Moisture-dependent Terminal Velocity of Wheat and Rice Varieties

Abstract

Aerodynamic properties of Wheat and Rice (paddy) are important factors in pneumatic conveying, separating and cleaning machines. Among the properties terminal velocity is very important. A wind tunnel was used to measure terminal velocity of wheat and rice. The materials were tested at moisture content of 8%, 12%, 14%, 18%, 22% . Random sampling of wheat and rice used to conduct the research. Three different varieties of wheat and Rice such as Pishtaz, Mahdavi, Marvdasht and Saleh, Sepidroud, Derang were tested respectively. The air velocity was measured by a hot wire anemometer at the local point. Linear regression modeling for different varieties of rice and wheat was determined. The highest terminal velocity was 6.9 m/s for Wheat (Mahdavi variety) and the lowest terminal velocity was 6.0 m/s for marvdasht variety and the highest terminal velocity was 5.7 m/s for rice (Saleh variety) and the lowest terminal velocity was 5.5 m/s for Sepidroud variety.