سال انتشار: ۱۳۹۰

محل انتشار: بیستمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۱۰

نویسنده(ها):

Hoda Shahiri Tabarestani – Department of Food Science & Technology, Ferdowsi University of Mashhad
Zahra. Beigmohammadi – 2PhD student of food science & Technology, Tarbiat Modares University, Department of Food Science & Technology
Mehdi. Kashani nejad3 – Department of Food Science & Technology, Gorgan University of Agricultural Science and Natural Resources)

چکیده:

This study was carried out to determine the effect of moisture content on several physical properties of Iranian cumin seeds. Five levels of moisture content from 7.2 to 35.3% (w.b.%) was used. The length, width, thickness and unit mass increased from 4.73 to 5.30, 1.44 to 1.65, 1.19 to 1.23 (mm) respectively as the moisture content increased. The Calculeted value of geometric mean diameter and sphericity of the cumin seed increased, while bulk density decreased from 430 to 377 kg/m3 and also true density from 1026 to 1376 kg/m3. Porosity and terminal velocity increased respectively from 63.3 to 69.8% and 3.7 to 6.24 m/s. The static coefficient of friction also increased linearly on six different surface. The angle of repose increased linearly with increasing of moisture content respectively 42.4 to 57.7º. Physical properties data of Iranian cumin seed were determined in order to design processing equipment for post harvest operations