Influence of moisture content on physical properties of chia (Salvia hispanica L.) seeds

E. GUIOTTO; V.Y. IXTAINA; M. C. TOMÁS; S.M. NOLASCO

TRANSACTIONS OF THE ASAE

AMER SOC AGRICULTURAL & BIOLOGICAL ENGINEERS

Lugar: St Joseph, MI (USA); Año: 2011 vol. 54 p. 527 - 533

0001-2351

The dependence of physical properties of dark and white chia seeds on moisture content was determined in a moisture range of 4.6 - 17.7 % and 4.9 - 16.2 % dry basis (d.b.), respectively. The length, width, thickness, geometric diameter, specific surface area for dark seeds increased linearly from 1.91 to 2.07 mm, 1.24 to 1.34 mm, 0.81 to 0.87 mm, 1.24 to 1.34 mm, 4.85 to 5.67 mm2, and for white seeds from 1.92 to 2.07 mm, 1.26 to 1.32 mm, 0.81 to 0.86 mm, 1.25 to 1.33 mm, 4.94 to 5.56 mm2, respectively. Seed volume, equivalent diameter and thousand seed weight ranged from 1.09 to 1.31 mm3, 1.28 to 1.36 mm and 1.230 to 1.352 g for dark seeds and from 1.02 to 1.25 mm3, 1.25 to 1.34 mm and 1.170 to 1.293 g for white seeds with the increase in moisture content. True density diminished from 1.115 to 1.025 g cm-3 and from 1.144 to 1.028 g cm-3 for dark and white seeds, respectively. Bulk density, porosity and static coefficient of friction were assessed for dark seeds. Bulk density decreased from 0.713 to 0.644 g cm-3, while the porosity values varied polynomially. The static coefficient of friction increased for galvanized iron (0.25 - 0.34) and aluminum (0.26 – 0.34). Results showed that seed moisture content affected the physical properties studied for both types of seeds.