BULK VOLUME SHRINKAGE DURING DRYING of WHEAT and CANOLA

Lang, Weiguo; Sokhansanj, Shahab

doi:10.1111/j.1745-4530.1993.tb00323.x

Cited by 31 publications

(14 citation statements)

References 7 publications

(3 reference statements)

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“…The models of Lang and Sokhansanj (5) and Linear (8) presented the smallest magnitudes of the estimated average error (SE), for the data analyzed, except for the temperature 18 °C, where Lang and Sokhansanj (5) and Exponential (9) models also showed low values of SE. The models presented relative average error (P) below 10%, what, according to Mohapatra and Rao (2005) indicates adequate description of the phenomenon, except for the model by Corrêa (7) at temperatures 36 and 45 °C. It can be seen in Table 5 that the Linear (8) model presented, for all four soaking temperatures, a random distribution of residues; thus, resulting in satisfactory fit to the data of volume expansion of Adzuki beans.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Form, size and volumetric expansion of Adzuki beans (Vigna angularis) during soaking

Mendes¹,

Resende²,

Almeida³

2011

Ciênc. Tecnol. Aliment.

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Section: Resultsmentioning

confidence: 99%

“…where, C r : circularity, %; d i : diameter of the largest inscribed circle, m; d c : diameter of the smallest circumscribed circle, m. Lang and Sokhansanj (1993) ( )…”

Section: Methodsmentioning

confidence: 99%

Form, size and volumetric expansion of Adzuki beans (Vigna angularis) during soaking

Mendes¹,

Resende²,

Almeida³

2011

Ciênc. Tecnol. Aliment.

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“…Observase, ainda, que este modelo apresentou maior coeficiente de determinação e menores erros médio estimado e relativo. Por outro lado, o modelo linear também representou satisfatoriamente os dados experimentais da contração volumé-trica, como observado por Lang & Sokhansanj (1993) para grãos de trigo e por Lang et al (1994), Wang & Brennan (1995) e Afonso Júnior et al (2000) para diversos produtos agrícolas.…”

Section: Bunclassified

“…Referidas equações vêm sendo revisadas para incorporar o efeito desse fenômeno para uma simulação melhor do processo e precisão dos resultados (Lang & Sokhansanj, 1993).…”

Section: Introductionunclassified

Determinação e modelagem das propriedades físicas e da contração volumétrica do trigo, durante a secagem

Corrêa¹,

Ribeiro²,

Resende³

et al. 2006

Rev. bras. eng. agríc. ambient.

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RESUMOO presente trabalho foi realizado com o objetivo de se avaliar o efeito da variação do teor de água nas propriedades físicas dos grãos de trigo e ajustar diferentes modelos matemáticos aos valores experimentais, em função do teor de água do produto; além disso, analisaram-se duas metodologias de determinação da massa específica aparente e da massa específica real. Com base nos resultados obtidos, concluiu-se que a redução do teor de água influencia as propriedades físicas dos grãos de trigo, provocando a diminuição da porosidade, o aumento da massa específica aparente e da massa específica real. Outrossim, os valores das massas específicas real e aparente, calculados a partir da composição química dos grãos de trigo, são inferiores aos valores experimentais; contudo, as diferenças entre os valores obtidos pelas duas metodologias diminuem com a redução do teor de água do produto. O modelo de Bala & Woods adaptado é o que melhor se ajusta aos dados experimentais de contração volumétrica do grão e da massa de grãos de trigo. Embora tenha ocorrido contração de volume dos grãos de trigo, sua forma (esfericidade e circularidade) não varia durante o processo de secagem, para a faixa de umidade estudada.Palavras-chave: massa específica, porosidade, modelo matemático, encolhimento Determination and modeling of physical properties and shrinkage of wheat grains during the drying process ABSTRACTThe objectives of this work was to evaluate the effect of variation of water content on the physical properties of wheat grain and to adjust different mathematical models to the obtained experimental values as a function of moisture content. Also two different methodologies for determining bulk density and the real density were analysed. Based on the obtained results it may be concluded that the reduction of the moisture content affects the physical properties of wheat grain promoting the decrease of porosity and increase of both the bulk density and the specific gravity. Also the wheat grain bulk density and specific and real gravity values found through the chemical composition of grain were lower than the experimental data. However, the differences in values found between the two methodologies decreased as the moisture content decreases. The adapted Bala & Woods model fits best the individual wheat grain shrinkage as well as the bulk grain volume shrinkage. The grain shape (sphericity and circularity) did not vary for the moisture content range in this experiment.

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“…These models are being revised to incorporate the parameter in order to improve the simulation of the dehydration process and guarantee the accuracy of the results (LANG & SOKHANSANJ, 1993;BENNAMOUN & BELHAMRI, 2006;HASHEMI et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

Mathematical models to describe the volumetric shrinkage rate of red beans during drying

Corrêa

Resende²,

Garin

et al. 2011

Eng. Agríc.

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ABSTRACT:The present study aimed to determine the volumetric shrinkage rate of bean (Phaseolus vulgaris L.) seeds during air-drying under different conditions of air, temperature and relative humidity, and to adjust several mathematical models to the empiric values observed, and select the one that best represents the phenomenon. Six mathematical models were adjusted to the experimental values to represent the phenomenon. It was determined the degree of adjustment of each model from the value of the coefficient of determination, the behavior of the distribution of the residuals, and the magnitude of the average relative and estimated errors. The rate of volumetric shrinkage that occurred in bean seeds during drying is between 25 and 37%. It basically depends on the final moisture content, regardless of the air conditions during drying. The Modified Bala & Woods' model best represented the process. KEYWORDS:Phaseolus vulgaris L., moisture content, volume, air-drying, physical property. MODELOS MATEMÁTICOS PARA DESCREVER

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BULK VOLUME SHRINKAGE DURING DRYING of WHEAT and CANOLA

Cited by 31 publications

References 7 publications

Form, size and volumetric expansion of Adzuki beans (Vigna angularis) during soaking

Form, size and volumetric expansion of Adzuki beans (Vigna angularis) during soaking

Determinação e modelagem das propriedades físicas e da contração volumétrica do trigo, durante a secagem

Mathematical models to describe the volumetric shrinkage rate of red beans during drying

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