Prediction of Kernel and Bulk Volume of Wheat and Canola during Adsorption and Desorption

Sokhansanj, Shahab; Lang, Weiguo

doi:10.1006/jaer.1996.0015

Cited by 34 publications

(23 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A linear relationship between the volume of water absorbed and the volume increase in chickpea seed was obtained. Similar results were also obtained during water absorption of wheat, canola, mung bean, castor bean, cowpea, corn, adzuki bean and millet (Baryeh, 2002;Fan et al, 1962;Leopold, 1983;Mendes et al, 2011;Muthukumarappan and Gunasekaran, 1990;Thakor et al, 1995;Sokhansanj and Lang, 1996). (4) represents the volume of water absorbed.…”

Section: Resultssupporting

confidence: 73%

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Sayar

Turhan

Köksel

2016

International Agrophysics

View full text Add to dashboard Cite

A b s t r a c t. The linear and volumetric expansion of chickpea seeds during water absorption at 20, 30, 50, 70, 85 and 100°C was studied. Length, width and thickness of chickpea seeds linearly increased with the increase in moisture content at all temperatures studied, where the greatest increase was found in length. Two different mathematical approaches were used for the determination of the expansion coefficients. The plots of the both linear and volumetric expansion coefficients versus temperature exhibited two linear lines, the first one was through 20, 30 and 50ºC and the second one was trough 70, 85 and 100ºC. The crossing point (58ºC) of these lines was very close to the gelatinisation temperature (60ºC) of chickpea starch.

show abstract

Section: Resultssupporting

confidence: 73%

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Sayar

Turhan

Köksel

2016

International Agrophysics

View full text Add to dashboard Cite

show abstract

“…Song and Litchfield (1991) determined the geometric mean diameters of wheat (Dynasty) and barley (Kamiak winter) as 4.04 and 4.54 mm, respectively. Sokhansanj and Lang (1996) stated that the sphericity of wheat at 8.3% wb. was 57%.…”

Section: Seed Quality Evaluationmentioning

confidence: 98%

“…Song and Litchfield (1991) also observed the same ratio of 0.582 and 0.618 for wheat (Dynasty) and barley (Kamiak winter). The bulk and true densities of wheat were reported as 760 and 1370 kg/m 3 , respectively by Sokhansanj and Lang (1996). In the moisture content of 4.00% db., the bulk density and true density of sunflower seeds were reported as 462 kg/m 3 and 706 kg/ m 3 , respectively by Gupta and Das (1997).…”

Section: Seed Quality Evaluationmentioning

confidence: 99%

Pneumatic conveying characteristics of some agricultural seeds

Güner

2007

Journal of Food Engineering

View full text Add to dashboard Cite

“…Devido à sua desidratação, as mudanças volumétricas dos produtos são relatadas como sendo as primeiras causas das alterações das principais propriedades físicas de produtos agrícolas (Ratti, 1994;Sokhansanj & Lang, 1996). Ratti (1994) e Zogzas et al (1994) observaram que a contração volumétrica de produtos vegetais durante a secagem não é função exclusiva do teor de água mas, também, dependentes das condições do processo e da geometria do produto.…”

Section: Introductionunclassified

Determinação e modelagem das propriedades físicas e da contração volumétrica do trigo, durante a secagem

Corrêa¹,

Ribeiro²,

Resende³

et al. 2006

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

RESUMOO presente trabalho foi realizado com o objetivo de se avaliar o efeito da variação do teor de água nas propriedades físicas dos grãos de trigo e ajustar diferentes modelos matemáticos aos valores experimentais, em função do teor de água do produto; além disso, analisaram-se duas metodologias de determinação da massa específica aparente e da massa específica real. Com base nos resultados obtidos, concluiu-se que a redução do teor de água influencia as propriedades físicas dos grãos de trigo, provocando a diminuição da porosidade, o aumento da massa específica aparente e da massa específica real. Outrossim, os valores das massas específicas real e aparente, calculados a partir da composição química dos grãos de trigo, são inferiores aos valores experimentais; contudo, as diferenças entre os valores obtidos pelas duas metodologias diminuem com a redução do teor de água do produto. O modelo de Bala & Woods adaptado é o que melhor se ajusta aos dados experimentais de contração volumétrica do grão e da massa de grãos de trigo. Embora tenha ocorrido contração de volume dos grãos de trigo, sua forma (esfericidade e circularidade) não varia durante o processo de secagem, para a faixa de umidade estudada.Palavras-chave: massa específica, porosidade, modelo matemático, encolhimento Determination and modeling of physical properties and shrinkage of wheat grains during the drying process ABSTRACTThe objectives of this work was to evaluate the effect of variation of water content on the physical properties of wheat grain and to adjust different mathematical models to the obtained experimental values as a function of moisture content. Also two different methodologies for determining bulk density and the real density were analysed. Based on the obtained results it may be concluded that the reduction of the moisture content affects the physical properties of wheat grain promoting the decrease of porosity and increase of both the bulk density and the specific gravity. Also the wheat grain bulk density and specific and real gravity values found through the chemical composition of grain were lower than the experimental data. However, the differences in values found between the two methodologies decreased as the moisture content decreases. The adapted Bala & Woods model fits best the individual wheat grain shrinkage as well as the bulk grain volume shrinkage. The grain shape (sphericity and circularity) did not vary for the moisture content range in this experiment.

show abstract

Prediction of Kernel and Bulk Volume of Wheat and Canola during Adsorption and Desorption

Cited by 34 publications

References 2 publications

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Pneumatic conveying characteristics of some agricultural seeds

Determinação e modelagem das propriedades físicas e da contração volumétrica do trigo, durante a secagem

Contact Info

Product

Resources

About