Effect of moisture content on some physical and mechanical properties of faba bean (Vicia faba L.) grains

Altuntaş, Ebubekír; Yıldız, M. Uğur

doi:10.1016/j.jfoodeng.2005.09.013

Cited by 184 publications

(155 citation statements)

References 32 publications

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“…It was also stated that the seeds be- came more sensitive to cracking at a higher moisture content; hence, they required less force to rupture. Altuntaş and Yildiz (2007) conducted a study on the effects of the moisture content on some physical and mechanical properties of faba bean (Vicia faba L.) grains and reported that, as the moisture content increased from 9.89% to 25.08%, the rupture force values ranged from 314.17 to 185.10 N; from 242.2 to 205.56 N; and from 551.43 to 548.75 N for X-, Y-, and Z-axes, respectively. There are conflicting reports on the effect of the moisture content on the rupture force.…”

Section: Moisture Contentmentioning

confidence: 99%

Effects of moisture content, loading rate, and grain orientation on fracture resistance of barley grain

Tavakoli¹,

Mohtasebi²,

Rajabipour³

et al. 2009

Res. Agric. Eng.

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Force and deformation curves of agricultural materials must be provided for the proper design of harvesting and processing machineries. In this research, the fracture resistance of barley grain was measured in terms of the grain rupture force and energy. In this study, 8 treatments were performed as a randomised complete block design with 10 replications. The barley grains were quasi-statically loaded in horizontal and vertical orientations with the moisture content at four levels: 7.34, 12.11, 16.82, and 21.58% dry basis, and loading rates at two levels: 5 and 10 mm/min. Based on the results obtained, the force required for initiating the grain rupture decreased from 161.97 to 93.94 N, and from 75.37 to 50.16 N, and the energy absorbed at the grain rupture increased from 36.42 to 74.70 mJ and from 27.34 to 62.65 mJ, for horizontal and vertical orientations, respectively, with the increase in the moisture content from 7.34 to 21.58% dry basis. This showed that seeds are more flexible in the horizontal orientation.

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Section: Moisture Contentmentioning

confidence: 99%

Effects of moisture content, loading rate, and grain orientation on fracture resistance of barley grain

Tavakoli¹,

Mohtasebi²,

Rajabipour³

et al. 2009

Res. Agric. Eng.

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“…The physical properties of common bean have been studied by various researchers such as: Fraser et al (1978), haciseferogullari et al (2003), and altuntas & Yildiz (2007 for faba bean (Viciafaba l.); Olajide & ade-Omowaye (1999) and Ogunjimi et al (2002) for locust bean (Ceratonia siliqua l.); Oje & ugbor (1991) However, the physical properties of 'Hinis' and 'Ispir' have not been adequately or comparatively studied. The objective of this study was to determine some geometrical, gravimetric, frictional, aerodynamic, and other, mechanical properties and the colour of 'Hinis' and 'Ispir' bean seeds.…”

Section: Introductionmentioning

confidence: 99%

Physico‐mechanical seed properties of the common Turkish bean (Phaseolus vulgaris) cultivars ‘Hinis’ and ‘Ispir’

Öztürk¹,

Kara

Yildiz

et al. 2009

New Zealand Journal of Crop and Horticultural Science

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41Physico-mechanical seed properties of the common Turkish bean (Phaseolus vulgaris) for 'Hinis' and 'Ispir', respectively. The average 1000 seed weight, bulk density, and porosity were determined as: 531.3 and 598.9 g, 835.8 and 872.7 kg m -3 , and 34.0% and 33.1% for 'Hinis' and 'Ispir', respectively. The average angle of repose and terminal velocity were 24.52° and 19.46°, and 11.42 and 11.80 m s -1 in 'Hinis' and 'Ispir' respectively. The highest coefficient of dynamic friction was obtained with an aluminium surface in both cultivars as 0.227 for 'Hinis' and 0.199 for 'Ispir'. This was followed by fibreglass, steel, plywood, and glass surfaces. Both cultivars had white testae. The average value of rupture force, deformation at rupture point, energy absorbed, hardness, and toughness along the

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“…Such properties include rheological, thermal, optical, electrical, physical and mechanical properties. Some published works on engineering properties of agricultural products are on dika nut (Ogunsina & Koya, 2008), soybean (Kibar & Ozturk, 2008), wheat straw (Tavakoli, Mohtasebi, & Jafari, 2009), maize grain (Chemperek & Rydzak, 2006), faba bean (Altuntas & Yildiz, 2007) and pea seed (Andrejko, Rydzak, Slaska-Grzywna, Gozdziewska, & Kobus, 2008). Researchers have clearly shown that engineering properties of biomaterial significantly depend on primary processing conditions.…”

Section: Introductionmentioning

confidence: 99%

Effect of cooking time on the physical, chemical and thermal properties of acha seeds

Raji

Nassam²,

Aruna³

et al. 2017

IJFS

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Acha is a less utilized cereal grain in Africa. Scaling up of the processing technology of acha seeds is desirable if accurate information on effect of processing on its properties is available. This study investigated the effect of cooking duration on the chemical and physical properties of acha seeds. Cooking times (2.5, 5, 7.5 and 10 minutes) at 100°C were used. The volume, length, breadth, thickness, porosity, density, sphericity, aspect ratio, specific heat capacity, thermal conductivity, thermal diffusivity, moisture, protein, fat, ash, crude fibre and carbohydrate were determined using standard methods. Data were analysed using ANOVA at p = 0.05. The results obtained revealed that varietal difference had a significant effect on volume, length, breadth, thickness, true density, bulk density, porosity, sphericity and aspect ratio. The moisture content, ash, protein, crude fibre, fat, carbohydrate, specific heat capacity, thermal conductivity and thermal diffusivity varied from 8.80 -56.17 %, 0.32 -1.87%, 1.92 -11.50%, 0.29 -1.58%, 0.32 -2.81%, 40.94 -76.26%, 1.66 -2.97 kJkg −1 K −1 , 0.26 -0.43 Wm −1 K −1 and 0.85 x 10 −7 -1.17 x 10 −7 ms −2 respectively, as significantly influenced by cooking time. Cooking for 7.5 minutes was appropriate using the moisture uptakes and thermal properties as criteria.

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Effect of moisture content on some physical and mechanical properties of faba bean (Vicia faba L.) grains

Cited by 184 publications

References 32 publications

Effects of moisture content, loading rate, and grain orientation on fracture resistance of barley grain

Effects of moisture content, loading rate, and grain orientation on fracture resistance of barley grain

Physico‐mechanical seed properties of the common Turkish bean (Phaseolus vulgaris) cultivars ‘Hinis’ and ‘Ispir’

Effect of cooking time on the physical, chemical and thermal properties of acha seeds

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