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EFFECT OF MOISTURE CONTENT ON SOME PHYSICAL PROPERTIES OF LOCUST BEAN SEED ( PARKIA FILLICOIDEA L.)
Author(s) -
SOBUKOLA O.P.,
ONWUKA V.I.
Publication year - 2011
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.1745-4530.2009.00511.x
Subject(s) - angle of repose , sphericity , bulk density , porosity , particle density , water content , materials science , coefficient of friction , aluminium , static friction , volume (thermodynamics) , composite material , galvanization , soil science , layer (electronics) , environmental science , physics , geotechnical engineering , quantum mechanics , engineering , soil water
Some physical properties of locust bean seeds were evaluated as a function of moisture content varying from 7.37% to 28.09% (db). The length, width, thickness and geometric mean diameter increased linearly from 10.00 to 11.72 mm; 7.80 to 9.22 mm; 4.00 to 4.85 mm; and 6.78 to 8.06 mm, respectively. The sphericity index, seed volume, seed surface area and thousand‐seed mass also increased linearly from 67.82 to 68.79, 96.09 to 157.39 mm 3 , 121.75 to 177.24 mm 2 and 245.24 to 300.67 g, respectively. Bulk density, true density and porosity decreased linearly from 996 to 799 kg/m 3 ; 1,500 to 1,071 kg/m 3 ; and 33.60 to 25.39%, respectively. Static coefficient of friction was found to increase on plywood, galvanized iron, aluminum and stainless‐steel surfaces. It increased linearly from 0.47 to 1.00; 0.41 to 0.89; 0.39 to 0.78; and 0.34 to 0.69, respectively. Angle of repose increased linearly on plywood, galvanized iron, aluminum and stainless‐steel surfaces from 21.43 to 37.46 ° ; 17.43 to 35.61 ° ; 16.44 to 32.82 ° ; and 15.23 to 27.06 ° , respectively. The highest static coefficient of friction and angle of repose was found on plywood surface.PRACTICAL APPLICATIONS The production of LBS is on the increase because of its importance as a source of important nutrients for local consumers and its importance as a commercial exploitation in the food industry. The method of its processing is still largely traditional, laborious and time consuming, resulting in products of low quality. Detailed information about the physical properties reported in this work will be very useful in the design of equipment for harvesting, storing, cleaning, sorting, grading, packaging and processing, thus enhancing process and quality control.