A study of Aerodynamic properties of Yam flour

Abstract

The aerodynamic properties of five varieties of Yam namely: white yam, purple yam, three leaves yam, water yam and yellow yam were investigated under oven drying methods at 33oC. The dried yams were milled to flour and were taken to laboratory to determine their aerodynamic properties with respect to pneumatic conveying of the yam flours. The yam flour varieties recorded terminal velocity range of 1.38 to 1.60 m/s. Drag coefficient of 0.47 and Reynolds number varying from 0.63 to 0.97x10-5 kgm-2 /s. The analysis of variance conducted on the effect of yam varieties on the aerodynamic properties of yam flour did not show significant difference at both 5% and 1% level of probability. The study will guide engineers in design of yam flour pneumatic conveying equipment.