Effects of Moisture Content on Some Physical Properties of the Yellow Lentil

Abstract

This research focuses on yellow lentil seeds and determining the effects of moisture content on some of their physical properties. The various types of machinery used in gathering crops, processing, shipping, categorizing, sorting, and packaging are designed according to the physical properties of the specific crops. When the moisture content increased from 15.6% to 22.5% d.b., the bulk density decreased from 750.27 to 625 kg m-3, the true density increased from 1200.5 to 1334 kg m-3, and the rupture force decreased from 2.5 to 16.2 N. Under the same conditions, the measurements of the average thickness, diameter, arithmetic mean diameter, geometric mean diameter, projected area, surface area, sphericity, thousand seed mass, porosity, and terminal velocity values varied as follows: from 1.22 to 1.42 mm, 4.29 to 4.6 mm, 3.26 to 3.53 mm, 2.82 to 3.1 mm, 15.33 to 17.66 mm2, 24.93 to 30.15 mm2, 0.66 to 0.67, 15.33 to 17.66 mm2, 15.1 to 18.01 g, 37.49 to 53.18% and 1.5 to 2.09 m s-1, respectively. For all moisture content levels, rubber had the greatest static coefficient of friction, followed by aluminum, galvanized iron, stainless steel, plywood and glass

Keywords

• sarı mercimek
• fiziksel özellikler
• nem
• yellow lentils
• physical properties
• moisture