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Information Journal Paper

Title

EXPERIMENTAL STUDYING OF PERFORMANCE OF GRAVITY SEPARATOR APPARATUS IN SEPARATION OF SUNN PEST- DAMAGED WHEAT

Pages

  33-47

Abstract

 In this research, a gravity SEPARATOR apparatus was used for separating Sunn Pest–Damaged WHEAT from good WHEAT. Influence of parameters of machine table (longitudinal and latitudinal slopes, oscillation frequency and amplitude and velocity of air) for obtaining of maximum separation of Sunn Pest–Damaged WHEAT from good WHEAT has been studied. Using of dimensional analysis and a model study that is common in fluid mechanic, some dimensionless parameters were produced that were effective in reduction of numbers of parameters. Results showed that increase of latitudinal slope of table from 0.5 to 2 degrees and reduction of longitudinal slope from 5 to 3 degrees increased separation of Sunn Pest–Damaged WHEAT. A dimensionless number v/aω which shows ration of innercy force of air current blown to WHEAT to force arising from oscillation was considered in ratio of separation. The results of the experiment showed that the separation of Sunn Pest–Damaged WHEAT get to maximum 95.14 percent in  v/aω=152.3 longitudinal slope 3 degree, and latitudinal slope 2.

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    APA: Copy

    RASEKH, M., TAVAKOLI, T., FIROUZABADI, B., & KIANMEHR, M.H.. (2005). EXPERIMENTAL STUDYING OF PERFORMANCE OF GRAVITY SEPARATOR APPARATUS IN SEPARATION OF SUNN PEST- DAMAGED WHEAT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(3), 33-47. SID. https://sid.ir/paper/71609/en

    Vancouver: Copy

    RASEKH M., TAVAKOLI T., FIROUZABADI B., KIANMEHR M.H.. EXPERIMENTAL STUDYING OF PERFORMANCE OF GRAVITY SEPARATOR APPARATUS IN SEPARATION OF SUNN PEST- DAMAGED WHEAT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(3):33-47. Available from: https://sid.ir/paper/71609/en

    IEEE: Copy

    M. RASEKH, T. TAVAKOLI, B. FIROUZABADI, and M.H. KIANMEHR, “EXPERIMENTAL STUDYING OF PERFORMANCE OF GRAVITY SEPARATOR APPARATUS IN SEPARATION OF SUNN PEST- DAMAGED WHEAT,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 3, pp. 33–47, 2005, [Online]. Available: https://sid.ir/paper/71609/en

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