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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year


IMPACT FACTOR 2016: 0.685

CiteScore 2016: 0.73

SCImago Journal Rank (SJR) 2016: 0.293
Source Normalized Impact per Paper (SNIP) 2016: 0.391

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1556-3758
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Volume 6, Issue 5 (Oct 2010)

Issues

Moisture Dependent Physical Properties of Grape Seeds

Jafar Milani / Ali Moetamedzadegan
Published Online: 2010-10-11 | DOI: https://doi.org/10.2202/1556-3758.1822

This study was carried out to determine the effect of moisture content on some physical properties of grape seed. Seven levels of moisture content varying from 12.26 to 24.61% (w.b.) were considered in this study. Length, width, thickness, geometric mean diameter, sphericity and 1000 seed mass increased by 2.58%, 3.63%, 8.36%, 4.78%, 2.14%, and 22.62%, respectively, with the increase of moisture content. Bulk and true density increased from 469.3 to 546.3 kg/m3 and 1058.7 to 1159.3 kg/m3, respectively, while porosity decreased from 55.67 to 52.87%. The angle of repose increased from 21.79 to 29.65° with the increase of moisture content. The hardness decreased from 58.72 to 23.34 N with increase in moisture content. The static coefficient of friction of seeds was determined on concrete, galvanized iron, plywood and glass sheets at various moisture contents. The highest and lowest static coefficients of friction were observed on concrete and glass sheet, respectively.

Keywords: grape seed; moisture content; physical properties; coefficient of friction

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Published Online: 2010-10-11


Citation Information: International Journal of Food Engineering, ISSN (Online) 1556-3758, DOI: https://doi.org/10.2202/1556-3758.1822.

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©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston. Copyright Clearance Center

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  • I need this article for my research work

    posted by: SHRIKANT SWAMI on 2012-04-17 05:59 AM (Europe/Berlin)