Physical and mechanical properties of castor seed

Jaliliantabar, Farzad; Gholami, Rashid

doi:10.1111/qas.12002

Cited by 16 publications

(11 citation statements)

References 5 publications

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“…The arithmetic diameters are also used to design sieving and grading machines by measuring their perpendicular diameters. The arithmetic and geometric mean diameter determined by Lorestani et al [ 40 ] had values of 13.43 and 13.42 mm, respectively, for castor seed. These values are higher than the arithmetic and geometric diameters of the seeds of the orange varieties determined in this study.…”

Section: Resultsmentioning

confidence: 99%

Nutrient Composition and Physical Properties of Two Orange Seed Varieties

Adubofuor

Akyereko

Batsa

et al. 2021

International Journal of Food Science

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Orange is mainly consumed as fresh fruit, concentrated juice, or thin dried slices, while the seeds are usually discarded by consumers and orange juice processing companies. This study was carried out to determine the physical, frictional, nutritional, and antinutritional properties of the Late Valencia and Red Blood orange seeds. The proximate composition, mineral profile, antinutrient content, and physical and frictional properties of two orange seed varieties were determined using standard methods. The mean length, width, thickness, geometric, and arithmetic mean diameter of the Late Valencia and Red Blood seeds were 14.66, 8.45, 5.05, 8.47, and 9.39 and 13.74, 7.51, 4.99, 7.97, and 8.75 mm, respectively. An angle of repose 39.62° and 38.62°, coefficient of friction of 0.63 and 0.61 on wood, 0.33 each on mild steel, and 0.41 and 0.43 on Teflon were recorded, respectively, for the Late Valencia and Red Blood orange seed varieties. Seeds from Late Valencia and Red Blood orange variety contained 547.39 mg/100 g and 693.87 mg/100 g of oxalate, respectively. Proximate and vitamin C of the orange seeds analyzed indicated that the protein (4.18%), fat (57.45%), fiber (6.06%), energy (640.66 kcal/100 g), and vitamin C (63 mg/100 g) content in the Late Valencia were significantly higher ( p < 0.05 ) than the Red Blood orange (3.61%, 55.77%, 5.49%, 85 kcal/100 g, and 54 mg/100 g) correspondingly. The high fat content of the orange seeds makes them potential source of oil for both food and nonfood product applications. Ca, P, and K were predominantly found in the two orange seed varieties. Physical and frictional properties obtained from this work could aid in the design of equipment for harvesting, processing, transporting, separating, packaging, and storage of orange seeds from Late Valencia and Red Blood orange varieties. Further research is required to determine the suitability of orange seed flours for value-added products.

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Section: Resultsmentioning

confidence: 99%

Nutrient Composition and Physical Properties of Two Orange Seed Varieties

Adubofuor

Akyereko

Batsa

et al. 2021

International Journal of Food Science

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“…The mean length, width and thickness of black seeds cumin were determined using the three axial dimensions. The arithmetic mean diameter (D a ), geometric mean diameter (D g ), sphericity (Φ), surface area S, aspect ratio R a of black seeds were calculated by using the following relationships [16,18,20,21,23].…”

Section: Geometric Propertiesmentioning

confidence: 99%

“…The physical and mechanical properties have been studied for different biomaterials products by different scientists in order to develop database essential for the designing and construction of equipments for harvesting, material handling, processing, storage and packaging, such as soybean, [14] groundnut grains [15], pistachio nut and kernel, [16] cowpea [17], watermelon seed [18], shea kernel [19], cucurbit seeds [20] castor seed [21). Paucity of information on some physical and mechanical properties of black seeds which are imperative to understand the behavior of the product during processing, transporting, packaging and storage processes operations.…”

Section: Introductionmentioning

confidence: 99%

Some Physical and Mechanical Properties of Black Cumin Seeds Preparatory to Primary Processing

Davies¹

2021

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The study was carried out to determine the physical, mechanical and frictional characteristics of black seeds, namely, principal axes, arithmetic mean diameter, geometric mean diameter, surface area, volume, 1000 unit mass, sphericity, aspect ratio, porosity and angle of repose bio-yield force, rupture force, compressive force and strength, modulus of elasticity of black seeds. Results showed that seeds have length, width and thickness values varied from 2.94 to 3.65 mm, 1.31 to 2.11 mm and 0.62 to 1.32 mm respectively. The mean sphericity, aspect area, surface area, volume and 1000 unit mass of black seeds were 55%, 47%, 17.26 mm 2 , 7.83 mm 3 and 3.18 g. Stainless steel surface had the lowest value of static and dynamic coefficient of friction. The positive interaction was observed between density, rupture force, yield force, yield compressive strength and significantly different at (P<0.001). Stainless steel is more appropriate for the construction of hopper and chute of the machine.

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“…Lorestani tested the physical properties of castor seed, including Young's modulus, maximum force, and required energy for initial fracture at the yield point for castor seed based on geometric size [10,11]. Bircan investigated loading speed effect on castor seed's mechanical properties; the rupture force, energy, apparent elastic modulus, and toughness were tested with a material testing machine.…”

Section: Introductionmentioning

confidence: 99%

Research on Structural–Mechanical Properties during the Castor Episperm Breaking Process

et al. 2021

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Products from castor seeds have been widely used in various fields. In order to study the breaking behavior and rupture mechanism of castor seed episperm during coat shelling process, the force-structure property of coating castor seed was investigated by a self-developed texture analyzer with in situ optical microscopic observation. Influences of compression distance, velocity and working temperature were studied. The results showed that castor seed episperm rupture commonly happened from the tail end to the first end. Compression distance effect can change the episperm cracking degree. Under pressing distance 2–3 mm, the episperm easily cracked into two flaps, and the breaking force stabilized at 77 N. Pressing velocity has no significant effect on episperm breaking. Temperature changes the physical property. With an increase in temperature, breaking force presents a “slope” decline; under a temperature of 120 ℃, temperature effect on the breaking force decreased significantly and the breaking force fell to about 52 N. The research results can provide theoretical basis for the castor episperm peeling.

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Physical and mechanical properties of castor seed

Cited by 16 publications

References 5 publications

Nutrient Composition and Physical Properties of Two Orange Seed Varieties

Nutrient Composition and Physical Properties of Two Orange Seed Varieties

Some Physical and Mechanical Properties of Black Cumin Seeds Preparatory to Primary Processing

Research on Structural–Mechanical Properties during the Castor Episperm Breaking Process

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