Shape and size of jatropha beans (Jatropha curcas L.) during drying at different temperatures

Revista Ceres

Valdiney Cambuy Siqueira¹  Osvaldo Resende¹  Tarcísio Honório Chaves¹ 

关键词: physical properties;    moisture content;    roundness;    sphericity;    propriedades físicas;    teor de água;    circularidade;    esfericidade;   

DOI  :  10.1590/S0034-737X2013000600010

来源: SciELO

【 摘 要 】

This study was carried out to study the physical properties of the jatropha beans over the drying under six air conditions, based on measurements of roundness, sphericity, volume, superficial area, projected area and surface/volume ratio. Jatropha beans with moisture content around 0.61 (decimal d.b.) were subjected to thin-layer drying in oven with forced-air circulation under six temperature conditions (36, 45, 60, 75, 90 and 105 °C) and relative humidity of 31.7; 19.6; 9.4; 4.8; 2.6 and 1.5% respectively, until reaching the moisture content of 0.11 ± 0.006 (decimal d. b.). The results showed that the necessary time for jatropha beans to reach the moisture content of 0.11 ± 0.006 (decimal d.b.) were 1.5; 2.25; 3.0; 4.75; 6.75 and 12.0 h for the drying temperatures of 105, 90, 75, 60, 45 and 36 °C, respectively; and the reduction in the moisture content as well as the drying conditions promoted changes in the shape and reduced the size of the jatropha beans.

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