Moisture dependent engineering properties of Musa balbisiana seeds

Abstract

AbstractEngineering properties of wild banana seeds at different moisture content (8.66%, 12%, 16%, 20%, and 24% db) were investigated. Physical dimensions, seed surface area (SA), seed volume (SV), and thousand seed mass (M1000) increased linearly with increase inmoisture content. While porosity decreased linearly from 42.33% to 38.89%, bulk density (ρb) and true density (ρt) increased from 513.59 to 564.72 and 890.56–924.09 kg m−3, respectively. The angle of repose increased linearly from 29.84 to 36.48 with moisture content. The increased moisture content also caused an increase in static coefficient of friction for surfaces made of stainless steel, glass, and plywood. The thermal conductivity (λ) and volumetric specific heat (ρcp) were found to increase linearly from .17 to .20 Wm−1 K−1, and .58 to .99 MJ m−3 K−1, and thermal diffusivity (α) decreased from .31 to .19 (×10−6 m2 s−1) with a increase in moisture content.Practical applicationsThe research aimed to study the engineering properties of wild banana seeds as a function of moisture content as they are necessary to design equipment for handling, aeration, storage, and processing. Moreover, it helps in predicting flow and handling behavior during processing, including hopper flow, and conveying through feeders and other handling equipment. Furthermore, thermal properties are helpful in engineering, process design and modeling the thermal behavior of food products during storage, processing, and transportation.