Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Canola seeds losses during harvest using grain combine harvester as a function of thermal properties of canola unbroken pod

Document Type : Research Article-en

Authors

Ehsan Ghajarjazi 1
Mohsen Azadbakht 2
Farshid Ghaderifar 3

1 Department of Bio-system Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

2 Department of Bio-system Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Department of Agronomy, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

https://doi.org/10.22067/ifstrj.v1396i3.62905
Abstract
The present study investigated the thermal properties of canola pods (thermal conductivity, specific heat, and thermal diffusivity), canola losses (natural losses, platform losses, and total combine harvester losses), and unbroken pods in three common canola varieties cultivated in the North of Iran (Hyola 420, Hyola 401, and Hyola 50) at three times of pre-harvest, harvest, and post-harvest. Furthermore, the relation between the thermal properties of canola pods and the amounts of losses during harvest was studied. Thermal conductivity coefficient, specific heat, and thermal diffusivity were determined using line heat source, mixture method, and calculation methods, respectively. Seed losses were calculated, using a built grain collector. The results revealed that adjustments, variety, and sampling time had significant effects on thermal conductivity and specific heat of canola varieties at the probability level of 1%. The effect of the interaction between variety and time on thermal conductivity, specific heat, and thermal diffusivity was considerable at the probability levels of 1% and 5%, respectively. Furthermore, the effects of canola varieties and harvest time on natural losses, total combine harvester losses, as well as unbroken pods were substantial at 1% probability. In addition, a notable relation was observed between thermal conductivity coefficient and platform losses at 5% and unbroken pods at 1%. However, unbroken pods indicated a substantial relation with specific heat and thermal diffusivity at 1%.

Keywords

Canola pod
Harvest losses
Thermal conductivity coefficient
Thermal diffusivity coefficient
Specific heat
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Iranian Food Science and Technology Research Journal
Volume 13, Issue 3 - Serial Number 45
July and August 2017
Pages 55-65

  • Receive Date 26 February 2017
  • Accept Date 06 June 2017
  • First Publish Date 23 July 2017

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