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2012 (Vol. 4, Issue: 4)
Article Information:

The Physical Properties of N. lappaceum Seed as a Function of Moisture Content

Nor Syafarah Zakariya and Tajul A. Yang
Corresponding Author:  Nor Syafarah Zakariya 

Key words:  Frictional properties, geometrical, gravimetrical, N. lappaceum, physical, rambutan,
Vol. 4 , (4): 199-206
Submitted Accepted Published
May 30, 2012 July 02, 2012 August 20, 2012

This study studies the effect of 4 level of moisture content; 12.2333, 11.7133, 10.8167 and 10.3133% on physical properties (geometrical, gravimetrical and frictional properties). The results show that width, height and length were in negative linear relationship with moisture content as shown by the regression equation. Whereas sphericity, true density and static coefficient for all surfaces investigated exhibited negative quadratic model relationship, except for sphericity which positively correlate with moisture content. Cubic relationship were signified by arithmetic mean diameter, geometric mean diameter, surface area, mass, bulk density, porosity, filling and emptying angle of repose. Thus, by investigating the effect of moisture content on these physical properties, one can determine the most suitable condition for processing, transporting and storing of N. lappaceum seed.
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  Cite this Reference:
Nor Syafarah Zakariya and Tajul A. Yang, 2012. The Physical Properties of N. lappaceum Seed as a Function of Moisture Content.  Advance Journal of Food Science and Technology, 4(4): 199-206.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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