The Effect of Soaking Time on Some Selected Engineering Properties of White African Yam Bean

Full Text PDF PDF
Author(s) Opiriari Pryse Princewill | Ogwo Eunice Ezinne
Pages 69-77
Volume 6
Issue 2
Date February, 2016
Keywords African Yam Bean, Engineering Properties, Process Optimization Procedure, Soaking Time

Abstract

A study on the effect of soaking time on some selected engineering properties of white variety of African yam bean was carried out with a view to providing the much needed data that can aid in the development of an optimized design for some specific process equipment and components such as size reduction, cleaning, sorting and grading machines, controls as well as storage components and facilities. Harvested seeds with minimal processing were procured from the market and subjected to manual cleaning before it was soaked in water at room temperature within the range of 28-32oC for 0minute, 90minutes, 180minutes, 270minutes, 360minutes, 450minutes and 540minutes and the selected response parameters observed. The results indicated that length, width, thickness, geometric mean diameter, mass, volume, true density and porosity increased non-linearly from 7.63mm to 11.10mm, 6.20mm to 7.29mm, 5.63mm to 7.26mm, 6.43mm to 8.26mm, 0.29g to 0.57g, 0.15cm3 to 0.32cm3, 2.24g/cm3 to 2.45g/cm3, and 60.30% to 74.10% respectively as soaking time increased; while sphericity and bulk density decreased non-linearly from 0.84 to 0.70 and 0.796g/cm3 to 0.629g/cm3 with increased soaking time. Static coefficient of friction on plywood increased non-linearly from 0.517 to 0.836; while angle of repose increased non-linearly also from 17.33o to 29.67o. From the results, it is recommended to use an angle of tilt less than 40o in the design of process components requiring easy movement of products along its surface.

< Back to February Issue