Physical properties of safflower grains. Part I: Geometric and gravimetric characteristics
ABSTRACT Safflower is an oil crop and its oil can be used for food and industrial purposes. However, there is little information about the physical properties of these grains, which is important for the planning and execution of post-harvest stages. Thus, this study was carried out with the aim of evaluating the effect of drying on the main physical properties of safflower grains. Safflower grains were harvested with an initial moisture content of approximately 0.445 decimal d.b. (dry basis) and subjected to drying in an oven with forced air circulation at 40 °C, until the grains reached a final moisture content of 0.073 ± 0.008 decimal d.b. During the drying, bulk density and true density, porosity, thousand-grain mass, circularity, sphericity, projected and surface area, and surface-volume ratio were measured. Based on these results, it is concluded that all gravimetric and geometrical characteristics of safflower grains were reduced due to the reduction of moisture content, except for the surface-volume ratio.
| Main Authors: | , , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Departamento de Engenharia Agrícola - UFCG
2017
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000500344 |
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| Summary: | ABSTRACT Safflower is an oil crop and its oil can be used for food and industrial purposes. However, there is little information about the physical properties of these grains, which is important for the planning and execution of post-harvest stages. Thus, this study was carried out with the aim of evaluating the effect of drying on the main physical properties of safflower grains. Safflower grains were harvested with an initial moisture content of approximately 0.445 decimal d.b. (dry basis) and subjected to drying in an oven with forced air circulation at 40 °C, until the grains reached a final moisture content of 0.073 ± 0.008 decimal d.b. During the drying, bulk density and true density, porosity, thousand-grain mass, circularity, sphericity, projected and surface area, and surface-volume ratio were measured. Based on these results, it is concluded that all gravimetric and geometrical characteristics of safflower grains were reduced due to the reduction of moisture content, except for the surface-volume ratio. |
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