Physical properties of coriander seeds (Coriandrum sativum L.)

Coşkuner, Yalçın; Karababa, Erşan

doi:10.1016/j.jfoodeng.2006.02.042

Cited by 138 publications

(130 citation statements)

References 34 publications

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“…in the moisture range evaluated. These results are in agreement with published literature for bambara groundnuts (Baryeh 2001 seeds (Coşkuner and Karababa 2007b), barnyard millet grains and kernels (Singh et al 2010). The relationship between sphericity and moisture content of dried Berberis fruit was significant (p<0.01) and the variation in sphericity with moisture content can be expressed by the following equation.…”

Section: Dimensions Of Dried Berberis Fruitssupporting

confidence: 91%

“…Similar results reported for bambara groundnuts (Baryeh 2001), coriander seed (Coşkuner and Karababa 2007b), jatropha fruit by (Pradhan et al 2009) and wheat (Nalbandi et al 2010). Such dimensional changes are important in sizing, sorting, grinding and other separation process Sphericity Sphericity of dried fruits was in the range of 57%-60% (Fig.…”

Section: Dimensions Of Dried Berberis Fruitssupporting

confidence: 79%

“…Coşkuner and Karababa (2007b) found that porosity of coriander seeds decrease nonlinearly as the seed moisture content increases from 7% to 12.87%; then it increases nonlinearly as the seed moisture content increases from 12.87% to 18.94%. Variation in porosity depends on the bulk and true densities.…”

Section: Porositymentioning

confidence: 96%

“…The amount of displaced toluene was recorded from the graduated scale of the cylinder. The true density (kg m −3 ) was found as the ratio of mass of dried fruit to the volume of displaced toluene (Coşkuner and Karababa 2007b;Nikoobin et al 2009). …”

Section: True and Bulk Densitymentioning

confidence: 99%

“…Then, its content was weighted by an electronic balance. Bulk density (kg m −3 ) was calculated by taking the ratio of mass of dried fruit to their bulk volume (Coşkuner and Karababa 2007b;Kahyaoğlu et al 2010;Karaj and Müler 2010).…”

Section: True and Bulk Densitymentioning

confidence: 99%

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Some physical properties of sun-dried Berberis fruit (Berberis crataegina)

Işıklı

Yılmaz

2011

J Food Sci Technol

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The present study was conducted to evaluate some physical properties of sun dried Berberis fruit as a function of moisture content, varying from 9.59% to 27.90% (w.b.). Dried fruit length, width, thickness, geometric mean diameter and sphericity, increased nonlinearly from 7.19 to 7.53 mm; 3.42 to 4.03 mm; 2.78 to 3.02 mm; 4.05 to 4.51 mm and 0.56 to 0.62, respectively with increased moisture content. When we tested 1000-dried fruits, their mass increased linearly from 3.10 to 4.89 g, the true and bulk density increased nonlinearly from 769 to 845 kg m −3 and 389 to 395 kg m −3 , respectively; with increased moisture content. Also, porosity values of dried fruits increased nonlinearly from 49.40% to 53.30%. The lowest static coefficient of friction was found on the steel surface. The angle of repose increased nonlinearly from 20.14°to 23.20°with the increasing in the moisture content.

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Section: Dimensions Of Dried Berberis Fruitssupporting

confidence: 91%

Section: Dimensions Of Dried Berberis Fruitssupporting

confidence: 79%

Section: Porositymentioning

confidence: 96%

Section: True and Bulk Densitymentioning

confidence: 99%

Section: True and Bulk Densitymentioning

confidence: 99%

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Some physical properties of sun-dried Berberis fruit (Berberis crataegina)

Işıklı

Yılmaz

2011

J Food Sci Technol

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Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content

Gojiya

Barad

Gohil

et al. 2023

J Americ Oil Chem Soc

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The investigation was intended to examine the influence of selected moisture levels (4.26, 12.66, 25.31, 37.89, 50.21% wet basis) on engineering properties namely, dimensional, gravimetric, frictional, aerodynamic as well as mechanical properties of five selected varieties of sesame seed namely GT‐3, GT‐4, GJT‐5, GT‐6, and TKG 22. The investigation finds out that fluctuations in moisture level significantly (p ≤ 0.05) influenced the engineering properties assessed. Increase in moisture content influenced a rise in length, width, thickness, geometric mean diameter, arithmetic mean diameter, sphericity, volume, volumetric expansion coefficient, elongation ratio, flakiness ratio, surface area, projected area, thousand seeds weight, compressibility index, Hausner ratio, angle of repose, coefficient of friction, terminal velocity and Reynolds number of selected sesame verities. Whereas, a reverse trend was observed in aspect ratio, true density, bulk density, tapped densities, drag coefficient, and hardness with moisture content variation. The frictional characteristic of the seed showed improved stability with less flow ability at higher moisture levels. These outcomes disclosed that variation of seed moisture content is authoritative during designing and construction of machinery and process equipment related to sesame. It may be also beneficial in computation of design for hoppers, silos, conveyors, drying, and heat transfer equipment as well as other sesame seed‐related process and handling equipment.

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