Determination of the sphericity of granular food materials

It was found that increase in ϕs value caused deviation from the absolute sphericity (ϕs = 0). Sphericity was constant and independent of size for certain shapes at 0, 0.00271 and 0.00155 for sphere, cube and cylinder (length = diameter), respectively. Also, the sphericities of wheat, bean, intact red lentil, chickpea and coarse bulgur were determined as 0.01038, 0.00743, 0.00641, 0.00240 and 0.01489, respectively (P < 0.05). As expected, chickpea had the best and coarse bulgur had the worst sphericity due to their specific shapes.