Influence of moisture on the physical properties and parameters of the compression process of legumes' seeds
 
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University of Agriculture, Department of Machine Operation in Food Industry, Doświadczalna 44 20-236 Lublin, Poland
Acceptance date: 1997-09-10
 
Int. Agrophys. 1997, 11(4): 245–256
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ABSTRACT
Results of the studies on the influence of moisture on the physical properties, and parameters of the pressure compression process of legumes' seeds are presented. The studies covered some chosen varieties of ground legume seeds: horse bean, bean, lupine, and vetch with differentiated moisture levels. Quantitative coefficients of the material ability for compression were determined. The coefficients can be utilised for the classification of raw materials and fodder mixes in respect of their abilities for granulation.
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