Physical and Thermal Properties of Chia, Kañiwa, Triticale, and Farro Seeds as a Function of Moisture Content
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Since 1905, the Department of Agricultural Engineering, now the Department of Agricultural and Biosystems Engineering (ABE), has been a leader in providing engineering solutions to agricultural problems in the United States and the world. The department’s original mission was to mechanize agriculture. That mission has evolved to encompass a global view of the entire food production system–the wise management of natural resources in the production, processing, storage, handling, and use of food fiber and other biological products.
History
In 1905 Agricultural Engineering was recognized as a subdivision of the Department of Agronomy, and in 1907 it was recognized as a unique department. It was renamed the Department of Agricultural and Biosystems Engineering in 1990. The department merged with the Department of Industrial Education and Technology in 2004.
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1905–present
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- Department of Agricultural Engineering (1907–1990)
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- College of Agriculture and Life Sciences (parent college)
- College of Engineering (parent college)
- Department of Industrial Education and Technology, (merged, 2004)
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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.
Comments
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.