The effect of types and moisture contents of soybeans (Glycine max) on terminal velocity

• Published in: IOP conference series. Earth and environmental science Vol. 653; no. 1; pp. 12016 - 12021
• Main Authors: Safira, A S, Bintoro, N
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.02.2021
• Subjects: Aerodynamics; Factorial design; Moisture content; Pneumatics; Soybeans; Terminal velocity; Velocity; Water content
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/653/1/012016

Terminal velocity of grain product is one of aerodynamics properties which needed for design machines or handling agricultural grains in pneumatics bulk handling systems. Terminal velocity is influenced by many factors, the two important factors are type of grain material and moisture content. This research was aimed to investigate the effect of types and moisture contents on terminal velocity of soybeans grain. Three different types of soybeans namely local, import, and local black soybean in three different moisture contents of 10, 13, and 16% (w.b) were investigated in this study, using factorial design 3 x 3. Each combination was replicate three times. Terminal velocities were investigated using self-constructed apparatus and the velocities were measured using hot wire anemometer. Result shows that types of soybeans and moisture contents significantly affected terminal velocity (p<0.05), however there no significant interaction was found. The higher moisture contents, the higher would be the terminal velocities value. Imported soybean had highest terminal velocity and local black soybean is the lowest ones. The relationship between terminal velocity and moisture content could be expressed in linear regression equations for these three types of soybean.