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

dc.contributor.author Suleiman, Rashid
dc.contributor.author Xie, Kun
dc.contributor.author Rosentrater, Kurt
dc.contributor.author Rosentrater, Kurt
dc.contributor.department Food Science and Human Nutrition
dc.contributor.department Center for Crops Utilization Research
dc.contributor.department Agricultural and Biosystems Engineering
dc.contributor.department Environmental Science
dc.contributor.department Sustainable Agriculture
dc.contributor.department Center for Bioplastics and Biocomposites
dc.contributor.department Center for Crops Utilization Research
dc.date 2019-07-08T05:21:13.000
dc.date.accessioned 2020-06-29T22:36:20Z
dc.date.available 2020-06-29T22:36:20Z
dc.date.copyright Tue Jan 01 00:00:00 UTC 2019
dc.date.issued 2019-01-01
dc.description.abstract <p>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.</p>
dc.description.comments <p>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." <em>Applied Engineering in Agriculture</em> (2019). DOI: <a href="http://dx.doi.org/10.13031/aea.13142" target="_blank">10.13031/aea.13142</a>. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/abe_eng_pubs/1031/
dc.identifier.articleid 2316
dc.identifier.contextkey 14496289
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath abe_eng_pubs/1031
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/731
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/abe_eng_pubs/1031/2019_RosentraterKurt_PhysicalThermal.pdf|||Fri Jan 14 18:18:37 UTC 2022
dc.source.uri 10.13031/aea.13142
dc.subject.disciplines Agriculture
dc.subject.disciplines Bioresource and Agricultural Engineering
dc.subject.keywords Grains
dc.subject.keywords Chia
dc.subject.keywords Kañiwa
dc.subject.keywords Triticale
dc.subject.keywords Farro
dc.subject.keywords Physical properties
dc.subject.keywords Thermal properties
dc.subject.keywords Moisture
dc.title Physical and Thermal Properties of Chia, Kañiwa, Triticale, and Farro Seeds as a Function of Moisture Content
dc.type article
dc.type.genre article
dspace.entity.type Publication
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