Mass-Volume-Area Related and Mechanical Properties of Soybean as a Function of Moisture and Variety |
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| Authors: | T.Y. Tunde-Akintunde J.O. Olajide B.O. Akintunde |
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| Affiliation: | 1. Department of Food Science and Engineering , Ladoke Akintola University of Technology , Ogbomoso, Nigeria toyositunde@yahoo.co.uk;3. Department of Food Science and Engineering , Ladoke Akintola University of Technology , Ogbomoso, Nigeria;4. Federal College of Agriculture , Ibadan, Nigeria |
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| Abstract: | Selected physical properties of three varieties of soybean were determined within a moisture content range of 6.25 to 11.60% dry basis. The seed length, width and thickness for the three varieties increased with the increase in moisture content while the sphericity and roundness of the three varieties increased within the range of 43.0 to 72.3% and 45.5 to 75.9% respectively. True density, bulk density and porosity decreased with increase in moisture content within the range of 1203 to 964 kgm?3, 809 to 740 kgm?3 and 0.35 to 0.22. The coefficient of friction also decreased with increase in moisture and the highest and lowest value was 23.7 and 17.3 on plywood while that on glass was 19.8 and 11.6, respectively. The angle of repose and terminal velocity increased within the range of 10.2° to 15.3° and 10.10° to 12.60 m/s for the varieties. The compressive force however decreased and the highest and lowest value was 12.85 and 3.5 N respectively for the three varieties. |
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| Keywords: | Moisture content Variety Physical property Terminal velocity Compressive force |
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