The Effect of Moisture Content on Physical Properties of Wheat

Karimi, M.; Kheiralipour, Kamran; Tabatabaeefar, A.; Khoubakht, Golmohammad; Naderi, Mojtaba; Heidarbeigi, Kobra

doi:10.3923/pjn.2009.90.95

Cited by 51 publications

(29 citation statements)

References 5 publications

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“…In both types of kernels, kernels with external friction angles on friction plates with surface roughness Ra = 1.39 μm and Ra = 3.25 μm formed a homogeneous group. The average values of the angle of external friction ranged from 16.29°to 23.99°(friction coefficients of 0.29 to 0.45), which is consistent with the results reported by Molenda et al, [5] Kram, [30] Karimi et al, [31] Boac et al, [28] Kaliniewicz, [32] Markowski et al [21] and Kaliniewicz et al [13] Similar values of external friction coefficients were determined in seeds of other plant species, including chick peas, [33] lentils, [34] fenugreek, [35] coriander, [36] cowpeas, [37,38] barley, [39] castor beans [40] and psyllium. [41] Correlations between the physical properties of kernels…”

Section: Angle Of External Frictionsupporting

confidence: 82%

A relationship between friction plate roughness and the external friction angle of wheat kernels

Kaliniewicz

Żuk

2017

International Journal of Food Properties

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The frictional properties of seeds have been extensively studied, but most researchers have identified only the type of tested friction materials (e.g. concrete, steel, wood) without describing their manufacturing characteristics. The aim of this study was to determine the correlations between the external friction angle of wheat kernels vs. the roughness of the friction plate and the basic physical properties of kernels. The experiment was performed on the kernels of winter wheat var. Jensen obtained directly from spikes and threshed kernels. The external friction angle of every kernel was measured on six friction plates characterized by different surface geometry. Measurements were performed in five replications with a photosensor device which registered the external friction angle of kernels. The basic dimensions and the mass of every kernel were measured, and the results were used to calculate four shape factors for the analyzed kernels. The correlations between the evaluated attributes were determined by one-way analysis of variance (ANOVA) and linear correlation analysis. The roughness of the friction plate significantly influenced the external friction angle of wheat kernels. The average values of the angle of external friction ranged from around 16°to around 24°. The lowest value of the angle of external friction was noted for surface roughness of Ra = 0.93 μm, and the highest value -for surface roughness of Ra = 5.86 μm. Higher values of the angle of external friction were observed in kernels obtained directly from spikes than in threshed kernels. ARTICLE HISTORY

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Section: Angle Of External Frictionsupporting

confidence: 82%

A relationship between friction plate roughness and the external friction angle of wheat kernels

Kaliniewicz

Żuk

2017

International Journal of Food Properties

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“…True density ( ρ t ) is an absolute weight of grains it is prohibited void spaces, pores, and signifying that the grains have not flowed over the water because this is heavier. It helps in designing the equipment for separating heavier or lighter material from the grains (Karimi et al, 2009). The true density of the wheat grain (Black, Blue, and Purple) decreased linearly with the expansion of moisture content (12%–18% db) for black grain 1,222.0 to 1,198.0 kg/m 3 , blue grain 1,226.2 to 1,192.0 kg/m 3 , and purple grain 1,224.0 to 1,196.0 kg/m 3 , respectively, and it is graphically represented as shown in Figure 5a–c.…”

Section: Resultsmentioning

confidence: 99%

Investigating moisture‐induced changes in the engineering properties and color attributes of pigmented different wheat ( Triticum aestivum ) varieties

Gupta

Meghwal

Prabhakar

et al. 2020

J. Food Process. Preserv.

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Engineering properties of grains and agricultural commodities are significant for process and equipment design which is affected by moisture content. Three different varieties of pigmented wheat grain at different moisture content ranges from 12 to 18% (db) were undertaken for the detailed investigation. Grain length, width, thickness, sphericity, volume, surface area, porosity, and angle of repose increased from 6.3 to 7.6 mm, 2.4 to 3.3 mm, 2.1 to 2.9 mm, 0.50 to 0.56, 18.3 to 40.4 mm3, 28.3 to 48.0 mm2, 38.6 to 43.8%, and 22.0 to 27.0° with an increase in moisture, respectively. The coefficient of friction was increased throughout the range and maximum friction was found on a wood surface for black, and rubber sheet for blue and purple wheat and the minimum friction was observed in glass sheet for black and purple and aluminum for blue wheat. However, bulk density, true density, and hardness was reduced from 750.6 to 673.6 kg/m3, 1,226.2 to 1,192.0 kg/m3, and 166.2 to 66.0 kg, respectively. Lightness (L), a value (red‐green axis), b value (yellow‐blue axis), hue angle, and chroma value decreased from 40.7 to 29.2, 6.6 to 1.5, 9.8 to 6.0, 80.2 to 54.4, and 70.3 to 35.6 respectively, with an increase in moisture (12 to 18%, db). Practical applications Determining the engineering characteristics of cereal is imperative to upgrade the design parameters of agricultural equipment used in their production, handling, and storage processes such as sorting, isolating, and cleaning, also to decide the optimization of grain metering gadget in pneumatic grower and precision planting machine to suit each estimate of these grains. The shape of the grains is a significant criterion that impacts passing on the attribute of solid materials via air or water. The thickness and porosity of the wheat grain help measure the containers and capacity holders. Frictional properties like the static coefficient of friction and angle of repose are helped in designing the storage containers, chutes, containers, screw conveyers, threshers, and forage harvesters. Natural and hereditary aspect is liable for the variation in engineering properties of wheat grain varieties.

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“…The bulk density was then calculated by dividing the mean mass (kg) by the volume (m 3 ). The toluene (C 7 H 8 ) displacement method as outlined by Karimi et al, 2009 was followed to determine the true density of the seeds by Eq(8). True density was calculated as the ratio of mass of sample in air to volume of displaced toluene (C 7 H 8 ).…”

Section: Density and Porositymentioning

confidence: 99%

“…The porosity was calculated from the measured values of bulk density and true density using the relationship given by Karimi et al, 2009. This relationship is presented in form of Eq.…”

Section: Density and Porositymentioning

confidence: 99%