Physical and Thermal Properties of Chia, Kañiwa, Triticale, and Farro Seeds as a Function of Moisture Content

Date
2019-01-01
Authors
Suleiman, Rashid
Xie, Kun
Rosentrater, Kurt
Rosentrater, Kurt
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Food Science and Human NutritionCenter for Crops Utilization ResearchAgricultural and Biosystems EngineeringEnvironmental ScienceSustainable AgricultureCenter for Bioplastics and BiocompositesCenter for Crops Utilization Research
Abstract

The knowledge of physical and thermal properties in cereals, grains and oilseeds establishes an essential engineering tool for the design of equipment, storage structures, and processes. The physical properties and thermal properties for Chia, Kañiwa, Farro and Triticale grains were investigated at three levels of moisture content: 10%, 15% and 20% (d.b). Physical properties included 1000 seed weight, dimensions, mean diameters, surface area, volume, sphericity, and aspect ratio. Results indicated 1000 seed weight increased linearly with moisture content from 2.0 to 3.5 g for Chai, 2.5 to 4.0 g for Kañiwa, 42.7 to 48.3 g for Farro, and 51.0 to 53.7 g for Triticale. The porosity for Farro and Triticale increased from 38.71% to 44.1%, 40.37% to 44.65%, respectively, as moisture increased. Angle of repose increased as moisture content increased, as did values of L, a* and b* for all grains. Thermal properties of Kañiwa, Farro, and Triticale showed high correlation to moisture content. A negative relationship was observed for the specific heat capacity and thermal conductivity, while the thermal diffusivity had a positive linear increase trend with moisture content. This study showed that physical and thermal properties varied from grain to grain as a function of moisture content, and these data will be useful for future application development.

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This is a manuscript of an article published as Suleiman, Rashid, Kun Xie, and Kurt A. Rosentrater. "Physical and Thermal Properties of Chia, Kañiwa, Triticale, and Farro Seeds as a Function of Moisture Content." Applied Engineering in Agriculture (2019). DOI: 10.13031/aea.13142. Posted with permission.

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