Propriedades termofísicas de sementes de frutas tropicais.

Abstract

The physical properties of seeds are affected by water content. The work presented in this chapter has evaluated the effect of variation of moisture content on sphericity, volume and porosity of the seeds of caja, soursop, tamarind and umbu and adjust the experimental values by different mathematical models. We analyzed the methodologies for the determination of sphericity, volume and porosity. The sphericity and volume were obtained by measuring the three orthogonal axes. The shrinkage of single seeds was determined by the ratio between the volume at each moisture content and initial volume. The porosity of seed mass was determined using an air comparison pycnometer. It was concluded that the variation in moisture content affects the roundness, in the volume and porosity of the seeds of caja, soursop, tamarind and umbu. Mathematical models were obtained from regression analysis that adequately represent the experimental data of physical property as a function of moisture content.