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Important Engineering Properties of Green Gram (Vigna radiate)

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Title Important Engineering Properties of Green Gram (Vigna radiate)
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Creator R. Pandiselvam
 
Subject Green gram
Physical Properties
Frictional Properties
 
Description Not Available
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.
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Date 2018-11-24T07:49:49Z
2018-11-24T07:49:49Z
2017-08-04
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/13048
 
Language English
 
Relation Not Available;
 
Publisher Indian Society of Agricultural Engineering