Effects of moisture content on some physical properties of lentil seeds

Amin, M. N.; Hossain, Mohammad Anwar; Roy, K.C.

doi:10.1016/j.jfoodeng.2003.12.006

Cited by 185 publications

(164 citation statements)

References 6 publications

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“…In both types of kernels, kernels with external friction angles on friction plates with surface roughness Ra = 1.39 μm and Ra = 3.25 μm formed a homogeneous group. The average values of the angle of external friction ranged from 16.29°to 23.99°(friction coefficients of 0.29 to 0.45), which is consistent with the results reported by Molenda et al, [5] Kram, [30] Karimi et al, [31] Boac et al, [28] Kaliniewicz, [32] Markowski et al [21] and Kaliniewicz et al [13] Similar values of external friction coefficients were determined in seeds of other plant species, including chick peas, [33] lentils, [34] fenugreek, [35] coriander, [36] cowpeas, [37,38] barley, [39] castor beans [40] and psyllium. [41] Correlations between the physical properties of kernels…”

Section: Angle Of External Frictionsupporting

confidence: 87%

A relationship between friction plate roughness and the external friction angle of wheat kernels

Kaliniewicz

Żuk

2017

International Journal of Food Properties

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The frictional properties of seeds have been extensively studied, but most researchers have identified only the type of tested friction materials (e.g. concrete, steel, wood) without describing their manufacturing characteristics. The aim of this study was to determine the correlations between the external friction angle of wheat kernels vs. the roughness of the friction plate and the basic physical properties of kernels. The experiment was performed on the kernels of winter wheat var. Jensen obtained directly from spikes and threshed kernels. The external friction angle of every kernel was measured on six friction plates characterized by different surface geometry. Measurements were performed in five replications with a photosensor device which registered the external friction angle of kernels. The basic dimensions and the mass of every kernel were measured, and the results were used to calculate four shape factors for the analyzed kernels. The correlations between the evaluated attributes were determined by one-way analysis of variance (ANOVA) and linear correlation analysis. The roughness of the friction plate significantly influenced the external friction angle of wheat kernels. The average values of the angle of external friction ranged from around 16°to around 24°. The lowest value of the angle of external friction was noted for surface roughness of Ra = 0.93 μm, and the highest value -for surface roughness of Ra = 5.86 μm. Higher values of the angle of external friction were observed in kernels obtained directly from spikes than in threshed kernels. ARTICLE HISTORY

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Section: Angle Of External Frictionsupporting

confidence: 87%

A relationship between friction plate roughness and the external friction angle of wheat kernels

Kaliniewicz

Żuk

2017

International Journal of Food Properties

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“…Estes resultados corroboram os outros autores que encontraram valores semelhantes para diversos produtos agrícolas (AKINCI et al, 2004;AMIN et al, 2004;BART-PLANGE & BARYEH, 2003;BARYEH, 2001BARYEH, , 2002KALEEMULLAH & GUNASEKAR, 2002).…”

Section: Resultsunclassified

“…Recentes descobertas científicas têm melhorado a manipulação e o processamento dos materiais biológicos, com a utilização de processos mecânicos, térmicos, elétricos, ópticos, dentre outros, mas pouco é conhecido sobre as características físicas dos produtos (AMIN et al, 2004).…”

Section: Introductionunclassified

“…Autores têm investigado as variações das propriedades físicas em função do teor de água e de outros fatores durante a secagem para diversos produtos como para trigo e canola (LANG & SOKHANSANJ, 1993), batata desidratada (MCMINN & MAGEE, 1997), milho pipoca (RUFFATO et al, 1999), lentilha (AMIN et al, 2004) Considerando a importância do assunto e variabilidade existente nas propriedades físicas dos produtos agrícolas de diferentes espécies e variedades, foi realizado este trabalho com o objetivo de determinar a massa de 1000 grãos, a porosidade e as massas específicas aparente e unitária dos grãos de feijão ao longo do processo de secagem, bem como ajustar modelos matemáticos aos valores experimentais. Também objetivou-se analisar diferentes metodologias de determinação da massa específica aparente e da massa específica unitária.…”

Section: Introductionunclassified

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Propriedades físicas do feijão durante a secagem: determinação e modelagem

et al. 2008

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RESUMOAs propriedades físicas dos produtos agrícolas são influenciadas diretamente pela secagem. Assim, buscou-se com o presente trabalho avaliar o efeito do teor de água nas propriedades físicas dos grãos de feijão da cultivar Vermelho Coimbra, e ajustar diferentes modelos matemáticos aos valores experimentais. Analisaram-se duas metodologias para a determinação da massa específica aparente e da massa específica unitária. A massa específica aparente e a porosidade da massa foram determinadas utilizando-se uma balança de peso hectolitro e um picnômetro de comparação a ar, respectivamente. A massa específica unitária foi determinada em função da porosidade e da massa específica aparente. Os dados experimentais da massa específica aparente e unitária foram comparados com os obtidos pelo cálculo a partir da composição química média dos grãos de feijão. Concluiu-se que a redução no teor de água pela secagem influencia as propriedades físicas dos grãos, proporcionando a diminuição da porosidade e o aumento das massas específicas aparente e da massa específica unitária. A metodologia de determinação das massas específicas pela composição química média dos grãos de feijão apresenta limitação quanto à precisão dos resultados. As variações das propriedades físicas analisadas em função do teor de água são adequadamente representadas pelo modelo linear. Termos para indexação:Phaseolus vulgaris, porosidade, massa específica, modelos matemáticos. ABSTRACTThe physical properties of the agricultural products are influenced directly by drying. Like this, the objective of this work was to evaluate the effect of moisture content variation in the physical properties of edible bean grain Vermelho Coimbra cultivar, and to fit different mathematical models to the experimental values. Two methodologies were analyzed for the determination of the bulk density and true density. The bulk density and the porosity were determined being used a hectoliter balance and a picnometer, respectively. The true density was determined in function of the porosity and the bulk density. The experimental data of the bulk density and true density were compared to the obtained data by the calculation starting from the chemical composition of the edible beans. It was concluded that the moisture content reduction affects the the physical properties of edible bean grain, providing the decrease of the porosity and of the mass of 1000 grains and the increase of bulk density and true density. The methodology of determination of the bulk density and true density using the chemical composition of the bean grains presents limitation with relationship to the precision of the results. The variations of the physical properties analyzed in function of the moisture content are better fitted represented by the lineal model.

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“…Therefore, moisture content of seeds should be taken into account while designing such equipment and structures. The relationship between angle of repose (α; in °) and moisture content can be represented by the following regression equation: Singh and Goswami (1996), Nimkar and Chattopadhyay (2001), Baryeh (2002), Amin et al (2004) and Altuntas et al (2005) reported a linear increase in angle of repose with increase in the moisture content for cumin seed, green gram, millet, lentil and fenugreek, respectively. The static coefficient of friction increased with increase in moisture content on all surfaces (Fig.…”

Section: Methodsmentioning

confidence: 99%