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... desired moisture content were poured in the small rectangular frame which is open at both ends then placed on adjustable titling surface in a way that the metal rectangular did not contacts the surface. The surface was then raised gradually until the filled rectangular just started to slide down (Razavi and Milani, 2006). Tabatabeefar (2003) measured the static angle of repose (the angle with the horizontal at which the piled material will stand) by using the apparatus shown in Fig. 3. It consists of a plywood box with 160 mm length, 140 mm width and 35mm height and two plates (fixed and adjustable). The box was filled with the sample, and then the adjustable plate was inclined gradually allowing the seeds to follow and assume a natural slope. From forces acting on the grain with speed load of 5 mm/min, rupture strength for corn grain was determined (Fig. 4). The procedure was to put the seed on desired section and selecting speed of loading and then applying force until grain is fractured. Instron Universal Testing Machine (Model Santam STM-5), that is equipped with a 25 kg compression load cell and integrator, was used for this test. The measurement accuracy was 0.001 N in force and 0.001 mm in deformation (Mohsenin, 1980). The individual seed was loaded between two parallel plates of the machine and compressed at the present condition until rupture occurred as is denoted by a bio-yield point in the force-deformation curve. Once the bio-yield was detected, the loading was stopped. The mechanical properties of corn grain were expressed in terms of rupture force and rupture ...
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... The single kernel was placed on the horizontal position between standard steel parallel platens with diameters: upper 100 mm and lower 150 mm (Chen et al. [15] and Bolaji et al. [64]), on the MTS universal testing machine (MTS Systems Corporation, 14,000 Technology Drive, Eden Prairie, MN, USA) equipped with 5 KN load cell, then loaded and unloaded repeatedly without changing the grain position and the contact points. Following previous studies [15,29,[65][66][67], the same orientationgerm down was used ( Fig. 2), so that the kernels are compressed on the endosperm side/face of the kernel to negate other effects such as shape and for the simplification of the procedure of grain compression as the breakage forces and energies will be different for compression along the width, length and thickness of the kernel [31,68,69]. This way, the breakage energy calculation is normalized based on the thickness, and as was shown in other studies [62,70,71], the force and energy till fracture is correlated with thickness rather than kernel width or length. ...
... The subsequent available work [35] ambiguously describes how the fracture energy was measured (or calculated). In the scientific literature, there have been attempts to describe the probability of fracture of materials using known distributions taking into account the influence of moisture [36] also comparatively for two types of maize [37]. However, the most of available research studies take into account hard materials, especially minerals [38] and rocks [39], but also the cracking of droplets [40]. ...
Computer simulation of bulk materials behavior, including comminution and fragmentation, using DEM has been growing fast, recently. One of the important tasks to get the reliable simulation results is to provide proper materials and contact parameters, which need to be determined in a series of laboratory experiments. For comminution simulation the additional parameters describing the breakage probability and breakage functions are necessary. While some simulation parameters are available in the literature for brittle materials, valid data are lacking for biomaterials such as cereal, rice or corn grains, especially for comminution parameters. The aim of this study was to present the calibration approach and determination of materials, contact, interaction and breakage parameters for grainy biomaterials. The calibration process was done for rice and corn grains. The calibration approach consists of grains size distribution and shape characterization, friction and restitution coefficient determination, and breakage probability description. Based on the results of the experiments, the models were created in the DEM software. The result was the set of calibrated parameters for rice and corn grains.
... The initial moisture levels of the kernel samples were estimated gravimetrically using a handful (representative) kernel sample of 5 g (AOAC 2005; Nwakuba and Okafor 2020) at 105 °C for 24 h in an oven dryer (Memmert Ule500, Gemini Lab, Germany), and the mean moisture values was obtained as 5.43 and 5.38 % wet basis (wb) for TVSU-1395 and TVSU-1353, respectively. The kernel moisture levels were varied to five (5) different desired moisture levels (5.27 to 13.62% wb) by adding an estimated measure of distilled water expressed as Equation (1) (Seifi and Alimardani 2010;Kalkan et al. 2011;Sangamithra et al. 2016). Afterwards, the moist Bambara kernels were carefully mixed and wrapped in different air-tight glass containers and stored in a refrigeration system at a temperature of 5 °C for 7 days of the homogeneous moisture distribution in the kernels (Abalone et al. 2004;Kalkan et al. 2011). ...
... The machine is made up of three key components: a load compartment linked to an immobile upper plate; a lower movable plate attached to a driving element, and a digital computer stocked with data acquisition software applications. Each of the Bambara kernel varieties at different moisture levels was properly positioned in between the parallel plates (loading compartment) of the device, and a quasi-compressive force was applied at a constant deformation rate of 20 mm•min -1 through the lower plate by the drive element (Altuntaş et al. 2005;Seifi and Alimardani 2010) until the kernel sample fractured ( Figure 3). The load-cell mounted on the immobile upper plate detected the applied force on the kernel sample, whose value increased with time until the kernel yielded and the data were transmitted to the data collation and processing unit to obtain a force-time relationship. ...
... wb. Similar findings were reported for the hazelnut, [a,b,c,d] for each column, the mean followed by similar alphabetic letters are not significantly different at a 1% level of probability (P ≤ 0.01) Figure 7. Variation of the principal measurements of the Bambara kernels with the moisture content (Guner et al. 2003;Tavakoli et al. 2009;Seifi and Alimardani 2010;Sangamithra et al. 2016). ...
Fracture resistance of food grains is essential information required for optimum design and development of agro postharvest machinery. In this study, the strength properties of two varieties of bambara kernels (TVSU-1395 and TVSU-1353) were examined in terms of mean rupture force, absorbed energy, and deformation as affected by moisture content and kernel size. To achieve this, a quasi-compressive force was applied on the two varieties of Bambara kernels of varying moisture contents (5.43%, 7.24%, 9.01%, 11.54%, and 13.62% w.b) and kernel sizes (small, medium, and large) in-between the loading compartments of a universal testometric device at 20 mm/min loading rate. The experiments take into consideration ten treatments with 20 replications subjected factorially to the completely randomized design (CRD). Results revealed that the force needed to initiate kernel fracture increased with an increase in the kernel size and moisture content from 101.44 N to 235.06 N and 74.69 N to 190.49 N for TVSU-1395 and TVSU-1353, respectively; whereas the energy at the kernel fracture point increased in the range of 0.074 to 0.401 J and 0.062 to 0.141 J for TVSU-1395 and TVSU-1353, respectively. Kernel deformation increased with moisture content and size between 0.654 to 3.746 mm. These infer that the large kernel size of the TVSU-1395 variety at 5.4% moisture content had greater compressive strength than the TVSU-1353 variety. Kernel moisture and size exhibited a strong correlation (0.958 ≤ R2 ≤ 0.997) with the strength parameters. The results of this study will help the food industry in designing energy-efficient postharvest equipment for Bambara kernel processing. Further studies may consider the strength attributes of Bambara kernels at varying rates of loading, kernel orientations, and varieties to optimize the best process conditions for postharvest handling of different Bambara cultivars and develop labour-saving decorticating machines.
... The effect of moisture content on the engineering properties of biomaterials such as physical and mechanical parameters are essential in the design and adjustment of machines used during harvesting, cleaning, separation, handling and storage [1] The information on the physical and mechanical properties of biomaterials is a prerequisites in the processing of agricultural products into different bio products [2]. It is also necessary in the analysis and investigation of the efficiency of a machine operation, development of a new products and finished quality of products [3]. ...
The physioco-mechanical properties of Red and Yellow apple cashew nuts which are essential for the design and fabrications of its processing and storage facilities were studied. The major, minor and intermediate diameter of the cashew nut varied from 21.81-30.43mm, 14.01-17.18mm, 4.72-10.55mm and 19.83-27.13mm, 16.09-20.27mm, 6.38-13.97mm for Red and Yellow apple respectively. The average values of bulk weight, surface area and volume of the samples were 20.58189.5g, 826.07-342.33g, 137.67-57.05 (mm3) and 229.8-211.8g, 699.97-305.40mm2, 173.13-70.63mm3. The average values of sphericity, porosity and aspect ratio of the samples were 56.23-50.47%, 73.39-28.83%, 56.19 - 64.05% and 70.08-62.09%, 66.82-24.71%,74.60-81.00%. It was observed that all the physical properties studied increased with an increase in moisture apart from bulk density and aspect ratio that decreased across the moisture content. The mechanical properties of Red and Yellow apple cashew nut were found to be moisture content and loading positions dependent. The relationship that existed between moisture content and the mechanical properties was statically significant at (p< 0.05) level. It is also economical to load both Red and Yellow apple cashew nut at major axis loading position at 4.26% (wb) moisture content to reduce energy demand required to crack or compress the samples.
... Uni-axial compression tests have been conducted for a wide range of agricultural materials such as pine nut [8], cumin seed [9], corn seed [10], millet seed [11], desma seed [23], barley seed [12], jatropha [14], and on conophor nut [13]. Reference [14] investigated the effect of seed mass and loading orientation on the rupture properties of jatropha seed; results indicated that rupture force of seed and kernels increased with unit mass in all loading orientations, with the highest and the lowest rupture forces indicated by the vertical and the transversal loading orientations. ...
... Reference [11] reported a decrease in the rupture force of millet seed (45.67 -36N), millet kernel (25.2 -17.8N) in the moisture content range between 0.065 to 0.265 d.b; nevertheless, the relation between rupture force and moisture content in millet seed was polynomial. The low values of rupture force at higher moisture content could be attributed to the fact that at higher moisture content pumpkin seed became softer; thus, lower force was required to initiate seed coat rupture [10], [12]. Though, [15] reported an increase in the rupture force of sunflower seed with increase in moisture content between 1.8 and 14.5 % d.b, nevertheless, it decreased with further increase in moisture content between 14.5 and 20.3% d.b. ...
... It was further found that the effect of loading orientation was not significant on the energy absorbed at rupture point of sunflower seed [15]. Increasing effect of moisture content on rupture energy was reported for pine nut (0.159 -0.214J), [8], Dc 370 variety of corn seed (72.71 -80.33Nmm) [10], and millet grain (5.03 -9.50Nmm) [11]. However, the decreasing effect of moisture content on the energy absorbed at rupture point have been reported for cumin seed (50.62 -27.52) [9], and desma seed (0.21 -0.20Nm) [23]. ...
... 74-1539.94 In comparison with other studies in which the corn grains have a similar moisture content of 12%, the average values of forces F BI obtained in this study are similar to the results presented in [48] and [57] for the compression test at the load speed vs. 5 mm·min −1 (lower than in this study), higher than in the tests carried out by [45] and [47] (Figure 9). The average forces F BP and F RP in turn, were lower than those presented in [31]. ...
... The average values of energy E BP and E RP are smaller than those provided by the literature (Figure 10). The differences may be caused by a different way of calculating the work (in studies [31,45,47,48,57], the method of determining the work (energy) of rupture has not been described) than in this study. Differences also can be caused by the way of interpretation and understanding of the initial deformation energy and the energy of grain disintegration. ...
... Differences also can be caused by the way of interpretation and understanding of the initial deformation energy and the energy of grain disintegration. Summing up, the results presented in other studies [31,45,47,48,57] are in the range of forces and energy determined in this work. ...
Mechanical properties of corn grains are of key importance in a design of processing machines whose energy demand depends on these properties. The aim of this study is to determine the selected mechanical properties of corn grains and the rupture energy. The research problem was formulated as questions: (1) How much force and energy is needed to induce a rupture of corn grain maintaining good quality of the product of processing (mixing, grinding transport)? (2) Can empirical distributions of the studied physical-mechanical properties be described by means of probability distributions provided by the literature? (3) Is there a relationship between the corn grain size and the selected mechanical properties, as well as rupture energy? In order to achieve the goals, the selected physical properties (size, volume) of corn grains have been distinguished and a static compression test has been carried out on an Instron 5966 testing machine. The results indicate a significant scatter of the results in terms of size, grain shape, forces, energy, and deformation corresponding to the point of inflection, bioyiled point, and rupture point. It has also been indicated that empirical distributions of the analyzed properties can be described by means of distributions known from the literature, e.g., gamma, Weibull or lognormal distributions. It has been confirmed that mechanical properties such as force, energy, and stress that cause rupture depend on the grain size, more precisely, the grain thickness—there are negative relations between thickness and force, energy and stress in relation to the point of inflection, bioyiled point, and rupture point.
... Aspect Ratio, A R = l/w x 100 ... (4) True Density This is the ratio of mass of sample to its pure volume. True density was measured by the water displacement method, by dropping fifty numbers of individual onion bulbs into water taken in 100 ml measuring cylinder. ...
Multiplier onion (Allium cepa L. var aggregatum. Don.) is mainly used for its unique flavour in seasoning dishes. The unpeeled onions are processed at farm level by means of primary processing and by secondary processing various products like paste, flakes, powder could be produced from peeled onions. For the design of processing and handling equipment knowledge of engineering properties is essential. The engineering properties of peeled and unpeeled multiplier onion were determined. The average values of the physical properties of unpeeled onion were recorded for bulk density and true density as 636.621 and 1526.825 kg/m3 respectively. Similarly for peeled onions, the bulk and true density were 627.03 and 1108.74 kg/m3 respectively. The moisture present in peeled and unpeeled onion was 77.66 % and 74.43% (w.b) respectively. The TSS of multiplier onion was found to be 20° Brix for both peeled and unpeeled samples. The colour values were also measured using colour flex meter for the peeled and unpeeled onions. The frictional properties including coefficient of friction, filling and emptying angle of repose were also measured. Mechanical properties were determined by using a texture analyser. The firmness was measured in terms of penetrating force and crushing strength which were recorded to be 8.59 N and 124.93 N respectively for peeled and 12.00 N and 138.35 N respectively for unpeeled onions.
... To minimize the production costs for a higher competitiveness and improve the quality of the final product, determination and knowledge of the behaviors of corn grain properties are the main factors contributing to proper development processes and simulations to improve the production system of the crop 44,45 . Several factors can interfere with the bulk density, porosity, and weight of corn kernels, including those associated with farming, such as the planting time, incidence of sunlight or excessive shading, temperature, planting density, harvest, transport, drying and storing 46,47 , type of hybrid, and physiological maturity. Table 2 shows that the porosity of the corn increased with the storage time, regardless of the grain conditions. ...
Drying and storage methods are fundamental for maintaining the grain quality until processing. Therefore, the aim of this study was to evaluate the associations of the drying temperature with storage systems and conditions as a strategy for preserving the quality of maize grain postharvest on laboratory and feld scales. An increase in temperature accelerated the reduction in grain moisture, but increased the deterioration. The wetting during the storage period reduced the grain quality. Hermetic and aerated storage systems maintained the chemical quality of the grains. The control with
healthy and whole corn dried at 80 °C and stored in silos with natural aeration provided a satisfactory quality, equivalent to those of controlled drying and storage under airtight conditions and at low temperatures. Diferent conditions of drying and storage of corn on the laboratory and feld scales were evaluated, which provides an appropriate management of these operations to maintain the grain quality.
... Uni-axial compression tests have been conducted for a wide range of agricultural materials such as pine nut [8], cumin seed [9], corn seed [10], millet seed [11], desma seed [23], barley seed [12], jatropha [14], and on conophor nut [13]. Reference [14] investigated the effect of seed mass and loading orientation on the rupture properties of jatropha seed; results indicated that rupture force of seed and kernels increased with unit mass in all loading orientations, with the highest and the lowest rupture forces indicated by the vertical and the transversal loading orientations. ...
... Reference [11] reported a decrease in the rupture force of millet seed (45.67 -36N), millet kernel (25.2 -17.8N) in the moisture content range between 0.065 to 0.265 d.b; nevertheless, the relation between rupture force and moisture content in millet seed was polynomial. The low values of rupture force at higher moisture content could be attributed to the fact that at higher moisture content pumpkin seed became softer; thus, lower force was required to initiate seed coat rupture [10], [12]. Though, [15] reported an increase in the rupture force of sunflower seed with increase in moisture content between 1.8 and 14.5 % d.b, nevertheless, it decreased with further increase in moisture content between 14.5 and 20.3% d.b. ...
... It was further found that the effect of loading orientation was not significant on the energy absorbed at rupture point of sunflower seed [15]. Increasing effect of moisture content on rupture energy was reported for pine nut (0.159 -0.214J), [8], Dc 370 variety of corn seed (72.71 -80.33Nmm) [10], and millet grain (5.03 -9.50Nmm) [11]. However, the decreasing effect of moisture content on the energy absorbed at rupture point have been reported for cumin seed (50.62 -27.52) [9], and desma seed (0.21 -0.20Nm) [23]. ...
The knowledge of compressive strength is necessary to minimizing the mechanical damage to pumpkin seed during handling operation. It is equally important in the design of pumpkin seed crusher. The load, energy and deformation at yield and rupture points of pumpkin seed were investigated as factorial experiments; at three levels of moisture content (18.1, 22.2 and 26.03%d.b) and two levels of variety factors (c. maxima and c. pepo). Results were analyzed using ANOVA in accordance with the General Linear Model procedure of SPSS 17 at 5% level of probability. The effects of moisture content was significant on rupture force and deformation (p<0.05), while the variety factor significantly affected rupture force and energy (p<0.05). The rupture force, yield force, yield energy, rupture energy and rupture deformation at 18.1% d.b in c. maxima variety were 214N, 35.01N, 0.0209J, 0.445J and 0.868mm respectively. Correspondingly, these values were 266N, 37.14N, 0.246J, 1.05 and 1.10mm respectively in c. pepo variety.
... Engineering properties have been investigated on rapeseed, corn, soybean, cowpea, canola, barley, and pearl millet seeds. [29], [19], [22], [15], [32], [16], [30], [18]. Some of the researches conducted on pumpkin fruits and seeds include investigations on the kinetic and temperature dependent diffusivity of pumpkin seed during drying [28], mechanical properties of pumpkin tissue, [27]; chemical properties of some cucurbitaceae from Cameroun [3], and the oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars [24]. ...
... The rewetted pumpkin seed were packed in a low density polyethylene bags and stored in a refrigerator at 5 o C for 72 hours [15]; this was done to create a favourable environment for absorption of moisture by pumpkin seed and to prevent the action of microbes on wet pumpkin seed. The filling/static angle of repose of pumpkin seed was determined in accordance with the procedures of [16], [19], and [29]; it involves using a topless-bottomless PVC cylinder with the length of 213mm and internal diameter of 105mm, and a circular plate of 350mm diameter. The cylinder was placed at the center of a circular plate, and then filled with pumpkin seed at noted moisture content level. ...
... Similarly, the static angle of repose of c. pepo variety increased linearly from 17.0 o to 20.1 o for the same increase in moisture content (18.1 -26%d.b). Similar trend of increase in the static angle of repose with moisture content was reported for rapeseed [29], corn seed [19], and canola seed, [16]. While non linear increase in the static angle of repose with increase in moisture content was reported for cowpea, [15]. ...
The study investigated the effects of moisture content and varietal factors on some mechanical properties of pumpkin seed at three moisture content levels (18.1, 22.2, and 26% d.b) and two levels of variety (c. maxima and c. pepo). Similarly, oil content was investigated for the effect of variety factor. A 2X3 factorial experiment in a Randomized Complete Block Design (RCBD) was used, and results were analyzed with the analysis of variance (ANOVA) using the General Linear Model procedure of the SPSS 17 at 5% level of probability. The coefficient of static friction increased linearly with moisture content on all surfaces investigated(p<0.05), with the least and highest coefficients of 0.36 and 0.97 recorded by c. pepo, and c. maxima varieties on the zinc-plated, and concrete surfaces respectively. The static and dynamic angles of repose varied from 13.4 to 22.9 o , and from 38.3 to 36.7 o respectively in c. maxima. while in c. pepo from 16.0 to 20.4 o and from 30.3 to 43.1 o respectivelyasthe moisture contentwas increased from 18.1 to 26%d.b. The hardness of pumpkin seed decreased from 0.23 to 0.117N/mm 2 and from 0.172 to 0.0784N/mm 2 in c. maxima, and c. pepo respectively for the same increase in moisture content. The oil contents of 55.8 and 52.3% were recorded in c. maxima and c. pepo varieties respectively.
