Physical properties of safflower grains. Part I: Geometric and gravimetric characteristics

Martins, Elton Aparecido Siqueira; Goneli, André Luís Duarte; Filho, César Pedro Hartmann; Mauad, Munir; Siqueira, Valdiney Cambuy; Gonçalves, Alexandre A.

doi:10.1590/1807-1929/agriambi.v21n5p344-349

Cited by 11 publications

(8 citation statements)

References 19 publications

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“…In other words, drying will increase the ratio of air space volume to the solid volume within the system. This finding is similar to those of Chandrasekar and Viswanathan [34] for coffee; Paksoy and Aydin [54] for squash seeds; Altuntas and Erkol [55] for walnuts and De Souza Smaniotto et al [53] for sunflower seeds, and in contrast to Baryeh [46] for millet and Martins et al [56] for safflower grains who reported ρ b increased with the decrease in MC.…”

Section: Bulk Density True Density and Porositysupporting

confidence: 87%

Study on the Effects of Physical Properties of Tenera Palm Kernel during Drying and Its Moisture Sorption Isotherms

et al. 2020

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A study on the effect of the physical properties and moisture sorption isotherm of palm kernels constitutes the critical criteria in evaluating the drying performance. The drying was evaluated as a function of moisture content (MC) in the range of 0.31–0.02 kg/kg (d.b.). Whereas, the equilibrium moisture content (EMC) of palm kernels (whole kernel and ground kernel) was determined experimentally using the standard gravimetric method at different temperatures (50 °C to 80 °C), over a range of relative humidity (RH) from 10% to 81%. Palm kernel length, width, and thickness decrease from 16.08 ± 2.09 mm to 14.17 ± 2.30 mm, 12.06 ± 1.40 mm to 11.24 ± 1.08 mm, and 10.01 ± 1.27 mm to 9.18 ± 1.04 mm, respectively, when MC decreased. Bulk density, surface area, and specific surface area decreased as the MC decreased, while porosity and true density were increased. EMC of palm kernels (whole kernel and ground kernel) decreased with an increase in temperature at constant RH. Modified Oswin and modified Halsey models were found to be the best for predicting desorption moisture isotherms for whole and ground palm kernel, respectively. Therefore, the study of the effect of drying on physical aspects as well as moisture sorption isotherms is important to further analyze the drying performance of Tenera palm kernel (e.g., equipment design and energy requirement).

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Section: Bulk Density True Density and Porositysupporting

confidence: 87%

Study on the Effects of Physical Properties of Tenera Palm Kernel during Drying and Its Moisture Sorption Isotherms

et al. 2020

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“…As such, a reduction rate of 0.1986 kg in the 1000-grain weight was seen for a one-unit decrease in moisture content (Table 1). Similar results were obtained by Bande et al (2012), Araujo et al (2014), Al-Mahasneh and Rababah (2007) and Martins et al (2017). This phenomenon occurs during drying because the steam pressure in the beans is higher than that of the air, resulting in moisture being removed from the product.…”

Section: Contentssupporting

confidence: 80%

Physical properties of beans of the BRSMG majestoso cultivar during drying

et al. 2020

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Beans are the main source of protein of plant origin in the Brazilian diet, they also contain phenolic compounds, antioxidants, iron, fibers and vitamins. The BRSMG Majestoso cultivar belongs to the commercial group of carioca beans, displays high productivity, excellent health and a 90-day cycle, has high yield and is resistant to disease. The study of physical properties enables the prediction of agricultural products behavior relative to responses of physical and chemical treatments, in order to allow the maintenance of quality and safety of processed foods. The aim of the present study was to evaluate the effect of drying on the physical characteristics of beans of the BRSMG Majestoso cultivar. Beans with an initial moisture content of approximately 0.2660 d.b. (dry basis) were used, and dried at 40ºC. The following physical characteristics were determined: bulk density, unit density, intergranular porosity, 1000-grain weight, sphericity, circularity, geometric diameter, unit volume, projected area, surface area and the surface to volume ratio. Based on the results, a reduction in the moisture content of the beans promotes an increase in bulk density, unit density, porosity, sphericity, circularity and the surface to volume ratio. Conversely, the 1000-grain weight, geometric diameter, unit volume, projected area and surface area decreased as the moisture content of the beans was reduced.

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“…A dureza do tegumento/pericarpo e a formação de espaços vazios no interior das sementes têm sido apontadas como as principais causas da redução da massa específica aparente e real apresentada por sementes de algumas espécies durante a secagem (ARAUJO et al, 2014;GONÇALVES et al, 2014;MARTINS et al, 2017b). Araujo et al 2014 Na Figura 7 é possível constatar que a redução do teor de água das sementes promoveu o decréscimo da porosidade intergranular, reduzindo linearmente de 41,8 para 24,8% entre 0,4746 a 0,1124 b.s.…”

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Caracterização Física Das Sementes De Feijão-Caupi, Cultivar BRS Guariba, Durante O Processo De Secagem

et al. 2019

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CARACTERIZAÇÃO FÍSICA DAS SEMENTES DE FEIJÃO-CAUPI, CULTIVAR BRS GUARIBA, DURANTE O PROCESSO DE SECAGEM GUILHERME CARDOSO OBA1, ANDRÉ LUÍS DUARTE GONELI2, ELTON APARECIDO SIQUEIRA MARTINS2, CESAR PEDRO HARTMANN FILHO1, ALEXANDRE ALVES GONÇALVES1 1 Programa de Pós-Graduação em Agronomia da Universidade Federal da Grande Dourados – UFGD, Rodovia Dourados/Itahum, Km 12 - Unidade II, Cep: 79.804-970, Dourados-MS, Brasil. E-mails: guilherme_oba@hotmail.com; cphartmann21@hotmail.com; alexandre_alvesg@hotmail.com 2 Faculdade de Ciências Agrárias da UFGD, Rodovia Dourados/Itahum, Km 12 - Unidade II, Cep: 79.804-970, Dourados-MS, Brasil. E-mails: andregoneli@ufgd.edu.br; elton_asm@yahoo.com.br RESUMO: Os produtos agrícolas podem apresentar alterações significativas em seus caracteres físicos, como tamanho e forma, quando submetidos a condições capazes de modificar seu teor de água. Assim, objetivou-se caracterizar a variação das principais propriedades físicas das sementes de feijão-caupi, cultivar BRS Guariba, durante o processo de secagem. As sementes, colhidas com um teor de água de 0,47 base seca (b.s.), foram secas em estufa de ventilação forçada de ar, a 40 °C, até atingirem 0,11 b.s. Durante a secagem, determinaram-se as seguintes propriedades físicas: volume da massa e unitária, diâmetro geométrico, área projetada e superficial, circularidade, esfericidade, porosidade intergranular e massa específica aparente e real. Avaliou-se ainda, por meio dos volumes determinados, a contração volumétrica da massa e unitária das sementes. Constatou-se que ambas as contrações volumétricas podem ser representadas pelos modelos de Bala e Woods modificado (1984), Corrêa et al. (2004), Exponencial, Polinomial de primeiro e segundo grau e Rahman (1995). O decréscimo do teor de água resulta no aumento da massa específica aparente e na redução das magnitudes das demais propriedades físicas, exceto a circularidade e esfericidade, que sofrem pouca alteração na faixa de teor de água avaliada. Palavras-Chave: propriedades físicas, teor de água, Vigna unguiculata (L.) Walp. PHYSICAL CHARACTERIZATION OF COWPEA SEEDS, BRS GUARIBA CULTIVAR, DURING DRYING PROCESS ABSTRACT: Agricultural products may present significant changes in their physical characteristics, such as size and shape, when subjected to capable conditions to modifying their moisture content. Thus, it was aimed to characterize the variation of the main physical properties of cowpea seeds, BRS Guariba cultivar, during drying process. Seeds, harvested with a moisture content of 0.47 dry basis (d.b.), were dried in forced air ventilation oven, at 40 °C, until they reaching 0.11 d.b. During drying process, the following physical properties were determined: mass and unit volume, geometric diameter, projected and superficial area, circularity, sphericity, intergranular porosity, bulk and true density. Also, mass volumetric shrinkage and seeds unit was evaluated through the determined volumes. It was found that both volumetric shrinkages can be represented by the modified Bala and Woods (1984), Corrêa et al. (2004), Exponential, Polinomial of first and second degree and Rahman (1995) models. The decrease in the moisture content results in the increase of the bulk density and in the reduction of the magnitudes of the other physical properties, except the circularity and sphericity, that undergo little change in the evaluated moisture content range. Keywords: physical properties, moisture content, Vigna unguiculata (L.) Walp.

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Physical properties of safflower grains. Part I: Geometric and gravimetric characteristics

Cited by 11 publications

References 19 publications

Study on the Effects of Physical Properties of Tenera Palm Kernel during Drying and Its Moisture Sorption Isotherms

Study on the Effects of Physical Properties of Tenera Palm Kernel during Drying and Its Moisture Sorption Isotherms

Physical properties of beans of the BRSMG majestoso cultivar during drying

Caracterização Física Das Sementes De Feijão-Caupi, Cultivar BRS Guariba, Durante O Processo De Secagem

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