Some physical properties of sugarbeet seed

Dursun, İlknur; Tuğrul, Koç Mehmet; Dursun, Ergin

doi:10.1016/j.jspr.2006.03.001

Cited by 33 publications

(16 citation statements)

References 25 publications

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“…2 , respectively. The results reported by many researchers (Çalýþýr et al, 2005;Dursun et al, 2007;Sacilik et al, 2003;Yalçýn, 2007;Yalçýn et al, 2007) show that the terminal velocity of several seeds increased as the moisture content increased, supporting our results. On the other hand, the terminal velocity values for cv.…”

Section: Resultssupporting

confidence: 92%

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Moisture-dependent frictional and aerodynamic properties of safflower seeds

Kara

Bastaban

Öztürk

et al. 2012

International Agrophysics

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A b s t r a c t. The seeds of two safflower cultivars were investigated in order to determine their frictional and aerodynamic properties as a function of moisture content. The coefficients of dynamic friction of cultivars on aluminium, plywood, fibreglass and steel surfaces increased by 87, 56, 78, and 129% for cv. Remzibey-05 seed, and by 91, 31, 71, and 131% for cv. Dinçer seed, respectively, between the initial and final moisture content levels. The terminal velocities of the Remzibey-05 and Dinçer seeds increased by 15 and 11%, respectively, with increase in moisture content between the initial and final levels.K e y w o r d s: safflower seed, moisture content, frictional properties, aerodynamic properties

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Section: Resultssupporting

confidence: 92%

“…The seed samples were kept in a refrigerator at 5°C, sealed in separate plastic bags for two weeks to enable the moisture to distribute uniformly throughout the sample. For all tests, the seeds were allowed to warm up to room temperature (Dursun et al, 2007).…”

Section: Methodsmentioning

confidence: 99%

Moisture-dependent frictional and aerodynamic properties of safflower seeds

Kara

Bastaban

Öztürk

et al. 2012

International Agrophysics

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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: 59%

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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“…This trend can be explained by the fact that safflower grains suffer reduction in their characteristic dimensions during the drying process (Table 1). The reduction in the projected area during the drying for agricultural products has been observed by many authors for various products (Dursun et al, 2007;Guedes et al, 2011;Siqueira et al, 2012b;Araujo et al, 2014). The surface area of safflower grains decreased along the drying process, as illustrated in Figure 4A, a trend also observed for peanut grains (Araujo et al, 2014), jatropha fruits (Siqueira et al, 2012b), melon seeds (Bande et al, 2012) and rice grains (Kibar et al, 2010).…”

Section: Resultssupporting

confidence: 58%

Physical properties of safflower grains. Part I: Geometric and gravimetric characteristics

Martins

Goneli

Filho

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TSafflower is an oil crop and its oil can be used for food and industrial purposes. However, there is little information about the physical properties of these grains, which is important for the planning and execution of post-harvest stages. Thus, this study was carried out with the aim of evaluating the effect of drying on the main physical properties of safflower grains. Safflower grains were harvested with an initial moisture content of approximately 0.445 decimal d.b. (dry basis) and subjected to drying in an oven with forced air circulation at 40 °C, until the grains reached a final moisture content of 0.073 ± 0.008 decimal d.b. During the drying, bulk density and true density, porosity, thousand-grain mass, circularity, sphericity, projected and surface area, and surface-volume ratio were measured. Based on these results, it is concluded that all gravimetric and geometrical characteristics of safflower grains were reduced due to the reduction of moisture content, except for the surface-volume ratio.Propriedades físicas dos grãos de cártamo. Parte I: Características geométricas e gravimétricas R E S U M O O cártamo é uma cultura oleaginosa cujo óleo pode ser utilizado para fins alimentícios e industriais, porém há poucas informações dessa cultura sobre alguns aspectos relevantes em seu sistema de produção, como as propriedades físicas dos grãos as quais são informações importantes para execução e planejamento das etapas de pós-colheita. Assim, o presente trabalho foi desenvolvido com o objetivo de avaliar o efeito da secagem sobre as principais propriedades físicas dos grãos de cártamo. Foram utilizados grãos de cártamo colhidos com teor de água inicial de aproximadamente 0,445 decimal b.s. (base seca) e submetidos à secagem em estufa com circulação forçada de ar, na temperatura de 40 °C, até os grãos atingirem o teor de água final de 0,073 ± 0,008 decimal b.s. Durante a secagem foram mensuradas a massa específica aparente e unitária, porosidade, massa de mil grãos, circularidade, esfericidade, área projetada e superficial e relação superfície volume. Com base nos resultados obtidos, conclui-se que todas as características gravimétricas e geométricas dos grãos de cártamo se reduzem em função da redução do teor de água com exceção da relação superfície volume.

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Some physical properties of sugarbeet seed

Cited by 33 publications

References 25 publications

Moisture-dependent frictional and aerodynamic properties of safflower seeds

Moisture-dependent frictional and aerodynamic properties of safflower seeds

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

Physical properties of safflower grains. Part I: Geometric and gravimetric characteristics

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