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Chapter 1 PFE 201

The document discusses various physical properties of agricultural products including importance, types, and applications. It covers properties such as density, volume, sphericity, thermal properties, and frictional properties. Thermal properties discussed in detail include specific heat, thermal conductivity, and thermal diffusivity. It also discusses drag coefficient, terminal velocity, and angle of repose. The document concludes with briefly mentioning grain drying strategies, commercial dryers, and material handling equipment.

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Preeti Birwal
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41 views41 pages

Chapter 1 PFE 201

The document discusses various physical properties of agricultural products including importance, types, and applications. It covers properties such as density, volume, sphericity, thermal properties, and frictional properties. Thermal properties discussed in detail include specific heat, thermal conductivity, and thermal diffusivity. It also discusses drag coefficient, terminal velocity, and angle of repose. The document concludes with briefly mentioning grain drying strategies, commercial dryers, and material handling equipment.

Uploaded by

Preeti Birwal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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PFE 201

Chapter 1
Food Properties
Physical Properties
Mechanical Properties
Thermal Properties
Electrical Properties
Optical Properties
Chemical Properties
Rheological Properties &
Hygroscopic Properties
Physical Properties
Importance
• Design of specific machine
• Analysis of the behavior of the product in handling of the material
• Design and development of other farm machinery.
• Unit operations such as cleaning, grading, drying, dehydration,
storage, milling, handling and transportation, thermal processing
• Behavior of the product
• Basic information on these properties are of great importance and
help for the engineers, food scientists and processors towards
efficient process and equipment development
In short
These properties are necessary for the design of :-

Cleaning unit
Grading unit
Separating unit
Handling unit
Size Reducing unit
Storing
Drying system
Physical Properties
• Shape & Size
• Density & Specific gravity
• Volume
• Porosity
• Surface Area etc.
Sphericity

•The isoperimetric property of a sphere which


is a round solid figure similar in shape to a
ball.
•Sphericity expresses the shape character of
the solid relative to that of a sphere of the
same volume.
• Almost all spherical objects have sphericity approaching 1

• The value of sphericity ranges from 0 to 1.

• An orange has sphericity of the order of 0.95 and

• Paddy has 0.130to 0.1520


Types
True Density
a unit density is obtained by measuring the volume and weight of a unit product.

Bulk Density
is obtained by weighing a known volume of the product

Apparent Density
the mass per unit volume of the particles in a granular material, excluding the voids
in the material.
Volume
• SI unit of volume is m3
• The most common definitions of volume:

• Solid volume/True volume (Vs) – volume of the solid material (including water)
excluding any interior pores that are filled with air.

• Apparent volume (Vapp)– Volume of a substance including all pores within the
material (internal pores).

• Bulk volume (Vbulk) – is the volume of a material when packed or stacked in bulk.

• Volume of solids can be determined experimentally by liquid, gas or solid


displacement
Specific gravity
• Also known as relative density is the ratio of density of a substance to
the density of a standard substance at the same temperature and
pressure.
• For liquids and solids the standard substance is water while for gasses
it is air.
• Specific gravity of a product is obtained by the use of a specific
gravity balance.
• Using this balance the product is weighed in air and in water.
Thermal properties of agricultural produce: specific heat, thermal
conductivity, thermal diffusivity and their applications

Frictional properties of agricultural produce: coefficient of internal


friction, coefficient of external friction, angle of repose and their
applications
Aero and hydrodynamic properties of agricultural produce: drag
coefficient, terminal velocity and their applications
Importance
• Most processed foods and many freshly consumed foodstuffs receive
some type of heating or cooling during handling or manufacturing.
• Design and operation of processes involving heat transfer requires
special attention
• These properties are involved in almost every food processing operation.
• Knowledge of the thermal properties of foods is essential in the analysis
and design of various food processes and food processing equipment
involved in heat transport, with respect to heat transfer or energy use,
such as in extrusion cooking, drying, sterilization, cooking etc.
• Product are heated or cooled to extend the shelf life, to soften
the structure, to change the form or increase extraction.
• Thermal properties are generally non-uniform changing with time,
temperature, constituent of food and location as food product is cooled
or heated.
• In heat treatment of biological materials, time and temperature are
equally important if the viability, nutrient and quality of the material
are to be preserved.
• The most important thermal properties in food processing such as,
specific heat capacity (Cp), thermal conductivity(k), and thermal
diffusivity(a).
THERMAL PROPERTIES
• Specific heat has an important role in determination of energy cost and for
the dimensions of machinery and equipment that are needed in thermal
processes.
• Furthermore, specific heat (Cp) of food materials changes according to their
physical and chemical properties.
• The thermal conductivity (k) of food determines how fast heat can be
evenly transferred to the entire food mass, which in turn affects the quality
of the final product.
• When heating and cooling of materials involves unsteady state or transient
heat conduction, the material temperature changes with time and knowledge
of the thermal diffusivity (a) is required for predicting temperature in these
processes.
Specific heat (J/(kg⋅C))
• Heat required to raise the temperature by 1°C for unit mass of the body.

Thermal Conductivity (Jm-1s-1oC-1):

• This is the measure of materials ability to conduct heat.

Thermal Diffusivity (m2/s):


• Thermal diffusivity is used in the determination of heat transfer
rate in solid foods of any shape.
• Physically it relates the ability of a material to conduct heat
to its ability to store heat
Drag Coefficient
• It is used to quantify drag or resistance of an object is a fluid
environment such as air or water. It is a dimensionless quantity. Drag
coefficient is always associated with surface area:
Terminal Velocity
• In free fall, the object will attain a constant terminal velocity Vt at
which, where acceleration will be zero.
• Net gravitational accelerating net upward equals to the sum of buoyant
force and drag force
• Gravitational force acting downward= buoyant force exerted by the
fluid on the body in upward direction+ drag force (frictional resistance
due to motion of the body in the fluid medium)
• Angle of repose: The angle of repose is the angle between the base
and the slope of the cone formed on a free vertical fall of the granular
material to a horizontal plane.
• The size, shape, moisture content and orientation of the grains affect
the angle of repose.

• There are two angles of repose,


• (1) static angle of repose, and (2) dynamic angle of repose.
Drying- Moisture content determination, Grain drying
strategy- Thin layer drying, Deep bed drying; Drying Methods

Commercial grain dryers (deep bed dryer, flat bed dryer, tray
dryer, fluidized bed dryer, recirculatory dryer and solar
dryer), greenhouse drying.
Material handling equipment: conveyers, elevators, principle,
working and selection.
Importance
• Permits long time storage of grain without deterioration
• Permits continuous supply of product thro’ out the
year
• Permits early harvest which reduces field damage and
shattering loss
• Permits the farmers to have better quality product
• Makes products available during off season
Drying
• Deep Bed Drying • Tray
• Thin Bed Drying • Heat Pump
• Recirculated Drying • Pneumatic
• Mixing and Non-mixing • Solar
• LSU • Green house
• Fluidized
• Freeze Drying
• Spray
Conveyors
• Belt • Overhead
• Roller • Pneumatic/Vacuum
• Powered Roller • Screw/Auger
• Slat/Apron • Vertical
• Ball Transfer • Vibrating
• Magnetic • Walking Beam
• Bucket • Wheel
• Chute
• Drag/Chain/Tow

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