Some physical and nutritional properties of cowpea seed (Vigna sinensis L.)

Kabaş, Önder; Yılmaz, Erdem; Özmerzi, Aziz; Akinci, İbrahim

doi:10.1016/j.jfoodeng.2006.04.022

Cited by 52 publications

(38 citation statements)

References 15 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: 88%

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: 88%

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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“…However, there were highly significant differences on the stainless steel surface (P < 0.05). The static frictions of buckwheat grains were observed to lie within the same range as those of lentil, green wheat and cowpea seeds (Al-Mahasneh et al, 2007;Amin et al, 2004;Kabas et al, 2007); they were higher than those of mung bean (Unal et al, 2008) and buckwheat cultivars (Parde et al, 2003) and lower than that of flaxseed (Coskuner & Karababa 2007). Knowledge of the static coefficient of friction is important for designing storage bins, hoppers, pneumatic conveying systems, threshers, forage harvesters and similar containers (Mohsenin, 1986).…”

Section: Angle Of Repose and Frictional Properties Of Buckwheat Grainsmentioning

confidence: 92%

“…Terminal velocity values ranged from 2.98 to 3.11 m/s, and the highest terminal velocity value was found for the Güneş variety. At any moisture level, the terminal velocity of the buckwheat sample was lower than that of vetch seed (Yalçın & Özarslan, 2004) but almost the same as those of cowpea (Kabas et al, 2007), rapeseed (Unal et al, 2009) and Mexican sunflower seed (Ilori et al, 2011). The differences in the results could be due to the increase in mass of the individual seed per unit when their frontal areas were presented to the airstream to suspend the grain.…”

Section: Ns: No Es Significativomentioning

confidence: 94%

“…The importance of physical properties for designing post-harvest processing equipment has been emphasized earlier (Pradhan, Naik, Bhatnagar, & Vijay, 2009;Unal, Isık, Izli, & Tekin, 2008). In recent years, the physical, chemical and nutritional characteristics of various seeds such as buckwheat (Inglett, Rose, Chen, Stevenson, & Biswas, 2010;Kaliniewicz, Markowski, Anders, & Jadwisienczak, 2015;Kan, 2011;Parde, Johal, Jayas, & White, 2003;Steadman, Burgoon, Lewis, Edwardson, & Obendorf, 2001), flaxseed Coskuner & Karababa, 2007), vetch (Yalçın & Özarslan, 2004), lentil (Amin, Hossain, & Roy, 2004;Gharibzahedi, Ghasemlou, Razavi, Jafarii, & Faraji, 2011), sainfoin (Altuntas & Karadag, 2006), cowpea (Kabas, Yilmaz, Ozmerzi, & Akinci, 2007), wheat (Al-Mahasneh, Taha, & Rababah, 2007;Kalkan & Kara, 2011), chia (Ixtaina, Nolasco, & Tomás, 2008), mung bean (Unal et al, 2008), sorghum (Mwithiga & Sifuna, 2006), rapeseed (Unal, Sincik, & Izli, 2009) and sunflower (Ilori, Oradugba, & Raji, 2011) have been studied. As far as we know, there is no detailed study available regarding to the physical, chemical and mineral content characteristics of buckwheat grown in Turkey.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains

Ünal

İzli

et al. 2016

CyTA - Journal of Food

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Several physical and chemical characteristics of two buckwheat varieties (commercial buckwheat and the Güneş variety) were determined and compared in terms of linear dimensions, length, width, thickness, arithmetic and geometric mean diameters, sphericity, surface area, aspect ratio, volume, weight of thousand grains, bulk and densities, porosity, terminal velocity, angle of repose, coefficient of static friction, rupture strength, apparent colour of buckwheat varieties, ash, protein, antioxidant capacity, total phenolic content and minerals (P, K, Mg, Na, Ca, Fe, Zn, Cu, B Cr and Pb) content. Multilinear models for two buckwheat varieties were developed and presented to predict the grain volume. All properties of the varieties that provide useful data to engineers in equipment design and post-harvest technology for the buckwheat grains were statistically different. These differences could be due to the individual characteristics of the varieties, environmental and growth conditions.

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“…Toluene (C 7 H 8 ) was used because seeds absorb it to a lesser extent than water. In addition, its surface tension is low, so that it fills even shallow dips in a seed, and its dissolution power is low (Kabas et al 2007).…”

Section: Methodsmentioning

confidence: 99%