Some Engineering Characteristics of Shelled and Unshelled Confectionery Sunflower Seeds Belonging to the Different Genotypes

Year 2022, Volume: 39 Issue: 2, 105 - 112, 31.08.2022

Hamide Ersoy , Ebubekir Altuntaş , Esra Nur Gül

https://doi.org/10.55507/gopzfd.1147100

Abstract

In this study, the engineering characteristics of the shelled and unshelled sunflower seeds of the AYBAK-2013-12-DAÇ13099, AYBAK-2013-17-DAÇ130104, and 09 TRÇ 004 genotypes were determined. Moisture contents of the sunflower seeds were 7.22, 7.08, 7.34 (%d.b) of the shelled seeds, and 4.73, 4.19, 4.46 (%d.b) of the unshelled sunflower seeds, respectively. Dimensions, geometric mean diameter, sphericity, and surface area values of sunflower seeds showed statistically significant differences in terms of genotypes (p<0.01). The sphericity values were highest in 09 TRÇ 004 genotype (43.12%) in shelled seeds and in AYBAK-2013-12-DAÇ13099 genotype (40.51%) in unshelled seeds. The effect of genotypes on the investigated volumetric characteristics was found to be statistically significant (p<0.01). The highest L* color characteristic gave higher values in the AYBAK-2013-12-DAÇ13099 genotype. The angle of repose values changed from 12.65 to 15.84 on the rubber surface of the shelled sunflower seeds. The static friction coefficient values were found in the range of 0.384-0.408 on the rubber surface of the shelled sunflower seeds. The engineering characteristics of shelled and unshelled seeds of different sunflower genotypes will contribute as important technical data in the design of machinery, facilities, and systems to be used for sowing, harvesting, and threshing mechanization and post-harvest technologies.

Keywords

Sphericity, hue angle, friction surfaces, sunflower genotypes

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