湿度调制的番荔枝种子(Annona squamosa L.)热物理分析:一种潜在的生物燃料原料植物

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Christopher Tunji Oloyede, Simeon Olatayo Jekayinfa, Samuel Adeyemi Adebonojo, Alexander Adebola Uduaghan, Johnson Mobolaji Adebayo, Fattah Islam Md Rizwanul
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引用次数: 0

摘要

作为一种含油量约为 25% 的油料种子,甜菜籽具有重要的经济价值,可用作能源生产的原料。在不同含水量(8.0%-32.5%)条件下,测定了种子的湿度调节热物理性质。物理特性(长度[L]、宽度[W]、厚度[T]、算术直径[Amd]和几何平均直径[Gmd]、球形度[Sty]、表面积[SA]和体积密度[ρd])采用标准方法测定,而热特性(比热容[SHC]、热导率[Tcd]和热扩散率[Tdf])则采用 TEMPOS 热分析仪进行分析。结果表明,种子的 L、W、T、Amd 和 Gmd、Sty、SA 和 ρd 分别为 13.22-14.95 mm、7.32-7.95 mm、5.25-5.35 mm、8.60-8.75 mm 和 7.96-8.11 mm、0.61-0.60、196.72-205.28 mm2 和 210.00-270.00 kg m-3。SHC、Tcd 和 Tdf 分别为 0.14-0.52 J kg-1 K-1、0.17-0.35 W m-1 K-1 和 0.10-0.20 m2 s-1。方差分析结果表明,所研究的热物理性质受含水量的影响显著(p ≤ 0.05)。利用所确定的特性,工程师们可以开发出高效的机器,在包括生物燃料生产在内的各行各业中利用甜菊籽油的经济潜力。 实际应用 农业和机械工程师以及食品科学家需要了解甜椒种子的热和物理特性,以探索种子和种子产品(如工业和商业用途的油)的潜在应用。获得的种子比热容数据对设计榨油机的加热室很有价值,导热性和扩散性也是设计干燥系统所需要的,这样才能在效率和质量保证之间取得平衡,既能有效去除种子中的水分,又能将过度干燥或干燥不足的风险降至最低。因此,这将影响种子储藏系统的设计。有关种子轴向尺寸、球形度、平均直径、表面积和体积密度的数据将有助于设计和制造农业设备,如剥壳机、粉碎机、包装机、出料槽、孔径和播种机,以确保适当的种子放置和流动,并确定机器的吞吐能力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Moisture-modulated thermo-physical analysis of sweetsop seed (Annona squamosa L.): A potential biofuel feedstock plant

Moisture-modulated thermo-physical analysis of sweetsop seed (Annona squamosa L.): A potential biofuel feedstock plant

Sweetsop seed holds significant economic value as an oil seed, with ca. 25% oil content that finds applications as a feedstock for energy generation. The moisture-modulated thermophysical properties of the seed were determined at varying moisture contents (8.0%–32.5%). Physical properties (length [L], width [W], thickness [T], arithmetic [Amd], and geometric mean diameters [Gmd], sphericity [Sty], surface area [SA], and bulk density [ρd]) were determined using standard methods while the thermal properties (specific heat capacity [SHC], thermal conductivity [Tcd], and thermal diffusivity [Tdf]) were analyzed using a TEMPOS thermal analyzer. The results showed that the seed L, W, T, Amd, and Gmd, Sty, SA, and ρd ranged from 13.22–14.95 mm, 7.32–7.95 mm, 5.25–5.35 mm, 8.60–8.75 mm, and 7.96–8.11 mm, 0.61–0.60, 196.72–205.28 mm2, and 210.00–270.00 kg m−3, respectively. The SHC, Tcd, and Tdf ranged from 0.14–0.52 J kg−1 K−1, 0.17–0.35 W m−1 K−1, and 0.10–0.20 m2 s−1, respectively. The ANOVA results indicated that the thermo-physical properties studied were significantly (p ≤ 0.05) affected by moisture content. By utilizing the determined properties, engineers can develop efficient machines to harness the economic potential of sweetsop seed oil in various industries, including biofuel generation.

Practical applications

The thermal and physical properties of sweetsop seed are needed by agricultural and mechanical engineers and food scientists to explore the potential application of the seed and the seed product, like oil for industrial and commercial purposes. Data obtained on the specific heat capacity of the seed would be valuable in designing of heating compartment of an oil expeller, thermal conductivity and diffusivity would be needed to design drying systems that balance efficiency and quality preservation, facilitate efficient removal of moisture from the seed while minimizing the risk of over-drying or under-drying. Thus, affects the design of the seed storage systems. Data on the seed axial dimensions, sphericity, mean diameters, surface area, and bulk density would be useful in the design and fabrication of agricultural equipment like sheller, grinder, packaging machines, discharge chute, aperture, and planter, to ensure proper seed placement, flow and to determine machine throughput capacity.

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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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