1Physiology, Biochemistry and Post harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod-671 124, Kerala
2Dryland Agricultural Research Station, Tamil Nadu Agricultural University, Chettinad-630 102
3Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 679573
4Department of Agricultural Engineering, Mahendra Engineering College, Namakkal-637 503
*Corresponding author's Email: anbupandi1989@yahoo.co.in
Online published on 2 January, 2019.
Engineering properties of green gram are important for designing and fabricating food processing equipments. Physical and mechanical properties of green gram as a function of moisture content in the range of 10.86 to 22.30% (d.b) are very important in designing the storage bin. The average length, width, thickness, geometric mean diameter, sphericity, thousand grains weight and angle of repose ranged from 4.40 to 4.59 mm, 3.27 to 3.44 mm, 3.23 to 3.41 mm, 3.59 to 3.88 mm, 0.816 to 0.822, 38.60 to 46.48 g, and 32.81 to 35.49° as the moisture content increased from 10.86 to 22.30% d.b., respectively. The bulk density was found to decrease from 722.78 to 689.95 kg.m−3, whereas the true density and porosity were found to increase from 1159.04 to 1179.60 kg.m−3 and 37.64 to 41.50%, respectively. Static coefficient of friction of green gram on various surfaces, namely, card board, mild steel, galvanized iron and stainless steel also increased linearly with increase in moisture content. The card board surface offered maximum friction and stainless steel recorded minimum values.
Green gram, Engineering properties
