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Effect of grain moisture content on repose angle of some varieties of cereal crops [electronic resource].

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Matouk, A. M

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Language: English Summary language: Arabic Description: p.2957-2964Other title:

تأثير المحتوى الرطوبى على زراوية المكوث لبعض أصناف محاصيل الحبوب [Added title page title]

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Mansoura University journal of agricultural sciences, 2006 v. 31 (5) [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2006.v.31(5)Summary: The present study was carried out to determine the repose angle for different varieties of rice, com. wheat and barely at different levels of grain moisture content. The results show that. the angle of repose was increased with the increase of grain moisture content for all varieties of the studied crops. while it was varied with the nature of texture surface of different grain. The recorded repose angle was ranged from 29.75 to 40.25 º for rice. from 26.58 to 41.53 º for corn, from 25.08 to 37.16º for wheat and from 28.08 to 38.67 º for barely. The regression analysis of the obtained data showed a direct simple relationship between the angle of repose and the grain moisture content for different varieties of rice. While, the relationship was found to be a second degree polynomial for different varieties of corn, wheat and barely.

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The present study was carried out to determine the repose angle for different varieties of rice, com. wheat and barely at different levels of grain moisture content. The results show that. the angle of repose was increased with the increase of grain moisture content for all varieties of the studied crops. while it was varied with the nature of texture surface of different grain. The recorded repose angle was ranged from 29.75 to 40.25 º for rice. from 26.58 to 41.53 º for corn, from 25.08 to 37.16º for wheat and from 28.08 to 38.67 º for barely. The regression analysis of the obtained data showed a direct simple relationship between the angle of repose and the grain moisture content for different varieties of rice. While, the relationship was found to be a second degree polynomial for different varieties of corn, wheat and barely.

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