Physical and Frictional Properties of Sheanut

Aviara, N. A.; Haque, M. A.; Izge, I. A.

doi:10.4314/as.v1i2.1452

Cited by 13 publications

(15 citation statements)

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“…(Figure 5). Similar findings were reported by Aviara et al (2000) for shea nuts and by Idowu et al (2012) for sand box seeds. …”

Section: Physical and Mechanical Properties Of Moringa Pod And Seedsupporting

confidence: 79%

Measurement of Engineering Properties Necessary to the Design of Drumstick (Moringa oleifera L.) Pod Sheller

Aviara¹,

Shittu²

2015

Journal of Biosystems Engineering

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Purpose: Designing equipment for processing, sorting, and other post-harvest operations of agricultural products requires information about their physical properties. This study was conducted to investigate some of the mechanical and physical properties of Moringa oleifera L. pods and seeds. Methods: Properties such as the length, width, thickness, bulk density, porosity, mass, static coefficient of friction, and angle of repose were determined as a function of moisture content. Statistical data and force-deformation curves obtained at each loading orientation and moisture level were analyzed for bioyield point, bioyield strength, yield force, rupture point, and rupture strength using a testrometric machine. Result: The basic dimensions (length, width, and thickness) of moringa pods and seeds were found to increase linearly from 311.15 to 371.45 mm, 22.79 to 31.22 mm, and 22.24 to 29.88 mm, respectively, in the moisture range of 12 to 49.5% d.b. The coefficient of friction for both pods and seeds increased linearly with an increase in moisture content on all the surfaces used. The highest value was recorded on mild steel, with 0.581 for pods and 0.3533 for seeds, and the lowest on glass for pods, with a value of 0.501, and of 0.2933 for seeds on galvanized steel. The bioyield and rupture forces, bioyield and rupture energies, and deformation of the pods decreased with an increase in moisture content to a minimum value, then increased with further decrease within the moisture content range, while the yield force increased to a maximum value and then decreased as the moisture content increased. Conclusion: These results will help to determine the most suitable conditions for processing, transporting, and storing moringa pods, and to provide relevant data useful in designing handling and processing equipment for the crop.

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“…(Figure 5). Similar findings were reported by Aviara et al (2000) for shea nuts and by Idowu et al (2012) for sand box seeds. …”

Section: Physical and Mechanical Properties Of Moringa Pod And Seedsupporting

confidence: 79%

Measurement of Engineering Properties Necessary to the Design of Drumstick (Moringa oleifera L.) Pod Sheller

Aviara¹,

Shittu²

2015

Journal of Biosystems Engineering

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“…Chandrasekar (1999) [33] [7] studied five varieties of Arabica coffee in parchment and found variation in specific heat from 1.0 to 3.0 kJ kg -1 K -1 , for moisture contents ranging between 0.1 and 0.95 d.b. Other authors found similar data while determining the specific heat of different products [8], [20][21][22], [34]. Table 1.…”

Section: Resultsmentioning

confidence: 53%

“…The knowledge of the thermal properties of agricultural products is necessary for the design of a new operation unit or for the analysis of processes such as drying and storage, as well as the prediction and control of many changes food undergoes during thermal and preservation processes. Similar studies show that moisture content has considerable effect on the thermal properties of agricultural materials and food [5][6][7][8][9].…”

Section: Introductionmentioning

confidence: 94%

“…Singh (2001) [22] studied the specific heat of cumin seeds and found values for specific heat ranging from 1.330 to 3090 kJ kg -1 K -1 due to temperature increase, from -70 to 50°C, and the moisture content values ranging from 1.8 to 20.5 d.b. Aviara (2001) [8] determined the specific heat of shea fruit depending on moisture content and temperature (3.32 to 20.70 d.b. and 30 to 90 o C).…”

Section: Introductionmentioning

confidence: 99%

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Thermal properties of Conilon coffee fruits

Casanova¹

2013

IOSRJEN

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“…Kinetic coefficient of friction was determined using the box and structural surfaces utilized in evaluating the static coefficient of friction follow- ing the method of Aviara et al (2000). The kinetic coefficient of friction was calculated using the following expression:…”

Section: Methodsmentioning

confidence: 99%

Effect of moisture content on some engineering properties of mahogany (Khaya senegalensis) seed and kernel

Aviara¹,

Lawal²,

Mshelia³

et al. 2014

Res. Agric. Eng.

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Aviara N.A., Lawal A.A., Mshelia H.M., Musa D., 2014. Effect of moisture content on some engineering properties of mahogany (Khaya senegalensis) seed and kernel. Res. Agr. Eng., 60: 30-36.Some engineering properties of mahogany seed and kernel were investigated and expressed as a function of moisture content. In the moisture ranges of 7.1-32% and 5.3-22% (d.b.), respectively, the seed and kernel length, width and thickness increased with increase in moisture content. One thousand seed and kernel weight increased linearly with moisture content. True density, bulk density, porosity and angle of repose of seed and kernel also increased with increase in moisture content. Static and kinetic coefficients of friction increased linearly with moisture content and varied with structural surfaces. Specific heat increased with increase in both moisture content and temperature. Regression equations were used to express the relationships existing between the engineering properties and seed and kernel moisture contents.

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Physical and Frictional Properties of Sheanut

Cited by 13 publications

References 0 publications

Measurement of Engineering Properties Necessary to the Design of Drumstick (Moringa oleifera L.) Pod Sheller

Measurement of Engineering Properties Necessary to the Design of Drumstick (Moringa oleifera L.) Pod Sheller

Thermal properties of Conilon coffee fruits

Effect of moisture content on some engineering properties of mahogany (Khaya senegalensis) seed and kernel

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