Effect of moisture content on some physical properties of barley
- Autores
- Sogolubik, C. A.; Campañone, Laura Analia; Pagano, Ana Maria; Gely, M. C.
- Año de publicación
- 2013
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Physical properties of barley (Hordeum vulgare L.) seeds were determined as a function of moisture content. Several properties were studied in the moisture range from 13.15 to 45.82% dry basis, the length increased from 8.10 to 8.62 mm,the width from 3.42 to 3.74 mm,the thickness from 2.61 mm to 2.84 mm, the arithmetic and geometric diameter of seeds from 4.71 to 5.07 mm and from 4.16 to 4.50 mm, respectively. Besides,the 1000-seed mass increased from 39.46 to 51.13 g,the surface area increased from 54.60 to 63.79 mm2, the porosity increased from 42.69% to 44.44%, the angle of repose increased from 18.18◦ to 27.31◦, and the static coefficient of friction showed an increase of 60.17%, 38.41% and 59.35% for the surfaces of plywood, galvanized steel and aluminum, respectively. From the experimental determinations it could be observed that only the apparent and true density decreased from 699.38 to 647.04 kg m−3 and from 1220.30 to 1164.62 kg m−3 respectively. In the range of evaluated moisture, all these properties – except length – showed moisture dependence according to linear relationships; the length exhibited a behavior of second-order polynomial. Finally, the sphericity behaves differently presenting a maximum of 53.15% for a moisture content of 35.29%.
Fil: Sogolubik, C. A.. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina
Fil: Campañone, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Fil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina
Fil: Gely, M. C.. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina - Materia
-
Barley
Physical Properties
Moisture Content - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/10026
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Effect of moisture content on some physical properties of barleySogolubik, C. A.Campañone, Laura AnaliaPagano, Ana MariaGely, M. C.BarleyPhysical PropertiesMoisture Contenthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4Physical properties of barley (Hordeum vulgare L.) seeds were determined as a function of moisture content. Several properties were studied in the moisture range from 13.15 to 45.82% dry basis, the length increased from 8.10 to 8.62 mm,the width from 3.42 to 3.74 mm,the thickness from 2.61 mm to 2.84 mm, the arithmetic and geometric diameter of seeds from 4.71 to 5.07 mm and from 4.16 to 4.50 mm, respectively. Besides,the 1000-seed mass increased from 39.46 to 51.13 g,the surface area increased from 54.60 to 63.79 mm2, the porosity increased from 42.69% to 44.44%, the angle of repose increased from 18.18◦ to 27.31◦, and the static coefficient of friction showed an increase of 60.17%, 38.41% and 59.35% for the surfaces of plywood, galvanized steel and aluminum, respectively. From the experimental determinations it could be observed that only the apparent and true density decreased from 699.38 to 647.04 kg m−3 and from 1220.30 to 1164.62 kg m−3 respectively. In the range of evaluated moisture, all these properties – except length – showed moisture dependence according to linear relationships; the length exhibited a behavior of second-order polynomial. Finally, the sphericity behaves differently presenting a maximum of 53.15% for a moisture content of 35.29%.Fil: Sogolubik, C. A.. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; ArgentinaFil: Campañone, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); ArgentinaFil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; ArgentinaFil: Gely, M. C.. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; ArgentinaElsevier Science2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10026Sogolubik, C. A.; Campañone, Laura Analia; Pagano, Ana Maria; Gely, M. C.; Effect of moisture content on some physical properties of barley; Elsevier Science; Industrial Crops And Products; 43; 5-2013; 762-7670926-6690enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2012.08.019info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:07:34Zoai:ri.conicet.gov.ar:11336/10026instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:07:34.754CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Effect of moisture content on some physical properties of barley |
title |
Effect of moisture content on some physical properties of barley |
spellingShingle |
Effect of moisture content on some physical properties of barley Sogolubik, C. A. Barley Physical Properties Moisture Content |
title_short |
Effect of moisture content on some physical properties of barley |
title_full |
Effect of moisture content on some physical properties of barley |
title_fullStr |
Effect of moisture content on some physical properties of barley |
title_full_unstemmed |
Effect of moisture content on some physical properties of barley |
title_sort |
Effect of moisture content on some physical properties of barley |
dc.creator.none.fl_str_mv |
Sogolubik, C. A. Campañone, Laura Analia Pagano, Ana Maria Gely, M. C. |
author |
Sogolubik, C. A. |
author_facet |
Sogolubik, C. A. Campañone, Laura Analia Pagano, Ana Maria Gely, M. C. |
author_role |
author |
author2 |
Campañone, Laura Analia Pagano, Ana Maria Gely, M. C. |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Barley Physical Properties Moisture Content |
topic |
Barley Physical Properties Moisture Content |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 https://purl.org/becyt/ford/4.4 https://purl.org/becyt/ford/4 |
dc.description.none.fl_txt_mv |
Physical properties of barley (Hordeum vulgare L.) seeds were determined as a function of moisture content. Several properties were studied in the moisture range from 13.15 to 45.82% dry basis, the length increased from 8.10 to 8.62 mm,the width from 3.42 to 3.74 mm,the thickness from 2.61 mm to 2.84 mm, the arithmetic and geometric diameter of seeds from 4.71 to 5.07 mm and from 4.16 to 4.50 mm, respectively. Besides,the 1000-seed mass increased from 39.46 to 51.13 g,the surface area increased from 54.60 to 63.79 mm2, the porosity increased from 42.69% to 44.44%, the angle of repose increased from 18.18◦ to 27.31◦, and the static coefficient of friction showed an increase of 60.17%, 38.41% and 59.35% for the surfaces of plywood, galvanized steel and aluminum, respectively. From the experimental determinations it could be observed that only the apparent and true density decreased from 699.38 to 647.04 kg m−3 and from 1220.30 to 1164.62 kg m−3 respectively. In the range of evaluated moisture, all these properties – except length – showed moisture dependence according to linear relationships; the length exhibited a behavior of second-order polynomial. Finally, the sphericity behaves differently presenting a maximum of 53.15% for a moisture content of 35.29%. Fil: Sogolubik, C. A.. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina Fil: Campañone, Laura Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina Fil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina Fil: Gely, M. C.. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina |
description |
Physical properties of barley (Hordeum vulgare L.) seeds were determined as a function of moisture content. Several properties were studied in the moisture range from 13.15 to 45.82% dry basis, the length increased from 8.10 to 8.62 mm,the width from 3.42 to 3.74 mm,the thickness from 2.61 mm to 2.84 mm, the arithmetic and geometric diameter of seeds from 4.71 to 5.07 mm and from 4.16 to 4.50 mm, respectively. Besides,the 1000-seed mass increased from 39.46 to 51.13 g,the surface area increased from 54.60 to 63.79 mm2, the porosity increased from 42.69% to 44.44%, the angle of repose increased from 18.18◦ to 27.31◦, and the static coefficient of friction showed an increase of 60.17%, 38.41% and 59.35% for the surfaces of plywood, galvanized steel and aluminum, respectively. From the experimental determinations it could be observed that only the apparent and true density decreased from 699.38 to 647.04 kg m−3 and from 1220.30 to 1164.62 kg m−3 respectively. In the range of evaluated moisture, all these properties – except length – showed moisture dependence according to linear relationships; the length exhibited a behavior of second-order polynomial. Finally, the sphericity behaves differently presenting a maximum of 53.15% for a moisture content of 35.29%. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-05 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/10026 Sogolubik, C. A.; Campañone, Laura Analia; Pagano, Ana Maria; Gely, M. C.; Effect of moisture content on some physical properties of barley; Elsevier Science; Industrial Crops And Products; 43; 5-2013; 762-767 0926-6690 |
url |
http://hdl.handle.net/11336/10026 |
identifier_str_mv |
Sogolubik, C. A.; Campañone, Laura Analia; Pagano, Ana Maria; Gely, M. C.; Effect of moisture content on some physical properties of barley; Elsevier Science; Industrial Crops And Products; 43; 5-2013; 762-767 0926-6690 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2012.08.019 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Science |
publisher.none.fl_str_mv |
Elsevier Science |
dc.source.none.fl_str_mv |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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13.070432 |