Nem İçeriğinin Sarı Mercimeğin Bazı Fiziksel Özellikleri Üzerine Etkisi

Year 2016, Volume: 22 Issue: 2, 307 - 316, 01.03.2016

Eşref Işık Nazmi İzli

https://doi.org/10.1501/Tarimbil_0000001389

Cited By: 4

Abstract

Bu çalışma değişen nem oranlarına bağlı olarak sarı mercimek tohumlarının bazı fiziksel özelliklerini belirlemeye odaklanmıştır. Hasat, işleme, nakliye, katagorize etme, sınıflandırma ve paketlemede kullanılan makinalar bu fiziksel özelliklerine göre tasarlanmaktadır. Nem oranı % 15.6’dan % 22.5 d.b kuru baz ’a arttığında, hacim ağırlığı 750.27’ dan 625 kg m-3’e, özgül ağırlık 1200.5’dan 1334 kg m-3’e ve kırılma kuvveti 22.5’dan 16.2 N’a azalmıştır. Aynı koşullar altında ortalama kalınlık, çap, aritmetik ortalama çap, geometrik ortalama çap, küresellik, yüzey alanı, projeksiyon alanı, bindane ağırlığı, gözeneklilik ve kritik hız değerleri sırasıyla 4.29-4.6 mm, 1.22-1.42 mm, 3.26-3.53 mm, 2.82-3.1 mm, 0.66-0.67, 24.93-30.15 mm2, 15.33-17.66 mm2, 15.1-18.01 g, % 37.49-53.18 ve 1.5-2.09 m s-1 aralığında değişmiştir. Bütün nem değerlerinde en yüksek sürtünme katsayısı kauçuk yüzey kullanıldığında elde edilmiştir, bunu alüminyum, galvanizli sac, çelik, kontrplak ve cam yüzeyleri takip etmiştir

Keywords

Sarı mercimek, Fiziksel özellikler, Nem

Effects of Moisture Content on Some Physical Properties of the Yellow Lentil

Abstract

This research focuses on yellow lentil seeds and determining the effects of moisture content on some of their physical properties. The various types of machinery used in gathering crops, processing, shipping, categorizing, sorting, and packaging are designed according to the physical properties of the specific crops. When the moisture content increased from 15.6% to 22.5% d.b., the bulk density decreased from 750.27 to 625 kg m-3, the true density increased from 1200.5 to 1334 kg m-3, and the rupture force decreased from 2.5 to 16.2 N. Under the same conditions, the measurements of the average thickness, diameter, arithmetic mean diameter, geometric mean diameter, projected area, surface area, sphericity, thousand seed mass, porosity, and terminal velocity values varied as follows: from 1.22 to 1.42 mm, 4.29 to 4.6 mm, 3.26 to 3.53 mm, 2.82 to 3.1 mm, 15.33 to 17.66 mm2, 24.93 to 30.15 mm2, 0.66 to 0.67, 15.33 to 17.66 mm2, 15.1 to 18.01 g, 37.49 to 53.18% and 1.5 to 2.09 m s-1, respectively. For all moisture content levels, rubber had the greatest static coefficient of friction, followed by aluminum, galvanized iron, stainless steel, plywood and glass

Keywords

Yellow lentils, Physical properties, Moisture

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