Determination of Natural Flow Rates of Some Chickpea Varieties on Different Surfaces and Surface Angles

Yusuf Çiftci, Keziban Yalçın Dokumacı, Mehmet Hakan Sonmete

Abstract


In this study, some physical properties of Gökçe chickpea (registered variety) and Spanish chickpea (local population) variety cultivated in Konya Province were determined. Flow rates of chickpea varieties were detected at four different conveyor channel angles (24°, 28°, 32° and 36°) and on three different surfaces (galvanized sheet, painted sheet and steel sheet surfaces). Length, width, thickness, geometric mean diameter, sphericity, repose angle, thousand grain weight, bulk density values of Gökçe chickpeas at 8.90% moisture level are 10.09 mm, 7.34 mm, 7.74 mm and 8.30 mm, 0.82, 18.04°, 364.6 g and 746.82 kg m-3 and for Spanish variety at 10.40% moisture level are 12.16 mm, 8.22 mm, 9.01 mm, 9.65 mm, 0.79, 16.01°, 481.96 g, 690.21 kg m-3 were determined respectively. These varieties, the static friction coefficient values on galvanized sheet, painted sheet and steel sheet surfaces were found to be 0.335 and 0.351, 0.401 and 0.445, 0.388 and 0.435, respectively. Flow rates increased as the channel conveyor angle increased on galvanized sheet, painted sheet and steel sheet surfaces. The increase rates for Gökçe and Spanish chickpeas on these surfaces were 207% and 189%, 630% and 522%, 291% and 202%, respectively. When the surface averages are taken into account, average flow rates of 1.69 kg s-1 on the galvanized sheet surface, 1.24 kg s-1 on the painted sheet surface and 1.54 kg s-1 on the steel sheet surface were obtained and found to be statistically significant. The difference between the surfaces is due to the roughness values of the surfaces. The lowest average roughness value was found on the galvanized sheet surface (1.13 µm), and the highest on the painted surface (2.06 µm). According to the triple interaction results, the highest flow rate value was obtained on the galvanized sheet surface and the conveyor angle of 36° in both chickpea varieties, and the lowest flow values were obtained at the conveyor angle of 24° on the painted sheet surface.


Keywords


Chickpea; Natural flow rate; Physical properties; Surface angle; Surface material

Full Text:

PDF

References


Akar R (2003). Konya’da yetiştirilen bamya çeşit-lerinin bazı teknolojik özellikleri. Yüksek Lisans Tezi, Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Tarım Makineleri Anabilim Dalı (Basılmamış), Konya.

Arıkaymak M, Hacıseferoğulları H. (2021). Physical Characteristics and Natural Flow Rates of Dry Bean Cultivars of a Local Population Grown In Konya Province of Turkey. Selcuk Journal of Ag-riculture and Food Sciences, 35(2), 131-135.

Baryeh EA (2001). Physical properties of bambara groundnuts. Journal of Food Engineering 47(4): 321-326.

Değirmencioğlu A, Tozan M, Caner OK, Güler H ve Bulancak S (1998). Farklı Kesit Alanı ve Orifisler-den Serbest Akış Halindeki Gübre ve Tohumların Akışının Boyutsal Analiz Yoluyla Modellenmesi. 18. Ulusal Tarımsal Mekanizasyon Kongresi, 629-639, Tekirdağ.

Değirmencioğlu A, Güler H, Caner OK, Bulancak S, Tozan M (1999). Development of a Flow Rate Model of Grains and Fertilisers Through Circular and Sharp-Edged Orifices Using Dimensional Analysis. 7 th International Congress on Mecha-nization and Energy in Agriculture, 73-78, Ada-na.

Elaskar SA, Godoy A, Mateo D, Seeber G (2001). PH-Postharvest Technology: An Experimental Study of the Gravity Flow of Sorghum. Journal of Agri-cultural Engineering Research 79(1): 65-71.

Fitzpatrick JJ, Iqbal T, Delaney C, Twomey T, Keogh MK (2004). Effect of powder properties and stora-ge conditions on the flowability of milk powders with different fat contents. Journal of food Engi-neering, 64(4), 435-444.

Gezer İ, Haciseferoğulları H, Demir F (2003). Some physical properties of Hacıhaliloğlu apricot pit and its kernel. Journal of Food Engineering 56(1): 49-57.

Gürhan R, Özarslan C, Topuz N, Akbaş T, Şimşek E (2009). Effects of moisture content on physical properties of black kabuli chickpea (Cicer arietinum L.) seed, Asian Journal of Chemistry, 21 (4), 3270-3278.

Gürsoy S, Güzel E (2010). Determination of physical properties of some agricultural grains, Research journal of applied sciences, engineering and technology, 2 (5), 492-498.

Iqbal A, Ateeq N, Khalil IA, Perveen S, Saleemullah S (2006). Physicochemical characteristics and amino acid profile of chickpea cultivars grown in Pakistan, Journal of Foodservice, 17 (2), 94-101.

Karacabey E, Güler H, Çoban T, Demir V (2009). Yamuk şekilli orifislerden serbest tohum ve gübre akışının genetik algoritma yöntemiyle optimizasyonu, Ege Üniversitesi Ziraat Fakültesi Dergisi, 46 (2), 129-136.

Karakullukçu E, Adak MS (2008). Bazı nohut (Cicer arietinum L.) çeşitlerinin tuza toleranslarının belirlenmesi, Journal of Agricultural Sciences, 14 (4), 313-319.

Kashaninejad M, Mortazavi A, Safekordi A, Tabil L G (2006). Some physical properties of Pistachio (Pis-tacia vera L.) nut and its kernel. Journal of Food Engineering, 72(1), 30-38.

Konak M, Çarman K, Aydın C (2002). PH-Postharvest Technology: Physical properties of chick pea seeds, Biosystems Engineering, 82 (1), 73-78.

Mohsenin NN (1986). Physical Properties of Plant and Animal Materials, second Edn. Gordon and Bre-ach Science Publishers, New York.

Soliman SN, Yehia MO, Khatab AR, Zhran RA (2017). Flow Characteristics Of Rice Grains in Gravity Pi-pes. Misr Journal of Agricultural Enginee-ring, 34(4), 2219-2232.

Turgut N, Kara M, Özsert İ, Öztürk İ (1994). Granüle Gübrelerin Değişik Orifislerden Akış Düzgünlüğü-1, 15. Ulusal Tarımsal Mekanizasyon Kongresi, 20-22 Eylül 1994, Antalya.

Turgut N, Kara M, Özsert İ, Öztürk İ (1995). Granüle Gübrelerin Değişik Orifislerden Akış Düzgünlüğü-2, Tarımsal Mekanizasyon 16.Kongresi, 5-6 Eylül 1995, Bursa.

TÜİK (2021). Türkiye İstatistik Kurumu Verileri [Erişim tarihi: 21.09.2021].




DOI: https://doi.org/10.15316/SJAFS.2021.255

Refbacks

  • There are currently no refbacks.


Creative Commons Lisansı
Bu eser Creative Commons Alıntı-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.