Journal of Food, Agriculture and Environment

Some moisture-dependent physical properties of bean seed (Phaseolus vulgaris L.)

Author(s):

Saeed Firouzi ¹ *, Mohammad Reza Alizadeh ², Hashem Aminpanah ¹, Mohammad Naghi Safarzad Vishekaei ¹

Recieved Date: 2012-06-28, Accepted Date: 2012-10-02

Abstract:

This study was carried out to determine the effect of moisture content on some physical properties of Rashti bean, a local cultivar in northern Iran. Five levels of moisture content ranging from 12.1 to 32.1% d.b. (dry basis) were considered. The average length, width, thickness, geometric mean diameter, unit mass, unit volume and surface area of seed were 16.59 mm, 7.51 mm, 5.81 mm, 8.97 mm, 0.50 g, 0.381 mm³ and 252.88 mm², respectively, at a moisture content of 12.1%. As the moisture content increased from 12.1 to 32.1% d.b., the bean seed sphericity increased from 0.541 to 0.557, the bulk and true densities decreased from 672.772 to 640.152 kg m^-3 and from 1312.557 to 1122.935 kg m^-3, respectively. The porosity decreased from 48.74% to 42.95% and the angle of repose increased from 37.7° to 51.4°. The static coefficient of friction of bean seed against rubber, steel, aluminium and galvanized iron increased with increase of moisture content in the range of 12.1 to 32.1% d.b. The highest coefficient of friction was recorded for rubber surface, ranging from 0.287 to 0.449. 

Keywords:

Bean, physical properties, moisture content

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Agriculture
Pages: 713-717

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