Improvement of the methodology for assessing the properties of industrial hemp seeds

Authors

DOI:

https://doi.org/10.15587/2706-5448.2026.362477

Keywords:

hemp, seeds, fraction, morphometry, density, sliding, friction, aerodynamics, pneumatic separation, sorting

Abstract

The object of research is industrial hemp seeds of different batches and fractions, methods for assessing their physical, mechanical and technological properties.

The problem is attributed to the insufficient level of methodology for assessing the properties of industrial hemp seeds (fractional composition, geometric, physical, mechanical and aerodynamic characteristics).

The difference in the properties of four batches of industrial hemp seeds of different varietal and geographical origin is established by the set of main quality indicators and fractional structure. It is proposed to determine the patterns of changes in its technological indicators in the processes of cleaning, calibration and pneumatic separation based on the integral combination of the properties of individual fractions.

The share of changes in the dominant average fraction is established within 54.18–70.35%. Significant heterogeneity of the fractional composition between batches of seeds is noted. Interdependent changes in the main linear dimensions of industrial hemp seeds are noted. The transition from coarse to fine fraction was accompanied by a consistent decrease in the width, length and thickness of the seeds.

A change in the bulk density of the seeds of the batches was noted in the range from 445.3 to 537.3 g/l. The sliding angle and the static friction coefficient depended not only on the fraction, but also on the orientation of the seed on the surface. For the coarse fraction, the maximum sliding angle was 39.80°, and the maximum friction coefficient was 0.843 in the “root” position.

An increase in the air velocity from the pseudo-fluidization mode to the complete removal of the sample was established. For the coarse fraction, the velocity was 5.20–12.22 m/s, for the medium fraction – 3.78–10.72 m/s, for the fine fraction – 2.92–10.15 m/s.

The obtained patterns of changes in the properties of hemp seeds are advisable to use under the conditions of choosing the sizes of sieve openings, the angles of inclination of gravity surfaces, the parameters of bunkers and the operating speeds of the air flow.

Author Biographies

Viktor Sheichenko, Poltava State Agrarian University

Doctor of Technical Sciences, Professor

Department of Agricultural Engineering and Road Transport

Dmytro Petrachenko, Separate Structural Subdivision “Hlukhiv Agrotechnical Professional College of Sumy National Agrarian University”

Candidate of Technical Sciences

Department of Agroengineering

Anatolii Lytvynenko, Separate Structural Subdivision “Hlukhiv Agrotechnical Professional College of Sumy National Agrarian University”

Candidate of Agricultural Sciences, Director

Oleh Prymakov, Institute of Bast Crops of National Academy of Agrarian Sciences of Ukraine

Candidate of Technical Sciences, Senior Researcher, Head of Department

Department of Scientific Research on Intellectual Property and Innovation Marketing

Denys Sheichenko, Poltava State Agrarian University

Department of Mechanical and Electrical Engineering

Теtianа Samus, Oleksandr Dovzhenko Hlukhiv National Pedagogical University

Candidate of Pedagogical Sciences Associate Professor

Department of Vocational Education and Agricultural Production Technologies

Oleksandr Shapoval, Poltava State Agrarian University

Department of Agricultural Engineering and Road Transport

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Improvement of the methodology for assessing the properties of industrial hemp seeds

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Published

2026-06-18

How to Cite

Sheichenko, V., Petrachenko, D., Lytvynenko, A., Prymakov, O., Sheichenko, D., Samus Т., & Shapoval, O. (2026). Improvement of the methodology for assessing the properties of industrial hemp seeds. Technology Audit and Production Reserves, 3(3(89), 25–35. https://doi.org/10.15587/2706-5448.2026.362477

Issue

Vol. 3 No. 3(89) (2026): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2026 Viktor Sheichenko, Dmytro Petrachenko, Anatolii Lytvynenko, Oleh Prymakov, Denys Sheichenko, Теtianа Samus, Oleksandr Shapoval

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