruit decreased with increasing moisture content, regardless of the drying temperature. The proportional deformity modulus increased with the reduction of moisture content for all the studied temperatures. The reduced moisture content increased the force required to rupture the baru fruit, regardless of the drying temperature. The rupture forces of temperatures of 60 to 100 °C may be represented by one model.

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Section: Methodssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Mechanical properties of baru fruit (Dipteryx alata Vogel)

Oliveira¹,

Resende²,

Devilla³

2017

SCA

Self Cite

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“…For soya, RIBEIRO et al (2007) reported values for the modulus of elasticity, analyzing different axes, to be between 10.2 and 23.1MPa for moist grains. In a study on coffee stalks, using green fruit, COELHO et al (2015) reported a modulus of elasticity of 3.91MPa.…”

Section: Villar Et Almentioning

confidence: 99%

Elasticity modulus and damping ratio of macaw palm rachillas

et al. 2017

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The macaw palm has been identified as a prime feed stock for biodiesel industries in the near future coming decades. However, there are no machines for harvesting and detaching fruits in the biofuel industry; hence, the study of the dynamic behavior of the fruit-rachilla system would aid in the development of such machines. Thus, this study seeks to determine the modulus of elasticity and the damping ratio of four different plant accessions obtained from the Active Germplasm Bank of the Universidade Federal de Viçosa (UFV). Tensile testing was conducted to determine the modulus of elasticity. From the graphical results of tension versus specific strain, it was possible to determine the modulus of elasticity by using the tangent method. To determine the damping ratio, the logarithmic decrement method was performed using vibration testing. Vibration test consisted of a generated impulse of 100% of the amplitude of acceleration that was used to excite the system. The acquisition of the generated information was performed by a piezoelectric accelerometer. The average modulus of elasticity ranged from 2.22 to 3.17MPa, and the average damping ratios ranged from 0.04 to 0.08. Thus, the macaw fruit-rachilla was an under-damped system.

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“…GONELI et al (2008) and GONELI et al (2011) point out that dehydration significantly alters the physical properties of castor fruits, such as density, porosity and volume, being instrumental in the design of equipment and industrialization of grains. RIBEIRO et al (2007) found that the maximum force and strain modulus for soybeans decrease with increasing water content. Evidence of anisotropic behavior was reported by at compressing beans in three mutually perpendicular directions.…”

Section: Introductionmentioning

confidence: 99%

Mechanical properties of castor beans subject to different drying temperatures aiming to disrupt the bean coat

Bastos¹,

Ferraz

2014

Eng. Agríc.

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ABSTRACT:In castor oil extraction process, the bean coat is abrasive to the equipment and releases substances that modify the oil color, reducing its quality. A potential solution would be to run the extraction by compressing only the endosperm. Due to lack of information, the objective of this study was to evaluate the influence of forced air drying at 40, 60, 80 and 100 ºC and farmyard drying, in the mechanical properties of the beans, aiming to break the bean coat. Castor beans were subjected to compression tests, in two perpendicular directions, at a strain rate of 0.6 mm.s-1. Average values of force, deformation energy, strain, all at rupture, and stiffness were used to evaluate the effects of dehydration. It was observed that the heat treatments did not alter the mechanical properties of castor beans, the strain and stiffness values discriminate the differences between the directions and had the lowest coefficients of variation. It was concluded that forced air drying, more costly than farmyard drying, does not bring benefits to the decortication. However, regardless the heat treatment used, the mechanical stress lengthwise is the most suitable to promote decortication. KEYS-WORDS:conditioning, threshing, decortication, compression. PROPRIEDADES MECÂNICAS DOS GRÃOS DE MAMONA SUBMETIDOS A DIFERENTES TEMPERATURAS DE SECAGEM A VISANDO A RUPTURA DO TEGUMENTO RESUMO:No processo de extração do óleo de mamona, o tegumento libera substâncias que modificam a coloração do óleo, reduzindo a qualidade, e causa abrasão nos equipamentos. Potencialmente, uma solução para esse problema seria executar a extração prensando somente o endosperma. Devido à carência de informações, o objetivo deste trabalho foi avaliar a influência da secagem com ar forçado a 40; 60; 80 e 100 ºC e secagem em terreiro, nas propriedades mecânicas dos grãos, visando ruptura do tegumento. Grãos de mamona foram submetidos a ensaios de compressão, em duas direções perpendiculares, com taxa de deformação de 0,6 mm.s -1 . Valores médios da força, energia de deformação, deformação específica, todos na ruptura, e rigidez foram utilizados para a avaliação dos efeitos da secagem. Observou-se que, nas condições consideradas, os tratamentos térmicos não alteraram as propriedades mecânicas dos grãos de mamona e que os valores de deformação específica e rigidez discriminaram as diferenças entre as direções e apresentaram os menores coeficientes de variação. Concluiu-se que a secagem com ar forçado, mais oneroso que a secagem no terreiro, não traz benefícios à decorticação. No entanto, independentemente do tratamento térmico, a solicitação mecânica do grão na direção longitudinal é a mais indicada para promover a decorticação.

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Propriedades mecânicas dos grãos de soja em função do teor de água

Cited by 15 publications

References 7 publications

Mechanical properties of baru fruit (Dipteryx alata Vogel)

Mechanical properties of baru fruit (Dipteryx alata Vogel)

Elasticity modulus and damping ratio of macaw palm rachillas

Mechanical properties of castor beans subject to different drying temperatures aiming to disrupt the bean coat

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