Skip to content
Research Article Open access CC BY 4.0

Mass-Indices (B-Values) of Legumes, Tuber and Sea Food for Mass-Size Reduction Operations

Akpan, Abasiama J., Olosunde, William A., Antia, Orua O.

Journal of Engineering Research and Reports · pp. 115–129 · Published 6 Sep 2023

10.9734/jerr/2023/v25i8964

Abstract

In an effort to easily use the Orua Antia’s energy and power equations to determine the minimum comminution energy and power requirements of a given material; the mass Index being a constant in these equations is necessary to be provided for materials that could be subjected to comminution. In this study, the mass indices of some selected food materials such as cassava, yam, crayfish, beans and soybeans which finds applications in food industries were evaluated using static impact force technique coupled with graphical and computational approaches. In graphical method Equation 17 obtained from energy expression for mass-size reduction Equation 14 was employed; while Equation 16 which is a combination of Equation 14 and the potential energy Equation 15 was used in the computational method. Also the relative errors of mass indices obtained from these two methods were evaluated. Results showed that computational or graphical method could be used to obtain the mass index of each selected material. It was observed that moisture content had little influence on the value of mass index. Hence, the average mass index per selected food type within its percentage moisture content wet basis range could be utilized in the minimum comminution energy and power Equations 4 to 6 and 12 to 13 respectively, via the equations constants as applicable and expressed as Equations 9, 10 and 11. Further analysis revealed that the average mass indices were 1.71230.5835, 1.89150.6377,20.27043.0846, 18.19601.0337 and 23.77912.3094  for cassava, yam, crayfish, beans and soy beans respectively.

Food material mass index comminution moisture content energy

References (11)

  1. 1 Legumes: Importance and Constraints to Greater Use [DOI]
  2. 2 Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits [DOI]
  3. 3 Food processing technology [DOI]
  4. 4 Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production [DOI]
  5. 5 Some physical properties and cracking energy of conophor nuts at different moisture content
  6. 6 A Review on the Technology of Size Reduction Equipment [DOI]
  7. 7 Palm Nut Cracking under Repeated Impact Load [DOI]
  8. 8 Development of Mass – Size Particle Reduction Operations Postulates Using Empirical – Analytical Approaches [DOI]
  9. 9 Sustaining America's Aquatic Biodiversity. Crayfish Biodiversity and Conservation
  10. 10 Determination of Drying Constants of Some Selected Roots and Tubers [DOI]
  11. 11 International Journal of Trend in Scientific Research and Development [DOI]

Cited by 0

No indexed citations yet.

Related research

Article metrics

Real usage data collected on this platform.

7

Page views

0

PDF downloads

0

Outbound clicks

0

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.