Important Engineering Properties of Green Gram (Vigna radiate)

Abstract

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.