DETERMINATION OF PHYSICAL PROPERTIES OF ALMOND SEED RELATED TO THE DESIGN OF FOOD PROCESSING MACHINES M

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dc.contributor.authorSunmonu, Musliu Olushola
dc.date.accessioned2021-10-18T12:54:59Z
dc.date.available2021-10-18T12:54:59Z
dc.date.issued2016
dc.descriptionmain articleen_US
dc.description.abstractIn this study, some selected physical properties of two varieties of Almond seed (Red and White) grown in Nigeria were determined. The physical properties of Red Almond were Major Diameter (49.35±4.16mm), Intermediate Diameter (33.05±2.79mm), Minor Diameter (23.37±2.31mm), Weight (10.20±2.24g), Geometric mean diameter (33.59±2.41mm), Arithmetic mean Diameter (35.26±2.45mm), Surface Area (3564.6±524.1mm2), Sphericity (68.3±4.36%), Volume (0.5023±0.07cm3), Density (19.53±3.82g/cm3) while values of coefficient of static friction of 0.45±0.04, 0.40±0.06 and 0.52±0.06 were recorded for glass, metal and wood surface respectively in red almond. Also values of angle of internal friction of 24.12 ± 1.92, 21.93±3.00 and 27.50± 2.64 were recorded for glass, metal and wood surfaces in red almond. The properties of white Almond were: Major diameter (61.26±4.15mm), Intermediate diameter (29.61±3.05mm), Minor diameter (21.52±1.59mm), Weight (10.9±1.52g), Geometric mean diameter (33.86±2.09mm), Arithmetic mean diameter (37.47±2.13mm), Surface area (3616.10±453.7mm2), Sphericity (55.39±3.46%), Volume (0.51±0.06cm3), Density (22.33±3.48g/cm3) while values of coefficient of static friction of 0.41±0.06, 0.41±0.07 and 0.51±0.05 were recorded for glass, metal and wood surface respectively in white almond. Also values of angle of internal friction of 22.20± 2.76, 22.38 ±3.45 and 26.96± 2.23 were recorded for glass, metal and wood surfaces in white almond. Statistical test (independent t test) on the properties showed there were significant difference at 5% level between Red Almond and White Almond.These properties are also needed for analytical prediction of the drying behaviour of agricultural materials. These properties are also use to determine heat transfer in agricultural materials.en_US
dc.identifier.otherhttp://dx.doi.org/10.19240/njpas.2016.A13
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/6711
dc.language.isoenen_US
dc.publisherFaculty of Physical Sciences and Faculty of Life Sciences, University of Ilorinen_US
dc.relation.ispartofseries29;2730-2740
dc.subjectAlmond seeden_US
dc.subjectProcessing designen_US
dc.subjectCharacteristicsen_US
dc.subjectGeometricen_US
dc.subjectsurface areaen_US
dc.subjectdiameteren_US
dc.titleDETERMINATION OF PHYSICAL PROPERTIES OF ALMOND SEED RELATED TO THE DESIGN OF FOOD PROCESSING MACHINES Men_US
dc.typeArticleen_US

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