Title : ( Effects of moisture content, seed size, loading rate and seed rotation on force and energy required for fracturing cumin seed (Cuminum cyminum Linn) under quasi-static loading )
Authors: M. H. Saiedirad , A. Tabatabaeefar , A. Borghei , Mir Mojtaba Mirsalehi , F. Badii , M. Ghasemi Varnamkhasti ,
Full TextAbstract
Force and deformation curve of agricultural material must be provided for proper design of harvesting, processing machineries. In this research, fracture resistance of whole cumin seed was measured in terms of average compressive force, seed rupture force and energy absorbed. In this study 10 treatments were performed as randomized complete block design with 20 replications. Cumin seeds were quasi-statically loaded in horizontal and vertical orientations with moisture contents in three levels: 5.7%, 9.5%, and 15% seed size in three levels: small, medium, and large; loading rates in two levels: 2 and 5 mm/min; and two seed orientations: horizontal and vertical.
Keywords
, cumin seed, Cuminum cyminum Linn, Cumin seed, quasi-static loading, mechanical properties, rupture force
@article{paperid:1014668,
author = {M. H. Saiedirad and A. Tabatabaeefar and A. Borghei and Mirsalehi, Mir Mojtaba and F. Badii and M. Ghasemi Varnamkhasti},
title = {Effects of moisture content, seed size, loading rate and seed rotation on force and energy required for fracturing cumin seed (Cuminum cyminum Linn) under quasi-static loading},
journal = {Journal of Food Engineering},
year = {2008},
volume = {86},
number = {4},
month = {June},
issn = {0260-8774},
pages = {565--572},
numpages = {7},
keywords = {cumin seed; Cuminum cyminum Linn; Cumin seed; quasi-static loading; mechanical properties; rupture force},
}
%0 Journal Article
%T Effects of moisture content, seed size, loading rate and seed rotation on force and energy required for fracturing cumin seed (Cuminum cyminum Linn) under quasi-static loading
%A M. H. Saiedirad
%A A. Tabatabaeefar
%A A. Borghei
%A Mirsalehi, Mir Mojtaba
%A F. Badii
%A M. Ghasemi Varnamkhasti
%J Journal of Food Engineering
%@ 0260-8774
%D 2008
