EFFECT OF MOISTURE CONTENT ON PHYSICAL PROPERTIES OF CHICKPEA VARIETIES OF GOLESTAN PROVINCE

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BAKHSHABADI H.; GHODSVALI A.R.; ABDOLLAHI A.; RASHIDZADEH S.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:5 | Issue:2 (16) Page(s): 51-62

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Title

EFFECT OF MOISTURE CONTENT ON PHYSICAL PROPERTIES OF CHICKPEA VARIETIES OF GOLESTAN PROVINCE

Author(s)

BAKHSHABADI H. | GHODSVALI A.R. | ABDOLLAHI A. | RASHIDZADEH S. | Issue Writer Certificate

Keywords

CHICKPEA VARIETIESQ2

PHYSICAL PROPERTIESQ2

MOISTURE LEVELSQ2

GRAVITATIONAL PROPERTIESQ3

STATIC FRICTIONQ2

Abstract

In this study, geometrical properties (length, width, thickness, arithmetic & geometric diameter, surface area, picture area and sphericity), GRAVITATIONAL PROPERTIES (thousand kernel weight, bulk and kernel densities, volume and porosity) and frictional properties (emptying, filling angles and friction coefficients against different surfaces) of three varieties of chickpea (Arman, Hashem and 93-93 varieties)were evaluated within 4 levels of moisture. The results showed that chickpea length, width, arithmetic mean diameter, geometrical mean diameter and picture area of 93-93 variety were 10.6 and 9.3; 2.5 and 0.4; 5.3 and 3.5; 4.7 and 2.5; 18.3 and 15% higher than Arman and Hashem varieties, respectively. Moisture content had a significant effect (p<0.01) on GRAVITATIONAL PROPERTIES (thousand kernel weight, bulk and kernel densities, volume and porosity). To indicate PHYSICAL PROPERTIES of variations of chickpeas, results were represented by first-degree regression equations and R2.

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APA: Copy

BAKHSHABADI, H., GHODSVALI, A.R., ABDOLLAHI, A., & RASHIDZADEH, S.. (2013). EFFECT OF MOISTURE CONTENT ON PHYSICAL PROPERTIES OF CHICKPEA VARIETIES OF GOLESTAN PROVINCE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(2 (16)), 51-62. SID. https://sid.ir/paper/176607/en

Vancouver: Copy

BAKHSHABADI H., GHODSVALI A.R., ABDOLLAHI A., RASHIDZADEH S.. EFFECT OF MOISTURE CONTENT ON PHYSICAL PROPERTIES OF CHICKPEA VARIETIES OF GOLESTAN PROVINCE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(2 (16)):51-62. Available from: https://sid.ir/paper/176607/en

IEEE: Copy

H. BAKHSHABADI, A.R. GHODSVALI, A. ABDOLLAHI, and S. RASHIDZADEH, “EFFECT OF MOISTURE CONTENT ON PHYSICAL PROPERTIES OF CHICKPEA VARIETIES OF GOLESTAN PROVINCE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 2 (16), pp. 51–62, 2013, [Online]. Available: https://sid.ir/paper/176607/en

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