Moisture-Dependent Physical Properties of Kola Nut (Cola nitida) Seed
This study was carried out to determine the effect of moisture content on some physical properties of kola nut seed. Four moisture levels ranging from 47.48 to 61.4 % wet basis (w.b.) was considered. Results showed that there was linear increase in the mean length, width, thickness, geometric mean d...
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| Veröffentlicht in: | Food and bioprocess technology 2013-10, Vol.6 (10), p.2938-2942 |
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| creator | Kareem, I. Owolarafe, O. K. Ajayi, O. A. |
| description | This study was carried out to determine the effect of moisture content on some physical properties of kola nut seed. Four moisture levels ranging from 47.48 to 61.4 % wet basis (w.b.) was considered. Results showed that there was linear increase in the mean length, width, thickness, geometric mean diameter, surface area, volume, sphericity, aspect ratio, 1,000 nut mass, bulk and true densities, and static coefficient of friction at different surfaces (mild steel and wood) by 3.58, 3.96, 6.29, 4.98, 10.72, 16.87, 1.54, 1.50, 26.23, 11.50, 7.27, and 17.86 to 23.53 %, respectively, with increase in moisture content from 47.48 to 61.4 % (w.b.). Furthermore, the angle of repose increased by 17.45 % while the porosity decreased by 3.85 % with increase in moisture content. |
| doi_str_mv | 10.1007/s11947-012-0864-z |
| format | Article |
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Furthermore, the angle of repose increased by 17.45 % while the porosity decreased by 3.85 % with increase in moisture content.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-012-0864-z</identifier><language>eng</language><publisher>Boston: Springer US</publisher><subject>Agriculture ; Angle of repose ; Aspect ratio ; Biotechnology ; Bulk density ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Coefficient of friction ; Communication ; Diameters ; Food Science ; Low carbon steels ; Moisture content ; Nuts ; Physical properties ; Porosity ; Water content</subject><ispartof>Food and bioprocess technology, 2013-10, Vol.6 (10), p.2938-2942</ispartof><rights>Springer Science+Business Media, LLC 2012</rights><rights>Springer Science+Business Media, LLC 2012.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-f9ee9b82b8cc67c764cec10639ba4815617aa71f24548f7c5db031e9f7c057a03</citedby><cites>FETCH-LOGICAL-c316t-f9ee9b82b8cc67c764cec10639ba4815617aa71f24548f7c5db031e9f7c057a03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-012-0864-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-012-0864-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids></links><search><creatorcontrib>Kareem, I.</creatorcontrib><creatorcontrib>Owolarafe, O. K.</creatorcontrib><creatorcontrib>Ajayi, O. A.</creatorcontrib><title>Moisture-Dependent Physical Properties of Kola Nut (Cola nitida) Seed</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>This study was carried out to determine the effect of moisture content on some physical properties of kola nut seed. Four moisture levels ranging from 47.48 to 61.4 % wet basis (w.b.) was considered. Results showed that there was linear increase in the mean length, width, thickness, geometric mean diameter, surface area, volume, sphericity, aspect ratio, 1,000 nut mass, bulk and true densities, and static coefficient of friction at different surfaces (mild steel and wood) by 3.58, 3.96, 6.29, 4.98, 10.72, 16.87, 1.54, 1.50, 26.23, 11.50, 7.27, and 17.86 to 23.53 %, respectively, with increase in moisture content from 47.48 to 61.4 % (w.b.). Furthermore, the angle of repose increased by 17.45 % while the porosity decreased by 3.85 % with increase in moisture content.</description><subject>Agriculture</subject><subject>Angle of repose</subject><subject>Aspect ratio</subject><subject>Biotechnology</subject><subject>Bulk density</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Coefficient of friction</subject><subject>Communication</subject><subject>Diameters</subject><subject>Food Science</subject><subject>Low carbon steels</subject><subject>Moisture content</subject><subject>Nuts</subject><subject>Physical properties</subject><subject>Porosity</subject><subject>Water content</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kMtOwzAQRS0EEqXwAewisYGFYSZx7GSJSnmIVyVgbTnOBFKVONjJov16UgXBitXcxT13pMPYMcI5AqiLgJgLxQFjDpkUfLPDJpgnKU9R5Lu_OYF9dhDCEkCCwGTC5o-uDl3viV9RS01JTRctPtahtmYVLbxryXc1hchV0b1bmeip76LT2TY1dVeX5ix6ISoP2V5lVoGOfu6UvV3PX2e3_OH55m52-cBtgrLjVU6UF1lcZNZKZZUUliyCTPLCiAxTicoYhVUsUpFVyqZlAQlSPkRIlYFkyk7G3da7r55Cp5eu983wUscCQSkls3ho4diy3oXgqdKtrz-NX2sEvbWlR1t6sKW3tvRmYOKRCUO3eSf_t_w_9A23cWwT</recordid><startdate>20131001</startdate><enddate>20131001</enddate><creator>Kareem, I.</creator><creator>Owolarafe, O. 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A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-f9ee9b82b8cc67c764cec10639ba4815617aa71f24548f7c5db031e9f7c057a03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Agriculture</topic><topic>Angle of repose</topic><topic>Aspect ratio</topic><topic>Biotechnology</topic><topic>Bulk density</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Coefficient of friction</topic><topic>Communication</topic><topic>Diameters</topic><topic>Food Science</topic><topic>Low carbon steels</topic><topic>Moisture content</topic><topic>Nuts</topic><topic>Physical properties</topic><topic>Porosity</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kareem, I.</creatorcontrib><creatorcontrib>Owolarafe, O. K.</creatorcontrib><creatorcontrib>Ajayi, O. A.</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kareem, I.</au><au>Owolarafe, O. K.</au><au>Ajayi, O. A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Moisture-Dependent Physical Properties of Kola Nut (Cola nitida) Seed</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2013-10-01</date><risdate>2013</risdate><volume>6</volume><issue>10</issue><spage>2938</spage><epage>2942</epage><pages>2938-2942</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>This study was carried out to determine the effect of moisture content on some physical properties of kola nut seed. Four moisture levels ranging from 47.48 to 61.4 % wet basis (w.b.) was considered. Results showed that there was linear increase in the mean length, width, thickness, geometric mean diameter, surface area, volume, sphericity, aspect ratio, 1,000 nut mass, bulk and true densities, and static coefficient of friction at different surfaces (mild steel and wood) by 3.58, 3.96, 6.29, 4.98, 10.72, 16.87, 1.54, 1.50, 26.23, 11.50, 7.27, and 17.86 to 23.53 %, respectively, with increase in moisture content from 47.48 to 61.4 % (w.b.). Furthermore, the angle of repose increased by 17.45 % while the porosity decreased by 3.85 % with increase in moisture content.</abstract><cop>Boston</cop><pub>Springer US</pub><doi>10.1007/s11947-012-0864-z</doi><tpages>5</tpages></addata></record> |
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| subjects | Agriculture Angle of repose Aspect ratio Biotechnology Bulk density Chemistry Chemistry and Materials Science Chemistry/Food Science Coefficient of friction Communication Diameters Food Science Low carbon steels Moisture content Nuts Physical properties Porosity Water content |
| title | Moisture-Dependent Physical Properties of Kola Nut (Cola nitida) Seed |
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