Handling and frictional characteristics of soybean as a function of moisture content and variety

Handling and frictional properties of soybean are needed for the design of the storage, processing, drying, aeration and handling systems. In this research some handling properties (dimensions, volume, sphericity, surface area, bulk and kernel densities, porosity) and frictional properties (empyting angle of repose and friction coefficients against five different surfaces) were investigated for four varieties of soybean: Williams, BP, LWK and Sahar, as a function of moisture content in the range from 8 to 24 (w.b.%). All physical characteristics of soybean varieties were significantly affected by changing moisture content in the studied range. The results showed that the principal dimensions, unit mass, geometric mean diameter, surface area, volume, kernel density and porosity increased linearly with increasing moisture content for all varieties, while sphericity decreased linearly and bulk density showed a quadratic trend for all varieties when the moisture content increased from 8 to 24 (w.b%). The coefficient of static friction increased linearly against all the tested surfaces as the moisture content increased. As well as angle of repose for emptying increased linearly with increasing of moisture content for four varieties. The relationships between the measured properties and moisture content of soybean varieties were obtained and represented by regression equations.

Handling and frictional properties of soybean are needed for the design of the storage, processing, drying, aeration and handling systems. In this research some handling and frictional properties of four varieties of soybean were investigated as a function of moisture content in the range from 8 to 24 (w.b.%). All physical characteristics of soybean varieties were significantly affected by changing moisture content in the studied range.Figure optionsDownload as PowerPoint slide