Some Engineering Properties of Plantago major L. (Barhang) Seed

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 5, Issue 2 - Serial Number 10, October 2009   

Document Type: Research Article

DOI: 10.22067/ifstrj.v5i2.3738

Authors

Seyed Mohammad Ali Razavi^{* 1}; Younes Zahedi²; Hadi Mahdavian Mehr³

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

²Department of Food Science and Technology, Ardebili University

³Part Sazan Coffee company (MultiCafé), Mashhad

Abstract

Due to medical and dietary properties of the Plantago Major L. seed, it is necessary to know engineering properties in order to design post harvest equipments. Engineering properties of Plantago Major L. seed was determined only at the moisture content of 7.98% dry basis, because of it produces mucilaginous components when it is soaked in water. The average of length, width, surface area, sphericity, perimeter, roundness and aspect ratio were determined 778.9 m, 514.8m, 29.6344 × 104 m2, 0.996, 1874.8 m, 0.620 and 1.53 respectively by means of image processing technique. The average thousands seeds mass, bulk density, true density and porosity were 147 mg, 701.8 kg/m3, 1283 kg/m3 and 45.3% respectively. Coefficient of friction was measured on the 5 surfaces of plywood, rubber, glass, fiberglass and galvanized sheet and the average value were 0.51, 0.46, 0.36, 0.35 and 0.33 respectively. Angle of emptying repose and angle of filling repose were 36.1˚ and 18.1˚ respectively and terminal velocity was determined 1.86 m/s.

Keywords: Plantago Major L. seed, Dimensions, Density, Angle of repose, Coefficient of friction