Comparative analysis of moisture-dependent physical and mechanical properties of two varieties of African star apple (Chrysophyllum albidum) seeds relevant in engineering design

Onwe, David Nwabueze; Umani, Kingsley Charles; Olosunde, William Adebisi; Ossom, Inimfon Samuel

doi:10.1016/j.sciaf.2020.e00303

Cited by 14 publications

(15 citation statements)

References 25 publications

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“…This property is necessary in designing machines for the grain bulk flow and grain storage structures, especially in the design of hopper angles. Onwe et al (2020), reported a decreasing repose angle for two varieties of the investigated African star apple while Jaiyeoba et al (2020) reported the same for nutmeg seeds. The ackee seed moisture and the relationship of the angle of repose with the trends are shown in Equation ( 11 Normal and shear stresses.…”

Section: Resultsmentioning

confidence: 84%

“…Filled with ackee seeds, it was slowly raised until the seeds formed a conical pile on the tray. The base and height of the cone were measured to calculate the angle of repose per Equation (2) (Onwe et al 2020). The experiment was in five replications.…”

Section: Methodsmentioning

confidence: 99%

“…Researchers have examined the effect of seed moisture on friction properties of seeds or grains and recorded diverse results. One such study is by Onwe et al (2020), where they worked on two varieties of African star apple seeds (Udara and Nwannu) within a 3-18.03% moisture range and recorded that the moisture had a significant effect on all the studied frictional properties of both varieties of the seeds at P ≤ 0.05. They further stated in their work that the coefficient of static friction was higher on all the surfaces for the Nwannu seeds than for Udara seeds.…”

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confidence: 99%

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Moisture - Influenced friction properties of ackee apple (Blighia sapida) seeds

Sadiku¹,

Omogunsoye²

2021

Res. Agric. Eng.

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The friction properties of ackee apple (Blighia sapida) seeds at an 11.9, 17, 22, 27, and 32% (w.b.) seed moisture were determined, which are vital for designing their processing techniques and equipment to replace the present manual methods. The ackee apple grows in many West African countries, especially Nigeria. The ackee seeds were harvested at Lanlate, Oyo State, Nigeria, where ackee trees are predominant. Standard experimental methods were adopted to determine the properties. The data were analysed using an ANOVA and the least significant difference (LSD) at P ≤ 0.05. As the moisture increased, the static coefficient of friction on glass (27.6–36.40), aluminium (27.0–30.2), polyvinyl chloride (PVC; 27.9–32.8) surfaces and normal stress at 200 g (8.73–8.93 g×cm–2), 300 g (11.65–11.79 g×cm<sup>–2</sup>) and 400 g (14.37–14.65) loads increased significantly and linearly. The shear stress linearly decreased at a 200 g load (1.62–1.25 g×cm<sup>–2</sup>), but was non-significant at the 300 and 400 g loads. The coefficient of internal friction linearly decreased (0.744–0.588) implying that the wet seeds flow more easily than the dry ones, which should be considered in designing conveyors. The relationships between the ackee seeds' moisture and friction properties were expressed with regression models. Data for designing the handling techniques and machines for the ackee seeds were obtained.

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Section: Resultsmentioning

confidence: 84%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Moisture - Influenced friction properties of ackee apple (Blighia sapida) seeds

Sadiku¹,

Omogunsoye²

2021

Res. Agric. Eng.

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“…The reduction of moisture content in coffee beans during postharvest processing results in changes in their physical and aerodynamic properties, as well as in the quality of the final product (Khodabakhshian et al, 2018). These properties are essential for the design of suitable machinery and equipment that can be used from planting, harvesting, transportation, processing, and storage of products (Onwe et al, 2020). The influence of moisture content on such characteristics is essential to know, since, with the help of this information, it is possible to minimize production costs, dimension and operate equipment appropriately and offer data to improve the conservation of the product (Araujo et al, 2020;Ramashia et al, 2018).…”

Section: Novelty Impact Statementmentioning

confidence: 99%

Determination and modeling of physical and aerodynamic properties of coffee beans ( Coffea arabica ) during the drying process

Araújo

Corrêa

Barbosa

et al. 2021

J. Food Process. Preserv.

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“…The reduction of moisture content in coffee cherries, due to the drying process, directly influences their physical and aerodynamic properties (Araujo et al, 2018;Aviara, Power, & Abbas, 2013;Khodabakhshian, Emadi, Abbaspour-Fard, & Golzarian, 2018). These properties are essential for the design of suitable machinery and equipment that can be used from planting, harvesting, transportation, processing, and storage of products (Onwe, Umani, Olosunde, & Ossom, 2020). The influence of moisture content on such characteristics is essential to know, since, with the help of this information, it is possible to minimize production costs, dimension, and operate equipment appropriately and offer data to improve the conservation of the product (Araujo et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Variation of the physical and aerodynamic properties of coffee cherries during drying: Determination and modeling

Araújo

Corrêa

Barbosa

et al. 2021

J Food Process Engineering

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The reduction of moisture content in coffee cherries, during drying, directly influences their physical and aerodynamic properties and quality. The knowledge of these properties is essential for cost reduction, correct conservation, and defining parameters and operation of equipment in the main postharvest operations of the crop. In this study, the main physical properties (unit specific mass, sphericity, circularity, geometric diameter, projected area, volume, and volumetric contraction) and aerodynamic properties (terminal velocity and drag coefficient, actual, and theoretical) were determined during the coffee cherries drying. The reduction of the moisture content during drying provides a reduction of 30% in the specific density of coffee cherries. In addition, it promotes the reduction of sphericity, circularity, projected area, geometric diameter, and volume of the fruits. A volumetric reduction of 40% during the drying process was observed. A new model was proposed to represent the volumetric contraction of coffee cherries during drying. The experimental terminal velocity of coffee cherries decreased during the drying process, while the drag coefficient showed an increasing trend. The theoretical aerodynamic properties found in this study, presented values close to the experimental ones, representing satisfactorily the phenomena in the function of the moisture content.

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Comparative analysis of moisture-dependent physical and mechanical properties of two varieties of African star apple (Chrysophyllum albidum) seeds relevant in engineering design

Cited by 14 publications

References 25 publications

Moisture - Influenced friction properties of ackee apple (Blighia sapida) seeds

Moisture - Influenced friction properties of ackee apple (Blighia sapida) seeds

Determination and modeling of physical and aerodynamic properties of coffee beans ( Coffea arabica ) during the drying process

Variation of the physical and aerodynamic properties of coffee cherries during drying: Determination and modeling

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