Some engineering properties of peanut and kernel

Aydın, Cevat

doi:10.1016/j.jfoodeng.2006.02.045

Cited by 45 publications

(42 citation statements)

References 14 publications

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“…When evaluating the projected area of castor-oil fruits submitted to drying at 40 °C temperature, Goneli et al (2008) observed an approximate variation from 391 to 259 mm 2 , with the moisture content reduction from 2.5 to 0.13 (decimal d.b.). The reduction in the projected area as a function of the reduction in the moisture content has also been observed for other grains (Aydin, 2007;Dursun et al, 2007;Yalçin et al, 2007). The reduction in the moisture content increased the surface/volume ratio, under the six conditions analyzed (Figure 8).…”

Section: Resultssupporting

confidence: 58%

Shape and size of jatropha beans (Jatropha curcas L.) during drying at different temperatures

Siqueira¹,

Resende²,

Chaves³

2013

Rev. Ceres

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RESUMO Forma e tamanho dos grãos de pinhão-manso (Jatropha curcas L.) durante a secagem em diferentes temperaturasEste trabalho teve por objetivo estudar as propriedades físicas dos de pinhão-manso durante a secagem em seis condições do ar, por meio de circularidade, esfericidade, volume, área superficial, área projetada e relação superfície-volume. Os grãos de pinhão-manso com teor de água em torno de 0,61 (decimal b.s.)foram submetidos à secagem em camada fina, em estufa com circulação forçada de ar em seis condições de temperatura (36, 45, 60, 75, 90 e 105 °C) e umidade relativa de 31,7; 19,6; 9,4; 4,8; 2,6; e 1,5%, respectivamente, até atingir o teor de água de 0,11 ± 0,006 (decimal b.s.). Concluiu-se que: os tempos necessários para os de pinhão-manso alcançarem o teor de água de 0,11 ± 0,006 (decimal b.s.) foram 1,5; 2,25; 3,0; 4,75; 6,75; e 12,0 h para as temperaturas de secagem de 105, 90, 75, 60, 45 e 36 °C, respectivamente. A redução do teor de água e as condições de secagem causaram alterações na forma e reduziram o tamanho dos grãos de pinhão. This study was carried out to study the physical properties of the jatropha beans over the drying under six air conditions, based on measurements of roundness, sphericity, volume, superficial area, projected area and surface/ volume ratio. Jatropha beans with moisture content around 0.61 (decimal d.b.) were subjected to thin-layer drying in oven with forced-air circulation under six temperature conditions (36, 45, 60, 75, 90 and 105 °C) and relative humidity of 31.7; 19.6; 9.4; 4.8; 2.6 and 1.5% respectively, until reaching the moisture content of 0.11 ± 0.006 (decimal d. b.). The results showed that the necessary time for jatropha beans to reach the moisture content of 0.11 ± 0.006 (decimal d.b.) were 1.5; 2.25; 3.0; 4.75; 6.75 and 12.0 h for the drying temperatures of 105, 90, 75, 60, 45 and 36 °C, respectively; and the reduction in the moisture content as well as the drying conditions promoted changes in the shape and reduced the size of the jatropha beans. PalavrasKey words: physical properties, moisture content, roundness, sphericity. 821Shape and size of jatropha beans (Jatropha curcas L.) during drying at different temperatures Rev. Ceres, Viçosa, v. 60, n.6, p. 820-825, nov/dez, 2013

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Section: Resultssupporting

confidence: 58%

Shape and size of jatropha beans (Jatropha curcas L.) during drying at different temperatures

Siqueira¹,

Resende²,

Chaves³

2013

Rev. Ceres

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“…The mean bulk density of all the varieties was found to be 0.26 g cm -3 . The maximum bulk density of 0.27 g cm -3 was found for KADARI-9 while it was minimum (0.25 g cmwww.tjprc.org editor@tjprc.org six groundnut varieties was found to be 3.59 with a standard deviation of 0.13 and coefficient of variation of 3.58 per cent which are close agreement with the values reported by Aydin (2007).…”

Section: Physical Properties Of Groundnut Podssupporting

confidence: 88%

“…For each pod, three principal dimensions, namely length, width and thickness were measured using a vernier caliper with an accuracy of ± 0.01 mm (Aydin, 2007;Bamgboye and Adebayo, 2012).…”

Section: Dimensions Of the Groundnut Podsmentioning

confidence: 99%

Engineering Properties of Selected Groundnut (Arachis Hypogea L.) Varieties

Krishnappa¹

2017

IJASR

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“…The lowest values were measured for oilseeds, the highest values for cereals. According to Aydin (2007), as the moisture content increased, the terminal velocity for kernel and peanuts was found to increase linearly. The terminal velocity increased linearly from 7.25 to 8.06 m/s as the moisture content increased from 4.85 to 32% V t = 0.029Mc + 7.34, (R 2 = 0.99).…”

Section: Methodsmentioning

confidence: 99%

Pneumatic conveying characteristics of seeds in a vertical ascending airstream

Kroulík¹,

Hůla²,

Rybka³

et al. 2016

Res. Agric. Eng.

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Kroulík M., Hůla J., Rybka A., Honzík I. (2016): Pneumatic conveying characteristics of seeds in a vertical ascending airstream. Res. Agr. Eng., 62: 56-63.Pneumatic conveying characteristics were measured in vertical tubes for seeds of selected varieties of cereals, wide-row crops, oil crops, legumes and catch crops. The measured values were used for graphical representation of variation curves for the chosen groups of seeds. The values of the critical air velocity for seeds (velocity of seed lift) were computed. Statistical significance of differences in the mean values of critical velocities of tested seeds was determined. The critical velocity of cereal seeds ranged from 8.03 to 10.54 m/s. Among the crops grown in wide rows the highest critical velocity of seeds was found out in maize (13.29 m/s), the lowest in sunflower seeds (8.38 m/s). In oil crop seeds, the lowest critical velocity was recorded in poppy (4.67 m/s), which was the lowest value of all seed samples of the tested crops. The highest value of the critical velocity was measured in pea seeds (14.85 m/s).Keywords: sowing machines; aerodynamic properties of seeds; variation curves Aerodynamic properties of seeds represent the behaviour of seeds in airstream. They are mainly related to seed properties (weight, shape, surface), and also to the condition of the air environment -airflow evenness (Srivastava et al. 2006). The knowledge of aerodynamic properties of grains is applied to the design of grain cleaning and sorting systems as well as to the construction of the pneumatic sowing mechanism of seed drills.The seeds placed in a central hopper of the seed drill are sliding by gravity and by help of an opener to a vane turnstile that delivers them fluently to the airstream from the fan. The seeds are then conveyed by the airstream pressure usually in a vertical direction upwards to a distribution head and then horizontally or obliquely through delivery tubes to drill coulters.The vertical delivery of seeds upwards is a limiting feature for the appropriate function of the sowing mechanism; it is possible only when the volume flow rate of air (m 3 /s) and its velocity (m/s) are chosen in such a way that the airstream will convey the seeds evenly. This air velocity should be higher than so called critical velocity of seeds (velocity of seed lift) and should include a reserve for the potential increased mass flow of seeds associated with the required change in specific seeding rate. The upper limit of the air velocity is a requirement to avoid seed damage in the course of its conveyance.It follows from the experiments conducted in the past (Neubauer et al. 1986;Páltik et al. 2003) that the air velocity (v a ) in the vertical duct should be chosen in the range: 56

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Some engineering properties of peanut and kernel

Cited by 45 publications

References 14 publications

Shape and size of jatropha beans (Jatropha curcas L.) during drying at different temperatures

Shape and size of jatropha beans (Jatropha curcas L.) during drying at different temperatures

Engineering Properties of Selected Groundnut (Arachis Hypogea L.) Varieties

Pneumatic conveying characteristics of seeds in a vertical ascending airstream

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