Volume 11, Issue 3 (2009)
JAST 2009, 11(3): 309-322 |
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Razavi S, Yeganehzad S, Sadeghi A. Moisture Dependent Physical Properties of Canola Seeds. JAST 2009; 11 (3) :309-322
URL: http://jast.modares.ac.ir/article-23-3411-en.html
URL: http://jast.modares.ac.ir/article-23-3411-en.html
1- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, P. O. Box: 91775-1163, Islamic Republic of Iran
2- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, P. O. Box: 91775-1163, Islamic Republic of Iran.
2- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, P. O. Box: 91775-1163, Islamic Republic of Iran.
Abstract: (6528 Views)
Physical properties of four common Iranian varieties of canola seeds (Hyola, Okapi, Orient and SLM) were evaluated as a function of their moisture contents. The average seed length and thousand seed mass varied linearly from 1.925 to 2.262 mm and from 3.06 to 4.84 g, respectively. The average diameter, geometric mean diameter, and sphericity varied non-linearly from 1.475 to 1.911 mm, 1.625 to 2.02 mm and from 0.82 to 0.93, re-spectively in a moisture content range of 5.27 to 23.69% wet basis (w.b.). Among the va-rieties, Hyola had the highest values for length, diameter, geometric mean diameter, sphericity and thousand seed mass at all moisture levels. Maximum and minimum values of bulk density were obtained for SLM (738.8 kg m-3) and Hyola (666.06 kg m-3). The fill-ing and emptying angles of repose ranges were determined as 25.37-28.54o and 25.48-28.68o, respectively. At all moisture content levels, the static coefficient of friction was the greatest against rubber (0.372-0.460), followed by plywood (0.358–0.449), galvanized iron sheet (0.301–0.419) while fiberglass sheet (0.260-0.414) while the least for glass sheet (0.253–0.392). Among the four canola varieties, Orient and SLM showed respectively the least and the greatest static coefficients of friction at all moisture levels studied.
Subject:
Food Science and Technology
Received: 1970/01/1 | Accepted: 1970/01/1 | Published: 2009/07/13
Received: 1970/01/1 | Accepted: 1970/01/1 | Published: 2009/07/13
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