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Vol.3 , No. 1, Publication Date: Jan. 8, 2018, Page: 10-18
 properties of some selected food grains: rice, maize, soybean and cowpea. Some of these properties included; shape, size, density, weight, volume, hardness, moisture content, coefficient static friction, hardness, compressive and shear strength. Their properties were determined at three moisture content levels. To determine the mechanical properties, compression and three-point bending tests were conducted at 2.5mm/min. The mean length, thickness, width, geometric mean diameter, volume and density were obtained and the results were analyzed. It was observed that, by increasing moisture contents of the food grains tested, geometric mean diameter, sphericity, true density and angle of repose had an upward increment, whereas their bulk densities decreased. The average fracture force and energy obtained by compression test at vertical, horizontal and minor loading were 200.2N, 174.8N and 63.2N respectively for maize, and 100.8N, 56.4N and 57N respectively for cowpea.&picture=http://www.aascit.org/aascit/decorators/img/journal/805.jpg)
| [1] | Sunday Emmanuel Kayode, Departments of Agricultural and Environmental Engineering, Federal University of Technology, Akure, Nigeria. |
| [2] | Bayode Julius Olorunfemi, Departments of Mechanical Engineering, Federal University, Oye Ekiti, Nigeria. |
| [3] | Babatunde Soyoye, Departments of Agricultural and Environmental Engineering, Federal University of Technology, Akure, Nigeria. |
Agricultural processing is the activity which is performed to maintain or improve the quality or change the form or characteristics of Agricultural products. Engineering Properties of food grains are useful in the design and operation of various equipment employ in the field of food processing. This study was conducted to investigate the engineering (physical and mechanical) properties of some selected food grains: rice, maize, soybean and cowpea. Some of these properties included; shape, size, density, weight, volume, hardness, moisture content, coefficient static friction, hardness, compressive and shear strength. Their properties were determined at three moisture content levels. To determine the mechanical properties, compression and three-point bending tests were conducted at 2.5mm/min. The mean length, thickness, width, geometric mean diameter, volume and density were obtained and the results were analyzed. It was observed that, by increasing moisture contents of the food grains tested, geometric mean diameter, sphericity, true density and angle of repose had an upward increment, whereas their bulk densities decreased. The average fracture force and energy obtained by compression test at vertical, horizontal and minor loading were 200.2N, 174.8N and 63.2N respectively for maize, and 100.8N, 56.4N and 57N respectively for cowpea.
Keywords
Mechanical, Physical, Engineering Properties, Grains, Moisture Content
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