期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2010
卷号：2
期号：6
页码：340-345
出版社：MAXWELL Science Publication
摘要：Physical properties of safflower grains ( Goldasht variety ) were determined as a function of moisture content in the range of 3.9-22% wet basis (w.b.) using standard techniques. The average length, width, thickness, geometric mean diameter, arithmetic diameter, sphericity, surface area and angle of repose ranged from 7.50 to 8.09 m m, 4.58 to 4.97 mm, 3.58 to 4.06 m m, 4.97 to 5.46 mm, 5.22 to 5.70 mm, 66.29 to 67.90%, 65.63 to 79.15 mm2 and 47º to 56º as the moisture content increased from 3.9 to 22% d.b., respectively. The greatest and smallest value of average length, width, thickness, geometric mean diameter, arithmetic diameter, sphericity, surface area occurred in 12 and 3.9% w.b., respectively. studies on rewetted safflower grains showed that the Thousand Kernel Weight (TKW) increased from 50.50 to 59.20 g, the surface area from 65.64 to 71.84 mm2 and the bulk density from 520 to 547 kg/m3. Whereas the porosity decreased from 51.4 to 45.84% and the true density from 1070 to 1010 kg/m3 with an increase in the moisture content range of 3.9-22 % w.b. The static coefficient of friction of safflower grains increased linearly against surfaces of three structural materials, namely, plastic (0.36-0.45), plywood (0.31-0.55), and galvanized iron (0.31-0.49) and the static angle of repose increased from 47º to 56º, respectively as the moisture content increased from 3.9 to 22% w.b.
