Effect of Moisture Content on Engineering Properties of Chickpea Seed

The engineering properties of seeds are important in determining and maintaining the quality during processing. It is also needed for design and development of handling, transporting, and processing equipment and storage structure. A study was conducted to investigate physical properties of chickpea seeds at different levels of moisture content 8.317% (w.b.). The average value of length, width and thickness varied from 8.3–9.4 mm, 6.06–6.5mm and 5.8–6.3mm respectively. Geometric mean diameter and sphericity varied 6.6–7.3 mm and 0.76–0.80 mm, respectively with the SD of 0.014 and 0.26 mm, respectively. Average value of bulk density and true density was 623.9 to 670 kg/m³ and 1065 to1236 kg/m³ respectively. The average value of coefficient of friction for mild steel and glass were found 0.23–0.53 and 0.18–0.36, respectively and with a SD of 0.12 and 0.06, respectively. The angle of repose ranged between 22.5 to 31.3°. Force at rupture point decreased non-linearly from 406 to 217.7 N. The deformation increased non-linearly from 1.12 mm to 1.5 mm with increase in moisture content. First fracture force as well as peak hardness with moisture content ranged from 4.4 to 65.9 N and 72.6 to 139 N, respectively.