EVALUATION OF THE PHYSICAL PROPERTIES OF TWO PEA VARIETIES

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ALEHOSSEINI A.; TAVAKOLIPOUR H.; GHODSEVALI A.; JAFARI S.M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:3 | Issue:1 (7) Page(s): 43-50

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Title

EVALUATION OF THE PHYSICAL PROPERTIES OF TWO PEA VARIETIES

Author(s)

ALEHOSSEINI A. | TAVAKOLIPOUR H. | GHODSEVALI A. | JAFARI S.M. | Issue Writer Certificate

Keywords

PEA VARIETIESQ3

GEOMETRICAL PROPERTIESQ3

GRAVIMETRICAL PROPERTIESQ3

FRICTIONAL PROPERTIESQ3

AERODYNAMICAL PROPERTYQ3

Abstract

In this study, the effect of variety on GEOMETRICAL PROPERTIES (length, width, thickness, average arithmatic and geometrical mean diameter, equivalent diameter, surface area, volume and sphericity coefficient), GRAVIMETRICAL PROPERTIES (true and bulk density, porosity and a thousand grain mass), FRICTIONAL PROPERTIES (filling and emptying angle of repose, coefficient of static friction against surfaces of aluminum, steel, galvanized iron, rubber, cement and wood) and AERODYNAMICAL PROPERTY (terminal velocity) were determined. The effect of variety was significant (P<0.01) in all Physical properties (expected true density) investigated. The most geometrical diameter belongs to Pofaki with 8.62 mm. The most coefficient of sphericity belongs to Pofaki, with 84.47% and the least coefficient one belongs to Shamshiri, with 83.34%. Most bulk density related to the Shamshiri (673 Kg/m3) and the most filling angle of repose belongs to Pofaki (32.47 degree). The highest static coefficient of friction in both varieties belongs to surface of wood (Shamshiri 0.579 and Pofaki 0.611) and the lowest coefficient of static friction for Shamshiri related to surface of aluminum (0.543) and for Pofaki related to surfaces of aluminum (0.575) and steel (0.575). Maximum terminal velocity was related to the Pofaki (11.54 m/s).

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APA: Copy

ALEHOSSEINI, A., TAVAKOLIPOUR, H., GHODSEVALI, A., & JAFARI, S.M.. (2011). EVALUATION OF THE PHYSICAL PROPERTIES OF TWO PEA VARIETIES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(1 (7)), 43-50. SID. https://sid.ir/paper/176509/en

Vancouver: Copy

ALEHOSSEINI A., TAVAKOLIPOUR H., GHODSEVALI A., JAFARI S.M.. EVALUATION OF THE PHYSICAL PROPERTIES OF TWO PEA VARIETIES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;3(1 (7)):43-50. Available from: https://sid.ir/paper/176509/en

IEEE: Copy

A. ALEHOSSEINI, H. TAVAKOLIPOUR, A. GHODSEVALI, and S.M. JAFARI, “EVALUATION OF THE PHYSICAL PROPERTIES OF TWO PEA VARIETIES,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 1 (7), pp. 43–50, 2011, [Online]. Available: https://sid.ir/paper/176509/en

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