EVALUATION OF THE PHYSICAL PROPERTIES OF SOYBEAN

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FARHANGMEHR A.; GODSEVALI M.; HADAD KHODAPARAST M.H.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:1 | Issue:3 Page(s): 9-16

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Information Journal Paper

Title

EVALUATION OF THE PHYSICAL PROPERTIES OF SOYBEAN

Author(s)

FARHANGMEHR A. | GODSEVALI M. | HADAD KHODAPARAST M.H. | Issue Writer Certificate

Keywords

SOYBEANQ3

GEOMETRICAL PROPERTIESQ3

GRAVITY PROPERTIESQ3

FRICTIONAL PROPERTIESQ3

Abstract

In this research some physico-mechanical properties such as physical properties (length, width, thickness, arithmetic and geometrical mean diameter, surface area and sphericity coefficient), gravimetrical properties (true and bulk density), and FRICTIONAL PROPERTIES (filling and emptying angle of ripose, coefficient of static friction against surface of wood, aluminium and galvanized iron of three varieties of SOYBEAN (Gorgan 3, Williams and Sahar) were investigated. For data analysis, a Completely Randomized experimental Design (CRD) and Duncans test at 1% significant level (SAS software program) were used. The result showed that the effect of variety were significant (P< 0.01) in all geometrical, gravimetrical (expected true density) and FRICTIONAL PROPERTIES investigated. The most coefficient of sphericity belongs to Sahar, with%88 and the least coefficient one belongs to Gorgan 3, with%86. The domain of bulk density is between 732.372 and 720.000 Kg/m3 and the domain of true density is between 1278.03 and 1182.000 Kg/m3. The results demonstrated that the effect of the variety on bulk density is significant (P< 0.01) but about true density, there was not any noticeable differences statistically. Coefficient of static friction for wood is obtained between 0.41 and 0.49 which the largest amount is for Sahar and the smallest one for Williams.

Cites

EVALUATION OF THE PHYSICAL PROPERTIES OF TWO PEA VARIETIES

References

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APA: Copy

FARHANGMEHR, A., GODSEVALI, M., & HADAD KHODAPARAST, M.H.. (2010). EVALUATION OF THE PHYSICAL PROPERTIES OF SOYBEAN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 1(3), 9-16. SID. https://sid.ir/paper/176527/en

Vancouver: Copy

FARHANGMEHR A., GODSEVALI M., HADAD KHODAPARAST M.H.. EVALUATION OF THE PHYSICAL PROPERTIES OF SOYBEAN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2010;1(3):9-16. Available from: https://sid.ir/paper/176527/en

IEEE: Copy

A. FARHANGMEHR, M. GODSEVALI, and M.H. HADAD KHODAPARAST, “EVALUATION OF THE PHYSICAL PROPERTIES OF SOYBEAN,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 1, no. 3, pp. 9–16, 2010, [Online]. Available: https://sid.ir/paper/176527/en

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