Literature DB >> 24425992

Moisture dependent physical properties of lathyrus.

Rajendra Narayan Kenghe1, Prabhakar Manohar Nimkar2, Shivanand Shankarrao Shirkole2.   

Abstract

The moisture dependent physical properties of different lathyrus varieties namely NLK-40, Pratik and Ratan were studied at moisture content of 7.33 to 30.29, 6.75 to 29.95 and 7.90 to 30.90% (d.b.), respectively. The grain size, thousand grain weight, angle of repose, grain volume and surface area were found increased linearly. The grain size was found increased from 4.43 to 4.70, 4.96 to 5.32 and 5.08 to 5.49 mm. Thousand grain weight was found increased from 64.6 to 103.5, 69.1 to 105.3 and 85.3 to 125.6 g. The angle repose was increased from 28.3 to 35.4, 29.5 to 35.8 and 26.9 to 33.5°. The grain volume was increased from 9.13 to 10.38,11.73 to 13.24 and 12.22 to 14.15 mm(3) whereas, surface area increased from 54.78 to 62.29, 70.38 to 79.45 and 73.31 to 84.88 mm(2),respectively with the corresponding increase in moisture content, for NLK-40, Pratik and Ratan. The sphericity and porosity increased initially and then found decreased with increase in further moisture content. The bulk density values decreased linearly from 827.5 to 697.2, 851.3 to 726.3 and 856.0 to 727.4 kg/m(3). The true density values were found decreased from 1288.3 to 1074.3, 1324.0 to 1118.4 and 1277.7 to 1102.5 kg/m(3), respectively for these varieties with the corresponding increase in moisture content.

Keywords:  Bulk density; Grain volume; Lathyrus; Physical property; Sphericity; Surface area; True density

Year:  2011        PMID: 24425992      PMCID: PMC3722402          DOI: 10.1007/s13197-011-0428-7

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN: 0022-1155            Impact factor:   2.701


  1 in total

1.  Influence of moisture content on physical properties of minor millets.

Authors:  S Balasubramanian; R Viswanathan
Journal:  J Food Sci Technol       Date:  2010-07-29       Impact factor: 2.701

  1 in total
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Journal:  J Food Sci Technol       Date:  2012-04-27       Impact factor: 2.701

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Journal:  J Food Sci Technol       Date:  2012-09-28       Impact factor: 2.701

3.  Modeling sorption phenomena and moisture migration rates in paprika (Capsicum annuum L.) using physicochemical characteristics.

Authors:  S S Shirkole; P P Sutar
Journal:  J Food Sci Technol       Date:  2017-12-08       Impact factor: 2.701

4.  SOME ENGINEERING PROPERTIES OF SHELLED AND KERNEL TEA (Camellia sinensis) SEEDS.

Authors:  Ebubekir Altuntas; Merve Yildiz
Journal:  Afr J Tradit Complement Altern Med       Date:  2017-06-05
  4 in total

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