Masthead Logo Agricultural and Biosystems Engineering Agricultural and Biosystems Engineering Publications 2019 Physical and Thermal Properties of Chia, Kañiwa, Triticale, and Farro Seeds as a Function of Moisture Content Rashid Suleiman Sokoine University of Agriculture Kun Xie Iowa State University Kurt A. Rosentrater Iowa State University,
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[email protected]. Physical and Thermal Properties of Chia, Kañiwa, Triticale, and Farro Seeds as a Function of Moisture Content Abstract The knowledge of physical and thermal properties in cereals, grains and oilseeds establishes an essential engineering tool for the design of equipment, storage structures, and processes. The hp ysical properties and thermal properties for Chia, Kañiwa, Farro and Triticale grains were investigated at three levels of moisture content: 10%, 15% and 20% (d.b). Physical properties included 1000 seed weight, dimensions, mean diameters, surface area, volume, sphericity, and aspect ratio. Results indicated 1000 seed weight increased linearly with moisture content from 2.0 to 3.5 g for Chai, 2.5 to 4.0 g for Kañiwa, 42.7 to 48.3 g for Farro, and 51.0 to 53.7 g for Triticale.