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BULK VOLUME SHRINKAGE DURING DRYING of WHEAT and CANOLA
Author(s) -
LANG W.,
SOKHANSANJ S.
Publication year - 1993
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1993.tb00323.x
Subject(s) - canola , shrinkage , volume (thermodynamics) , relative humidity , water content , humidity , moisture , agronomy , wheat grain , materials science , chemistry , composite material , food science , thermodynamics , biology , physics , geotechnical engineering , engineering
The bulk volume shrinkage of canola and wheat were measured for the temperature range of 20–80C and relative humidity range of 15–90%. the volume decreased exponentially with time as seed moisture content was reduced. For canola, an oilseed, shrinkage and moisture reduction were linearly correlated with a shrinkage coefficient of about 1.0. For wheat, a starchy grain, the relationship was also linear but the coefficient was greater than 1.3. the shrinkage coefficients for both wheat and canola did not show a correlation with drying temperature but varied linearly with relative humidity of the drying air.