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Physical properties of chick pea seeds
Scopus
Toplam 244 atıf DOI
Several physical properties of chick pea seeds were evaluated as functions of moisture content. The average length, width, thickness, the geometric mean diameter, unit mass and volume of seed were 9.342 mm, 7.722 mm, 7.752 mm, 8.358 mm, 0.324 g and 0.238 cm3, respectively, at a moisture content of 5.2% d.b. Studies on rewetted seed showed that as moisture content increased from 5.2 to 16.5% d.b., bulk and kernel density decreased from 800 to 741.4 kg m-3 and from 1428 to 1368 kg m-3, respectively. With increasing moisture content, porosity increased from 43.97 to 45.8%, projected area from 1.16 to 1.42 cm2, angle of repose from 24.5 to 27.9° and terminal velocity from 8.3 to 9.8 m s-1. The rupture strength decreased as the moisture content increased and the highest rupture strength occurred while loading along the Z-axis. The static and dynamic coefficients of friction of chick pea seed against galvanized sheet metal, plywood and rubber surfaces increased with moisture content in the range from 5.2 to 16.5% d.b. The highest coefficient of friction was against a rubber surface, ranging from 0.44 to 0.76. © 2002 Silsoe Research Institute. Published by Elsevier Science Ltd. All rights reserved.
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Determination of Physico-mechanical and Chemical Properties of Pecan [Carya illinoinensis (Wangenh.) K. Koch] Grown in Türkiye
Scopus
Havuzumuzda 4 atıf almış
This study aimed to determine the physico-mechanical and chemical properties in pecan. Pecan nuts were supplied from Serik district of Antalya province in the 2022–2023 production season. The values of length, width, thickness, shell thickness, geometric mean diameter, sphericity, bulk density, true density and porosity of pecan were found to be 4% moisture content (d.b.) 43.94 mm, 22.27 mm, 20.45 mm, 1.11 mm, 27.14 mm, 61.82%, 441.05 kg m−3, 771.15 kg m−3 and 42.80%, respectively. The values of moisture, protein and crude oil of pecan kernel were determined to be 3.48%, 11.59% and 66.01%, respectively. The primary fatty acid component was found to be oleic acid, which accounted for 50.57% of the total. Macro-elements (N, P, K, Ca, Mg), micro-elements (Na, Fe, Zn, Cu, Mn, B) and heavy metals (Al, As, Ba, Cd, Co, Cr, Mo, Ni, Pb, Se) were also detected in pecan kernels. As a result of the chemical analyses performed on pecans, it can be said that pecan is a very rich foodstuff in terms of nutritional values such as oil content, fatty acid components and minerals, etc., and can be easily used in diets. Moreover, the physico-mechanical results of this study can be applied to improve the harvesting and threshing stages, transport and storage processes, as well as to develop machines for pecan farming.