International Journal of Food Properties

ISSN: 1094-2912 (Print) 1532-2386 (Online) Journal homepage: https://www.tandfonline.com/loi/ljfp20

Moisture Dependent Physical Properties of Dry

Sweet Corn Kernels

Erşan Karababa & Yalçın Coşkuner

To cite this article: Erşan Karababa & Yalçın Coşkuner (2007) Moisture Dependent Physical
Properties of Dry Sweet Corn Kernels, International Journal of Food Properties, 10:3, 549-560,
DOI: 10.1080/10942910601003981

To link to this article: https://doi.org/10.1080/10942910601003981

Copyright Taylor and Francis Group, LLC

Published online: 10 Aug 2007.

Submit your article to this journal

Article views: 1668

View related articles

Citing articles: 9 View citing articles

Full Terms & Conditions of access and use can be found at

https://www.tandfonline.com/action/journalInformation?journalCode=ljfp20
International Journal of Food Properties, 10: 549–560, 2007
Copyright © Taylor & Francis Group, LLC
ISSN: 1094-2912 print / 1532-2386 online
DOI: 10.1080/10942910601003981

MOISTURE DEPENDENT PHYSICAL PROPERTIES OF DRY

SWEET CORN KERNELS

Er4an Karababa and Yalçin Co4kuner

Department of Food Engineering, Faculty of Engineering, University of Mersin,
Mersin, Turkey

Physical properties of sweet corn kernels have been evaluated as a function of kernel mois-
ture content, varying from 9.12 to 17.06% (db). In the moisture range, kernel length, width,
thickness, and geometric mean diameter increased linearly from 9.87 to11.09 mm, 7.41 to
9.25 mm, 3.25 to 4.37 mm, and 6.18 to 7.62 mm, respectively, with increase in moisture con-
tent from 9.12–17.06%. The sphericity index, kernel volume, kernel surface area, and thou-
sand seed weight increased linearly from 62.6 to 68.8, 93.8 to 194.3 mm3, 120.1 to 182.9
mm2, and 220 to 268 gr, respectively. Apparent density and bulk density decreased linearly
from 1.315 to 1.232 g/cm3 and 0.765 to 0.698 g/cm3, respectively, while bulk porosity
increased from 41.8 to 43.3%. The highest static coefficient of friction was found on the
plywood surface. The static coefficient of friction increased from 0.680 to 0.891, 0.605 to
0.741, and 0.530 to 0.644 for plywood, galvanized iron, and aluminum surfaces, respec-
tively. The angle of repose increased linearly from 30.2 to 35.2° with the increase of mois-
ture content.

Keywords: Sweet corn, Physical properties, Moisture content, Density, Coefficient of friction.

INTRODUCTION
Sweet corn (also known as sugar corn), is a hybridized variety of maize (Zea mays),
specifically bred to increase the sugar content,[1] and it is one of the most popular vegeta-
bles in the United States and Canada. Consumption is increasing in eastern Asia, Europe,
and South America.[2] The specific time when sweet corn originated cannot be pin-
pointed; however, sweet corn was grown by the American Indian and first collected by
European settlers in the 1770s.[3] Sweet corn is commonly eaten as a vegetable, rather than
a grain. The kernels are boiled or steamed to produce canned sweet corn and eaten as a
side dish. Sweet corn may also be eaten in its dry grain form. If left to dry on the plant,
kernels may be taken off the cob and cooked with popcorn. Sweet corn does not pop like
popcorn, but expands to about double the original kernel size.[1] In Turkey, sweet corn
production and consumption values are underestimated. However, nowadays production
and consumption of sweet corn are showed increasing trends.[4] Various physical proper-
ties of seeds, grains, and kernels are dependent on moisture content, and appear to be
important in the design of planting, harvesting, handling operation, transportation, storing,

Received 21 August 2005; accepted 12 September 2006.

Address correspondence to Dr. Er4an Karababa, Mersin Üniversitesi, Mühendislik Fakültesi, Gida
Mühendisli3i Bölümü, 33343 Çiftlikköy, Mersin, Turkey. E-mail: ekarababa@yahoo.com

549
550 KARABABA AND CO8KUNER

and processing equipment. In this study, moisture dependent selected mass-volume-area

properties of dry sweet corn kernels, namely, linear dimensions, geometric mean diame-
ter, kernel volume, kernel surface area, thousand kernels weight, apparent density, bulk
density, porosity, angle of repose, and static coefficient of friction against three structural
surfaces were investigated.

MATERIALS AND METHODS

Sample Preparation
The sun dried sweet corn kernels used in the present study were obtained from a
crop grown during 2002 at West Mediterranean Agricultural Research Institute in Anta-
lya. The kernels were manually cleaned to remove all foreign matter, broken, and imma-
ture kernels. Dried sweet corn kernels were conditioned by adding a calculated quantity of
water, mixing thoroughly and then sealing in separate polyethylene bags. The samples
were kept at 5°C in a refrigerator for 15 days for the moisture to distribute uniformly
throughout the samples. Before each test, the required quantity of samples was taken out
of refrigerator and allowed to warm up to room temperature. All the physical properties
were determined at the moisture contents of 9.12, 11.08, 13.24, 15.11, and 17.06% (db).
Moisture content of the sweet corns was determined by oven drying at 103°C to reach
constant weight (3 h).

Determination of Physical Properties

To determine the size of sweet corn kernel, a sample of hundred kernels was ran-
domly selected. The three major perpendicular dimensions of the sweet corn kernels
namely length (L), width (W), and thickness (T) were measured using a digital caliper
reading to 0.01. The geometric mean diameter Dg of the seed was calculated by using the
following relationship:[5]

Dg = ( LWT ) 1 / 3 , (1)

where L is the length, W is the width and T is the thickness in mm. The sphericity index
value (Φ) of sweet corn kernels is calculated using the following formula:[5]

( LWT )1 / 3 (2)
Φ= × 100
L

Jain and Bal [6] have stated kernel volume, V and kernel surface area, S may be
given by:

p B2 L2 (3)
V= ,
6(2 L − B)

p BL2 (4)
S= , and
2L − B
 PHYSICAL PROPERTIES OF DRIED CORN 551

where B = (WT )(0.5) (5)

Thousand kernels weight (W) was determined by counting 100 kernels

and weighing them in an electronic balance and then multiplied by 10 to give the
mass of 1000 kernels. The bulk density is the ratio of the mass sample of the kernels
to its total volume. It was determined by filling a 1000 ml container with kernels
from a height of about 15 cm, striking the top level and then weighing the
contents. [7–10]
Apparent density defined as the ratio of mass of the sample to its kernel volume,
was determined using the water displacement method. Five hundred milliliter of water
was placed in a 1000 ml graduated measuring cylinder and 25 g seeds were immersed in
that water. Owing to the short duration of the experiment and the nature of the skin of the
kernel, which did not allow water to be absorbed easily, the kernels were not coated to
prevent moisture adsorption. The amount of displaced water was recorded from the gradu-
ated scale of the cylinder. The ratio of weight of seeds to the volume of displaced water
gave the kernel apparent density.[11,12]
Bulk porosity of bulk kernel was computed from the values of kernel apparent
density and bulk density using the relationship given by Mohsenin[5] as follows:

rapp − rb
e= × 100, (6)
rapp

where ρb is the bulk density and ρapp is the apparent density. The coefficient of static
friction was determined with respect to three surfaces: plywood (μp), galvanized iron
sheet (μg) and aluminum sheet (μa). These are common materials used for handling
and processing of grains and construction of storage and drying bins. A hollow metal
cylinder 50 mm diameter and 50 mm high and open at both ends was filled with the
seeds at the desired moisture content and placed on an adjustable tilting table such
that the metal cylinder does not touch the table surface. The tilting surface was raised
gradually by means of a screw device until the cylinder just starts to slide down. The
angle of the surface was read from a scale and the static coefficient of friction was
taken as the tangent of this angle. Other researchers have used this method for other
grains and seeds.[13–16]
To determine the dynamic angle of repose (θ), a plywood box measuring 300 mm
× 300 mm × 300 mm, having a removable front panel was used. The box was filled with
the seeds at the desired moisture content, and the front panel was quickly removed,
allowing the seeds to flow to their natural slope. The angle of repose was calculated
from measurements of seed free surface depths at the end of the box and midway along
the sloped surface and horizontal distance from the end of the box to this midpoint. This
method has been used by other researchers.[6,13,15,17] The angle of repose may also be
determined from the diameter and height of a heap of seeds on a circular plate.[18] All
the experiments were replicated 5 times for each sweet corn samples, and the average
values were reported.
552 KARABABA AND CO8KUNER

RESULTS AND DISCUSSION

Dimensional properties (length, width, thickness, geometric mean diameter, sphe-
ricity index, volume), mass and bulk properties (1000 kernel weight, bulk and true densi-
ties, porosity, angle of repose) and static coefficient of friction values of sweet corn
kernels at the different moisture content are presented in Table 1, Table 2, and Table 3,
respectively.

Table 1 Length, width, thickness, geometric mean diameter, sphericity index, surface area, and volume of sweet
corn kernels at different moisture.

Geometric
Moisture content, Length Width Thickness mean diameter Sphericity Surface Volume
% (dry basis) (L) mm (W) mm (T) mm [(L × W × T)1/3] mm index % area (S) mm2 (V) mm3

9.12 9.87 7.41 3.25 6.18 62.6 120.09 93.84

11.08 10.15 7.90 3.58 6.58 64.9 136.30 121.23
13.24 10.46 8.25 3.92 6.95 66.4 151.84 144.25
15.11 10.80 8.85 4.05 7.26 67.3 165.90 165.72
17.06 11.09 9.25 4.37 7.62 68.8 182.87 194.30
Mean 10.47 8.33 3.83 6.92 66.0 151.40 143.87
Standard deviation 0.49 0.73 0.43 0.56 2.37 24.54 38.85

Table 2 Thousand kernel weight, bulk density, apparent density, porosity, and angle of repose of sweet corn
kernels at different moisture content.

Moisture content % Thousand Bulk Apparent

(dry basis) kernel weight g density kg/m3 density kg/m3 Porosity % Angle of repose°

9.12 220.0 765 1315 41.83 30.20

11.08 232.0 748 1295 42.24 31.70
13.24 246.0 732 1275 42.59 32.80
15.11 259.0 714 1253 43.02 34.00
17.06 268.0 698 1232 43.34 35.20
Mean 245.0 731.40 1274 42.60 32.78
Standard deviation 19.49 26.57 32.89 0.60 1.95

Table 3 Static coefficient of friction of sweet corn kernels on various surfaces at different moisture content.

Moisture content
% (dry basis) Plywood Alimunium Galvanized iron sheet

9.12 0.680 0.530 0.605

11.08 0.717 0.564 0.649
13.24 0.775 0.583 0.674
15.11 0.832 0.612 0.710
17.06 0.891 0.644 0.741
Mean 0.780 0.590 0.680
Standard deviation 0.090 0.040 0.050
 PHYSICAL PROPERTIES OF DRIED CORN 553

Kernel Dimensions
All the dimensions increased with the increase of kernel moisture content. For the
increase of moisture contents from 9.12 to 17.06 % (d.b.), the increase of length, width,
thickness, and geometric mean diameter were, 12.36, 24.83, 34.46, and 23.30%, respec-
tively. The total average expansion, from 9.12 to 17.06% (d.b.) kernel moisture content
was the largest along the kernel thickness in comparison with their other principal axes.
Deshpande et al.[8] have been reported similar results with soybeans. The geometric mean
diameter was higher than the thickness of sweet corn kernel. Similar results reported for
millet,[6] locust bean,[19] sakiz faba bean,[20] and popcorn kernel.[21]
The relationships between the axial dimensions (L, W, and T) and kernel moisture
content (Mc) can be expressed using the regression equations as:

Length (mm), L = 8.4388 + 0.1551 Mc ( R 2 = 0.998); (7)

Width (mm), W = 5.2857 + 0.2322 Mc ( R 2 = 0.992); (8)

Thickness (mm), T = 2.0453 + 0.1363 Mc ( R 2 = 0.987); and (9)

Geometric mean diameter (mm), Dg = 4.5716 + 0.1788 Mc ( R 2 = 0.999). (10)

Sphericity Index
The relationship between sphericity index and moisture content of sweet corn ker-
nels are shown in Figure 1. The values of the sphericity for different moisture levels

70,4
Sphericity index, %

68,0

65,6

63,2

60,8
7 9 11 13 15 17 19
Moisture content, % (d.b.)

Figure 1 Effect of moisture content on sphericity of sweet corn.

554 KARABABA AND CO8KUNER

decreased linearly from 62.6 to 68.8. This relationship of sphericity index (%) can be rep-
resented by the following equation:

Φ = 56.24 + 0.7441 Mc ( R 2 = 0.978). (11)

The sphericity index of sweet corn kernels was much higher than these reported for
safflower.[22] However, it was lower than those reported for chickpea,[9] popcorn,[21] mil-
let,[23] hazelnut,[24] cacao,[25] rape seed,[26] and pistachio kernel.[27]

Kernel Volume
The volume (V) variations with kernel moisture content are shown in Figure 2. The
volume increased linearly with moisture content. When the moisture content changed
from 9.12 to 17.06%, the volume increased from 93.84 mm3 to 194.30 mm.3 This relation-
ship can be written as:

Kernel volume (mm 3 ), V = −17.768 + 12.318 Mc ( R 2 = 0.997). (12)

Similar results have been reported for popcorn,[21] safflower,[22] millet,[23] rape
seed, and white lupin.[28]
[26]

Surface Area
The variation of sweet corn kernel surface area, S, with increasing moisture con-
tent is shown in Figure 3. There is an approximately 52% increase in surface area from a
moisture content of 9.12–17.06%. Karababa[21] and Baryeh[23] found a similar linear
increasing trend with millet and popcorn kernel, respectively. The variation in surface
area (mm2) with moisture content of sweet corn kernel can be represented by the follow-
ing equation:

S = 49.181 + 7.7899 Mc R 2 = 0.999. (13)

200

170
Volume,mm3

140

110

80
7 9 11 13 15 17 19
Moisture content, % (d.b.)

Figure 2 Effect of moisture content on volume of sweet corn.

 PHYSICAL PROPERTIES OF DRIED CORN 555

190

Surface area, mm2

170

150

130

110
7 9 11 13 15 17 19
Moisture content, % (d.b.)

Figure 3 Effect of moisture content on surface area of sweet corn.

Thousand Kernel Weight

The thousand kernel weight increased linearly from 220 to 268 g increasing kernel
moisture content (Figure 4). The variation of thousand kernel weight (g) can be expressed
by the following equation:

W = 163.9 + 6.1806 Mc ( R 2 = 0.997). (14)

Similar results have been reported for popcorn,[21] millet,[23] cacao,[25] rape seed,[26]
white lupin,[28] coffee,[29] and gram seed.[30]

Bulk Density
The bulk density of the kernel was observed to decrease linearly from 765 to 698 kg/m3
as the moisture content increased from 9.12 to 17.06% (Figure 5). The relationship of bulk
density (kg/m3) can be expressed by the following equation:

274
Thousand kernel weight, g

258

242

225

210
7 9 11 13 15 17 19
Moisture content, % (d.b.)

Figure 4 Effect of moisture content on 1000 kernel weight of sweet corn.

556 KARABABA AND CO8KUNER

1400

1200

Density, kg/m3
1000

800

600
7 9 11 13 15 17 19
Moisture content, % (d.b.)

Figure 5 Effect of moisture content on density of sweet corn. (◊), apparent density; (□), bulk density.

rb = 842.05 − 8.4321 Mc ( R 2 = 0.999). (15)

This was due to the higher rate of increase in volume than weight. The negative lin-
ear relationship was found for chickpea,[9] popcorn,[21] safflower,[22] millet,[23] hazel-
nut,[24] cacao,[25] rape seed,[26] white lupin,[28] and gram seed.[30] However, linear
increasing trend was reported for sunflower,[7] pistachio,[27] coffee,[29] and cashew nut.[31]

Apparent Density
Apparent density decreased linearly from 1315 to 1232 kg/m3 as the kernel moisture
content increased (Figure 5). The apparent density (kg/m3) of kernel can be represented by
following equation:

rk = 1411.0 − 10.439 Mc ( R 2 = 0.999). (16)

This may be due to higher rate of increase in seed volume than weight. The negative
linear relationship was also observed for chickpea,[9] popcorn[21] hazelnut,[24] and gram
seed.[30] However, linear increasing trend was reported for sunflower,[7] millet,[23]
cacao,[25] pistachio,[27] white lupin,[28] coffee,[29] and cashew nut.[31]

Porosity
The porosity was calculated from the bulk density and apparent density of the ker-
nel. The porosity was found to decrease from 41.83 to 43.34% with increase in moisture
content from 9.12 to 17.06% (Figure 6). The relationship between the porosity (%) and
moisture content for sweet corn kernels can be represented by the following equation:

e = 40.09 + 0.1915 Mc ( R 2 = 0.998). (17)

 PHYSICAL PROPERTIES OF DRIED CORN 557

43,6

43,1

Porosity
42,6

42,1

41,6
7 9 11 13 15 17 19
Moisture content, % (d.b)

Figure 6 Effect of moisture content on porosity of sweet corn.

While most of the researcher was reported linear increasing trend for sunflower,[7]
chickpea,[9] popcorn,[21] millet,[23] hazelnut,[24] cacao,[25] rape seed,[26] white lupin,[28]
gram seed[30] and cashew nut,[31] decreasing trends was reported by Kashaninejad et al.[27]
and Chandrasekar and Viswanathan[29] for coffee and pistachio. The values obtained were
lower than those reported for sunflower kernels,[7] chickpea,[9] millet,[23] hazelnut,[24] raw
cashew nut,[31] and higher than those reported for cacao,[25] white lupin,[28] and gram.[30]
Similar results were reported for popcorn.[21]

Static Coefficient of Friction

The plots of static coefficient of friction obtained experimentally on three structural
surfaces against moisture content in the range of 9.12–17.06% (d.b) are displayed in
Figure 7. The static coefficient of friction varied significantly at 5% probability level.
The relationship between moisture content and static coefficients of friction for three sur-
faces is presented in Table 4. The coefficient of friction of sweet corn kernel increased lin-
early with moisture content and varied according to the surface. Plywood had the highest

0,94
Static coefficient of friction

0,83

0,72

0,61

0,50
7 9 11 13 15 17 19
Moisture content, % (d.b.)

Figure 7 Effect of moisture content on static coefficient of friction of sweet corn. (◊), Plywood; (Δ), Galvanized
iron; (❍), Aluminum.
558 KARABABA AND CO8KUNER

Table 4 The relationship between moisture content and static

coefficients of friction for various surfaces.a

Surface Equations R2

Plywood mp = 0.4254 + 0.0269 Mc 0.993

Galvanized iron sheet mg = 0.4566 + 0.0167 Mc 0.992
Aluminum sheet ma = 0.4050 + 0.0138 Mc 0.990
a 2
R : coefficient of determination.

coefficient of friction followed by galvanized iron and aluminum. This order has been
reported by other researchers.[14–16,18,32–34] On the other hand, Amin et al[35] have been
reported that no variances between plywood and galvanized iron sheet for pulse grains.
Tunde-Akintunde and Olajide[36] also reported that low coefficient of friction values on
plywood for soybean as comparable to our results. This may be due to the smoother sur-
face of galvanized iron compared to plywood, and the smoother surface of aluminum
compared to galvanized iron. The sweet corn kernel also may become rougher and sliding
characteristics are diminished at higher moisture contents, so that the static coefficient of
friction increased.

Angle of Repose
The variation of the angle of repose, θ with seed moisture content is plotted in
Figure 8. The angle of repose increases linearly with seed moisture content from 30.2 at
35.2 % seed moisture content to at 9.12 to 17.06% seed moisture content. The relationship
of angle of repose (degree) can be expressed in equation form as follows:

q = 24.678 + 0.6175 Mc ( R 2 = 0.997). (18)

The values of angle of repose were lower than those of millet,[23] and coffee,[29] but
higher than that of chickpea.[9] These differences could be due to differences in surface

36
Angle of repose, degree

34

32

30

28
7 9 11 13 15 17 19
Moisture content, % (d.b.)

Figure 8 Effect of moisture content on angle of repose of sweet corn.

 PHYSICAL PROPERTIES OF DRIED CORN 559

roughness of seeds. This could also be responsible for the increasing trend of the angle of
repose at higher moisture contents. Also, Chowdhury et al.[30] reported similar angle of
repose values for gram.

CONCLUSIONS
The length, width, thickness, and geometric mean diameter of sweet corn kernels
increased linearly with increase of moisture content. Sphericity, kernel volume, kernel
surface area, and thousand kernel weights increased linearly with increase of moisture
content. Apparent density was higher than bulk density at all kernel moisture contents
studied. Kernel apparent and bulk density slightly decreased linearly with increase of
moisture content but porosity increased with increase in moisture content. The static coef-
ficients of friction was highest for plywood, followed by galvanized iron and aluminum
among the material tested. Angle of repose increased from 30.2° to 35.2°, from kernel
moisture content of 9.12–17.06%. The physical properties of sweet corn kernels were
expressed in the linear regression equations as a function of moisture content. High corre-
lation coefficients were found with a significance level of 95%.

REFERENCES
1. Anonymous. http://en.wikipedia.org/wiki/Sweetcorn, Accessed June 27, 2007.
2. Tracey, W. Sweet Corn. In Specialty Corns; Hallauer, A.R.; Ed.; CRC Press LLC: 2000;
155–188.
3. Schultheis, J.R. Sweet Corn Production, Extension Horticultural Specialist Department of Horti-
cultural Science North Carolina Cooperative Extension Service. North Carolina State Univer-
sity, 1998. http://www.ces.ncsu.edu/hil/hil-13.html, Accessed June 27, 2007.
4. Turgut, I. Bursa ko4ullarinda yeti4tirilen 4eker misirinda (Zea mays saccharata Sturt.) bitki
sikli3inin ve azot dozlarinin taze koçan verimi ile verim ö3eleri üzerine etkisi, Turk J Agric For.
2000, 24, 341–347.
5. Mohsenin, N.N. Physical Properties of Plant and Animal Materials. Gordon and Breach Science
Publishers Inc.: New York, 1980; 51–87.
6. Jain, R.K.; Bal, S. Properties of Pearl Millet. J. Agric. Eng. Res. 1997, 66, 85–91.
7. Gupta, R.K.; Das, S.K. Physical Properties of Sunflower Seeds. J. Agric. Eng. Res., 1997, 66,
1–8.
8. Deshpande, S.D.; Bal, S.; Ojha, T.P. Physical Properties of Soybean. J. Agric. Eng. Res. 1993,
56, 89–98.
9. Konak, M.; Çarman, K.; Aydin, C. Physical Properties of Chick Pea Seeds. Biosystems Engi-
neering 2002, 82 (1), 73–78.
10. Paksoy, M.; Aydin, C. Some Physical Properties of Edible Squash (Cucurbita pepo L.) Seeds.
J. Food Eng. 2004, 65, 225–231.
11. Olajide, J.O.; Ade-Omowaye, B.I.O.; Otunola, E.T. Some Physical Properties of Shea Kernel.
J. Agric. Eng. Res. 2000; 76, 419–421.
12. Amin, M.N.; Hossain, M.A.; Roy, K.C. Effects of Moisture Content on Some Physical Proper-
ties of Lentil Seeds. J. Food Eng. 2004, 65, 83–87.
13. Dutta, S.K.; Nema, V.K.; Bhardwaj, R.K. Physical Properties of Gram. J. Agric. Eng. Res.,
1988, 39, 259–268.
14. Joshi, D.C.; Das, S.K.; Mukherjee, R.K. Physical Properties of Pumpkin Seeds. J. Agric. Eng.
Res. 1993, 54, 219–229.
15. Singh, K.K.; Goswami, T.K. Physical Properties of Cumin Seed. J. Agric. Eng. Res., 1996, 64,
93–98.
560 KARABABA AND CO8KUNER

16. Suthar, S.H.; Das, S.K. Some Physical Properties of Karingda Seeds. J. Agric. Eng. Res., 1996,
65, 15–22.
17. Shepherd, H.; Bhardwaj, R.K. Moisture Dependent Physical Properties of Pigeon Pea. J. Agric.
Eng. Res. 1986, 3, 227–234.
18. Visvanathan, P.T.; Palanisamy, L.; Sreenarayanan, V.V. Physical Properties of Neem nut.
J. Agric. Eng. Res. 1996, 63, 19–26.
19. Olajide, J.O.; Ade-Omowaye, B.I.O. Some Physical Properties of Locust Bean Seed. J. Agric.
Eng. Res. 1999, 74, 213 –215.
20. Hacisefero3ullari, H.; Gezer, I.; Bahtiyarca, Y.; Menge4, H.O. Determination of Some Chemical
and Physical Properties of Sakiz Faba Bean (Vicia Faba L. Var. Major). J. Food Eng. 2003, 60,
475–479.
21. Karababa, E. Physical Properties of Popcorn Kernels J. Food Eng. 2006, 72, 100–107.
22. Baümler, E.; Cuniberti, A.; Nolasco, S.M.; Riccobene, I.C. Moisture Dependent Physical and
Compression Properties of Safflower Seed J. Food Eng. 2006, 72, 134–140.
23. Baryeh, E.A. Physical Properties of Millet. J. Food Eng. 2002, 51, 39–46.
24. Aydin, C. Physical Properties of Hazel Nuts. Biosystems Eng. 2002, 82, 297–303.
25. Bart-Plange, A.; Baryeh, E.A. The Physical Properties of Category B Cocoa Beans. J. Food Eng.
2003, 60, 219–227.
26. Çalýþýr, S.; Marako3lu, T.; Ö3üt, H.; Öztürk, Ö. Physical Properties of Rapeseed (Brassica
napus oleifera L.). J. Food Eng. 2005, 69, 61–66.
27. Kashaninejad, M.A.; Mortazavi, A.; Safekordi; Tabil L.G. Some Physical Properties of Pista-
chio (Pistacia vera L.) Nut and Its Kernel J. Food Eng. 2006, 72, 30–38.
28. Ö3üt, H. Some Physical Properties of White Lupin. J. Agric. Eng. Res. 1998, 56, 273–277.
29. Chandrasekar, V.; Viswanathan, R. Physical and Thermal Properties of Coffee. J. Agric. Eng.
Res. 1999, 73, 227–234.
30. Chowdhury, M.M.I.; Sarker, R.I.; Bala, B.K.,; Hossain, M.A. Physical Properties of Gram as a
Function of Moisture Content. Int. J. Food Proper. 2001, 4, 297–310.
31. Balasubramanian, D. Physical Properties of Raw Cashew Nut. J. Agric. Eng. Res. 2001, 78,
291–297.
32. Gupta, R.K.; Das, S.K. Friction Coefficients of Sunflower Seed and Kernel on Various Struc-
tural Surfaces. J. Agric. Eng. Res. 1998, 71, 175–180.
33. Baryeh, E.A. Physical Properties of Bambara Groundnuts. J. Food Eng. 2001, 47, 321–326.
34. Baryeh, E.A.; Mangope, B.K. Some Physical Properties of QP-38 Variety Pigeon Pea. J. Food
Eng. 2003, 56, 59–65.
35. Amin, M.N.; Ahammed, S.; Roy, K.C.; Hossain, M.A., Coefficient of Friction of Pulse Grains
on Various Surfaces at Different Moisture Content. Int. J. Food Proper. 2005, 8, 61–67.
36. Tunde-Akintunde, T.Y.; Olajide, J.O., Mass-volume-area Related and Mechanical Properties of
Soybean as a Function of Moisture and Variety. Int. J. Food Proper. 2005, 8, 449–456.