Physical Properties of African Kidney Bean (Phaseolus vulgaris) Relevant to its Processing

Authors

  • Christian Izuchukwu Abuajah Dept of Food Science&Technology, University of Uyo, PMB 1017, Uyo, Akwa Ibom State, Nigeria.
  • Akindele Folarin Alonge Dept of Food and Agricultural Engineering, University of Uyo, P.M.B. 1017, Uyo,

Keywords:

Phaseolus vulgaris, physical properties, processing, systems, technique

Abstract

Physical properties of food and bio-materials are required to design systems appropriate for their processing. For this purpose, some physical properties of African kidney bean (Phaseolus vulgaris (L.)), were investigated. Various techniques including the micrometer screw gauge; water displacement; correlation; inclined plane and cone methods, were adopted. Results obtained revealed the sample had a major diameter of 0.982 ± 0.66cm; intermediate diameter of 0.724 ± 0.32cm; minor diameter of 0.716 ± 0.28cm; sphericity of 0.082 ± 0.05cm; roundness of 0.0742 ± 0.07cm; bulk volume of 57.237 ± 0.00cm3; solid volume of 32.0 ± 0.71cm3; bulk density of 0.708 ± 0.00g/cm3; solid density of 1.2659 ± 0.64g/cm3; specific gravity of 1.2659 ± 0.64; porosity of 44.1 ± 1.24%; estimated surface area of 48.750 ± 0.05cm2. Its coefficients of sliding friction on different surfaces were: plastic, 0.13 ± 0.02; plywood, 0.13 ± 0.01; galvanized metal, 0.10 ± 0.01. The sample had a low an angle of repose of 29.43 ± 0.76º from the cone it formed in its natural rest position which indicated that its processing equipments need not be designed to have steep angles in order to have free flow during operations.

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Author Biographies

Christian Izuchukwu Abuajah, Dept of Food Science&Technology, University of Uyo, PMB 1017, Uyo, Akwa Ibom State, Nigeria.

I possess the following qualifications: B.Sc (Hons) Brewing Science and Technology and M.Sc (Hons) Food Science and Technology from the University of Uyo with specialization in Food Biotechnology (Enzymology). Also I have fifteen years practical working experience spanning across four food processing industries in Nigeria before joining academics. I am interested in Research and Development (R&D) and I am married. Presently I am a Lecturer with the Dept of Food Science and Technology, University of Uyo, Akwa Ibom State, Nigeria. My hobbies are reading, writing, sports and music.

Akindele Folarin Alonge, Dept of Food and Agricultural Engineering, University of Uyo, P.M.B. 1017, Uyo,

A doctor of Agricultural Engineering and presently Hea, Department of Food and Agricultural Engineering, University of Uyo, Nigeria.

Published

02-10-2013

How to Cite

Abuajah, C. I., and A. F. Alonge. “Physical Properties of African Kidney Bean (Phaseolus Vulgaris) Relevant to Its Processing”. Food Biology, vol. 2, no. 2, Oct. 2013, pp. 18-23, https://updatepublishing.com/journal/index.php/fb/article/view/1680.

Issue

Volume 2, Issue 2, 2013

Section

Articles

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