Geometric and Morphometric Properties of Chillies

Kaleemullah, S.; Kailappan, R.

doi:10.1081/jfp-120021454

Cited by 18 publications

(13 citation statements)

References 12 publications

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“…The diameter and height of cone was recorded. The angle of repose, q was calculated by using the formula as: [12,17] The static coefficient of friction of mung bean against six different structural materials, namely rubber, galvanised iron, aluminium, stainless steel, glass and medium density fibreboard (mdf) was determined. A polyvinylchloride cylindrical pipe of 50 mm diameter…”

Section: Determination Of Frictional Propertiesmentioning

confidence: 99%

“…The major moisture-dependent physical properties of biological materials are shape, size, mass, bulk density, true density, porosity and static friction coefficient against various surfaces. [7] Other researchers have studied these properties for various grains and seeds such as black-eyed pea, [8] Turkish Göynük Bombay bean, [9] caper seed, [10] chick pea seed, [11] chilli, [12] cotton seed, [13] cumin, [14] fenugreek, [15] gram, [16,17] green gram, [18] guna, [19] hemp, [20] karingda, [21] linseed, [22] millet, [23] moth gram, [24] okra, [25,26] pigeon pea, [27] pulse grain, [28] pumpkin, [29,30] quinoa, [31] safflower, [32] soybean, [33] sunflower, [34] vetch, [35] and white lupin. [36] Size, shape, and physical dimensions of mung bean are important in sizing, sorting, sieving, and other separation processes.…”

Section: Introductionmentioning

confidence: 99%

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Geometric and Mechanical Properties of Mung Bean (Vigna RadiataL.) Grain: Effect of Moisture

Ünal

Işık

İzli

et al. 2008

International Journal of Food Properties

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In this research, selected geometric and mechanical properties of mung bean grain were evaluated as a function of moisture content. Five levels of moisture content ranging from 7.28 to 17.77% d.b. (dry basis) were used. The average length, width, thickness, arithmetic and geometric mean diameters, sphericity, thousand grain mass and angle of repose ranged from 5.145 to 6.199 mm, 3.760 to 4.474 mm, 3.537 to 4.223 mm, 4.147 to 4.965 mm, 4.090 to 4.893 mm, 0.795 to 0.789, 52.3 to 64.6 g, and 25.87 to 29.38° as the moisture content increased from 7.28 to 17.77% d.b., respectively. The bulk density was found to be decreased from 821.3 to 745.2 kg/m 3 , whereas the grain volume, true density, porosity, terminal velocity, and projected area were found to be increased from 27.88 to 47.33 mm 3 , 1230.0 to 1456.7 kg/m 3 , 30.43 to 46.57%, 4.86 to 5.29 m/s, and 17.48 to 19.26 mm 2 , respectively. There is a 43% increase in surface area from grain moisture content of 7.28 to 17.77% d.b. The static coefficient of friction on various surfaces increased linearly with the increase in moisture content. The rubber as a surface for sliding offered the maximum friction followed by galvanised iron, medium density fibreboard, stainless steel, aluminium and glass sheet. As moisture content increased from 7.28 to 17.77%, the rupture forces values ranged from 67.39 to 39.44 N; 63.86 to 42.18 N, and 53.96 to 41.79 N for thickness (Z axis), length (Y-axis) and width (X-axis), respectively.

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Section: Determination Of Frictional Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Geometric and Mechanical Properties of Mung Bean (Vigna RadiataL.) Grain: Effect of Moisture

Ünal

Işık

İzli

et al. 2008

International Journal of Food Properties

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“…The moisture content in wet basis for the various oven dried samples was calculated using the formula provided by Kajuna et al (2001). The bulk density was determined as the ratio between the mass of the cocoyam corms in a container to its volume (Kaleemullah and Kailappan, 2003). The wattmeter whose wattage values ranged between 0 and 4800 watts was used for measuring the power requirements.…”

Section: Methodsmentioning

confidence: 99%

A Simulation of Optimum Power Requirements of a Cocoyam Chipper

M.C¹,

V.I.O²,

U.N³

et al. 2018

IJETED

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A power requirement model was simulated at three factor interaction of process variables in order to select a combination of optimum crop and machine variables (cutting velocity, chipping slot area and feed rate. The computer simulation programme was used to identify the minimum chip loss for the various combinations of process variables and power requirement. The results obtained from simulation revealed that a minimum chip loss of 0.1667 kg was obtained for the cocoyam chipper at 4.91 m/s cutting velocity, 0.0018 m 2 chipping slot area and 0.056 kg/s feed rate. The power requirement obtained at this level was 961.39 W. These results gave room for good comparison with a minimum chip loss value of 0.1682 kg and 963.54 W power requirement obtained from the actual measurement at the same values of the parameters for the cocoyam chipper.

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“…Porosity is the percentage of air between the particles compared to a unit volume of particles. The porosity of the roasted sago was computed using the equation 7 [22] (7) Where, ε is the porosity, % ρ b is the bulk density, kg m -3 ρ p is the particle density, kg m -3…”

Section: Porositymentioning

confidence: 99%

Engineering Properties of Different Commercial Grades of Sago (Sabudana)

Krishnakumar

Sajeev

Raju

et al. 2019

CJAST

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Sago is a traditional food product of India made exclusively from fresh wet cassava starch. The engineering properties of different commercial grades of sago, developed by roasting and steaming process were investigated. The physical properties (moisture content, size, shape (sphericity), bulk density, particle density, porosity), functional properties (solubility index, swelling power, cooking time, cooking loss, oil absorption index), pasting and dynamic rheological properties were studied. The size of the roasted commercial and steamed nylon sago varied from 3.57 to 4.11 mm and from 2.50 to 5.88 mm, respectively. The shape (sphericity) of different grades of sago ranged from 0.63 to 0.86. The bulk density and particle density of the different commercial and nylon sago varied from 420 kg m-3 to 800 kg m-3. The swelling power (39.59 g/g) of the steamed nylon sago was high as compared to that of roasted sago. The steamed nylon sago showed a reduction in peak viscosity, breakdown and final viscosity as compared with the roasted commercial sago. A decrease in cooking loss with an increase in cooking time was noticed in the roasted commercial sago, whereas increase in cooking loss with increase in cooking time was noticed in the steamed nylon sago. The elevated peak viscosity value showed reduction in pasting temperature for both steamed and roasted sago. The different grades of sago gel behaved like a dilute solution due to increase in loss modulus over storage modulus.

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Geometric and Morphometric Properties of Chillies

Cited by 18 publications

References 12 publications

Geometric and Mechanical Properties of Mung Bean (Vigna RadiataL.) Grain: Effect of Moisture

Geometric and Mechanical Properties of Mung Bean (Vigna RadiataL.) Grain: Effect of Moisture

A Simulation of Optimum Power Requirements of a Cocoyam Chipper

Engineering Properties of Different Commercial Grades of Sago (Sabudana)

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