Behavior of peanut bulk under static loads

Güzel, Emin; Akcali, Ibrahim Deniz; Ince, Ahmet

doi:10.1016/j.jfoodeng.2005.11.019

Cited by 4 publications

(2 citation statements)

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“…Besides, in Iran there are also some parts with soil and climatic conditions appropriate for Lima bean production. Today, much data have been published on the physical behaviours of nuts (Akinoso, 2011;Guner et al, 2003;Guzel et al, 2007), grains and seeds (Esehaghbeygi, 2010;Ilori et al, 2011;Legrand et al, 2007). However there is not detailed information on the physical and mechanical properties of Christmas Lima bean.…”

Section: Introductionmentioning

confidence: 99%

Physical properties of Christmas Lima bean at different moisture content

Aghkhani

Ashtiani

Motie

et al. 2012

International Agrophysics

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A b s t r a c t. 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. A decreasing 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.K e y w o r d s: Christmas Lima bean, moisture content, physical properties

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Section: Introductionmentioning

confidence: 99%

Physical properties of Christmas Lima bean at different moisture content

Aghkhani

Ashtiani

Motie

et al. 2012

International Agrophysics

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“…During the processes of harvesting, transportation, drying and storage, the food-grade tracers will be compressed by the load and can be deformed or even broken. Some researchers have investigated grains' mechanical characteristics to avoid damage during harvesting, handling, grading, and transporting [18][19][20] . Food-grade tracers also experience damage and friction during grain storage and transportation.…”

Section: Introduction mentioning

confidence: 99%

Optimization of compression formulation and load of food-grade tracers for grain traceability using central composite design

Liang

Zhang

et al. 2017

International Journal of Agricultural and Biological Engineering

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Food-grade tracers have been developed as an identification technology for grain traceability from original harvest to final destination for transportation. The characteristics of food-grade tracers must be able to satisfy the environmental demands for grain traceability. To optimize the food-grade tracer production process, the effects of direct compression formulation and load on the mechanical characteristics were studied using response surface methodology (RSM) with central composite design (CCD). Among the four tested formulations, Formulations #2 (consisting of 35.00% lactose 100 mesh, 64.50% microcrystalline cellulose 102 and 0.50% magnesium stearate) and #4 (consisting of 38.00% lactose 100 mesh, 50.00% microcrystalline cellulose 102, 11.00% pregelatinized starch and 1.00% magnesium stearate) were selected for tracer production based on their physical properties as powders. The value of Carr's flowability index was 68 for both Formulations #2 and #4, which was the highest among all the formulations. Therefore, Formulations #2 and #4 also had the best powder flowability. The magnesium stearate ratio (1.00%-3.00%) and pressure (6.00-16.00 kgf) were used as independent variables to detect changes in the breaking rate, peak shear force and friction coefficient of tracers compressed by the selected formulations. The optimal production parameters could be achieved at a magnesium stearate ratio of 2.25% and pressure of 16.00 kgf for Formulation #2 and at a magnesium stearate ratio of 1.02% and pressure of 16.00 kgf for Formulation #4. Under these optimal conditions, the tracers had good impact characteristics (breaking rate), compression characteristics (peak shear force) and frictional characteristics (friction coefficient). Moreover, Formulation #2 was more suitable for production because compared to Formulation #4, its breaking rate and friction coefficient values were lower, and its peak shear force value was higher.

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