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Engineering Properties of Agricultural Materials

Presentation · January 2019

DOI: 10.13140/RG.2.2.20324.83842

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Krishnakumar T.
ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala
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 Engineering Properties of Agricultural Materials
T.Krishnakumar
Introduction
Engineering properties are the properties which are useful and necessary in the design and
operation of equipment employed in the field of agricultural processing. They are also useful for
design and development of other farm machinery. As mentioned earlier unit operations such as
cleaning, grading, drying, dehydration, storage, milling, handling and transportation, thermal
processing of foods are among the important operations in agricultural processing. In these
operations while handling of grains and other commodities the properties which play and
important role are physical, mechanical, frictional, rheological, aero and hydrodynamic, electrical
and optical properties of the bio materials. Basic information on these properties are of great
importance and help for the engineers, food scientists and processors towards efficient process
and equipment development. An attempt has been made to describe some of the engineering
properties usually encountered in post production handling of agricultural crops.
Physical properties
The physical properties such as size, shape, surface area, volume, density, porosity, colour
and appearance are important in designing particular equipment or determining the behaviour of
the product for its handling.
Various types of cleaning grading and separation equipment are designed on the basis of
physical properties of seeds such as size, shape, specific gravity, surface roughness, colour etc.
For designing an air screen grain cleaner, the shape and size of the grain determine the shape and
size of screen openings, angle of inclination and vibration amplitude and frequency of screens.
The density of the grains decides the size of screening surface. The frontal area and related
diameters and density are essential for determination of terminal velocity of the grain. Terminal
velocity is necessary to decide about the winnowing velocity of air blast for separation of lighter
materials in air screen grain cleaners.
The shape of product is an important parameter which affects conveying characteristics of
solid materials by air or water. The shape is also considered in calculation of various cooling and
heating loads of food materials.
The frontal area and the related diameters are essential for determination of terminal
velocity Reynold’s number and drag coefficient. The density and specific gravity are needed for
calculating the thermal diffusivity in heart transfer operations, in determining Reynold’s number,
in pneumatic and hydraulic handling of the agricultural materials.
 The surface characteristics, colour and appearance are exploited for selective separation
and storage of fruits and vegetables.
Some of the important physical properties are described below.
Shape and size
The following parameters may be measured for describing the shape and size of the granular
agricultural materials.
(i) Roundness: It is a measure of the sharpness of the solid material. The most widely accepted
methods for determining the roundness of irregular particle are given below.
Largest projected area of the particle when it is in natural rest position, Ap
Roundness = ------------------------------------------------------------------------------------------
Area of smallest circumscribing circle, Ac

Radius of curvature, r, of the sharpest corner

`Roundness ratio = ---------------------------------------------------------
Mean radius of the particle, R

(ii) Sphericity : Sphericity may be defined as the ratio of the diameter of a sphere of the same
volume as that of the particle and the diameter of the smallest circumscribing sphere or generally
the largest diameter of the particle. This parameter shows the shape character of the particle
relative to the sphere having same volume. If De is the diameter of a sphere having same volume
as that of the particle and Dc is the diameter of the smallest circumscribing sphere, then the
sphericity can be expressed as under.
De
Sphericity =------
Dc

The spericity can also be defined as:

Di
Sphericity =------
Dc

where , Di = diameter of the largest inscribing circle.

Dc = diameter of the smallest circumscribing circle
Density and specific gravity
The density of any material may be expressed as below,
Weight of the material, kg
Density = ------------------------------------------
Volume of the material, m3
 The density and specific gravity values of grains and other commodities and silos,
separation of desirable materials from impurities, cleaning and grading, evaluation of the grain
maturity, texture and softness of fruits, quality evaluation of the products etc.
Some of the agricultural products having irregular shaped material is generally determined
by displacement method which has been described here.

Determination of the volume by Platform scale: The platform scale is a simple technique which
is commonly used for determination of volume of large materials like fruits and vegetables. The
weight of material is determined by weighing on the scale in air, thereafter, the material is forced
into the water with the help of a rod. The later reading of the scale while the material is
submerged minus the weight of container and water is the actual weight of the displaced water.
The volume density and specific gravity of the material are estimated by following formulae.

Weight of displace water, kg

Volume,m3 = ----------------------------------------
Weight density of water, kg/m3

Weight of material in air, kg

Weight density, kg/m3 = -------------------------------------------
Volume of the material, m3

Weight in air x specific gravity of water

Specific gravity = ----------------------------------------------------
Weight of displaced water
Determination of Specific gravity by Pycnometer Method:The specific gravity bottle or
pycnometer and toluene (C6H5CH3) are used for determination of specific gravity of granular
agricultural materials. The following procedure is used for determination of the specific gravity.
(i) The weight of empty pycnometer and the weight of pycnometer filled with water at
20C are taken.
(ii) The specific gravity of toluene is determined as the ratio of the weight of toluene in
the bottle and weight of distilled water in the bottle at same temperature.
Weight of toluene
Specific gravity of toluene = -----------------------------
Weight of water

(iii) Ten gram sample of grain is placed in the pycnometer and filled with toluene to
cover the sample.
(iv) The air is completely exhausted from the bottle by a vacuum pump.
(v) When there is no air bubble remains in the bottle, the bottle is filled with toluene
and the temperature is allowed to reach 20°C.
(vi) The bottle is weighted and the specific gravity of grain is calculated by following
expressions,
 Specific gravity of toluene x weight of grain
Specific gravity of grain = -------------------------------------------------------
Weight of the toluene displaced by the grain

Specific gravity of toluene x weight of grain

= ---------------------------------------------------------------------------------------------------------------
[( weight of sample) – (weight of toluene + sample + bottle) – (weight of toluene + bottle)]

Aero and Hydrodynamic properties

The aero and hydrodynamic properties such as terminal velocity of agricultural products
are important and required for designing of air and water conveying systems and the separation
equipment. The physical properties such as density, shape and size, drag coefficient etc., are
required for calculating the terminal velocity of the material. For example, in pneumatic
conveying and separation processes of the material is lifted only when the air velocity is greater
than its terminal velocity.
Terminal velocity
The terminal velocity of a particle may be defined as equal to the air velocity at which a
particle remains in suspended state in a vertical pipe.

Table 1Air velocity requirement for air borne of some of the agricultural materials
Grain Unit density, kg/m3 Terminal velocity, m/s

Wheat 998-1238 9-11.5

Rye 1158-1218 8.5-10
Oats 738-968 8-9
Corn 1138-1198 34.9
Soybean 1029-1152 44.3

Table 2Terminal velocity and drag coefficient for groundnut and soybean

Terminal velocity m/s Drag Coefficient

Grain
Range Mean Range Mean
Groundnut kernel (RS-1) 12.31-13.78 13.23 0.52-0.64 0.58
Soybean (Punjab-1) 12.30-13.92 13.40 0.38-0.62 0.47
Soybean (Lee) 13.30-14.55 14.17 0.33-0.51 0.41
Frictional properties
The frictional properties such as coefficient of friction and angle of repose are important in
designing o storage bins, hoppers, chutes, pneumatic conveying system, screw conveyors, forage
harvesters, threshers etc.
The rolling resistance or maximum angle of stability in rolling of round shape agricultural
materials is useful in designing handling equipment e.g. conveying of fruits and vegetables by
gravity flow.
In mechanical and pneumatic conveying systems, the material generally moves or slides in
direct with the trough, casing and other components of the machine. Thus various parameters
affect the power requirement to drive the machine. Among these parameters, the frictional losses
are one of the factors which must be overcome by providing additional power to the machine.
Hence, the knowledge of frictional properties of the agricultural materials is necessary; therefore,
some of the important frictional properties of agricultural products have been described here.

Static friction:The friction may be defined as the frictional forces acting between surfaces of
contact oat rest with respect to each other.

Kinetic friction:It may be defined as the friction forces existing between the surfaces in relative
motion.
If F is the force of friction and W is the force normal to the surface of contact, then the
coefficient of friction ‘f’ is given by the relationship
F
f = ----
W
The coefficient of friction may also be given as the tangent of the angle of the inclined
surface upon which the friction force tangential to the surface and the component of the weight
normal to the surfaces are acting.

Angle of repose: The angle of repose is the angle between the base and the slope of the cone
formed on a free vertical fall of the granular material to a horizontal plane. The size, shape,
moisture content and orientation of the grains affect the angle of repose.
There are two angles of repose, (1) static angle of repose, and (2) dynamic angle of repose.
Static angle of repose:It is the angle of friction when u by granular material to just slide upon
itself.
Dynamic angle of repose:It comes in picture when bulk of the grain is in motion like discharge
of grain from bins and hoppers. The dynamic angle of repose is more important than static angle.
Measurement of angle of repose
Method I:A wooden frame full of grain sample is mounted on a tilting top drafting table. The
table top is tilted till the grain starts moving over the inclined surface. The angle of inclination is
measured which is angle of repose of the grain sample.
Method II:This apparatus consists of a circular platform immersed in a box filled wit grain and
with a glass window in one side. The platform is supported by three adjustable screw legs and is
surrounded by a metal funnel leading to a discharge hole. The grain is allowed to escape from the
box, leaving a free-standing cone of grains on the platform. A traveling microscope is used to
measure the heights. The angle of repose, Ø, is obtained from the geometry of the cone as given
below.
2(Ha – Hb)
-1 -------------------------------------
Ø = tan
Db
Where Ha’ Hb and Db are the height of the cone, height of the platform and diameter of the
platform respectively. The angle of repose for some of the grains is given in Table 3.
Table 3. Angle of repose of some grains

Grain Angle of repose, degree

Wheat 23-28
Paddy 30-45
Maize 30-40
Barley 28-40
Millets 20-25
Rye 23-28

Effect of moisture content of the angle of repose: It has been found that the angle of repose
increases with the increase of moisture content of material. This variation of angle of the repose
with moisture content occurs because surface layer of moisture surrounding the particle holds the
aggregate of grain together by the surface tension.
An empirical equation has been developed to correlate the angle of repose and moisture
content for rice. The equation was tested with the experimental values which gave the correlation
coefficient of 97%. The equation is a follows.
M
tan Ø = an2 + b q ----r + cs +d
Dau
Where,
Ø = angle of repose
specific surface of solid
n = shape factor = -----------------------------
specific surface of sphere
M = percent moisture content
Dau = averages screen particle diameter
s = specific gravity
a, b, c and d = constants

Angle of internal friction: The value of angle of internal friction is equal to the tangent of the
coefficient of friction for the material.
The angle of internal friction is an important property which helps to estimate the
lateralpressure in storage silos. Angle of internal friction values are also used in designing of
storage bins and hopper for gravity discharge. The coefficient of friction between grains is
required as a designparameter for design of shallow and deep bins.
Difference between angle of repose and angle of internal friction
The engineers generally assume that both the angle of repose and angle of internal friction
are same. Some investigators have indicated that for sorghum, the angle of repose and angle of
internal friction are different. If one is used in place of other to design any system, it will lead to
error.
Some investigators also attempted to develop a relationship between angle of repose and
angle of internal friction so that by the simple test of angle of repose, the angle of internal friction
could be estimated. But the results revealed that the two angles run almost parallel to each other
for various moisture content levels, thus no simple relationship existed by which angle of internal
friction could be estimated from angle of repose within a reasonable accuracy.
The angle of repose is generally higher than angle of the internal friction for the grains of
approximately the same moisture content and density.
Mechanical properties
Mechanical properties may be defined as those which affect the behaviour of the
agricultural material under the applied force. The mechanical properties such as hardness,
compressive strength, impact and shear resistance and the rheological properties affect the various
operations of agricultural processing. Data on these properties are useful for application in
designing equipment for milling, handling, storage, transportation, food processing etc.
The mechanical damage to grain and seed in threshing and handling operations causes
reduction in germination power and viability of seeds, increases the chances of insect and pest
infestation and also affect the quality of final product.
The hardness of the grain effects the milling characteristics and it is also useful to live
stock feeders and plant breeders.
The mechanical damage to grain and seed in threshing and handling operations causes
reduction in germination power and viability of seeds, increases the chances of insect and pest
infestation and also affect the quality of final product.
The hardness of the grain effects the milling characteristics and it is also useful to live
stock feeders and plant breeders.
The impact and shear resistance are important for size reduction of food grains. This
information is useful in determination of the appropriate methods of crushing, breaking or
grinding the grains. These properties also play important roles towards seed resistance to
cracking under harvesting and threshing conditions.
Thermal properties
The thermal properties like specific heat, thermal conductivity, thermal diffusivity,
enthalpy, surface heat transfer coefficient, emissivity etc. are important for the development of
any thermal processing system. The thermal processing may include heating, cooling, freezing,
drying etc. There are some other thermal properties like melting or freezing points, latent heats,
heat of adsorption, heat of respiration, coefficient of thermal expansion etc., but these are not of
much importance for the most heat transfer applications.
(i) Specific heat : The specific heat may be defined as the amount of heat in kilocalories that must
be added to or removed from 1kg of a substance to change its temperature by 1°C. The specific
heat of wet agricultural material is the sum of specific heats of bone dry material and its moisture
content. If Cd and Cw are the specific heats of bone dry material and water respectively, and m is
the moisture content of the material in percent wet basis, then the specific heat can be expressed
as given below.
 m 100-m
C= (------ ) Cw+ (-------) Cdkcal/ kg°C
100 100

Note: The above relationship exists above 8% moisture content of the grain only.
The specific heat of bone dry grain varies from 0.35-0.45 k cal/kg°C.
The specific heat is measured by calorimeter, generally a simple thermos vacuum bottle.
Thedifferential scanning - calorimeter (DSC)is suitable for measuring the specific heat.

(ii) Thermal conductivity: The thermal conductivity may be defined as the rate of heat flow
through unit thickness of material per unit area normal to the direction of heat flow and per unit
time for unit temperature difference. It is a measure of ability of the material to conduct heat. The

thermal conductivity can be expressed by the following equation.

Q=K A ΔT
Where Q=amount of heat flow, kcal
A=area, m2
ΔT=temperature difference in the direction of heat flow, °C
K=thermal conductivity, kcal/m.hr.°C
If, m is the moisture content of the grain, then the thermal conductivity of wheat can be expressed
as follows,
K=0.060+0.002 m, kcal/m.hr.°C

The above relationship exists for the wheat bulk with the moisture content range of 10-20% (db).
The thermal conductivity of sorghum may be given as follows,
K=0.564+0.0858 w, W/m.°C
where, w=fraction of moisture present in material.

The thermal conductivity of single grain ranges from 0.3-0.6 kcal/m.hr.°C and bulk grain varies
from 0.10-0.15 kcal/m.hr.°C. The difference is due to the air spaces present in the bulk grain. The
thermal conductivity of air is 0.02 kcal/m.hr.°C.

Determination of thermal conductivity of grains and food materials

The measurement of thermal conductivity of agricultural grains poses much problem because
it depends on the structure and chemical composition of the grain. Thermal conductivity probe is
used for measurement of thermal conductivity of most of the food materials. The probe consists of
a hypodermic needle of 0.66 mmdiameter and connected to handle. A0.077 mm diameter
constantan heater wire insulated with plastic spaghetti tubing is inside the needle. The wire is
taken from the handle to the top and back. The purpose of using constant wire is to avoid the
change in electrical resistance with temperature. The insulated chromel constantan thermocouples
wire 0.051 mm in diameter is wrapped around the upper half of the probe handle and the needle
tip. The line-heat source probe is inserted into the sample having uniform initial temperature. The
probe is heated at a constant rate, and the temperature adjacent to line-heat source is monitored.
After a brief transient period, the plot of natural logarithm of time us temperature is plotted, which
has a slope equal to Q/4π K. The thermal conductivity of material can be estimated by the
following equation.

ln [(t2-t0)/t1-t0)]
K= Q ---------------------------
4 π(T2-T1)

Where, K=thermal conductivity of the sample, W/m °C

Q=Power generated by the probe heater, W/m
t1 and t2=time since probe is energized, S
t0=time conductance factor, S
T1 andT2=temperature of probe thermocouple at time t1 and t2 respectively, °C

(iii) Enthalpy : Enthalpy is the total heat content or energy level of a material. The enthalpy data
are required for frozen foods that freeze over a range of temperatures below 0 °C and for those
substances that freeze in a narrow temperature limit, as the case of pure substance like water. The
enthalpy of the material can be estimated by using following expression.
h2-h1=m Cp(T2-T1)+m XwL
Where,h2-h1=enthalpy difference
m=mass of the product
Cp=Specific heat of the product
Xw=Water fraction
T2-T1=temperature difference
L=latent heat of fusion for water
(iv) Thermal diffusivity: The thermal diffusivity may be calculated by dividing the thermal
conductivity with the product of specific heat and mass density. It may be expressed as,
K
µ = -------------
Cp

Where , µ =thermal diffusivity

K=thermal conductivity
=mass density
Cp=specific heat
Thermal diffusivity is important in determination of heat transfer rates in solid food
materials of any shape. Physically it shows the relationship between the ability of a material to
conduct heat to its ability to store heat.
The common method of determination of thermal diffusivity is to calculate from
experimentally measured values of thermal conductivity, specific heat and mass density. In most
of the cases the specific heat can be estimated from the product composition, so only experimental
measurements of thermal conductivity and mass density are required.

Rheological properties
The rheological properties may be defined as the science which deals with the deformation
and flow of the material under action of the applied forces. Time is an important parameter during
application of load to the body. Therefore, in rheology three important parameters such as force,
deformation and time are used for expressing the mechanical behaviour of the material.
The knowledge of rheological properties is useful in designing mechanical handling systems of
agricultural product where deformation and flow of the material occur. In liquid foods, the
knowledge of rheological propertiesis essential for the proper design and operation of various
machines and also for understanding the pertinent transport processes in the operations. Some of
the foods like milk, syrups, filtereddilute juices and vegetable oils are Newtonian fluids. For such
foods, the knowledge of viscosity function and its dependence upontemperature and concentration
is sufficient for engineering design. Other examples of the rheological properties are textural
attributes of foods like firmness, yielding quality, crispness and fibrousness.
The deformation can be divided into elastic deformation and flow. The flow may be
further divided into plastic flow and viscous flow. Thus the three basic properties which describe
the rheological behaviour of the material are elasticity, plasticity and viscosity. These properties
are generally represented by three classical ideal bodies known as Hookean body, St. Venant
body and Newtonian liquid. The behaviour of none of the real material is perfectly elastic o r
perfectly plastic, therefore, these three ideal bodies are used to serve as standards of comparison
for analyzing the behaviour of an real material.

Ideal elastic behaviour or Hookean body : The Hook’s law states that stress is directly
proportional to strain within the elastic limit. This behavour of the material is referred to as
Hookean behaviour and it may hold true for small strains generally less than 0.1% in some of the
solids. But in any real material, perfect elasticity may not be obtained. Also in elasticity, the
complete recovery of strain takes place upon removal of stress.
The compression tests conducted on some of the products like fruits and vegetables, cereal
grains etc. Show that Hookean elasticity does not exist in these biological materials even for very
small strains. The curve shows te residual deformation upon unloading. Similar nature of curve
is obtained for most of the food materials.

Ideal plastic behaviour or St. Venant body : The St. Venant body or pure plastic behaviour of the
material can be represented by a mechanical model consists of a friction block. The model
indicates that there is no movement between the block and surface over which it rests due to the
static friction. If the pulling fore is slightly increased than the static friction, the block will start
moving. The pulling force is required to overcome only the kinetic friction to maintain the
movement. In the model the displacement gradient (cm/cm) is similar to the shearing strain in a
pure plastic material. The flow of the material does not start until a limiting value of shearing
stress also called’yield stress’ is reached. The material cannot sustain greater than this strain and
flow occurs indefinitely under this stress till the distortion is restricted by some other factor.
Pure viscous behaviour or Newtonian liquid: The pure viscous flow of a liquid is said to be the
flow when slightest force can cause movement of liquid and when the rate of its flow is
proportional to the force applied. The flow of the liquid continues infinitely until the force is
removed, upon removal o force, like in the caseof plastic flow, it will not regain its original state.
Such a material is called a Newtonian liquid. This type of liquid can be represented by a dashpot,
which may be assumed as a piston, it starts moving in or out of the cylinder at a constant velocity;
the rate generally depends upon the magnitude of the force applied. After removal of the force,
the piston remains stationary and cannot return to its original position. A material having such a
 nature has a rheological constant called the coefficient of viscosity (). The coefficient of iscosity
may be referred as the ratio of shearing stress applied to the resulting shear rate { =/r }.

The relationship between the shear rate and shear stress is a straight line passing through
the origin. The slope of the line is viscosity. It indicates that although the yield value of an ideal
liquid is Zero, the internal frictional resistance causesthe flow which is called viscosity.

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