Publication:
Geometric and mechanical properties of mung bean (Vigna radiata L.) grain:: Effect of moisture

dc.contributor.authorÜnal, Halil
dc.contributor.authorIşık, Eşref
dc.contributor.authorİzli, Nazmi
dc.contributor.authorTekin, Yücel
dc.contributor.buuauthorÜNAL, HALİL
dc.contributor.buuauthorIşık, Eşref
dc.contributor.buuauthorİZLİ, NAZMİ
dc.contributor.buuauthorTEKİN, YÜCEL
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Tarım Makinaları Bölümü.
dc.contributor.departmentUludağ Üniversitesi/Teknik Bilimler Meslek Yüksekokulu.
dc.contributor.researcheridR-7996-2016
dc.contributor.researcheridJ-3560-2012
dc.contributor.researcheridAAH-4410-2021
dc.contributor.researcheridCVV-6593-2022
dc.date.accessioned2024-11-06T08:15:59Z
dc.date.available2024-11-06T08:15:59Z
dc.date.issued2008-01-01
dc.description.abstractIn this research, selected geometric and mechanical properties of mung bean grain were evaluated as a function of moisture content. Five levels of moisture content ranging from 7.28 to 17.77% d.b. (dry basis) were used. The average length, width, thickness, arithmetic and geometric mean diameters, sphericity, thousand grain mass and angle of repose ranged from 5.145 to 6.199 mm, 3.760 to 4.474 mm, 3.537 to 4.223 mm, 4.147 to 4.965 mm, 4.090 to 4.893 mm, 0.795 to 0.789, 52.3 to 64.6 g, and 25.87 to 29.38 degrees as the moisture content increased from 7.28 to 17.77% d.b., respectively. The bulk density was found to be decreased from 821.3 to 745.2 kg/m(3), whereas the grain volume, true density, porosity, terminal velocity, and projected area were found to be increased from 27.88 to 47.33 mm3, 1230.0 to 1456.7 kg/m(3), 30.43 to 46.57%, 4.86 to 5.29 m/s, and 17.48 to 19.26 mm(2), respectively. There is a 43% increase in surface area from grain moisture content of 7.28 to 17.77% d.b. The static coefficient of friction on various surfaces increased linearly with the increase in moisture content. The rubber as a surface for sliding offered the maximum friction followed by galvanised iron, medium density fibreboard, stainless steel, aluminium and glass sheet. As moisture content increased from 7.28 to 17.77%, the rupture forces values ranged from 67.39 to 39.44 N; 63.86 to 42.18 N, and 53.96 to 41.79 N for thickness (Z axis), length (Y-axis) and width (X-axis), respectively.
dc.identifier.doi10.1080/10942910701573024
dc.identifier.endpage599
dc.identifier.issn1094-2912
dc.identifier.issue3
dc.identifier.startpage585
dc.identifier.urihttps://doi.org/10.1080/10942910701573024
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/10942910701573024
dc.identifier.urihttps://hdl.handle.net/11452/47477
dc.identifier.volume11
dc.identifier.wos000257806700009
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.journalInternational Journal of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectPhysical-properties
dc.subjectMung bean grain
dc.subjectVigna radiata l
dc.subjectGeometric and mechanical properties
dc.subjectFood science & technology
dc.titleGeometric and mechanical properties of mung bean (Vigna radiata L.) grain:: Effect of moisture
dc.typeArticle
dspace.entity.typePublication
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relation.isAuthorOfPublication.latestForDiscoverydf11f5c0-c39e-4cda-bb7c-440d1a554880

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