Effect of moisture content on the physical properties of fibered flaxseed

Wang, Bo, Li, Dong, Wang, Li-jun, Huang, Zhi-gang, Zhang, Lu, Chen, Xiao Dong and Mao, Zhi-huai 2007, Effect of moisture content on the physical properties of fibered flaxseed, International journal of food engineering, vol. 3, no. 5, pp. 1-11, doi: 10.2202/1556-3758.1281.

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Title Effect of moisture content on the physical properties of fibered flaxseed
Author(s) Wang, Bo
Li, Dong
Wang, Li-jun
Huang, Zhi-gang
Zhang, Lu
Chen, Xiao Dong
Mao, Zhi-huai
Journal name International journal of food engineering
Volume number 3
Issue number 5
Start page 1
End page 11
Total pages 11
Publisher Walter de Gruyter GmbH & Co. KG
Place of publication Berlin, Germany
Publication date 2007-09-06
ISSN 1556-3758
Keyword(s) angle of repose
coefficient of friction
moisture content
physical properties
Summary The physical properties of fibered flaxseed were investigated within moisture content varying from 6.21 to 16.29%. The length, width, thickness and geometric mean diameter increased from 4.20 to 4.44mm, 1.99 to 2.13mm, 0.91 to 0.95mm, and 1.95 to 2.06mm, respectively in the moisture content range. One thousand seed weight increased linearly from 4.22 to 4.62g. The bulk density decreased from 726.783 to 611.872kg/m3, while the true density increased from 1165.265 to 1289.341kg/m3 in the moisture content range. The porosity values of flaxseed increased linearly from 37.67 to 52.54%. The highest static coefficient of friction was found on the plywood surface, while the lowest on the stainless steel surface. The static coefficient of friction increased from 0.467 to 0.972, 0.442 to 0.864, 0.492 to 0.927, and 0.490 to 0.845 for plywood, stainless steel, aluminum sheet and galvanized iron, respectively. The angle of repose increased linearly from 25.7° to 33.8° in the moisture content range. The results are necessary for design of equipment to handling, transportation, processing, and the storage of flaxseed.
Language eng
DOI 10.2202/1556-3758.1281
Field of Research 090802 Food Engineering
090805 Food Processing
Socio Economic Objective 970109 Expanding Knowledge in Engineering
HERDC Research category C1.1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30048044

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