Effect of moisture content on some physical properties of two beniseed accessions

Some physical properties of two beniseed accessions (Yandev-55 and E8) were determined at moisture content levels of 5.3, 10.6, 16.1, 22.4, and 28.3 per cent (wet basis). The properties were spatial dimensions, bulk density, true density, porosity and thousand-kernel weight. A-2 x 5 factorial experiment in completely randomized design was used for the study. The spatial dimensions of major, intermediate and minor diameters were 2.80, 1.83 and 0.66mm for Yandev-55; 3.30, 2.13 and 0.75mm for E8 respectively. The corresponding geometric mean sizes were 1.49 and 1.73mm at 5.3% moisture content level. These values increased linearly with increase in moisture content. The sphericity values for the two accessions were in the range 0.52 to 0.55 (SD - 0.03). The bulk and true densities decreased from 0.688 to 0.613g/cm3 and 1.042 to 0.981g/cm3 for Yandev-55; 0.674 to 0.528g/cm3 and 1.050 to 0.988g/cm3 for E8 respectively with increase in moisture content from 5.3 to 28.3%. The porosity and thousand-kernel weight increased with increase in moisture content and are within the range of 34.52 to 46.56% and 2.63 to 3.50g respectively. The effect of moisture content of beniseed was highly significant on all the parameters except on major diameter and sphericity. The parameters obtained are necessary inputs into the design of an efficient oil expeller for the seed. Journal of Applied Science, Engineering and Technology Vol. 3(1) 2003: 7-1

Design, fabrication and preliminary testing of oil expeller for sesame seed

There was need for local production of vegetable oil expeller in order to eliminate problems of shortage of spare parts, maintenance personnel and adaptation for less known oil seeds such as sesame. Preliminary survey on existing oil expellers was carried out. Some physical and mechanical properties of sesame were determined. Obtained data were used in the design and fabrication of a cottage scale oil expeller. Performance of the machine was evaluated. The expeller barrel diameter was 60 mm, shaft diameter was 57 mm and worm shaft length was 600 mm. Speed of rotation was 120 rpm. It was powered by 10 kW gear reduction electric motor. The expeller capacity was 32.1 ± 3.04 kg/h. Mean oil yield obtained from the expressed 32.1 kg of sesame was 0.0177 ± 0.002 m3 (17.7 liters). This was equivalent to 50.4 ± 4.19 % of the raw material and 90.2 ± 7.33 % efficiency of oil expressed. No traces of lead (Pb) and arsenic (As) was found in the sample of expressed oil while 2.3 mg/kg of iron (Fe) and 0.03 mg/kg copper (Cu) were found as contaminant in the oil.Keywords: Oil expeller, Sesame, Performance evaluationJournal of Applied Science, Engineering and Technology, Volume 1

Mechanical Behaviour of Two Beniseed Accessions under Compression Loading

Some mechanical properties of two beniseed accessions (Yandev-55 and E8) of relevance to oil expression were determined at moisture content levels of 4.1,5.3 and 7.7 per cent (wet basis). The properties were the force required, the deformation sustained and the energy needed to rupture and express oil from the seed. A2 x 5 factorial experiment in completely randomized design with a total of 120 observations was used for each of the parameters. The applied force, sustained deformation and energy required to rupture and express oil from the seed ranged from 7.73 to 29.40N, 0.17 to 0.54mm and 0.4 to l.lMJ for whole and dehulled seeds, respectively, at 4.1%moisture content. These values increased with the increase in moisture content. The mean values of all the parameters were higher when the seed. was dehulled than when left undehulled. The result of the statistical analysis shows that seed accession, preconditioning method and moisture content have significant effect on the studied parameters

Predictive Model Equations for Palm Kernel (Elaeis guneensis J.) and Sesame (Sesamum indicum L.) Oil Colour

A 3-factor experimental design was used to determine the influence of moisture content, roasting duration and temperature on palm kernel and sesame oil colours. Four levels each of these parameters were used. The data obtained were used to develop prediction models for palm kernel and sesame oil colours. Coefficient of determination R2 , probability of prediction F, and analysis of variance technique were employed to authenticate the adequacy of the models. Colour intensity increased with increase in moisture content, roasting duration and temperature of both oilseeds. Rated by lovibond unit, palm kernel oil colour varied from 6.4 to 8.8 yellow and 2.7 to 3.8 red. Sesame oil colour varied from 5.8 to 8.3 yellow and 2.3 to 3.4 red. Therefore the three parameters investigated all had significant effects on palm kernel and sesame oil colour. Coefficients of determination R2 at 95 % confidence level for palm kernel and sesame oil colours were 0.94 and 0.93 respectively. Probability of prediction F, for palm kernel oil colour was 0.92 and 0.77 was recorded for sesame oil. Estimated error of ± 0.18 and ± 0.2 are envisaged while applying the models for predicting palm kernel and sesame oil colours respectively. Keywords: Palm kernel, Sesame, Palm kernel, Oil Colour, Process Parameters, Model. Journal of Applied Science, Engineering and Technology Vol. 6 (1) 2006 pp. 34-3