Studies on Rheological Behaviour of Canola and Wheat

Bargale, P. C.; Irudayaraj, Joseph; Marquis, Bruno

doi:10.1006/jaer.1995.1054

Cited by 31 publications

(34 citation statements)

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“…While comparing the values of mean rupture force, the values for seed were always found higher than those for kernel. A similar trend was observed by Bargale et al (1995) for canola and wheat. Table 1 summarized the analysis of variance which was carried out to investigate the effect of moisture content and variety on mean rupture force for sunflower seed as well as kernel.…”

Section: Resultssupporting

confidence: 86%

Compression loading behaviour of sunflower seeds and kernels

Selvam¹,

Manikantan²,

Chand³

et al. 2014

International Agrophysics

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A b s t r a c t. The present study was carried out to investigate the compression loading behaviour of five Indian sunflower varieties (NIRMAL-196, NIRMAL-303, CO-2, KBSH-41, and PSH-996) under four different moisture levels (6-18% d.b). The initial cracking force, mean rupture force, and rupture energy were measured as a function of moisture content. The observed results showed that the initial cracking force decreased linearly with an increase in moisture content for all varieties. The mean rupture force also decreased linearly with an increase in moisture content. However, the rupture energy was found to be increasing linearly for seed and kernel with moisture content. NIRMAL-196 and PSH-996 had maximum and minimum values of all the attributes studied for both seed and kernel, respectively. The values of all the studied attributes were higher for seed than kernel of all the varieties at all moisture levels. There was a significant effect of moisture and variety on compression loading behaviour.

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Section: Resultssupporting

confidence: 86%

Compression loading behaviour of sunflower seeds and kernels

Selvam¹,

Manikantan²,

Chand³

et al. 2014

International Agrophysics

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“…Impacts may occur causing bruising, crushing and cracking due to high velocity. These impacts increase grain susceptibility to deterioration during storage (Goneli, Correa, Resende, & Reis Neto, 2007;Bargale, Irudayaraj, & Marquis, 1995). According to Guha and Ali (2006), temperature control features, such as gelatinization (as well as moisture content), molecular degradation and/or reassociation during processing also govern the final textural and functional properties of the product.…”

Section: Introductionmentioning

confidence: 99%

Mechanical properties of rough and dehulled rice during drying

et al. 2013

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This work aimed to determine the mechanical properties of rough and dehulled rice grains, for different moisture contents, by obtaining their rupture force, deformation, maximum compression force and proportional deformity modulus under a compression test. Rice grains, with moisture content varying from 0.12 to 0.30 (d.b.), were subject to an uniaxial compression in order to analyze these properties. On reducting moisture content the rupture force increased from 37.2 to 70.6 N for dehulled rice and 48.0 to 79.5 N for rough rice. The average compression force varied from 131 to 171 N for dehulled rice and 203 to 283 N for rough rice. The value range of proportional deformity modulus was from 5.5 x 109 to 7.4 x 10 9 Pa for dehulled rice and 9.5 x 10 9 to 12.3 x 10 9 Pa for rough rice. Rough rice presented more resistance to compression compared to dehulled rice.

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“…According to Waananen and Okos (1988), the failure stress of corn decreased, whereas the failure strain increased with an increase in the moisture content and temperature. The maximum compressive stress for wheat and canola decreased linearly with an increase Effects of moisture content, loading rate, and grain orientation on fracture resistance of barley grain H. Tavakoli 1 in the moisture content (Bargale et al 1995). The stress, strain, modulus of deformability, and energy to the yield point were found to be functions of the loading rate and moisture content for different varieties of wheat kernels (Kang et al 1995).…”

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confidence: 99%

Effects of moisture content, loading rate, and grain orientation on fracture resistance of barley grain

Tavakoli¹,

Mohtasebi²,

Rajabipour³

et al. 2009

Res. Agric. Eng.

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Force and deformation curves of agricultural materials must be provided for the proper design of harvesting and processing machineries. In this research, the fracture resistance of barley grain was measured in terms of the grain rupture force and energy. In this study, 8 treatments were performed as a randomised complete block design with 10 replications. The barley grains were quasi-statically loaded in horizontal and vertical orientations with the moisture content at four levels: 7.34, 12.11, 16.82, and 21.58% dry basis, and loading rates at two levels: 5 and 10 mm/min. Based on the results obtained, the force required for initiating the grain rupture decreased from 161.97 to 93.94 N, and from 75.37 to 50.16 N, and the energy absorbed at the grain rupture increased from 36.42 to 74.70 mJ and from 27.34 to 62.65 mJ, for horizontal and vertical orientations, respectively, with the increase in the moisture content from 7.34 to 21.58% dry basis. This showed that seeds are more flexible in the horizontal orientation.

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Studies on Rheological Behaviour of Canola and Wheat

Cited by 31 publications

References 0 publications

Compression loading behaviour of sunflower seeds and kernels

Compression loading behaviour of sunflower seeds and kernels

Mechanical properties of rough and dehulled rice during drying

Effects of moisture content, loading rate, and grain orientation on fracture resistance of barley grain

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