Journal of Food, Agriculture and Environment

Effect of moisture content on some engineering properties of peanut varieties

Author(s):

Sayed Hossein Payman ^1*, Fatemeh Rahimi Ajdadi ², Iraj Bagheri ³, Mohammad Reza Alizadeh ⁴

Recieved Date: 2011-05-08, Accepted Date: 2011-10-12

Abstract:

The moisture dependent engineering properties of peanuts are important to design postharvest equipment of the product. In this study some engineering properties of kernels of four peanut varieties, Goli, Valencia, Iraqi 1 and Iraqi 2, were evaluated as a function of moisture content. Results showed that with increasing moisture content the average length, width, thickness, unit mass, volume, geometric diameter, true density, porosity, static coefficient of friction, angle of repose and projected area for all varieties increased, while the rupture strength and bulk density decreased. The highest and lowest values of static coefficient of friction were obtained on plywood and glass surfaces, respectively. Also Iraqi1 variety had the highest values of all dimensional properties, mass, bulk density and true density but the lowest value of repose angle. Goli variety had the highest value of angle of repose whereas its other properties had lowest values compared to the other varieties.

Keywords:

Angle of repose, coefficient of friction, engineering properties, peanut kernel, rupture strength

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Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 3&4
Category: Agriculture
Pages: 326-331

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