1 Department of Processing and Food Engineering, College of Technology and Agricultural Engineering, Udaipur - 313 001, India.
Physical dimensions, sphericity, true/bulk density, porosity, static coefficient of friction and angle of repose of two maize varieties, Kisan and Hi-starch were determined in the moisture range of 12 to 43% (db). In general the values of all the physical properties except true/bulk density, increased when moisture was increased from 8–12% to 43% (db).
