PHYSICAL, CHEMICAL AND AERODYNAMIC PROPERTIES OF BARLEY BEST LINES OF GOLESTAN

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JABRAYILI S.; JAFARI S.M.; MIRZAEI H.; GHODSEVALI A.; GHAREKHANI M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:1 (11) Page(s): 47-54

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Title

PHYSICAL, CHEMICAL AND AERODYNAMIC PROPERTIES OF BARLEY BEST LINES OF GOLESTAN

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Keywords

PHYSICAL PROPERTIESQ2

CHEMICAL CHARACTERISTICQ2

DENSITYQ2

AERODYNAMIC PROPERTIESQ3

BARLEY LINEQ3

TERMINAL VELOCITYQ3

Abstract

In this study, PHYSICAL PROPERTIES of barley were determined in order to design processing equipment and transportation. Investigated PHYSICAL PROPERTIES included length, width, thickness, geometric mean diameter, spherecity, thousand kernel weight, bulk and kernel densities and porosity. These properties were investigated for 6 BARLEY LINEs (EBYT-88-2, EBYT-88-4, EBYT-88-6, EBYT-88-14, EBYT-88-17 and EBYT-88-20) prepared from Gorgan agriculture of Iran and Natural Resources Researches Center. In these lines, EBYT-88-2 had the most length. The thickness, geometric mean diameter and thousand kernel weights, the largest content was related to EBYT-88-4 and equal to 3.59, 2.8, 4.75 and 38.053 cm, respectively. The lowest of sphericity was related to EBYT-88-2 and was not significantly difference with EBYT-88-17. Bulk and kernel densities and porosity of different lines had a significant difference of between lines and highest content of bulk and kernel densities related to EBYT-88-6 and EBYT-88-14, respectively. The highest and lowest of porosity was related to EBYT-88-2 and EBYT-88-14, respectively. Among the investigated chemical properties, the highest content of protein, fat and fiber was related to EBYT-88-4. EBYT-88-20 and EBYT-88-2 was allocated the highest content of carbohydrate and ash compared with other lines. Concerning the studied chemical properties, moisture had a insignificant difference only. Point view of AERODYNAMIC PROPERTIES, EBYT-88-6 had the highest of TERMINAL VELOCITY (4.117 m/s) and the lowest of drag coefficient (0.0125) among the used lines and this indicated an inverse relation between TERMINAL VELOCITY and drag coefficient.

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APA: Copy

JABRAYILI, S., JAFARI, S.M., MIRZAEI, H., GHODSEVALI, A., & GHAREKHANI, M.. (2012). PHYSICAL, CHEMICAL AND AERODYNAMIC PROPERTIES OF BARLEY BEST LINES OF GOLESTAN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(1 (11)), 47-54. SID. https://sid.ir/paper/176457/en

Vancouver: Copy

JABRAYILI S., JAFARI S.M., MIRZAEI H., GHODSEVALI A., GHAREKHANI M.. PHYSICAL, CHEMICAL AND AERODYNAMIC PROPERTIES OF BARLEY BEST LINES OF GOLESTAN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(1 (11)):47-54. Available from: https://sid.ir/paper/176457/en

IEEE: Copy

S. JABRAYILI, S.M. JAFARI, H. MIRZAEI, A. GHODSEVALI, and M. GHAREKHANI, “PHYSICAL, CHEMICAL AND AERODYNAMIC PROPERTIES OF BARLEY BEST LINES OF GOLESTAN,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 1 (11), pp. 47–54, 2012, [Online]. Available: https://sid.ir/paper/176457/en

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