Instrumentation and evaluation process of some engineering characteristics of grain crops and utilization for mechanized production and processing in Nigeria: A review

Oduma, Okechukwu; Glory, Okeke Chineze; Onyekachukwu, Nwosu James; Agu, C.S.

doi:10.5937/PoljTeh2301028O

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Poljoprivredna tehnika

2023, vol. 48, br. 1, str. 28-45

Pregled ispitivanja i procesa ocene nekih inžinjerskih karakteristika zrna žitarica i primena za mehanizovanu proizvodnju i preradu u Nigeriji

Oduma Okechukwu^a, Glory Okeke Chineze^b, Onyekachukwu Nwosu James^c, Agu C.S.^d

^aMichael Okpara University of Agriculture, Department of Agricultural and Bioresources Engineering, Umudike, Abia State, Nigeria
^bEnugu State University of Science and Technology, Department of Agricultural & Bioresources Engineering, Enugu State, Nigeria
^cGregory University Uturu, Department of Mechanical Engineering, Abia State, Nigeria
^dMichael Okpara University of Agriculture, Department of Mechanical Engineering, Umudike, Abia State, Nigeria

e-adresa: oduma.okechukwu@mouau.edu.ng

Ključne reči: žitarice; inženjerska svojstva; ispitivanje; evaluacija; mašine; prerada

Sažetak

Urađen je pregled procesa ispitivanja i evaluacije rezultata nekih inženjerskih karakteristika zrna žitarica i korišćenje za mehanizovanu proizvodnju i preradu u Nigeriji. Različiti slični radovi koji su bili relevantni za studiju su istraženi i korišćeni za ovaj pregled. Pravilna procena i korišćenje inžinjerskih karakteristika žitarica bi unapredila dizajn i/ili razvoj opreme koja bi bez napora unapredila proizvodnju i proces ubiranja ili prerade žitarica posle žetve i minimizirala nepotrebno oštećenje/gubitak semena/zrna. Ispitivanjme je utvrđeno da sadržaj vlage ima veliki uticaj na inženjerske osobine zrna. Rezultati istraživača su pokazali povećanje mase semena korijandera sa 8,89 na 9,826 g kada je sadržaj vlage povećan sa 8,5 % na 15,89 % (v.b.). Ugao trenja je povećan sa 25,5 o na 31o uz povećanje sadržaja vlage sa 8,5 % na 15,89 % (v.b.). Koeficijent trenja za različite površine je u porastu sa povećanjem sadržaja vlage (%), dok nasipna gustina (zapremina) opada sa povećanjem sadržaja vlage. Sila kompresije potrebna za pojavu rupture (oštećenje) zrna opada sa povećanjem sadržaja vlage. Dakle, deformacija kod oštećenja-rupture zrna se povećava sa povećanjem sadržaja vlage. Rezultati ispitivanja ukazuju na smanjenje sile loma u rasponu od 63 do 38N za uzorak sa oznakom IT86D-I0I0, 64 do 40N i 70 do 46 N, respektivno za sorte IAR-339-1 i Ife Brown pri sadržaju vlage u rasponu od 15 do 30% (v.b). Istraživanje je dalje pokazalo da je većina studija bila fokusirana na nekoliko žitarica i da podaci o inžinjerskim osobinama dobijeni za različita semena (zrna) žitarica variraju od useva do useva i od sorte do sorte. Ova varijacija zahteva studije inženjerskih svojstava različitih vrsta i varijeteta žitarica na različitim nivoima sadržaja vlage koje bi usmeravale poljoprivrednike, prerađivače i dizajnere/proizvođače mašina u razvoju i izboru odgovarajućih mašina za njihov rad na bilo kom nivou kako bi se povećao njihov učinak uz smanjen gubitak ili oštećenje semena (zrna).

Abstract

A review of Instrumentation and Evaluation Process of some Engineering Characteristics of Grain Crops and Utilization for Mechanized Production and Processing in Nigeria was conducted. Various related works which were relevant to the study were explored and used for the review. Proper evaluation and utilization of engineering characteristics of grain crops would enhance the design and/or development of equipment which would effortlessly boost up the production and post-harvest handling/processing process of grain crops and minimize unnecessary damage/loss of the seeds. The review revealed that moisture content had great influence on the engineering properties of grain kernels. Results of researchers showed an increase in mass of coriander seed from 8.89 to 9.826 g when the moisture content was increased from 8.5 % to15.89 % (w.b.); angle of repose increased from 25.5 to 31o with increase of moisture content from 8.5 % to 15.89 % (w.b.). The coefficient of friction for various surfaces increased with the increase in the moisture content while the bulk density decreases with the increase in moisture content. Furthermore, the compression force required to initiate grain kernel rupture decrease with the increase in moisture content. Thus, the deformation at the grain rupture increases as the moisture content increases. Results from the review indicated a decrease in fracture forces range from 63 t0 38 N for IT86D-I0I0, 64 to 40 N and 70 to 46 N, respectively for IAR-339-1 and Ife Brown cowpea varieties at moisture content varying from 15 to 30 % (w.b). The review further showed that most studies were focused on a few grain crops and that data on engineering properties obtained for various grains seeds vary from one crop to another and from one variety to another. This variation requires studies of engineering properties of different types and varieties of grain crops at different moisture content levels that would guide farmers, processors and designers/manufacturers of machine tools in developing and selecting appropriate machines for their operations at any level in order to increase their production at reduced loss or damage of the seeds.

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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/PoljTeh2301028O
primljen: 03.11.2022.
revidiran: 20.12.2022.
prihvaćen: 15.01.2023.
objavljen u SCIndeksu: 31.03.2023.

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