Title : ( The effect of variety, size and moisture content of sunflower seed and its kernel on their terminal velocity, drag coefficient and Reynold’s number )
Authors: Rasool Khodabakhshian kargar , Bagher Emadi , M. Hossein Abbaspour-Fard , M. H. Saiedirad ,
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Abstract
In this paper terminal velocity, Reynold s number and drag coefficient of three varieties of Iranian sunflower seed and its kernel were evaluated as a function of size and moisture content at three moisture content levels in the range of 3 to 14% d.b. The obtained results showed that terminal velocity and Reynold’s number of sunflower seed and its kernel for the studied varieties and size categores increased and drag coefficient for both seed and kernel decreased with increase in moisture content. Investigating effect of size revealed that terminal velocity and Reynold’s number of sunflower seed and its kernel increased as size of samples increased from small to large while the drag coefficient of sunflower seed decreased with increasing size. In contrast, drag coefficient of sunflower kernel increased with increase in size.
Keywords
, Aerodynamic properties, sunflower seed and kernel, moisture content, variety, size.
@article{paperid:1026457,
author = {Khodabakhshian Kargar, Rasool and Emadi, Bagher and Abbaspour-Fard, M. Hossein and M. H. Saiedirad},
title = {The effect of variety, size and moisture content of sunflower seed and its kernel on their terminal velocity, drag coefficient and Reynold’s number},
journal = {International Journal of Food Properties},
year = {2012},
volume = {15},
number = {1},
month = {January},
issn = {1094-2912},
pages = {262--273},
numpages = {11},
keywords = {Aerodynamic properties; sunflower seed and kernel; moisture content; variety; size.},
}
%0 Journal Article
%T The effect of variety, size and moisture content of sunflower seed and its kernel on their terminal velocity, drag coefficient and Reynold’s number
%A Khodabakhshian Kargar, Rasool
%A Emadi, Bagher
%A Abbaspour-Fard, M. Hossein
%A M. H. Saiedirad
%J International Journal of Food Properties
%@ 1094-2912
%D 2012
