Handling and frictional characteristics of soybean as a function of moisture content and variety

Kashaninejad, Mahdi; Ahmadi, Mehran; Daraei, Ali; Chabra, D.P.

doi:10.1016/j.powtec.2008.03.004

Cited by 25 publications

(21 citation statements)

References 35 publications

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“…This expression utilises the experimental initial density and the equilibrium shrinkage coefficients of Table 3. Density values decrease with the reduction of moisture content in all fluidised-bed treatments, in agreement with previous research by Kashaninejad et al (2008), who studied four raw soybean varieties in the postharvest moisture range (0.087-0.316 kg water/kg dry matter). Other authors have also found similar behaviours in millet seeds (Baryeh, 2002), quinoa seeds (Vilche et al, 2003), and cocoa beans (Bart-Plange and Baryeh, 2003).…”

Section: Prediction Of Particle Densities As a Function Of Moisture Csupporting

confidence: 92%

“…Their protein content (38-44% w/w) is higher than in cereals (8-15% w/ w) and exhibits a better amino acid profile (Kashaninejad et al, 2008). Most of the engineering research carried out for soybean deals with postharvest operations as hot temperature drying (Mensah et al, 1985;Zeng et al, 1996), or analyses defatted high-protein soyflour or edible oil as main processing products (Erickson, 1995).…”

Section: Introductionmentioning

confidence: 99%

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Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed

Irigoyen

Giner

2011

Journal of Food Engineering

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Section: Prediction Of Particle Densities As a Function Of Moisture Csupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed

Irigoyen

Giner

2011

Journal of Food Engineering

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“…Measurements of the three main dimensions of soybeans were determined using a digital caliper with accuracy of 0.01 mm, being the major diameter (length, L ), intermediate diameter (width, W ) and minor diameter (thickness, T ). Hundred kernels were randomly selected to carry out the measurements (Kashaninejad et al, ). The geometric mean diameter ( D ) and degree of sphericity (

φ

) were calculated by the following equations, respectively (Mohsenin, ):

D = {false(LWT false)}_{}^{1 / 3}

ϕ = {\frac{false(LWT false)}{L}}_{}^{1 / 3}

…”

Section: Methodsmentioning

confidence: 99%

“…The soybeans surface area ( S ) was calculated through the following equation (Kashaninejad et al, ), which is related to the geometric mean diameter:

S = π D_{}^{2}

…”

Section: Methodsmentioning

confidence: 99%

“…The knowledge of the physical and thermal properties of soybeans is a key factor in determining the design of the drying, storage, aeration, processing, and handling systems (Dotto, Pinto, & Moreira, ). The physical properties of soybean has been reported as a function of moisture content and differences between cultivars (Deshpande, Bal, & Ojha, ; Kashaninejad, Ahmadi, Daraei, & Chabra, ; Sirisomboon, Pornchaloempong, & Romphophak, ). Some of these properties are extremely important in soybean postharvest handling.…”

Section: Introductionmentioning

confidence: 99%

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Physical properties and effective thermal diffusivity of soybean grains as a function of moisture content and broken kernels

Pohndorf

Rocha

Lindemann

et al. 2017

J Food Process Engineering

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The objective of this work was to evaluate the influence of the amount of broken kernels in relation to the whole grains (0, 15, and 30%) and moisture content (5, 10, and 15% wet basis) on some physical properties of soybeans (bulk density, porosity, and angle of repose) using response surface methodology. In addition, the effective thermal diffusivity (αef) was determined and empirical models were proposed to improve equipment design and drying and storage operations of soybeans. The results indicated that the moisture content changes and the addition of broken kernels in the whole soybeans caused increases in bulk density (from 673 ± 2 to 693 ± 3 kg/m3) and angle of repose (from 26.6 ± 0.3 to 31.2 ± 0.3 °) and decrease in porosity (from 45.1 ± 0.1 to 41.3 ± 0.4%). The effective thermal diffusivity values increased with increasing moisture content and the addition of broken kernels, in the range of 5.7 × 10−8 to 9.5 × 10−8 m2/s. The proposed empirical model for determination of effective thermal diffusivity was predictive and significant (p < .05). Practical applications The presence of split and broken soybeans has been a problem due to the lack of uniformity of stored grain mass, causing significant loss of quality and difficulty in operational handling. In this way, the knowledge of the engineering properties of soybeans is a key factor in determining the design of the drying, storage, aeration, processing, and handling systems. Bulk density is needed for the design of drying and aeration systems. Porosity can affect the rate of heat and mass transfer during aeration and drying operations and the design of hoppers for processing machinery and bulk grain storage requires angle of repose data. In addition, the thermal diffusivity elutes the heating rate of grains stored in steel silos.

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Effect of conditioner and moisture content on flowability of yellow cornmeal

Chinwan

Castell‐Perez

2019

Food Science & Nutrition

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Flow characterization of ground materials based on standard physical properties is not always accurate and must be complemented with other properties that help characterize their flowability. The flow properties of yellow cornmeal as a function of moisture content (10.0%, 13.5% 17.0%, and 20.0% wet basis) and concentrations of added conditioner (calcium stearate, a caking agent classified at GRAS, at 0.50%, 0.75%, and 1.00% wt/wt) were measured. The optimum flow behavior characteristics of the cornmeal were achieved at 0.50% wt/wt calcium stearate and 10.0% (w.b.) moisture content based on the flow function test. Overall, the material's flowability decreased with increased moisture content based on very high values for Hausner's ratio, Carr's Index, and angle of repose. The flow index (ffc) obtained by the flow function test decreased from 6.47 to 3.82 as moisture increased, indicating increased cohesivity. Calcium stearate increased the flowability of the material at 0.50% wt/wt, beyond which the flowability was not affected (p > .05). Samples were very hygroscopic and classified as Class IV. The Hausner's ratio, Carr's Index, and angle of repose showed a strong linear relationship with the flow index with correlation values of 0.91, 0.88, and 0.88, respectively. Isotherms together with physical properties should be used to determine the flow characteristics of granulated materials such as yellow cornmeal to establish the best storage and processing conditions.

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Handling and frictional characteristics of soybean as a function of moisture content and variety

Cited by 25 publications

References 35 publications

Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed

Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed

Physical properties and effective thermal diffusivity of soybean grains as a function of moisture content and broken kernels

Effect of conditioner and moisture content on flowability of yellow cornmeal

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