The Effect of Soaking Time on Some Engineering Properties of Brown-Speckled African Yam Bean

Full Text PDF PDF
Author(s) Opiriari Pryse Princewill | Ogwo Eunice Ezinne
Pages 700-708
Volume 4
Issue 12
Date December, 2014
Keywords African yam bean, Engineering Properties, Soaking time.


This research investigated the effect of soaking time on some selected engineering properties of brown-speckled variety of African yam bean with a view to providing the necessary data that will aid the design and development of some specific process equipment such as size reduction, cleaning, sorting and grading machines as well as storage components and facilities . Mature seeds procured from the market were manually cleaned and soaked in water at room temperature within the range of 28-320C for 0minute, 90minutes, 180minutes, 270minutes, 360minutes, 450minutes and 540minutes and the selected response parameters observed. The results showed that length, width, thickness, geometric mean diameter, mass, volume, true density and porosity increased non-linearly from 9.15mm to 12.04mm, 6.88mm to 7.64mm, 6.44m to 7.41mm, 7.61mm to 8.78mm, 0.36g to 0.66g, 0.23cm3 to 0.36cm3, 1.55g/cm3 to 2.77g/cm3, and 48.33% to 70.30% respectively as soaking time increased; while sphericity and bulk density decreased non-linearly from 0.84 to 0.70 and 0.80g/cm3 to 0.64g/cm3 with increased soaking time. Static coefficient of friction on plywood increased non-linearly from 0.509 to 0.702; while angle of repose increased non-linearly also from 16.33o to 31.67o. From the results, it is recommended to use materials of construction indicating value for angle of repose lower than 31.670 in the manufacture of process components requiring easy movement of products along its surface.

< Back to December Issue