作者
Ebubekir Altuntaş, Engin Özgöz, Ö Faruk Taşer
发表日期
2005/11/1
期刊
Journal of Food Engineering
卷号
71
期号
1
页码范围
37-43
出版商
Elsevier
简介
Some physical properties of fenugreek seeds were evaluated as a function of moisture content. The average length, width, thickness, geometric mean diameter and unit mass of the seed ranged from 4.01 to 4.19mm, 2.35 to 2.61mm, 1.49 to 1.74mm, 2.40 to 2.66mm and 0.0157 to 0.0164g as the moisture content increased from 8.9% to 20.1% d.b. respectively. In the moisture content range, studies on rewetted fenugreek seed showed that the sphericity increased from 60.79% to 64.06%, the seed volume from 12.58 to 13.83mm3, 1000 seed mass from 15.48 to 16.39g and surface area from 18.09 to 22.18mm2. As the moisture content increased from 8.9% to 20.1% d.b., the bulk density, kernel density were found to decrease from 701.16 to 645.81kg/m3 and 1240.36 to 1165.25kg/m3, whereas angle of repose and porosity were found to increase from 14.34° to 16.88° and 43.47% to 44.58%, respectively. The static …
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